If you love the caramelized flavor of Biscoff biscuits, this Lotus Biscoff Crème is an irresistible dessert that is creamy, smooth, and wonderfully easy to make.
Made with Biscoff spread, crushed biscuits, whipped cream, and a hint of vanilla, this elegant no-bake dessert comes together with minimal effort. It is perfect for dinner parties, holidays, afternoon treats, or whenever you’re craving something sweet and creamy.
Serve it in individual glasses for a beautiful presentation, or prepare it as one larger dessert for the whole family.
Ingredients
For the Biscoff Crumb Layer
- 1½ cups Lotus Biscoff biscuits, finely crushed
- 3 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar, optional
- Pinch of salt
For the Biscoff Crème
- 1 cup Biscoff cookie butter spread
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream, cold
- 2 tablespoons milk, if needed
For the Topping
- ¼ cup Biscoff spread
- 4–6 Biscoff biscuits
- Whipped cream, optional
- Crushed Biscoff crumbs, for garnish
How to Make Lotus Biscoff Crème
Step 1: Crush the Biscoff Biscuits
Place the Biscoff biscuits in a food processor and pulse until they become fine crumbs.
If you don’t have a food processor, place the biscuits in a sealed bag and crush them with a rolling pin.
Reserve a few extra crumbs and whole biscuits for decoration.
Step 2: Prepare the Crumb Layer
Combine the crushed Biscoff biscuits with melted butter and a pinch of salt.
Mix until the crumbs resemble wet sand.
Spoon a layer of the mixture into the bottom of serving glasses or dessert cups.
Gently press the crumbs down with the back of a spoon.
Place the glasses in the refrigerator while preparing the crème.
Step 3: Make the Creamy Filling
Add the softened cream cheese, powdered sugar, vanilla extract, and Biscoff spread to a large mixing bowl.
Beat until smooth and creamy.
If the mixture seems particularly thick, add 1–2 tablespoons of milk and mix again.
Step 4: Whip the Cream
In a separate bowl, beat the cold heavy cream until soft peaks form.
Don’t overbeat it, as the cream can become grainy.
Step 5: Combine the Mixtures
Gently fold the whipped cream into the Biscoff mixture in two or three additions.
Use a spatula and fold carefully until the mixture is smooth, fluffy, and evenly combined.
Avoid vigorous stirring because it can remove some of the air from the whipped cream.
Step 6: Layer the Dessert
Remove the chilled glasses from the refrigerator.
Spoon or pipe a layer of Biscoff crème over the biscuit base.
Add another thin layer of crushed Biscoff biscuits if desired.
Continue layering until the glasses are nearly full.
Finish with a generous layer of the creamy filling.
Step 7: Add the Biscoff Topping
Warm the Biscoff spread very gently in the microwave for a few seconds, just until it becomes easier to drizzle.
Do not overheat it.
Drizzle a small amount over each dessert.
Top with whipped cream, crushed Biscoff crumbs, and a whole Biscoff biscuit.
Step 8: Chill
Cover the dessert cups and refrigerate for at least 2–4 hours.
For the best texture, allow them to chill overnight.
Serve cold.
Tips for the Best Biscoff Crème
Use room-temperature cream cheese: Softened cream cheese blends much more smoothly.
Keep the heavy cream cold: Cold cream whips more easily and holds its structure better.
Don’t overmix: Gentle folding keeps the crème light and fluffy.
Don’t overheat the Biscoff spread: It only needs to be softened enough to drizzle.
Chill thoroughly: The refrigeration time helps the dessert become firmer and allows the flavors to develop.
Use clear dessert glasses: The layers make this dessert especially attractive when served individually.
Easy Variations
Chocolate Biscoff Crème
Add 2 tablespoons of unsweetened cocoa powder to the cream cheese mixture for a chocolate-Biscoff combination.
Biscoff Cheesecake Cups
Add a little extra cream cheese and reduce the whipped cream for a denser, cheesecake-style filling.
Banana Biscoff Crème
Add thin slices of banana between the biscuit and crème layers.
Salted Caramel Biscoff
Drizzle a small amount of caramel sauce over each layer and finish with a tiny pinch of flaky salt.
Biscoff Chocolate Cups
Add a layer of chocolate ganache between the Biscoff crumbs and creamy filling.
How to Serve
For an elegant presentation, serve the Biscoff crème in:
- Small glass dessert cups
- Mini trifle glasses
- Stemless wine glasses
- Small jars
- Martini-style dessert glasses
Top each portion with a whole Biscoff biscuit just before serving.
Make-Ahead Instructions
This is an excellent make-ahead dessert.
Prepare the individual cups up to one day in advance and keep them covered in the refrigerator.
For the best presentation, add the final biscuit garnish shortly before serving so it remains crisp.
Storage
Store the dessert covered in the refrigerator.
For the best texture and freshness, enjoy within about 3 days.
The Biscoff biscuits used as garnish may soften over time, so add fresh biscuits immediately before serving if desired.
Frequently Asked Questions
Can I make Biscoff Crème without cream cheese?
Yes. You can make a lighter version using Biscoff spread, whipped cream, powdered sugar, and vanilla. The result will be softer and more mousse-like.
Can I use Biscoff cookie butter?
Yes. Biscoff spread and cookie butter are commonly used interchangeably in recipes like this, although brands can vary slightly in sweetness and consistency.
Can I use homemade whipped cream?
Absolutely. Freshly whipped cream works beautifully and gives the dessert a light texture.
Can I freeze Biscoff Crème?
You can freeze it, although the texture may change slightly after thawing. For the best creamy consistency, refrigeration is recommended.
Can I make this dessert in one large dish?
Yes. Layer the biscuit crumbs and crème in an 8-inch or similar-sized dish, then chill thoroughly before serving.
Final Thoughts
Lotus Biscoff Crème is the perfect dessert for anyone who loves the warm caramelized flavor of Biscoff biscuits. The buttery cookie crumbs, creamy Biscoff filling, and silky topping create a delicious combination of textures and flavors.
Because it requires no baking and can be prepared ahead, it is an especially convenient dessert for entertaining. Add a few crushed biscuits and a drizzle of Biscoff spread on top, and you have a simple dessert that looks just as impressive as it tastes.
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