A light, creamy, no-bake dessert with fluffy whipped cream, cheesecake-style filling, and Biscoff cookie butter flavor. The original claim of “zero carbs” isn’t accurate because Biscoff spread and cookies contain carbohydrates.
Ingredients
Makes about 8 servings
Creamy Fluff
- 8 oz (226 g) cream cheese, softened
- ½ cup Biscoff cookie butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar, for whipping
Biscoff Crust & Topping
- 1½ cups Biscoff cookie crumbs
- 5 tablespoons melted butter
- ¼ cup Biscoff cookie crumbs, for topping
- 2 tablespoons Biscoff cookie butter, warmed slightly, optional
👩🍳 Instructions
- Make the cookie base:
Mix the Biscoff crumbs with melted butter until evenly combined. Press into the bottom of an 8×8-inch dish. - Make the cream-cheese filling:
Beat softened cream cheese and Biscoff cookie butter until smooth. Add powdered sugar and vanilla and beat again until creamy. - Whip the cream:
In a separate bowl, whip the cold heavy cream with ½ cup powdered sugar until stiff peaks form. - Combine:
Gently fold the whipped cream into the Biscoff cream-cheese mixture until light and fluffy. - Layer:
Spread the mixture evenly over the cookie base. - Add the topping:
Sprinkle crushed Biscoff cookies over the top. For extra Biscoff flavor, drizzle a little warmed cookie butter over the dessert. - Chill:
Cover and refrigerate for at least 4 hours, preferably overnight. - Serve:
Cut into squares and serve chilled. 🍪🤍
⭐ Tip
For the extra-fluffy “cloud” texture, don’t overmix after adding the whipped cream. Fold it in gently until just combined.
