This is a no-bake dessert made by layering Lotus Biscoff Biscuits with silky whipped cream cheese. It is then chilled until set for a delectable, melt-in-your-mouth treat
| Created by | Spinneys |
| Prep time | 30 minutes |
| Chilling Time | 6+ hours |
| Serves | 8 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 901 |
| Fat | 57.7g |
| Saturates | 33.3g |
| Protein | 9.3g |
| Carbs | 88.5g |
| Sugars | 38g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSplit and scrape the seeds out of the vanilla bean.
Place the cream cheese in a large bowl and whisk for approx. 1 minute or until light and fluffy. Add in the vanilla beans, whipping cream and icing sugar. Whip until soft peaks form.
Spread a thin layer of the cream cheese mixture on a cake stand or plate. Evenly arrange 8 cookies in a circle over the cream cheese mixture then top with 3 heaped tablespoons of the mixture. Spread it out into thin layer. Repeat this process until you have 8 layers, finishing with a generous layer of the remaining whipped cream cheese over the top. Place 3 biscuits on top and sprinkle some crushed biscuits over the cake.
Transfer to the fridge to chill, approx. 6 hours.
Serve with a drizzle of the Lotus Biscoff topping.
