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Whole Lotus Biscoff cake topped with crushed biscuits, Biscoff drizzle, and biscuit halves standing upright on top.

Lotus Biscoff Cake (18 cm, No-Bake)

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No-bake Lotus Biscoff cake with a buttery Biscoff biscuit crust and a light mascarpone cream filling split into two layers: one with crushed biscuits and one with Biscoff spread. Chill until set, then finish with a Biscoff drizzle and extra biscuits on top.
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Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Course: cakerecipe, easycake, easydesserts, No Bake Cakes, no bake desserts
Ingredients Method Notes

Ingredients
  

Crust
  • 150 g Lotus Biscoff biscuits
  • 50 g butter
  • 2 tbsp milk
Filling
  • 400 g mascarpone cheese
  • 3 tbsp powdered sugar
  • 400 ml heavy/whipping cream about 35% fat, cold
  • 50 g Lotus Biscoff biscuits crushed
  • 2 tbsp Biscoff spread

Method
 

  1. Crush the biscuits for the crust. Mix with melted butter and milk. Press firmly into an 18 cm pan. Refrigerate while preparing the filling.
  2. Briefly beat mascarpone with powdered sugar just until combined. Add cold heavy cream and mix until semi-firm. Do not overwhip. Divide the filling into two equal parts.
  3. Mix crushed biscuits into one half. Spread over the crust.
  4. Mix Biscoff spread into the other half until smooth. Spread over the first layer.
  5. Refrigerate for 3 hours.
  6. Decorate as desired (melted Biscoff spread, crushed/broken biscuits, whipped cream, etc.).

Notes

  • For clean slices, chill longer (overnight is best) and use a warm knife.
  • Stop whipping once the filling is thick and spreadable—overwhipping can make it grainy.
 

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