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 teaspoons 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:
1. PREPARE THE BISCOFF CREAM FILLING
Beat the cream cheese until completely smooth and lump-free. Add the Biscoff spread, powdered sugar, and vanilla extract. Beat until creamy and well combined.
In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the Biscoff mixture until light and fluffy.
2. ASSEMBLE THE LAYERS
Lightly dip Biscoff cookies into warm milk or coffee (do not soak). Arrange a single layer of cookies in the bottom of a serving dish.
Spread half of the Biscoff cream evenly over the cookies. Add a second layer of dipped cookies, then spread the remaining cream filling on top.
3. ADD THE TOPPING
Melt ½ cup Biscoff spread until smooth and pourable. Spread evenly over the top layer. Sprinkle crushed Biscoff cookies around the edges and garnish with whole cookies if desired.
4. CHILL
Refrigerate for at least 6 hours, preferably overnight. This allows the layers to set and ensures clean slices when serving.
Serving Tips
- Best served chilled
- Pairs perfectly with coffee or espresso
- Can be made up to 24 hours in advance