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This Biscoff lush hits that sweet spot between creamy and crunchy. The cookie crust gives you a buttery snap, then the cookie butter cheesecake layer comes in smooth and rich. The pudding layer keeps it light enough to go back for another slice. Finish it with whipped topping, crushed cookies and a warm cookie butter drizzle and it turns into the kind of dessert people fall in love with at first bite.
Why You’ll Love It
Biscoff lush is a no-bake layered dessert with a cookie crust, cookie butter cheesecake layer, vanilla pudding mousse and whipped topping, finished with crushed cookies.
No oven needed: Simply mix, layer and chill.
Texture payoff: Crunchy base, creamy middle, fluffy top.
Big Biscoff flavor: Cookie butter shows up in every layer.
Make-ahead friendly: It slices neatly once it’s set.
More no bake dessert ideas include Biscoff cake, cannoli cheesecake, banana pudding pie, blueberry lush, key lime lush and rocky road bites.
No Bake Biscoff Dessert Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Biscoff cookie crumbs: Bring caramelized cookie flavor and a crisp base.
Unsalted butter: Helps the crust set up firm and sliceable.
Cream cheese: Makes the cheesecake layer smooth and rich.
Biscoff cookie butter: Adds that toasted, spiced caramel flavor everyone wants.
Powdered sugar: Sweetens the cheesecake layer and keeps it silky.
Whipped topping: Lightens the cheesecake layer so it spreads easily.
Instant vanilla pudding mix: Thickens into a soft, creamy layer.
Milk: Turns the pudding into a mousse-like texture. Use cold milk when making the pudding so it thickens properly.
Vanilla extract: Lifts the flavor and keeps it tasting rounded.
Whipped cream: Gives you a fluffy, cloud-like topping.
Biscoff cookies: Add crunch and a strong cookie finish on top.
How to Make Biscoff Cookie Butter Lush
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Build the crust: Stir cookie crumbs with melted butter until it looks like damp sand, then press the buttery cookie crust into the dish and chill.
Whip the cheesecake filling: Beat cream cheese with cookie butter and powdered sugar until smooth, then fold in whipped topping and spread over the crust.
Mix the pudding layer: Whisk pudding mix with cold milk until thick, then whisk in cookie butter and vanilla and spread gently over the cheesecake layer.
Top it off: Spread whipped cream over the pudding, then finish with crushed cookies and warmed cookie butter drizzle.
Chill to set: Refrigerate until it cuts cleanly into squares.
Substitutions and Variations
Gluten-free version: Use gluten-free caramelized cookies for the crust and a certified gluten-free instant pudding mix. These gluten-free speculoos cookies are gluten-free and sugar-free too.
Homemade whipped cream swap: Replace whipped topping with freshly whipped cream in the cheesecake layer. If you are using whipped heavy cream, keep the dessert well chilled so it holds its shape.
Chocolate spin: Use certified gluten-free chocolate pudding mix instead of vanilla.
Extra crunch addition: Scatter crushed cookies between layers for more texture, either more Biscoff cookies or something contrasting such as graham crackers.
Biscoff cookie butter: Try peanut butter, another kind of nut butter or a mixture.
Serving Suggestions
With a hot drink: Pair this no bake treat with a pistachio latte or peanut butter boozy hot chocolate.
With a cold drink: Anything goes, from an iced lavender matcha latte to a pineapple mango smoothie.
With homemade cookies: Enjoy chocolate pudding cookies or pistachio pudding cookies on the side.
How to Store
Store: Cover and refrigerate leftover Biscoff lush. Use an airtight container or wrap tightly with foil or plastic wrap. Use within 3 or 4 days.
Freeze: Freeze tightly covered for up to 2 months.
Thaw: Defrost in the fridge before slicing and serving.
Top Tips
Clean layers: Chill each layer briefly so the next one spreads without dragging.
Tidy slices: Warm and wipe the knife between cuts.
Easy drizzle: Warm cookie butter in the microwave just until pourable so it ribbons nicely.
No Bake Cookie Butter Dessert FAQs
Yes, and it’ll slice better after a longer chill.
Chill between layers and spread gently with light pressure.
Warm the cookie butter slightly and drizzle in thin lines.
Biscoff Lush Recipe
Biscoff Lush
Equipment
- Food Processor or Plastic Bag
- Baking Dish 9 x 13-Inch
Ingredients
For the Crust
- 2 Cups Biscoff cookie crumbs, about 25 cookies
- ½ Cup unsalted butter, melted
For the Cream Cheese Layer
- 8 Ounces cream cheese, softened
- ½ Cup Biscoff cookie butter
- ½ Cup powdered sugar
- 1 Cup whipped topping, or homemade whipped cream
For the Biscoff Pudding Layer
- 2 Boxes instant vanilla pudding mix, 3.4-Ounce
- 2 ½ Cups milk, cold
- ½ Cup Biscoff cookie butter
- 1 Teaspoon vanilla extract
For the Topping
- 2 Cups whipped cream, or whipped topping
- 5 or 6 Biscoff cookies, crushed
- Biscoff cookie butter, warmed for drizzling
Instructions
Make the Crust
- Crush the cookies in a food processor or sealed plastic bag.
- In a medium bowl, mix the Biscoff crumbs with melted butter until evenly moistened.
- Press firmly into the bottom of a 9×13-inch dish. Chill in the refrigerator while you prepare the next layers.
Prepare the Cream Cheese Layer
- In a large bowl, beat cream cheese, cookie butter and powdered sugar until smooth and fluffy.
- Whip cream with 2 Tablespoons of powdered sugar until stiff peaks form.
- Fold into the cream cheese mixture until fully combined.
- Spread evenly over the crust and freeze the dessert.
Make the Biscoff Pudding Layer
- In another bowl, whisk together pudding mix and milk until slightly thickened (about 2 minutes).
- Whisk in cookie butter and vanilla extract until smooth and uniform in color.
- Spread this layer gently over the cream cheese layer.
- Place in freezer for half an hour.
Top and Chill
- Spread the remaining whipped topping over the pudding layer.
- Sprinkle with crushed Biscoff cookies and drizzle warmed cookie butter over the top.
- Cover and refrigerate for at least 4 hours, or overnight for best texture.
Notes
Tidy slices: Warm and wipe the knife between cuts.
Easy drizzle: Warm cookie butter in the microwave just until pourable so it ribbons nicely.
Nutrition
This dessert is a reliable crowd-pleaser because it’s simple to assemble and the layers taste like they took far more effort than they did. The cookie butter flavor comes through clearly, the texture stays creamy, and the topping makes it feel finished and generous. Let it chill until it’s set, slice it into squares and don’t expect leftovers. Everything from the buttery Biscoff cookie crust up to the Biscoff topping is going to make your mouth water.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
