4-Ingredient Biscoff Lasagne
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This easy 4-ingredient Biscoff lasagne is layered with biscuits, whipped cream, and melted spread—creamy, indulgent, and no baking needed!
Why You’ll Love This Biscoff Lasagne
If you love Biscoff and love a dessert that’s simple, but still impressive, this is for you.
It’s no-bake, super creamy, layered with sweet caramelised Biscoff flavour, and it comes together in minutes.
Whether you’re prepping ahead for a dinner party or want an easy-to-make dessert without switching on the oven, this one hits the spot every time.
What Makes This Recipe Special?
This Biscoff lasagne looks like a layered dessert masterpiece, but it’s actually really easy to put together.
You only need four ingredients and no fancy equipment.
Each bite is rich, smooth, slightly spiced from the biscuits, and indulgent thanks to the whipped Biscoff cream and thick Biscoff spread.
The biscuits soften perfectly in the fridge, bringing all the flavours and textures together.
Equipment You’ll Need
To make this Biscoff lasagne, you’ll need:
- Large mixing bowl
- Electric whisk or stand mixer
- Rubber spatula or spoon
- Microwave-safe bowl
- 11×7” (28x18cm) dish or similar
- Piping bag (optional)
- Small saucepan (if not using a microwave)
Why This Recipe Works So Well
- Just 4 Ingredients: No extras or hidden steps.
- No-Bake Simplicity: Perfect when you want something effortless and oven-free.
- Beautiful Layers: The contrast of soft whipped cream, biscuits, and smooth spread is so perfect.
- Easy to Decorate: The swirl pattern and biscuit topping make it look impressive without needing decorating skills.
Ingredients for Biscoff Lasagne
- 200g Biscoff spread (7 oz)
- 400ml cold double cream (1 ⅔ cups heavy cream)
- 50g icing sugar (¼ cup powdered sugar)
- 25 Biscoff biscuits (you may need slightly more or less depending on your dish size)
For the topping:
- 50g Biscoff spread, melted (¼ cup)
- 2 Biscoff biscuits, crushed
- 1 Biscoff biscuit, whole (for the centre)
Dish size:
11×7” (28x18cm) rectangular dish
How to Make 4-Ingredient Biscoff Lasagne
Step 1: Make the Biscoff Whipped Cream
In a large bowl, add the cold double cream, icing sugar, and 50g of smooth Biscoff spread.
Using an electric hand whisk or stand mixer, whisk the mixture until it reaches soft peaks. This means it should be fluffy but still spreadable. Be careful not to over-whip.
Set aside while you prepare the other components.
Step 2: Melt the Biscoff Spread
Place the remaining Biscoff spread in a microwave-safe bowl.
Microwave in 20-second bursts on a medium heat (around 500W), stirring between each burst, until it’s runny and pourable.
Alternatively, melt it over low heat in a small saucepan on the hob, stirring constantly to avoid burning.
Once melted, set aside.
Step 3: Line the Dish with Biscuits
Lay about 12 Biscoff biscuits in the base of your dish, forming a single layer.
If needed, snap a couple in half to ensure you cover the entire surface.
Make sure the base is fully lined to create an even structure for layering.
Step 4: Add Melted Biscoff
Drizzle half of your melted Biscoff spread over the biscuits.
Use the back of a spoon or just pour directly—either way, you want a thin, even layer across the whole base.
Step 5: Spread on the Biscoff Cream
Add half of the whipped Biscoff cream and gently spread it out to cover the entire base layer.
Try to get it as level and smooth as possible using a spatula or the back of a spoon.
This is your first creamy layer.
Step 6: Repeat the Layers
Add another layer of Biscoff biscuits on top—again about 12, or enough to fully cover the whipped cream.
Drizzle over the remaining melted Biscoff.
Finally, spread the rest of the whipped cream evenly on top, smoothing it out carefully so the top layer looks neat.
Step 7: Decorate the Top
Melt 50g of Biscoff spread in the microwave or on the hob as before.
For a decorative finish, add it to a piping bag (or use a spoon) and drizzle over the top in lines.
Drag a skewer or knife through the lines in alternating directions to create a swirl pattern.
Crush two Biscoff biscuits and sprinkle around the edges to create a border.
Place one whole Biscoff biscuit in the centre for a finishing touch.
Step 8: Chill Overnight
Cover the dish with cling film and refrigerate overnight.
If you’re short on time, chill for at least 6 hours.
