No-Bake Raspberry Biscoff Cake

For when you don't want to turn on the oven.

TIP: Recipe should be prepared and refrigerated one day ahead to allow biscuits to soften. Biscoff biscuits and Biscoff spread can be replaced with Malt ‘O’ Milk biscuits and caramel spread, if preferred. 

RELATED || The Lotus Biscoff Cheesecake that everyone is obsessed with right now




Lightly grease a 12cm x 22cm small loaf pan (6-cup capacity). Line base and sides with baking paper, extending paper 5cm over pan edges.


Beat cream cheese, sugar and vanilla in a small bowl of an electric mixer until smooth. Add cream. Beat until combined and firm peaks form.


To assemble, spread a quarter of the cream mixture over base of prepared pan. Top with a layer of biscuits, trimming to fit. Sprinkle with one-third of the raspberries. Spoon over heaped tablespoons of Biscoff spread in small dollops. Repeat layers of cream mixture, biscuits, raspberries and Biscoff spread twice more. Spoon over remaining cream mixture and spread evenly. Top with another layer of biscuits. Cover. Refrigerate overnight.

Invert cake onto a serving plate. Remove lining paper. Decorate with extra raspberries and drizzle with a little extra warmed Biscoff spread. 

Related stories