Lotus Biscoff Lasagna

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🍰 Recipe: Lotus Biscoff Lasagna

Description

This is a “refrigerator cake” or “icebox cake” style dessert. It features layers of Biscoff cookies soaked briefly in milk (or coffee), sandwiched between a whipped Biscoff-infused cream cheese filling, and topped with a glossy layer of melted cookie butter.

  • Prep time: 20 minutes

  • Chilling time: 4–6 hours (or overnight)

  • Servings: 12–15 squares

Ingredients

Component Ingredients
The Base Layers 2 packs (approx. 500g) Lotus Biscoff Cookies
The Cream Filling 500g Mascarpone or Cream Cheese (softened)
400ml Heavy Whipping Cream (cold)
1/2 cup Powdered Sugar
1/2 cup Lotus Biscoff Spread (smooth)
1 tsp Vanilla Extract
1/2 cup Milk (for dipping cookies)
The Topping 200g Lotus Biscoff Spread (melted)
3-4 Cookies (crushed for garnish)

Instructions

  1. Prepare the Cream: In a large bowl, beat the mascarpone, powdered sugar, vanilla, and 1/2 cup of Biscoff spread until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the Biscoff mixture.

  2. The Dip: Pour the milk into a shallow bowl. Quickly dip each cookie into the milk (don’t soak them or they’ll turn to mush!) and line the bottom of an 8×8 or 9×9 inch dish.

  3. Layering: Spread 1/3 of the cream mixture over the cookies. Repeat the process: cookie layer, cream layer, cookie layer, cream layer. You should aim for 3 layers of cookies.

  4. The Glaze: Microwave the remaining Biscoff spread for 20-30 seconds until pourable. Pour it over the final cream layer, tilting the dish to coat it evenly.

  5. Garnish & Chill: Sprinkle crushed cookies around the edges. Refrigerate for at least 4 hours—this is crucial for the cookies to soften into a cake-like texture.

💡 Pro Tips

  • The Coffee Twist: For a tiramisu-inspired vibe, dip the cookies in brewed espresso instead of milk.

  • Temperature Matters: Ensure your cream cheese is at room temperature to avoid lumps, but your whipping cream must be ice-cold to hold its volume.

  • The “Clean Cut”: To get perfect “lasagna” slices, freeze the tray for 30 minutes before cutting with a warm knife.

🥗 Nutritional Info (Per Serving)

Estimate based on 1/12th of the recipe:

  • Calories: 480 kcal

  • Fat: 32g

  • Carbs: 44g

  • Sugar: 28g

  • Protein: 5g

✨ The “Benefit”

Aside from the immediate hit of dopamine? This dessert is no-bake, meaning you don’t have to touch the oven. It’s also a massive crowd-pleaser because the unique caramelized ginger-cinnamon flavor of Biscoff is less cloying than traditional chocolate or vanilla.

❓ Common Q&A

Q: Can I make this vegan?

A: Surprisingly, yes! Lotus cookies and the spread are naturally vegan. Just swap the cream cheese and heavy cream for plant-based alternatives (like coconut cream and vegan cream cheese).

Q: How long does it last?

A: It stays fresh in the fridge for up to 4 days. In fact, it often tastes better on day 2.

Q: My topping is mixing with the cream, what happened?

A: Make sure the cream layer is somewhat firm and the melted Biscoff spread isn’t hot—just warm enough to pour.

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