Next, in a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add in the powdered sugar, beating until well combined. Then, in another bowl, whip the heavy cream with the vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. This step is so satisfying—the fluffy mixture is just heavenly! Once it’s fully combined, swirl in the Biscoff spread, leaving some streaks for that beautiful marbled effect.
Now, let’s assemble! Take your baking dish out of the fridge and spread half of the cream cheese mixture over the cookie crust. Next, layer more crushed Biscoff cookies on top, followed by another layer of the cream cheese mixture. Finish with a final layer of crushed cookies to give it a lovely crunch. Cover the dish with plastic wrap and let it chill in the fridge for at least 4 hours, or overnight if you can wait that long—the flavors only get better!
Once it’s set, take a moment to admire your work. Before serving, you can garnish the top with chocolate shavings or extra cookie crumbs for an extra touch of elegance. Slice it into squares, and prepare for the compliments to roll in!
Pro Tips for Best Results
I’ve experimented with this recipe a few different ways, and one thing I learned is to let the cream cheese soften completely at room temperature before you start mixing. This ensures a super creamy texture without any lumps, which can be a real downer in a dessert like this.
Another tip is not to rush the chilling time—trust me, I’ve been tempted to cut corners here! The longer it sets in the fridge, the more the flavors meld together, and that perfect creamy consistency develops. If you can’t wait overnight, aim for at least 4 hours for the best results.
Lastly, consider adding a layer of caramel sauce between the cream layers for a fun twist! It adds an additional sweet layer that harmonizes so well with the Biscoff flavors.
Common Mistakes to Avoid
One of the most common mistakes I see is not crushing the cookies finely enough. If the crumbs are too chunky, they won’t adhere well to form a solid crust, and you may end up with a soggy base. Take your time with this step—it really pays off in the end! (See the next page below to continue…)