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No-Bake Biscoff Lasagne 🍰
I have to tell you about this one because it is unhinged in the best possible way: a no-bake lasagne made of Biscoff cookies and Biscoff spread. Layers of creamy cookie-butter filling between those spiced cookies, chilled until it sets into the most sliceable, indulgent dessert, with zero oven time. I came up with it after my kids asked for something different and I caught them eating Biscoff cookies straight from the package, relatable. A few layers of whipped cream and cookie butter later, it tasted like a Biscoff cheesecake crossed with tiramisu. You assemble it, pop it in the fridge, and walk away.
Ingredients
- 1 14oz Biscoff cookie butter container melted
- 25-30 Biscoff cookies depending on dish size
For Whipped Cream
- 1 2/3 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 cup Biscoff cookie butter
- 1 tbsp vanilla
- pinch of salt
For the Topping
- 1/4 cup Biscoff cookie butter melted
- 2 Biscoff cookies crushed
- 1 Biscoff cookie whole
Instructions
- Melt 14oz Biscoff cookie butter in a microwave for 30 seconds until liquidy.
- In a bowl, make whipped cream by combining heavy cream, powdered sugar, vanilla, salt and 1/2 cup Biscoff cookie butter. Beat with a hand mixer until soft peaks form (about 3-4 minutes).
- In a baking dish, lay a single layer of cookies. Drizzle half of the melted Biscoff cookie butter on top of cookies. Then, add half of the whipped cream and spread. Add another layer of cookies, other half of the melted Biscoff cookie butter, and other half of the whipped cream.
- Add melted cookie butter to the top, then crushed cookies along the sides and one whole cookie in the middle.
- Refrigerate overnight or in the freezer for 1-2 hours and serve. Enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and show me your layers. This one is a guaranteed showstopper at any gathering.
Tips for Making This Recipe
Chill time is everything. Don’t try to cut this too early — it needs at least 4-6 hours in the fridge, and overnight is even better. The cookies soften as they absorb moisture from the filling, creating these perfect tender layers. If you cut it too soon, it’ll be a delicious mess instead of clean slices.
For the creamiest filling: Make sure your cream cheese is fully room temperature before mixing. Cold cream cheese creates lumps that no amount of whisking will fix. And when you fold in the whipped cream, be gentle — you want to keep that airy texture. Store leftovers covered in the fridge for up to 5 days, though I promise it won’t last that long.
Frequently Asked Questions
Can I use a different cookie?
Biscoff cookies are really what make this special — their warm spice flavor is irreplaceable. That said, you could try graham crackers or digestive biscuits for a different twist. Just know it won’t have that same caramelized, spiced flavor that makes Biscoff so addictive.
Is this really no-bake?
100% no-bake! No oven required at all. You just layer, chill, and slice. The only “cooking” involved is melting the Biscoff spread slightly so it’s drizzleable. A microwave works perfectly for that — about 20-30 seconds.
Can I freeze this?
Yes, it actually freezes amazingly well. Slice it first, then wrap individual pieces in plastic wrap and freeze for up to 2 months. Let slices thaw in the fridge for about an hour before serving. It almost tastes like ice cream when it’s still slightly frozen — so good.
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