Biscoff Lasagna

What dessert are you unable to resist? Is it chocolate cake? Gooey fudgy brownies? Apple pie? We all have a weakness, and I recently discovered that Biscoff lasagna is mine. It’s a marriage of tangy no-bake cookie butter cheesecake, rich vanilla pudding and an ethereal cloud of whipped topping, all layered on a buttery Biscoff cookie crust. I’m drooling just thinking about this recipe, and if you try it once, I promise you’ll be hooked too.

Aside from being downright delicious, this dessert couldn’t be easier to prepare. Simply press the crust into a pan, layer it with the various fillings and then chill until completely set. No-bake desserts like this are perfect for making ahead in the summer, when the last thing you want to do is turn on the oven.

Share this layered dessert with friends and family at your next backyard summer cookout or serve it during the winter holidays. Cookie butter is one of those timeless flavors that you can enjoy year-round.

Ingredients for Biscoff Lasagna

• Biscoff cookie crust: Prepared with ground Biscoff cookies, a bit of confectioners’ sugar for tenderness and melted butter, this no-bake crumb crust comes together in minutes.
• Cream cheese: Cream cheese firms when chilled, which helps provide structure to the dessert lasagna’s first layer.
• Confectioners’ sugar: A small amount of confectioners’ sugar adds extra sweetness to balance the tang of the cream cheese in the no-bake Biscoff cheesecake layer.
• Cookie butter: If you haven’t purchased it before, cookie butter is typically found near the peanut butter in most grocery stores. It has hints of caramel, brown sugar and warm spices. Feeling ambitious? Make your own homemade cookie butter instead of picking it up at the store.
• Frozen whipped topping: A bit of thawed frozen whipped topping like Cool Whip helps lighten the cream cheese layer so it isn’t too dense.
• Instant vanilla pudding: Instant pudding mix will forever be one of our favorite shortcut ingredients for all sorts of dessert recipes. In this recipe with vanilla pudding, it creates a layer that’s very similar to a pudding consistency, but in other baked goods it adds moisture and helps with texture.
• Milk and cream: Using a combination of milk and heavy cream to activate the pudding mix yields an irresistibly rich, creamy eggless vanilla custard that sets to the perfect consistency when chilled.

Directions

Step 1: Prepare the crust

In a food processor, crush all but six Biscoff cookies until they resemble fine crumbs.

Measure out 2 cups of cookie crumbs and combine with the confectioners’ sugar and melted butter in a large mixing bowl. Stir until the crumbs resemble wet sand and then press into the bottom of a parchment-lined 13×9-inch pan. Set aside.

Editor’s Tip: Try not to eat any of the remaining Biscoff cookies—you’ll need them for later, along with the remaining cookie crumbs.

Step 2: Make the first layer

In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and confectioners’ sugar with 1 cup cookie butter until smooth. Fold in 1-1/2 cups whipped topping, then spread the mixture over the crust. Set aside.

Step 3: Mix the second layer

In a separate mixing bowl, add the instant pudding mix and pour in the milk and heavy cream while beating vigorously with a whisk or electric hand mixer until smooth, two to three minutes. Spread evenly over the cream cheese layer.

Editor’s Tip: If the pudding mix layer appears grainy after mixing well, don’t fret. Any small lumps will dissolve as the Biscoff lasagna chills and sets.

Step 4: Spread with whipped topping

Spread the remaining whipped topping (about 3 cups) over the top.

Then, in a small glass measuring cup, warm the remaining 1/4 cup cookie butter in the microwave for 30 seconds until it reaches a thin, pourable consistency.

Let it cool slightly, then drizzle it over the whipped topping. Swirl the cookie butter using the tip of a sharp knife.

Step 5: Chill to set

Cover the pan and refrigerate for at least four hours (or overnight for best results) until the fillings are completely set.

Step 6: Decorate and serve

To serve, garnish the top of the lasagna with the leftover Biscoff cookie crumbs and a few whole cookies, if desired. Cut into squares and serve. Enjoy!

Biscoff Lasagna Variations

• Add a cookie crunch layer: For a crunchy cookie layer, as in a Dairy Queen ice cream cake, crush additional Biscoff cookies to make roughly 2 cups of coarse crumbs (about the size of large peas). Next, coat them lightly with melted white chocolate, then spread the mixture onto a parchment-lined pan. Chill until the chocolate sets, then sprinkle over the cookie butter cheesecake layer before adding the vanilla pudding mixture. Finish assembly as directed.
• Add chocolate: For a chocolaty twist, add a thin layer of dark, milk or white chocolate ganache or Nutella between the Biscoff lasagna layers. You could also swirl some into the whipped topping layer, either alongside or in place of the melted cookie butter spread.
• Swirl with caramel: Caramel and cookie butter pair well. Try swirling a drizzle of homemade salted caramel sauce over the lasagna before serving.
• Try with nuts: The nutty flavor of pecan, walnut, macadamia or hazelnut would all work nicely with speculoos (aka Biscoff) cookies. Finely chop your choice of nuts, and either sprinkle them between layers or use them as a garnish on top of the finished Biscoff lasagna recipe.

How to Store Biscoff Lasagna

Store Biscoff lasagna in the refrigerator covered with a lid or storage wrap to preserve freshness.

How long does Biscoff lasagna last?

For the best taste and texture, this Biscoff lasagna recipe should be enjoyed within three or four days.

Can you freeze Biscoff lasagna?

Yes! In fact, you might find that you prefer a Biscoff lasagna as an icebox cake. When frozen, the layers become dense, ultra-creamy and fudgelike, compared to a bit looser and creamier when you refrigerate. We still can’t decide which way we like this dessert best.

To freeze, cover the Biscoff lasagna tightly with storage wrap, followed by a layer of heavy-duty aluminum foil. Store in the freezer for up to three months. You can either enjoy the recipe straight from the freezer or defrost it in the refrigerator for several hours until softened.

Biscoff Lasagna Tips

Can you make this with another type of cookie?

Yes. If you cannot find Biscoff cookies, you can use another speculoos cookie (Archway Windmill cookies are a terrific alternative). You could also make your own speculaas cookies or opt for graham crackers, shortbread or vanilla wafers. The flavor will be a bit different but delicious nonetheless.

What if my layers didn’t set?

If, after eight hours, the layers have not set, it is likely the ingredients were not properly measured. For instance, adding too much whipped topping to the cream cheese layer can make it less stable.

Likewise, using too much milk or heavy cream in the pudding layer can also lead to instability. Do not attempt to use more milk and less cream in the pudding layer, as the cream’s fat content is necessary to ensure this layer sets properly.