Ingredients
Equipment
Method
- Line an 8x8-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.
Notes
Store in the fridge for up to 5 days or freeze up to 1 month. For added texture, leave some larger cookie chunks in layers.