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1 Comment If you love Biscoff cookies and cookie butter, you’re going to love this easy Biscoff dessert. It’s made with layers of creamy mascarpone, crunchy spiced cookies and sweet Biscoff cookie butter. Super quick to make and pretty irresistible. Plus it takes only about 10 minutes to make.
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Easy, Quick and Just so Good!
This easy Biscoff dessert is on the sweet side, but I had to literally restrain myself from eating more than one. It’s that good! It’s quick and easy, no baking required, perfect for making ahead and an absolute delicious holiday dessert!
Recipe Ingredients
Making this super easy dessert needs only 4 ingredients. Keep in mind that I used Dutch kruidnoten to make this but you can easily swap that for any kind of cookie you like.
- mascarpone – the base of the recipe is rich and creamy mascarpone. If you want the dessert to be a bit lighter you can swap half of the mascarpone for Greek yogurt. It might take a bit of the sweetness out of it too. Haven’t tried this myself but I might go for that the next time.
- heavy cream – combined with the mascarpone this is the perfect creamy filling. Make sure both are really cold before you start whipping
- kruidnoten – as mentioned I used kruidnoten (or pepernoten) for this recipe as we like to eat those (a lot) during Sinterklaas season. Flavored with warm spices such as cinnamon, cloves and ginger they are perfect together with the Biscoff flavors. But can be replaced with other cookies like gingersnaps or Biscoff cookies.
- Biscoff cookie butter – the finishing touch to this ridiculously delicious dessert is cookie butter or speculoos spread as we call it here. I used a pourable Biscoff syrup but if you use regular Biscoff cookie butter that works too. If it is too thick you can warm it gently for a few seconds so it becomes more liquid.
How To Make this Easy Biscoff Dessert
This is really a super simple dessert just like my 5 minute Christmas dessert.
You start by making the mascarpone cream by mixing mascarpone with heavy cream and half of the cookie butter. Beat until smooth and thick. Don’t overmix as mascarpone can loose texture if you do.
Transfer to a piping bag. You can also use a spoon if you prefer.
Take four dessert glasses. Keep in mind this is a really rich dessert so don’t make the portions too big.
Add a thin layer of the cookie butter at the bottom of the glass. Pipe half of the mascarpone cream over the top, then add a generous layer of crushed pepernoten or Biscoff cookies.
Finish by adding another layer of the mascarpone on top with some more of the cookies. Finish with a drizzle of the Biscoff cookie butter.
If you like your cookies to be crunchy, serve right away. Otherwise you can also easily keep it in the fridge for later use.
More Super Quick Desserts
I love making all sort of super easy and super quick Christmas desserts. Just a few examples:
FAQ Easy Biscoff Dessert
Yes! You can assemble the dessert glasses 2-4 hours ahead of time and keep them covered in the refrigerator.
You can also prepare them earlier, but the cookies will gradually soften as they absorb moisture from the mascarpone cream.
For the crunchiest result, prepare the mascarpone filling ahead of time and assemble the dessert shortly before serving.
The cookies will soften over time as they absorb moisture from the cream. This isn’t necessarily a bad thing! It creates a texture similar to tiramisu. It’s definitely not soggy.
If you prefer crunchy cookies, add the cookie layers just before serving.
Absolutely. Try adding a little lemon zest or a small squeeze of lemon juice for freshness.
You can also replace some of the heavy cream with a few tablespoons of Greek yogurt. This makes the filling slightly tangier and balances the sweetness of the Biscoff cookie butter.
You can make a gluten-free variation by using gluten-free spiced cookies and a gluten-free cookie butter alternative.
Regular Lotus Biscoff cookies and cookie butter contain wheat, so they’re not gluten-free. Always check the ingredient labels before preparing the dessert.
Definitely! In fact, Biscoff cookies are probably the easiest option if you’re making this dessert in the United States.
They have a similar warm, caramelized spice flavor and work beautifully with the mascarpone cream. Break them into small pieces before adding them to the dessert cups.
There are plenty of ways to customize this easy Biscoff dessert:
- Add a layer of apple or pear compote for a fruity contrast.
- Use chocolate-covered spiced cookies for extra indulgence.
- Dust the top with cocoa powder or cinnamon.
- Sprinkle with chopped chocolate or crushed Biscoff cookies.
- Add a little espresso to the cream for a coffee-flavored version.
Recipe Card Easy Biscoff Dessert
Easy Biscoff Dessert Recipe
Ingredients
- 250 grams mascarpone cheese
- 100 ml heavy whipping cream
- 200 grams kruidnoten or Biscoff cookies broken into small pieces
- 100 grams Biscoff cookie butter divided
Equipment
- 8 small dessert glasses or jars
- Electric hand mixer
- Piping bag (optional)
Instructions
- Place the mascarpone, heavy whipping cream, and half of the Biscoff cookie butter (50 g) in a large mixing bowl. Beat until smooth, thick, and creamy. Be careful not to overmix.
- Transfer the mascarpone cream to a piping bag, if using.
- Add a thin layer of the remaining Biscoff cookie butter to the bottom of each dessert glass.
- Pipe half of the mascarpone cream evenly into the glasses.
- Add a generous layer of crushed kruidnoten or Biscoff cookies.
- Divide the remaining mascarpone cream between the glasses.
- Finish with a few more crushed cookies and a drizzle of the remaining Biscoff cookie butter.
- Serve immediately or refrigerate until ready to serve.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
So easy and so delicious! Worth making!