The Ultimate No-Bake Biscoff Cookie Parfait

By Jason Griffith

There is something truly magical about the flavor profile of Biscoff. That deep, caramelized sugar note paired with a warm hint of cinnamon makes it the undisputed king of the cookie aisle. If you’ve ever found yourself eating the spread straight from the jar (don’t worry, we’ve all been there), this Biscoff Cookie Parfait is about to become your new favorite dessert.

It is a sophisticated, layered masterpiece that looks like it came from a high-end bistro but takes about 15 minutes of actual work. No oven, no complicated techniques—just pure, unadulterated cookie butter bliss.

Why I Love This Recipe

I am a huge fan of “effortless elegance.” This recipe fits that description perfectly. It’s a no-bake treat, which means it’s perfect for hot summer days when you don’t want to turn on the oven, or busy holiday seasons when oven space is at a premium.

The contrast in textures is what really wins people over. You have the buttery, sandy crunch of the Biscoff crumbs at the base, followed by a cloud-like mousse infused with cookie butter, and topped with a pillowy homemade whipped cream. Much like my No-Bake Oreo Cream Pie, it’s a crowd-pleaser that appeals to both kids and adults.

The Ingredients

For the Cookie Layer:

• 2 cups (200g) Biscoff biscuits: These are the classic Lotus biscuits.
• 1/4 cup (60g) unsalted butter: Melted to bind the crumbs.

For the Biscoff Mousse:

• 1/2 cup (125g) Biscoff spread: Use the “smooth” variety for the best texture.
• 1 cup (240ml) heavy cream: Make sure it is chilled!
• 2 tablespoons powdered sugar: For a touch of stability and sweetness.
• 1 teaspoon vanilla extract: To enhance the caramel notes.

For the Whipped Cream Topping:

• 1 cup (240ml) heavy cream: Cold.
• 2 tablespoons powdered sugar: To keep the peaks firm.
• 1/2 teaspoon vanilla extract: For that classic flavor.

Garnish:

• Whole Biscoff cookies and extra crumbs.

Swaps and Notes

• The Spread: If you can’t find Biscoff brand, any “Speculoos” spread will work.
• The Cream: Do not use canned whipped cream for the layers; it will deflate too quickly. You need the stability of freshly whipped heavy cream.
• Healthier Twist: You can swap the middle whipped cream layer for a thick Greek yogurt if you want a tangy contrast, though it will change the “mousse” feel.
• Cookies: If you run out of Biscoff cookies, these Cake Mix Cookies or even Chocolate Chip Cookie Bites can be crushed up for a different flavor profile.

Step-by-Step Instructions

1. Prepare the Cookie Base

Pulse your Biscoff biscuits in a food processor until they look like coarse sand. If you don’t have a processor, put them in a zip-top bag and crush them with a rolling pin. In a small bowl, mix the crumbs with the melted butter until the mixture is well combined. Set this aside.

2. Whip Up the Mousse

In a large chilled bowl, whisk the heavy cream, powdered sugar, and vanilla until soft peaks form. Gently fold in the Biscoff spread. Pro Tip: If your spread is very firm, microwave it for 10 seconds just to soften it—don’t make it hot! Fold until the mixture is uniform and light.

3. Make the Topping

In a separate bowl, whip the remaining heavy cream, sugar, and vanilla until stiff peaks form. This will be your final decorative layer.

4. The Assembly

Grab 4 to 6 small dessert glasses or mason jars.

• Start with a generous spoonful of the buttery cookie crumbs. Press down slightly.
• Pipe or spoon a thick layer of the Biscoff mousse.
• Add a layer of the plain whipped cream.
• Repeat the layers once more until the glass is full.

5. The Finishing Touches

Top each parfait with a sprinkle of leftover crumbs and tuck a whole Biscoff cookie into the side at a jaunty angle.

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Tips for Success

• Chill Your Bowls: When whipping heavy cream, use a metal bowl that has been in the freezer for 10 minutes. It makes the cream whip faster and creates more volume.
• Don’t Over-Mix: When folding the Biscoff spread into the whipped cream, use a spatula and a gentle “under-and-over” motion so you don’t deflate the air you just whipped in.
• Let it Set: While you can eat these immediately, letting them sit in the fridge for 2 hours allows the flavors to meld and the cookie base to set slightly.

Serving Suggestions and Pairings

These parfaits are quite rich, so they pair beautifully with a cup of strong black coffee or a cold glass of milk. If you are hosting a party, they look stunning on a dessert table alongside other easy-to-grab treats like Edible Cookie Dough.

For a summer gathering, these are a lighter alternative to a heavy Ice Cream Sandwich Cake, though both are guaranteed to disappear in minutes!

Nutritional Information (Per Serving)

• Calories: 480 kcal
• Fat: 34g
• Carbohydrates: 41g
• Sugar: 26g
• Protein: 3g

Storage and Leftover Tips

You can store these parfaits in the refrigerator for up to 3 days. Cover them with plastic wrap to prevent them from absorbing any fridge odors. Note that the cookie crumbs will soften the longer they sit, moving from a “crunch” to a “cake-like” texture—which is actually delicious in its own right!

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Final Thoughts

This Biscoff Cookie Parfait is proof that you don’t need a culinary degree to make a dessert that looks and tastes like a million bucks. It’s simple, reliable, and absolutely addictive.

If you make this recipe, I’d love to hear how it turned out! Tag us on social media or leave a comment below. Don’t forget to follow ChefManiac for more easy, crowd-pleasing recipes every week!