Biscoff Trifle (No-Bake, Crowd-Pleaser Dessert)

A Little Note Before the Recipe

I should probably start by saying this: I am not a baker.
I don’t measure perfectly, I don’t follow recipes step-by-step, and I almost never make the same thing twice.

I cook by instinct. By taste. By whatever I have in the fridge and whatever mood I’m in that day.

This Biscoff caramel trifle came together exactly that way — no plan, no rules, just a craving for something creamy, comforting, and unapologetically indulgent. I wanted layers. I wanted texture. I wanted something that felt a little fancy but required zero oven time.

So I grabbed whipping cream, a jar (or two) of Biscoff spread, crushed some cookies, and drizzled in President’s Choice caramel because… why not?

This isn’t a precision dessert. It’s a feels-right dessert. The kind you make when you trust yourself in the kitchen and let go of the idea that food has to be perfect to be beautiful.

If you’re someone who doesn’t bake, doesn’t measure, and doesn’t want dessert to feel like homework — this one’s for you.

Make it your way. Adjust as you go. Taste everything.
That’s always been the real recipe anyway. 🤍

This Biscoff trifle is one of those desserts that looks impressive but comes together with almost no effort. Creamy, spiced, and deeply comforting, it’s made with layers of whipped Biscoff cream and crushed Biscoff cookies—no baking required. Perfect for holidays, dinner parties, or when you want a dessert that feels indulgent without the fuss.

Ingredients

Biscoff Cream Filling

• 2 cups whipping cream (cold)
• 3 cups Biscoff spread (smooth)
• Whipped Cream Layer
• 2 cups plain whipping cream (cold)
• Cookie Layer
• 20 Biscoff cookies, blitzed into crumbs

Caramel Layer

• ½–¾ cup President’s Choice caramel sauce (use more or less to taste)

Instructions

1. Make the Biscoff Cream Filling
   In a large bowl, whip 2 cups of cold whipping cream until soft peaks form.
   Gently fold in the Biscoff spread until smooth, thick, and creamy. Set aside.

2. Prepare the Whipped Cream
   In a separate bowl, whip the remaining 2 cups of whipping cream until soft to medium peaks form. Chill until ready to assemble.

3. Assemble the Trifle
   In a trifle dish, glass bowl, or individual cups, layer:

   • A layer of blitzed Biscoff cookies

   • A generous layer of Biscoff cream

   • A drizzle of President’s Choice caramel

   • A layer of plain whipped cream

   Repeat the layers until everything is used, finishing with whipped cream on top.

4. Chill
   Refrigerate for 2–3 hours (or overnight) to allow the flavours to meld and the cookies to soften.

5. Finish & Serve
   Before serving, drizzle extra caramel over the top and sprinkle with additional Biscoff crumbs if desired.

Enjoy!