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If you love desserts with a rich caramel flavor and a hint of spice, a Biscoff cake is about to become your new favorite treat.
Featuring the iconic Belgian cookies and the indulgent cookie butter spread, this cake has taken over social media and coffee shops, and the best part? It’s a no-bake recipe that’s incredibly easy to make at home.
The sweet history behind Biscoff
The signature flavor of Biscoff cake comes from Lotus Biscoff cookies, first baked in 1932 by Jan Boone Sr. in Lembeke, Belgium. A combination of the words biscuit and coffee, “Biscoff” was created as the perfect cookie to pair with your favorite brew.
© Khaichuin SimOver the years, the cookie’s popularity has grown steadily around the world, thanks not only to viral dessert recipes but also to official collaborations with major coffee chains like Starbucks and Dunkin’, which have introduced Biscoff-flavored drinks and snacks. With the launch of Biscoff spread (also known as cookie butter), it’s easier than ever to bring that signature spiced caramel flavor into your own kitchen.
Easy no-bake Biscoff cake recipe
This creamy, dreamy Biscoff cake uses both the cookies and the spread to create a rich cheesecake-style dessert with layers of flavor and texture. No oven required—just a little chill time in the fridge.
© NuriaEIngredients:
For the crust:
- 200 g Lotus Biscoff cookies
- 80 g unsalted butter, melted
© Westend61For the filling:
- 500 g cream cheese
- 200 ml heavy whipping cream
- 80 g powdered sugar
- 1 tsp vanilla extract
- 3 sheets of gelatin (or 1 tbsp powdered gelatin)
© FotografiaBasicaFor the topping:
- 150 g Lotus Biscoff spread
- 2–3 tbsp milk
- Pinch of salt (optional)
© sertsFor decoration:
- 4–5 crushed Biscoff cookies
- Extra whole cookies for garnish
© Khaichuin SimInstructions:
1. Make the crust
- Crush the Biscoff cookies into fine crumbs.
- Mix with melted butter until well combined.
- Press the mixture into the bottom of a springform pan.
- Chill in the refrigerator for at least 30 minutes.
2. Prepare the filling
- Soak gelatin sheets in cold water for 5–10 minutes.
- Meanwhile, in a large bowl, beat the cream cheese with the powdered sugar and vanilla extract until smooth.
- Gently heat the heavy cream (do not boil).
- Drain the gelatin and stir it into the warm cream until fully dissolved.
- Let it cool slightly, then mix it into the cream cheese mixture.
- Pour the filling over the crust and refrigerate for at least 4 hours, or overnight for best results.
3. Add the Biscoff topping
- Warm the Biscoff spread with 2–3 tablespoons of milk until smooth and pourable, but not too runny.
- Let cool slightly, then spread it evenly over the chilled cheesecake.
- Return to the fridge and chill for at least 1 more hour.
4. Decorate and serve
- Top your Biscoff cake with crushed cookies and decorate with whole cookies as desired.
- Slice and enjoy every creamy, spiced bite!
