No-bake, ultra-creamy, and layered with cookie butter goodness.
Ingredients
Cookie Layer
2 packages Lotus Biscoff cookies
½ cup warm milk or coffee (optional)
Biscoff Cream Filling
16 oz (2 blocks) cream cheese, softened
¾ cup Biscoff spread (smooth)
1 cup powdered sugar
2 tsp vanilla extract
2 cups cold heavy whipping cream (or Cool Whip)
Top Layer
½ cup Biscoff spread, melted
Topping
Crushed Biscoff cookies
Whole Biscoff cookies (optional)
Instructions
- Make the Biscoff cream filling
Beat cream cheese until completely smooth. Add Biscoff spread, powdered sugar, and vanilla. Beat until creamy, fluffy, and fully combined. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the Biscoff mixture. - Assemble
Lightly dip Biscoff cookies in milk or coffee. Arrange a layer of cookies in the dish. Spread half of the Biscoff cream filling. Add another layer of dipped cookies. Spread remaining Biscoff cream evenly. - Finish
Melt ½ cup Biscoff spread and spread smoothly on top. Sprinkle crushed cookies around the edges. Garnish with whole cookies if desired. - Chill
Refrigerate at least 6 hours, preferably overnight. Cuts clean after chilling.