If you’ve never made a dessert lasagna before, this is the one to start with.
It’s no-bake, super fast, and honestly? Kinda addictive.
It’s creamy, crunchy, and packed with that warm caramelized cookie flavor from Biscoff cookies and spread.
This is the kind of dessert you whip up when friends are coming over—or you just want something sweet without turning on the oven.
Why I Love This Recipe
I first made this when I had a jar of Biscoff spread in the pantry and no idea what to do with it. Now I make it all the time. No baking. No fancy steps. Just mix, layer, chill—and that’s it. You’ll get so many “how did you make this?” comments.
- It looks impressive but is secretly super easy
- Only 4 ingredients!
- No oven needed
- Great for parties or sweet cravings
- You can prep it ahead
Makes: 8 servings
Time: 15 minutes prep + 4 hours chill
What You’ll Need
- 32 Biscoff cookies (whole)
- 1 ½ cups cold heavy whipping cream
- ¾ cup Biscoff spread (smooth)
- ¼ cup powdered sugar
Tools You’ll Need
- Electric hand mixer
- Large mixing bowl
- Rubber spatula
- 8×8″ glass dish or similar
- Small bowl for melting spread (optional)
Pro Tips
- Make sure your heavy cream is super cold—it whips better that way
- Use a rubber spatula to spread the layers evenly
- Chill at least 4 hours for the cookies to soften just right
- Don’t skip the powdered sugar—it helps stabilize the whipped cream
- Gently press cookies into the cream layer for neater slices
Substitutions & Variations
- No powdered sugar? Use granulated sugar (but beat a little longer to dissolve it)
- Want it more chocolatey? Add chocolate chips between layers
- Gluten-free? Use a gluten-free speculoos cookie alternative
- Vegan version? Use coconut whipped cream and a vegan cookie spread
Make Ahead Tips
You can make this the night before. Just cover and refrigerate overnight. It actually tastes better the next day.
Why This Recipe Works (Quick Science)
The magic happens when the whipped cream and cookie layers chill together. The moisture from the cream softens the Biscoff cookies, turning them into soft cake-like layers. The fat in the whipped cream and Biscoff spread adds richness and helps everything hold together.
Common Mistakes
- Not chilling long enough: The layers won’t set
- Using warm cream: It won’t whip up properly
- Using chunky Biscoff: Stick with smooth so it blends evenly
- Overwhipping the cream: Stop once you hit stiff peaks
What to Serve With
- A hot cup of coffee or chai
- Fresh berries on the side
- A scoop of vanilla ice cream if you’re feeling extra
Recipe
Step 1: Whip the Cream
In a large mixing bowl, pour 1 ½ cups cold heavy cream and add ¼ cup powdered sugar. Use a hand mixer to whip until stiff peaks form.
Step 2: Fold in Biscoff Spread
Gently fold ½ cup smooth Biscoff spread into the whipped cream using a rubber spatula until fully combined and light brown in color.
Step 3: Layer Cookies
In an 8×8 dish, place 16 whole Biscoff cookies in a single layer. Break a few to fill gaps if needed.
Step 4: Add Cream Layer
Spread half of the Biscoff whipped cream mixture over the cookies using a spatula. Smooth out the top.
Step 5: Repeat Layering
Add another layer of 16 Biscoff cookies, then top with the rest of the cream. Smooth it out evenly.
Step 6: Top and Chill
Microwave ¼ cup Biscoff spread for 15–20 seconds until pourable. Drizzle it on top and chill the lasagne for at least 4 hours.
Leftovers & Storage
Cover with plastic wrap or transfer to an airtight container. Store in the fridge for up to 4 days. The texture gets even better on day 2. Don’t freeze—it messes with the cream texture.
Macros Information (Per Serving)
Estimate only
- Calories: 370
- Fat: 25g
- Carbs: 32g
- Protein: 3g
FAQ
Can I make this with Cool Whip?
Yes, but the taste is lighter. Real whipped cream tastes richer.
Can I use crunchy Biscoff spread?
You can, but it won’t mix as smoothly with the cream.
Can I make it in a round dish?
Totally! Just break the cookies to fit the shape.
Final Thoughts
This 4-ingredient Biscoff Lasagne is one of those “looks fancy, made in minutes” desserts. You don’t need to be a baker to make this—and honestly, it’s kind of fun to layer and drizzle. Try it once, and it’ll probably end up in your go-to dessert rotation. Let me know how yours turns out in the comments!
