Biscoff Cream Dessert
No bake Biscoff cream dessert with a buttery cookie crust and fluffy cookie butter cream filling
PRINT PINServings 9
INGREDIENTS
Cookie crust
- 2 1/2 cups Biscoff cookie crumbs
- 6 tbsp unsalted butter melted
- 1 tbsp granulated sugar optional
- pinch of salt.
Cream filling
- 8 oz cream cheese softened
- 1 cup smooth Biscoff spread
- 2 tbsp Biscoff spread for swirling
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 1 1/2 cups cold heavy whipping cream.
Topping and garnish
- 1/2 cup cold heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup Biscoff cookie crumbs
- 6 to 9 Biscoff cookies for garnish
- 2 tbsp Biscoff spread warmed for drizzle.
INSTRUCTIONS
Cookie crust
- Mix cookie crumbs
- melted butter
- sugar if using
- and salt until evenly moistened
- press firmly into a 9 inch square pan or 9 inch springform pan lined with parchment
- chill 15 minutes to set.
Cream filling
- Beat cream cheese until smooth
- beat in Biscoff spread
- powdered sugar
- vanilla
- and salt until creamy
- whip heavy cream to stiff peaks in a separate bowl
- fold whipped cream into the Biscoff mixture until no streaks remain
- spread filling over the crust
- swirl reserved Biscoff spread over the top
- cover and chill until firm at least 4 hours.
Topping and serving
- Whip topping cream with powdered sugar and vanilla to soft peaks
- spread or pipe over the chilled dessert
- sprinkle with cookie crumbs
- drizzle with warmed Biscoff spread
- garnish with whole cookies
- slice and serve cold.
Notes
1. For dessert cups layer crumbs and filling in individual jars and chill 2 hours. Substitute mascarpone for half the cream cheese for a softer tang. Use whipped topping instead of whipping cream for extra stability. Make ahead up to 2 days and add cookie garnish just before serving for best crunch
Nutrition
Calories: 520kcal | Carbohydrates: 48g | Protein: 6g | Fat: 34g