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This heavenly Biscoff dessert transforms simple cookies into a decadent masterpiece that strikes the perfect balance between creamy and crunchy. The spiced caramel notes of Biscoff cookies and spread create layers of flavor that will transport you to dessert paradise.
I first made this Biscoff dessert for my sister's birthday and it caused such a sensation that it's now requested at every family gathering. The combination of that iconic spiced cookie flavor with creamy filling creates something truly magical that even novice bakers can master.
Ingredients
- Biscoff cookies: These cinnamon spiced cookies create a perfect crust base with their distinctive caramelized flavor
- Unsalted butter: Binds the crust and adds richness; choose high quality European style for best results
- Heavy cream: Creates a light mousse texture that melts in your mouth; look for cream with at least 36% fat content
- Powdered sugar: Sweetens without grittiness and helps stabilize the cream mixture
- Vanilla extract: Enhances the overall flavor profile; use pure rather than imitation for best results
- Cream cheese: Adds tanginess and structure to the filling; choose full fat for proper texture and flavor
- Biscoff spread: Intensifies the signature spiced caramel flavor; get the creamy version not crunchy for this recipe
- Milk: Thins the Biscoff spread for easier incorporation; high fat milk works best
- Chocolate chips: Provides rich contrast to the caramel notes; semisweet or dark work beautifully here
- Biscoff crumbs: Finish the dessert with texture and visual appeal; save some from your initial cookie crushing
Step-by-Step Instructions
- Prepare the Crust:
- Preheat your oven to 350°F. This moderate temperature ensures the crust bakes evenly without burning. Crush those Biscoff cookies into fine crumbs using a food processor. The finer the crumbs the better your crust will hold together. Mix thoroughly with melted butter until every crumb is moistened. Press firmly into your pan using the bottom of a measuring cup to create an even compact layer. Bake until you see the edges turning slightly golden, about 8 to 10 minutes. The crust will firm up further as it cools.
- Create the Filling:
- Beat the cream cheese until completely smooth with no lumps whatsoever. This is crucial for a silky texture. Add heavy cream, powdered sugar, and vanilla then whip until it forms soft peaks that hold their shape. The mixture should be light, airy but still stable. In a separate bowl, combine the Biscoff spread with milk, stirring until completely smooth. This step ensures the spread incorporates evenly without dense pockets. Fold the Biscoff mixture into the cream mixture using a gentle hand to maintain all that wonderful air you whipped in.
- Assemble and Finish:
- Pour the creamy filling onto the completely cooled crust, spreading it into an even layer with an offset spatula. Melt chocolate chips with extreme care using 20 second microwave intervals and stirring between each to prevent scorching. Drizzle the melted chocolate artistically over the filling using a fork or piping bag. Sprinkle the reserved Biscoff crumbs over the top focusing on an even distribution. Refrigerate for at least 4 hours but preferably overnight. The patience pays off in perfect texture as the flavors meld and the dessert sets properly.
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You Must Know
- Requires minimum 4 hour chilling time for proper setting
- No special equipment needed beyond basic kitchen tools
- Can be made up to 2 days ahead of serving
- Freezes beautifully for up to 3 months
My favorite part of this recipe is watching people take their first bite. There's always this moment of wide eyed surprise as they taste how the humble Biscoff cookie transforms into something so sophisticated. My daughter now helps make this dessert and claims the beaters as her reward.
Storage Tips
This Biscoff dessert stays fresh in the refrigerator for up to 5 days when stored in an airtight container. The flavors actually improve after the first day as they have more time to meld together. For longer storage you can freeze individual slices wrapped tightly in plastic wrap then aluminum foil for up to 3 months. Thaw overnight in the refrigerator before serving for best texture.
Perfect Substitutions
Don't have Biscoff on hand? Graham crackers or gingersnaps make excellent substitutions for the crust although the flavor profile will shift slightly. For a dairy free version use coconut cream instead of heavy cream and dairy free cream cheese. The Biscoff cookies and spread are naturally vegan so this dessert can be easily adapted for those with dairy restrictions without sacrificing the signature flavor.
Serving Suggestions
While this dessert is stunning on its own consider elevating it with a few strategic additions. A drizzle of warm caramel sauce just before serving creates an impressive presentation and enhances the caramel notes. Fresh berries particularly raspberries or strawberries offer a bright acidic contrast to the rich creamy filling. For special occasions a dollop of freshly whipped cream and a Biscoff cookie standing upright in each slice turns this dessert into a showstopper.
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Frequently Asked Questions
- → Can I use another type of cookie instead of Biscoff?
Yes, you can substitute Biscoff cookies with graham crackers or ginger snaps for a unique flavor twist.
- → How long does the dessert need to chill?
Refrigerate the dessert for at least 4 hours, but for the best texture and flavor, chill overnight.
- → Can I make this dessert ahead of time?
Absolutely! This dessert can be prepared a day or two in advance, making it ideal for parties or gatherings.
- → Can I use dark chocolate instead of regular chocolate for the garnish?
Yes, dark chocolate works well and adds a slightly richer, less sweet contrast to the dessert.
- → How can I prevent the crust from getting too soggy?
Ensure the crust is fully cooled before adding the cream mixture, and bake it until it's golden and firm.