No-Bake Biscoff Cake Recipe

180 min

2 servings

This no-bake Biscoff cake is a delightful dessert that requires no oven! The creamy, rich mascarpone filling perfectly complements the bold, caramelized flavor of Biscoff cookies.

It's an elegant yet comforting treat, ideal for special occasions or as an easy indulgence any day of the week.

This recipe is quick and simple to prepare! The hardest part is waiting for the cake to chill in the refrigerator for a couple of hours before enjoying it.

What is Biscoff?
Biscoff biscuits are crunchy, spiced cookies with a distinctive caramel and brown sugar flavor. Originating in Belgium, they were first created by the Lotus brand and are now beloved worldwide.

Servings: 2

Ingredients

• Lotus Biscoff biscuits: The quantity depends on the size of your cake (see instructions for guidance).
• Butter: Melted in a double boiler (or water bath for the crust.
• Whipping cream: Use whipping cream (30-36% fat content) for a light, airy texture, or heavy cream (36%+ fat content) for a richer flavor and thicker consistency.
• Mascarpone cheese: A soft, rich Italian cheese, available at some supermarkets or Italian specialty stores. Ensure it's at room temperature for smooth mixing (remove from the fridge at least 1 hour before starting).
• Lotus Biscoff Spread: Alternatively, use any cookie butter or speculoos spread.

Cooking Instructions

Prepare the Crust:

• Crush the Lotus Biscoff biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.

• Mix the crumbs with melted butter until the mixture resembles wet sand. The amount of butter will depend on the quantity of crumbs—typically, use about 1/4 cup (60g) of melted butter for every 1 1/2 cups (150g) of crumbs.

• Press the mixture firmly into the bottom of a springform pan to form an even crust.
Refrigerate for 20-30 minutes to set.

Make the Filling:

• In a large mixing bowl, whip the whipping cream (or heavy cream) until soft peaks form.

• In a separate bowl, combine the room-temperature mascarpone cheese with Lotus Biscoff spread. Adjust the amount of spread to taste, starting with 1/2 cup (120g) for a balanced flavor.

• Gently fold the whipped cream into the mascarpone mixture until fully combined, being careful not to deflate the cream.

Assemble the Cake:

• Spread the mascarpone filling evenly over the chilled Biscoff crust.

• Optionally, crumble additional Biscoff biscuits or drizzle more Biscoff spread on top for decoration.

Chill:

• Cover the cake and refrigerate for at least 2 hours, or until set. For best results, chill overnight.

Serve:

• Remove the cake from the springform pan, slice, and serve chilled. Enjoy this creamy, spiced dessert!

Chef's Note

• Adjust the quantity of Biscoff biscuits and filling based on the size of your pan or desired servings.

• For a firmer texture, use heavy cream instead of whipping cream.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.