Welcome to a dessert that turns the beloved Biscoff cookie into a towering masterpiece. This Stack Of Biscoff Cookies is a no-bake wonder that layers spiced cookie crunch with silky Biscoff spread and a smooth cream cheese filling, creating a treat that's both nostalgic and elegant.
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I've designed this recipe to be foolproof: no oven, no tempering, just a few simple steps that yield a stunning stack that slices like a dream. Whether you're a seasoned baker or a kitchen novice, this dessert will make you look like a pro.
The beauty of this stack is its versatility—serve it as a showstopper at a dinner party or as a fun weekend project with kids. Each bite delivers a satisfying crunch followed by a luscious, creamy finish that'll have everyone asking for the recipe.
Why You'll Love This Recipe
About the Ingredients
24 Biscoff cookies (about 1.5 cups crushed)
The star of the show—use the classic caramelized biscuits. For a homemade twist, try speculoos cookies.
1/2 cup (115g) unsalted butter, melted
Binds the cookie crust. Substitute with coconut oil for a dairy-free version.
8 oz (225g) cream cheese, softened
Adds tangy richness to the filling. Use full-fat for best texture; low-fat works but may be less creamy.
1/2 cup (100g) granulated sugar
Sweetens the filling. You can reduce to 1/3 cup if you prefer less sweet.
1 cup (240ml) heavy cream, cold
Whipped to lighten the filling. Coconut cream is a good dairy-free alternative.
1/2 cup (130g) Biscoff spread (cookie butter)
The signature flavor—use smooth or crunchy. Sunflower seed butter with cinnamon can substitute.
1 tsp vanilla extract
Enhances the overall flavor. Use a good-quality pure vanilla for best results.
1/4 tsp salt
Balances sweetness. A pinch of sea salt works too.
1/4 cup (60ml) milk, for dipping (optional)
Softens cookies for easier stacking. Use any milk or a coffee for a mocha twist.
Extra Biscoff cookies and spread for garnish
For the top and sides—use crushed cookies or whole ones for decoration.
Tips & Tricks
- Chill your bowl and beaters before whipping cream—it whips faster and holds its shape better.
- If the stack seems unstable, refrigerate it for 15 minutes between layers to firm up the filling.
- Dip cookies in milk for just 2 seconds—too long and they'll fall apart.
Pro Tips
Step-by-Step Instructions
1. Prepare the Pan
Line a 9×5-inch loaf pan with plastic wrap, leaving overhang on two sides. This will make it easy to lift out the stack later.
2. Make the Crust
In a food processor, pulse 12 Biscoff cookies into fine crumbs. In a bowl, mix crumbs with melted butter until well combined. Press firmly into the bottom of the prepared pan. Chill in the fridge while you make the filling.
3. Whip the Cream
In a cold mixing bowl, beat the heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside in the fridge.
4. Cream Cheese Mixture
In another bowl, beat the softened cream cheese, sugar, Biscoff spread, vanilla, and salt until smooth and creamy, about 2 minutes. Fold in the whipped cream gently until no white streaks remain.
5. Layer the Cookies
Spread a thin layer of filling over the crust. Dip 6 cookies in milk (if using) and arrange them in a single layer on top. Spread a generous layer of filling over the cookies, about 1/2 inch thick.
6. Repeat the Layers
Continue layering dipped cookies and filling, ending with a layer of filling. You should have about 3 layers of cookies. Smooth the top with a spatula.
7. Chill to Set
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm.
8. Unmold and Garnish
Using the overhang, lift the stack out of the pan. Peel off the plastic wrap. Spread a thin layer of Biscoff spread on the top and sides, then press crushed cookies onto the sides. Refrigerate for 30 minutes before slicing.
Delicious Variations
Chocolate Drizzle
Melt 1/2 cup chocolate chips with 1 tsp coconut oil and drizzle over the top before serving.
Salted Caramel
Add a layer of salted caramel sauce between the cookie layers.
Mocha Stack
Dip cookies in strong coffee instead of milk and add 1 tbsp instant espresso to the filling.
How to Store Stack Of Biscoff Cookies
Refrigerator
Store in an airtight container in the fridge for up to 5 days.
Freezer
Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
This dessert is best served cold. If frozen, thaw in the fridge.
Frequently Asked Questions
Q: Can I make this without a food processor?
Yes, place cookies in a zip-top bag and crush with a rolling pin. It takes a few minutes but works perfectly.
Q: Can I use a different cookie?
Absolutely, speculoos or ginger snaps are great alternatives. Just ensure they are crisp enough to hold up.
Q: How long does it need to chill?
At least 4 hours, but overnight is best for clean slicing. The longer it chills, the firmer it gets.
Q: Can I reduce the sugar?
Yes, you can cut the sugar to 1/3 cup. The Biscoff spread adds sweetness, so it will still be sweet.
Q: What if I don't have Biscoff spread?
You can use any cookie butter, or make your own by blending Biscoff cookies with a bit of oil until smooth.
Ready to build your own stack of deliciousness? Gather your ingredients and let's get layering! Share your creation with us in the comments below—we'd love to see how it turns out.
Stack Of Biscoff Cookies
Stack Of Biscoff Cookies: a crunchy, creamy no-bake dessert that comes together in 25 minutes—perfect for busy sweet cravings.
🧂 Ingredients
- 24 Biscoff cookies (about 1.5 cups crushed)
- 1/2 cup (115g) unsalted butter, melted
- 8 oz (225g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 cup (240ml) heavy cream, cold
- 1/2 cup (130g) Biscoff spread (cookie butter)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup (60ml) milk, for dipping (optional)
- Extra Biscoff cookies and spread for garnish
📋 Instructions
- 1Prepare the Pan — Line a 9×5-inch loaf pan with plastic wrap, leaving overhang on two sides. This will make it easy to lift out the stack later.
- 2Make the Crust — In a food processor, pulse 12 Biscoff cookies into fine crumbs. In a bowl, mix crumbs with melted butter until well combined. Press firmly into the bottom of the prepared pan. Chill in the fridge while you make the filling.
- 3Whip the Cream — In a cold mixing bowl, beat the heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside in the fridge.
- 4Cream Cheese Mixture — In another bowl, beat the softened cream cheese, sugar, Biscoff spread, vanilla, and salt until smooth and creamy, about 2 minutes. Fold in the whipped cream gently until no white streaks remain.
- 5Layer the Cookies — Spread a thin layer of filling over the crust. Dip 6 cookies in milk (if using) and arrange them in a single layer on top. Spread a generous layer of filling over the cookies, about 1/2 inch thick.
- 6Repeat the Layers — Continue layering dipped cookies and filling, ending with a layer of filling. You should have about 3 layers of cookies. Smooth the top with a spatula.
- 7Chill to Set — Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until firm.
- 8Unmold and Garnish — Using the overhang, lift the stack out of the pan. Peel off the plastic wrap. Spread a thin layer of Biscoff spread on the top and sides, then press crushed cookies onto the sides. Refrigerate for 30 minutes before slicing.
