Description
A cool, dreamy, no-bake dessert that feels like a sweet hug after a long day. Every spoonful melts into caramel bliss, and the way those Biscoff layers soften overnight… it reminds me of the quiet joy of sneaking a treat from the fridge when the house is finally still.
Sometimes the simplest desserts bring the warmest memories—has this flavor ever taken you back to childhood?
Ingredients:
2 (8.8 oz) packages Lotus Biscoff cookies
16 oz Cool Whip, thawed
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup thick salted caramel sauce, plus extra for drizzling
½ cup melted milk chocolate or chocolate sauce
Extra Biscoff cookies, crushed, for topping
Instructions:
Make the cream layer (8 minutes)
Beat the cream cheese, powdered sugar, and vanilla until smooth and creamy.
Gently fold in the Cool Whip, keeping the mixture light, fluffy, and cloud-soft.
Layer the lasagna (10 minutes)
Line the bottom of an 8×8 or 9×9 pan with a snug layer of Biscoff cookies.
Spread a generous layer of the cream mixture over the cookies.
Drizzle caramel sauce over the cream, letting it naturally flow toward the edges.
Add another cookie layer and repeat until you have 3 layers of cookies and 3 layers of cream.
The top layer should be cream.
Chill (4+ hours)
Cover and refrigerate for at least 4 hours—overnight is even better.
This allows the cookies to soften into cake-like layers that melt under your fork.
Finish like the bakery-style photos (5 minutes)
Drizzle melted chocolate in carefree zigzags across the top.
Add extra caramel so it gently drips over the sides.
Scatter broken Biscoff chunks and crumbs for that rustic, irresistible look.
Prep Time: 18 minutes | Chill Time: 4 hours | Total Time: 4 hours 18 minutes
Kcal: 430 kcal | Servings: 9 servings
#BiscoffDessert #CaramelLovers #NoBakeHeaven #SweetTreats
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure your cream cheese is fully softened at room temperature for at least 30 minutes. In a large mixing bowl, use an electric mixer on medium speed to beat the cream cheese, powdered sugar, and vanilla extract for 2-3 minutes until completely smooth, scraping down the sides of the bowl. In a separate, larger bowl, gently spoon in the thawed Cool Whip. Add the cream cheese mixture to the Cool Whip. Using a rubber spatula, fold the mixtures together with a gentle, lifting motion from the bottom until just combined. Over-mixing will deflate the fluffiness.
For assembly, use a 9×9-inch pan for slightly thinner layers or an 8×8-inch for a taller, denser dessert. Line the bottom with a single, tight layer of whole Biscoff cookies, breaking some to fill any gaps. Add half of the cream mixture, spreading it evenly to the edges with an offset spatula. Drizzle 1/3 cup of the salted caramel sauce in a zigzag pattern. Repeat with another cookie layer, the remaining cream, and another 1/3 cup caramel. Top with a final cookie layer, pressing down gently. Spread the last of the cream mixture over this top cookie layer, sealing it completely.
Serving Suggestions
Serve this dessert chilled directly from the fridge. For elegant individual portions, use a sharp knife dipped in hot water to cut clean squares. Plate each piece and add a final light drizzle of caramel and a single whole Biscoff cookie on the side. It pairs wonderfully with a cup of strong black coffee to balance the sweetness or a glass of cold milk. For a festive touch, sprinkle with a tiny pinch of sea salt flakes just before serving to enhance the caramel flavor.
How-to Summary
In brief, this no-bake dessert involves making a fluffy cream cheese and Cool Whip filling, then layering it in a pan with Biscoff cookies and caramel sauce. The key steps are: 1) Mix the creamy filling, 2) Assemble alternating layers of cookies, cream, and caramel, 3) Chill for at least 4 hours to soften the cookies, and 4) Garnish with chocolate, extra caramel, and cookie crumbs before serving.
Frequently Asked Questions
Can I use homemade whipped cream instead of Cool Whip?
Yes, but for best structural results, whip 2 cups of heavy cream with 1/4 cup of powdered sugar until stiff peaks form. The dessert may be slightly softer but equally delicious.
How long does this dessert last in the fridge?
It keeps well, covered tightly, for up to 3 days. The cookies will continue to soften, becoming more cake-like.
My caramel sauce is too thin. What can I do?
A thick sauce is crucial. If yours is runny, simmer it in a saucepan for a few minutes to reduce and thicken, then let it cool completely before using.
Can I make this dessert dairy-free?
You can substitute with dairy-free cream cheese and a coconut-based whipped topping. Ensure your caramel sauce is also dairy-free.
Why must it chill for so long?
The chilling time is non-negotiable. It allows the cookies to absorb moisture from the cream and caramel, transforming from crunchy to a soft, layered texture that defines the dessert.
Common Mistakes to Avoid
- Using cold cream cheese: This will create lumps in your filling that won’t mix out.
- Stirring instead of folding: Aggressively stirring the Cool Whip mixture will deflate it, resulting in a dense dessert.
- Skimping on chill time: Serving too early means the cookies will be unpleasantly hard and crunchy.
- Uneven layers: Spread each cream layer smoothly to the edges to ensure every bite has balanced flavor.
- Warm toppings: Ensure your melted chocolate and extra caramel are at room temperature or cooler when drizzling, or they will melt the top cream layer.
Conclusion
This Biscoff Caramel Lasagna is the epitome of a simple, no-fuss dessert that delivers maximum comfort and flavor. Its magic lies in the harmony of spiced cookies, rich caramel, and fluffy cream, all melding together in the refrigerator. By following the step-by-step guide and avoiding common pitfalls, you’ll create an impressive treat that’s as much a joy to make as it is to share. The overnight wait is a test of patience that rewards you with a spoonful of pure, dreamy bliss.