BISCOFF FRIDGE CAKE – EVERY LITTLE CRUMB
No-Bake, Decadent, and Perfectly Crunchy
If you love Biscoff cookies, this is your dream dessert. The Biscoff Fridge Cake is a no-bake masterpiece combining layers of crushed Biscoff biscuits, creamy caramel-flavored filling, and optional chocolate drizzle. Its beauty lies in simplicity: no oven required, minimal prep, and maximum flavor. Perfect for holidays, casual get-togethers, or gifting to friends and family.
Every bite is a symphony of textures – crisp biscuit crumbs, smooth cream, and a touch of chocolate. It’s indulgent yet approachable, making it ideal for both beginner and seasoned bakers.
Ingredients
- Cake Base & Layers:
- 250 g Biscoff cookies (or speculoos biscuits)
- 100 g unsalted butter, melted
- 2 tbsp cocoa powder (optional, for chocolate twist)
- Cream Filling:
- 200 g cream cheese, softened
- 100 g powdered sugar
- 200 ml heavy whipping cream
- 3 tbsp Biscoff spread (cookie butter)
- 1 tsp vanilla extract
- Optional Toppings:
- 50 g melted dark or milk chocolate
- Crushed Biscoff crumbs
- Whipped cream rosettes
Instructions
1. Prepare the Biscuit Base
Line an 8×8-inch pan with parchment paper. Crush Biscoff cookies using a food processor or place in a ziplock bag and crush with a rolling pin until fine crumbs form.
2. Mix with Butter
Combine crushed cookies with melted butter (and cocoa if using). Press half of this mixture evenly into the base of the prepared pan to form a firm layer. Chill in the fridge for 10–15 minutes to set.
3. Make the Cream Filling
In a large mixing bowl, beat cream cheese until smooth. Add powdered sugar, Biscoff spread, and vanilla extract. Beat until creamy and fully combined.
4. Whip the Cream
In a separate bowl, whip heavy cream to soft peaks. Gently fold whipped cream into the cream cheese mixture, ensuring it stays light and airy.
5. Assemble the Cake
Spoon half of the cream filling over the chilled biscuit base. Spread evenly. Sprinkle another layer of crushed Biscoff biscuits over the cream. Add remaining cream filling on top and smooth.
6. Chill to Set
Cover the pan with plastic wrap and refrigerate for at least 4–6 hours, or overnight for best results.
7. Decorate
Before serving, drizzle melted chocolate over the top and sprinkle extra biscuit crumbs. Optional: pipe whipped cream rosettes around the edges.
8. Slice & Serve
Use a sharp knife warmed in hot water to slice neat squares. Serve chilled and enjoy the layered textures with every bite.
Tips for Success
- Cookie Crushing: For extra crunch, reserve some larger cookie pieces to layer between cream.
- Biscoff Spread: Use smooth for a silky texture or crunchy for added bite.
- Chilling Time: Overnight chilling helps layers firm up and improves slicing.
- Chocolate Drizzle: Warm chocolate slightly for a smooth drizzle, or temper for shine.
Serving Ideas
- Serve alongside a cup of coffee or tea for an elegant afternoon treat.
- Cut into mini squares for parties or gifting.
- Add berries or edible gold flakes for a festive touch.
- Layered in glasses for individual portions for a modern presentation.
Troubleshooting
- Too Soft: Ensure the base layer is pressed firmly and cream filling is chilled.
- Soggy Base: Do not over-soak the biscuit crumbs with butter.
- Separation of Layers: Fold whipped cream gently into cream cheese mixture to maintain airiness.
Storage & Freezing
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 1 month. Thaw in the fridge before serving.
Biscoff Fridge Cake – Every Little Crumb
Ingredients
Equipment
Method
- Line an 8×8-inch pan with parchment paper.
- Crush Biscoff cookies into fine crumbs using a food processor or rolling pin.
- Combine crushed cookies with melted butter and cocoa powder if using. Press half into the pan to form base layer and chill 10–15 minutes.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar, Biscoff spread, and vanilla extract. Mix well.
- Whip heavy cream to soft peaks and fold gently into the cream cheese mixture.
- Spread half of the cream filling over chilled base. Sprinkle remaining crushed cookies, then add remaining cream filling on top.
- Cover and refrigerate for at least 4–6 hours, or overnight.
- Before serving, drizzle melted chocolate and garnish with extra crumbs or whipped cream if desired.
- Slice into squares using a sharp knife warmed in hot water for clean edges.