The longer it chills, the more the biscuits will soften, giving you the perfect texture and flavour.
Tips for the Best Biscoff Lasagne
- Use COLD double cream: This whips up faster and holds its shape better.
- Don’t over-whip: Stop at soft peaks for the fluffiest texture.
- Layer carefully: Use a light hand when spreading to keep layers even.
- Chill thoroughly: Overnight gives the best results for texture and slicing.
- Use smooth Biscoff for drizzling: It melts more evenly than the crunchy version.
Storage Tips
- Store in the fridge in an airtight container for up to 3 days.
- You can also freeze individual slices and defrost in the fridge overnight.
- Do not leave it at room temperature for long, as the whipped cream can soften too much.
Watch My Step-by-Step Video
Want to see how it’s done?
Watch the full recipe video on the Fitwaffle Kitchen YouTube channel.
For more recipes and behind-the-scenes bakes, follow me on:
Instagram: @fitwafflekitchen and @fitwaffle
TikTok: @fitwaffle
Pinterest: fitwaffle
More No-Bake Desserts to Try
If you loved this Biscoff Lasagne, here are two more no-bake Biscoff recipes from FitwaffleKitchen.com you might like:
- One Pot Biscoff Cheesecake – Quick and easy to make mini Biscoff cheesecake.
- Biscoff Pie Bars – No baking involved, packed with Biscoff flavour.
Both are easy to make, delicious, and perfect for Biscoff lovers!
4-Ingredient Biscoff Lasagne
Ingredients
Ingredients for Biscoff Lasagne
- 200 g Biscoff spread 7 oz
- 400 ml cold double cream 1 ⅔ cups heavy cream
- 50 g icing sugar ¼ cup powdered sugar
- 25 Biscoff biscuits you may need slightly more or less depending on your dish size
For the topping:
- 50 g Biscoff spread melted (¼ cup)
- 2 Biscoff biscuits crushed
- 1 Biscoff biscuit whole (for the centre)
Instructions
How to Make 4-Ingredient Biscoff Lasagne
Step 1: Make the Biscoff Whipped Cream
- In a large bowl, add the cold double cream, icing sugar, and 50g of smooth Biscoff spread.
- Using an electric hand whisk or stand mixer, whisk the mixture until it reaches soft peaks. This means it should be fluffy but still spreadable. Be careful not to over-whip.
- Set aside while you prepare the other components.
Step 2: Melt the Biscoff Spread
- Place the remaining Biscoff spread in a microwave-safe bowl.
- Microwave in 20-second bursts on a medium heat (around 500W), stirring between each burst, until it’s runny and pourable.
- Alternatively, melt it over low heat in a small saucepan on the hob, stirring constantly to avoid burning.
- Once melted, set aside.
Step 3: Line the Dish with Biscuits
- Lay about 12 Biscoff biscuits in the base of your dish, forming a single layer.
- If needed, snap a couple in half to ensure you cover the entire surface.
- Make sure the base is fully lined to create an even structure for layering.
Step 4: Add Melted Biscoff
- Drizzle half of your melted Biscoff spread over the biscuits.
- Use the back of a spoon or just pour directly—either way, you want a thin, even layer across the whole base.
Step 5: Spread on the Biscoff Cream
- Add half of the whipped Biscoff cream and gently spread it out to cover the entire base layer.
- Try to get it as level and smooth as possible using a spatula or the back of a spoon. This is your first creamy layer.
Step 6: Repeat the Layers
- Add another layer of Biscoff biscuits on top—again about 12, or enough to fully cover the whipped cream.
- Drizzle over the remaining melted Biscoff.
- Finally, spread the rest of the whipped cream evenly on top, smoothing it out carefully so the top layer looks neat.
Step 7: Decorate the Top
- Melt 50g of Biscoff spread in the microwave or on the hob as before.
- For a decorative finish, add it to a piping bag (or use a spoon) and drizzle over the top in lines.
- Drag a skewer or knife through the lines in alternating directions to create a swirl pattern.
- Crush two Biscoff biscuits and sprinkle around the edges to create a border.
- Place one whole Biscoff biscuit in the centre for a finishing touch.
Step 8: Chill Overnight
- Cover the dish with cling film and refrigerate overnight.
- If you’re short on time, chill for at least 6 hours.
- The longer it chills, the more the biscuits will soften, giving you the perfect texture and flavour.
Amazingly🤌🏼