Biscoff Lush
Biscoff lush has layers of buttery Biscoff cookie crust, cookie butter cheesecake, creamy vanilla pudding and whipped cream with a Biscoff topping.
Servings: 12
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 whipping cream or whipped topping
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, or use 1 Cup prepared whipped topping instead.
- Fold into the cream cheese mixture until fully combined.
- Spread evenly over the crust and freeze the dessert for 15 to 30 minutes.
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
Soften the cream cheese: Let it come to room temperature before mixing so the cheesecake layer is smooth without little lumps.
Chill between layers: Give each layer some time to firm up before adding the next. This makes it much easier to spread without dragging the layer underneath into it.
Press the crust firmly: I use the bottom of a measuring cup to really compact the crumbs. A firmly packed crust makes the finished squares much easier to lift from the dish.
Give it enough chill time: Four hours is the minimum, but I prefer making this the day before when I can. The layers are noticeably easier to slice after an overnight chill.
For tidy slices: Use a sharp knife and wipe it clean between cuts. You can warm the knife under hot water first, but dry it before slicing.
Chill between layers: Give each layer some time to firm up before adding the next. This makes it much easier to spread without dragging the layer underneath into it.
Press the crust firmly: I use the bottom of a measuring cup to really compact the crumbs. A firmly packed crust makes the finished squares much easier to lift from the dish.
Give it enough chill time: Four hours is the minimum, but I prefer making this the day before when I can. The layers are noticeably easier to slice after an overnight chill.
For tidy slices: Use a sharp knife and wipe it clean between cuts. You can warm the knife under hot water first, but dry it before slicing.
Nutrition
Calories: 495kcal | Carbohydrates: 48g | Protein: 6g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 246mg | Potassium: 143mg | Fiber: 0.3g | Sugar: 34g | Vitamin A: 660IU | Calcium: 101mg | Iron: 1mg
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