Lotus Biscoff Layered Cake Recipe

A slice of layered dessert with creamy filling and a brown topping, served on a white plate with blue leaf patterns. The dessert has distinct layers of what appears to be cake or biscuits and a smooth cream in between.

5 from 3 votes

Lotus Biscoff Layered Cake Recipe

This no-bake Lotus Biscoff layered cake is easy to make and impresses every time. With Biscoff cookies, a creamy filling, and a cookie butter topping, this Lotus Biscoff lasagna is a must-try for Biscoff lovers!

Prep Time15

Total Time15

Course: Dessert

Cuisine: European

Keyword: easy

Servings: yields

Calories: 429kcal

Equipment

Ingredients

For the biscuit layer:

10.5 oz Biscoff cookies
½ cup Milk optional

For the filling:

2 cups Cream cheese or mascarpone
½ cup Powdered sugar
1¼ cups Whipping cream cold
1 teaspoon Vanilla bean paste

For the topping:

Biscoff cookies crumbs for decoration (optional)
1 cup Lotus Biscoff cookie butter

US Customary - Metric

Instructions

In a large bowl, place cream cheese, powdered and vanilla bean paste. Beat until smooth. Add heavy cream and beat to medium-stiff peaks. Set aside.
Dip the biscuits in the milk and arrange them in the bottom of 15X25cm (6X10-inch) dish. Rr similar size.
Spread 1/3 of the cream over the biscuit layer. Then arrange another layer of dipped biscuits. Spread another layer of cream over the biscuits. Arrange last (third) and spread the last third of layer cream on top.
Cover with a plastic wrap and refrigerate for at least 4 hours.
Heat Biscoff spread in the microwave for 15-30 seconds or until melted. Stir until smooth. Pour over the cake and spread evenly.
Refrigerate for at least 30 minutes before serving.

Video

Notes

Make sure to read all tips located below this recipe card 👇
For the cheese, you can use any kind of cream cheese or mascarpone cheese.
What to make with leftover Biscoff spread? Here's a list of Biscoff dessert ideas

Nutrition