Easy No-Bake Biscoff Cake
- Mixing bowls
- Kitchen scale
- 10×14-inch/25×35 cm rectangular pan
INGREDIENTS
- 2.8 ounces/80 grams Petit Beurre biscuits, about 20–25 biscuits
- 1/2 cup milk for dipping
- 13.4 ounces/380 grams Biscoff spread
Cream:
- 1 cup/250 grams cream cheese, softened
- 1 cup/250 grams mascarpone cheese
- 4 tablespoons sugar
- 4 tablespoons/40 grams instant vanilla pudding mix
- 2 cups heavy cream
- 1/4 cup milk
INSTRUCTIONS
- In a mixing bowl, combine heavy cream, instant vanilla pudding, sugar, and milk. Whip with a whisk attachment until firm peaks form but not stiff. Add cream cheese and mascarpone, and continue whipping for just a few seconds until fully combined.
- Dip the biscuits quickly in milk and arrange a single layer to cover the bottom of a 10×14-inch/25×35 cm pan. Spread half of the cream evenly over the biscuits.
- Add another layer of milk-dipped biscuits and spread the remaining cream on top. Refrigerate for at least 4 hours, or freeze for 2 hours to speed up.
- Warm the entire jar of Biscoff spread for 30 seconds until pourable. Pour over the top and tilt the pan to cover evenly.
FAQ
Is this Biscoff cake considered a cheesecake or a layered dessert?
This Biscoff cake is best described as a no-bake layered dessert rather than a traditional cheesecake, even though it contains cream cheese and mascarpone. Unlike classic baked cheesecakes, which rely on eggs and heat to set their structure, a Biscoff cake is stabilized through whipped cream, pudding mix, and chilling time. The texture is lighter, creamier, and closer to a chilled mousse or icebox cake. The layers of soaked biscuits soften in the refrigerator and create a cake-like slice without baking. Because of this method, Biscoff cake falls into the same family as tiramisu-style desserts or refrigerator cakes.
What type of biscuits work best for this cake?
Petit Beurre biscuits are ideal for Biscoff cake because they are lightly sweet, dry, and sturdy enough to absorb milk without disintegrating. Their neutral flavor allows the Biscoff spread and cream to remain the dominant tastes. In North America, similar options include plain tea biscuits, Marie biscuits, or even graham crackers broken into flat sections. The key requirement is a biscuit with low fat content and minimal added flavoring. Avoid cookies with fillings, coatings, or high butter content, as they can become greasy or overly soft once soaked. When substituting, adjust the dipping time carefully, since thinner crackers absorb liquid faster.
How far in advance can the Biscoff cake be made?
This cake can be made up to 48 hours in advance, making it an excellent dessert for entertaining or meal prep. In fact, resting overnight often improves texture, as the biscuits fully hydrate and meld with the cream layers. The cake should be stored tightly covered in the refrigerator to prevent it from absorbing odors and to maintain a smooth surface on the Biscoff topping. For longer storage, Biscoff cake can be frozen for up to one month. When freezing, wrap the pan well in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
Why is instant vanilla pudding used in the cream?
Instant vanilla pudding plays a functional role in stabilizing the cream mixture in Biscoff cake. It helps thicken the whipped cream without the need for gelatin or baking, ensuring the cake holds its shape when sliced. The starches in the pudding absorb excess moisture, preventing the cream from becoming loose or weepy over time. Additionally, vanilla pudding enhances flavor subtly, rounding out the richness of the mascarpone and cream cheese without overpowering the Biscoff spread. In a no-bake dessert like Biscoff cake, this ingredient provides structure, consistency, and reliability, especially when the cake is made ahead or served in warmer environments.
How do you prevent the Biscoff cake from becoming soggy?
Preventing sogginess in a Biscoff cake depends on controlling moisture at every step. Biscuits should be dipped briefly in milk, just long enough to moisten the surface without saturating them. Over-soaking causes them to collapse and lose structure. Using a thick, well-whipped cream layer also creates a barrier that slows moisture absorption. Proper chilling time is equally important; refrigerating the cake allows the layers to set and balance moisture evenly. Finally, avoid adding extra liquid to the cream or thinning the Biscoff spread excessively. When assembled correctly, a Biscoff cake will be soft, cohesive, and sliceable without becoming wet or mushy.
Can the cake be made without mascarpone?
Biscoff cake can be made without mascarpone, though the texture and richness will change slightly. Mascarpone adds a smooth, buttery mouthfeel and mild sweetness that balances the spiced notes of the Biscoff spread. If mascarpone is unavailable, full-fat cream cheese can be used in equal quantity, provided it is fully softened to avoid lumps. Another option is to substitute part of the mascarpone with heavy cream whipped to firm peaks, which lightens the mixture but reduces richness. When modifying the cream base, maintaining proper whipping technique is essential so the Biscoff cake remains stable and sliceable after chilling.
How do you get clean, sharp slices?
Clean slices depend on proper chilling and knife technique. The cake should be fully chilled for at least four hours, or briefly frozen for 20 to 30 minutes before slicing. Use a long, sharp knife dipped in hot water and wiped dry between each cut. This allows the blade to glide through the cream and biscuit layers without dragging. Cutting in straight, deliberate motions rather than sawing preserves the layered structure.
