Directions:
1. In a large bowl, beat the heavy cream until stiff peaks form. Set aside.
2. In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Quickly dip each Biscoff biscuit into milk (1–2 seconds) and layer along the bottom of a loaf pan or tray.
5. Spread a layer of the cream mixture over the biscuits. Repeat layers until ingredients are used, ending with cream.
6. Smooth the top and sides with a spatula. Sprinkle crushed Biscoff over the top generously.
7. Chill in the fridge for at least 6 hours, preferably overnight. Slice and serve chilled.
Quick Facts
Prep Time: 20 minutes
Chill Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 8
Calories: ~350 kcal per serving
Tips & Variations
– Use mascarpone instead of cream cheese for a more Italian-style version
– Drizzle melted Biscoff spread or caramel sauce between layers for extra indulgence
– Add a layer of sliced bananas for a fruity twist
– Store leftovers covered in the fridge for up to 4 days
Conclusion
This Lotus Biscoff icebox cake is the perfect no-bake dessert—creamy, crunchy, and irresistibly spiced. It’s a showstopper that’s as easy to make as it is to devour.
