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No-Bake Biscoff Cake
Dessert

No-Bake Biscoff Cake

30 Min.Für 12Nutri-Score E€€
von @conniesweets12 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

12 Personen
  • Biscoff cookies (2 packs, a few extra for the topping)Backwaren500 g
  • Biscoff cookie butter (2 jars (8 oz each), for spreading between layers)Vorräte454 g
  • cream cheese (softened at room temperature)Milchprodukte227 g
  • powdered sugar (sifted)Vorräte60 g
  • heavy cream (cold)Milchprodukte600 ml
  • Biscoff cookie butter (for the whipped cream mixture)Vorräte120 g
  • vanilla extract (optional)Vorräte5 ml

pro Portion

Nährwerte

475kcal

Kohlenhydrate
40 g
Eiweiß
4 g
Fett
33 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel
  • Handrührgerät
  • Auflaufform

Schritt für Schritt

Zubereitung

  1. Whip the Biscoff cream

    • In a large bowl, whip the heavy cream with the cookie butter, powdered sugar and vanilla until it begins to thicken and ripples form.
    • Add the softened cream cheese and whip again until smooth with no lumps.
    Schritt 1

  2. Layer the cookies and cookie butter

    • Lay one even layer of Biscoff cookies flat in the 9x13 deep dish.
    • Warm some cookie butter slightly so it spreads easily and spread a thin layer over the cookies.
    Schritt 2

  3. Add the first cream layer

    • Spread half of the whipped Biscoff cream mixture evenly over the cookie butter.
    Schritt 3

  4. Repeat the layers

    • Add another layer of Biscoff cookies on top.
    • Spread another thin layer of warmed cookie butter over the cookies.
    • Spread the remaining whipped cream mixture smoothly on top.
    Schritt 4

  5. Finish with cookie butter

    • Pour the remaining cookie butter over the top and spread it evenly.
    • Optionally crush a few Biscoff cookies and sprinkle them over the top for decoration.
    Schritt 5

  6. Chill

    • Refrigerate the cake until set, preferably overnight for the best texture.
    Schritt 6
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