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No-Bake Biscoff Lasagna
Whether you call it Biscoff Lasagna, No-Bake Biscoff Cake, or simply Biscoff Cheesecake, it is one of the easiest no-bake desserts we make. We have to be honest: we have seen it called so many things it took some serious debating before settling on names! Either way, it only takes about 10 minutes to put together. The hardest part is waiting 12 hours for the cookies to soften!
We wouldn’t be surprised if this one, or any Biscoff dessert, becomes a holiday tradition, and we don’t just mean Thanksgiving! Biscoff cookies and cookie butter are the latest viral ingredients, and they don’t appear to be going anywhere anytime soon.
Don’t be fooled if you see a viral 3-ingredient version. Ours takes a couple more than 3 ingredients. Literally just a couple more. This is a 5-ingredient dessert. I can personally assure you, no one wants a serving of unsweetened whipped cream mixed with cookie butter, so it does require some sort of sugar. Lotus brand Biscoff cookies are heavy. Which means the filling also needs some stability. That’s where cream cheese comes in. Could you make it similar to an eclair cake instead with just pudding and Cool Whip? Sure, we just don’t know where to buy Biscoff pudding. Not yet anyway, but I bet we see it in the near future!
Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.
Biscoff Lasagna | No-Bake Biscoff Cake
Ingredients
- 8 ounces cream cheese softened
- 14 ounces Biscoff cookie butter plus more for thicker layers or drizzling on top, if desired
- 1/2 cup powdered sugar
- 16 ounces Cool Whip thawed
- 2 (8.8-ounce) packages Biscoff cookies
Instructions
- Place the softened cream cheese in a large mixing bowl. Beat until completely smooth, scraping the sides and bottom of the bowl as needed.
- Add 1/2 cup of the cookie butter. Beat until smooth.
- Add the powdered sugar and beat until completely combined.
- Fold in the Cool Whip until no streaks remain.
- Place the remaining cookie butter in a microwave-safe bowl. Heat in short intervals just until thin enough to pour. About 30 to 45 seconds total.
- Arrange a single layer of Biscoff cookies in the bottom of a 9 × 13-inch dish. Break cookies into smaller pieces to fill in large gaps on the sides and ends of the pan.
- Drizzle half of the melted cookie butter over and between the cookies. You do not need to cover the entire bottom.
- Use half of the filling and drop spoonfuls of the filling over the cookies and cookie butter.
- Gently spread the filling evenly.
- Arrange the second layer of cookies perpendicular to the first. If the first layer runs lengthwise down the pan, turn the second layer 90 degrees so the cookies run across the pan. That helps cover any gaps left in the first layer. Add the remaining melted cookie butter, then the remaining filling.
- Crumble some of the remaining Biscoff cookies and sprinkle them over the top.
- If desired, melt additional cookie butter from a second jar and drizzle over the crumbs. (We did!)
- Cover and refrigerate overnight before serving.
Notes
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Fair warning: Just because a recipe is viral does not mean it is cheap. The price of two packages of Biscoff cookies and jars of cookie butter piles up quickly. The recipe is easy; the grocery bill may be the hard part. We used about 1 1/3 jars of cookie butter, but you can cut that back to one jar by using thinner layers and skipping the final drizzle. Any cookie butter left in the jar is great on graham crackers or toast instead of peanut butter or jelly.
Pro Tips
- Give yourself at least 12 hours between making and serving it. It’s edible before then, but forget using a fork! The cookies need time to soften enough for clean slices or scoops.
- Cream cheese needs to be fully softened or you will end up with lumps in the filling. Beat it smooth before adding anything else.
- Don’t forget to thaw your Cool Whip! Partially frozen whipped topping will not fold evenly into the cream cheese mixture. Ask me how I know…
- Use a cookie scoop or spoon to place mounds of filling evenly across the cookie layers. It makes it easier to spread and helps keep the cookies from sliding around the dish.
- Heat the cookie butter only until it becomes pourable. It melts unevenly, so stir it well before adding more time. Hot cookie butter will melt the cream filling.
- Whole Biscoff cookies may not cover every part of the dish. Break a few cookies as needed to complete each layer.
- You will have a few extra cookies. Hide them for snacking later or crumble them over the top just before serving for a little crunch.
Storage
Biscoff Lasagna should stay covered in the refrigerator until you are ready to serve it. At room temperature, it will hold its shape for about 45 minutes before the filling begins to soften and deflate.
Leftovers will keep in the refrigerator for about 3 to 4 days. The cookies continue to soften as the dessert sits, so it is best within the first couple days. After that, the cookie layers may become too soft.
The dessert can also be frozen. A tightly covered pan or well-wrapped individual slices should keep well for about 2 months. Overnight thawing in the refrigerator works best. Cookie crumbs used as a garnish are better added after thawing if you want them to stay crisp.
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This recipe was written and tested by a human.