If you’re the kind of person who sneaks Biscoff cookies from the pantry late at night, this dessert is about to be your dream come true. This Biscoff Trifle is a layered masterpiece of fluffy whipped cream, moist spice cake, creamy cookie butter mousse, and those iconic caramelized Biscoff biscuits — all finished with a generous drizzle of Biscoff spread. Every spoonful is soft, crunchy, creamy, and spiced to perfection. It’s rich, comforting, and a total showstopper with very little effort.

Behind the Recipe

This recipe came about on a cozy weekend when I had leftover spice cake and a jar of Biscoff spread begging to be used. I layered everything I loved about cookie butter — that caramelized, cinnamon-kissed flavor — with simple cream and cake, and something magical happened. What started as a “use what you have” dessert turned into a repeat request at family dinners. It’s comforting and nostalgic, but also wildly indulgent in the best way.

Recipe Origin or Trivia

Biscoff cookies, also known as speculoos, originated in Belgium and are known for their deep caramel flavor with a hint of spice. The spreadable version — Biscoff cookie butter — was created in the early 2000s and quickly gained a cult following. Trifles, with their British roots, are perfect vehicles for showing off flavor layers and textures. So marrying the two into this Biscoff Trifle? A genius collision of creamy comfort and European flair.

Why You’ll Love Biscoff Trifle

It’s sweet, spicy, creamy, and crunchy all at once. Here’s what makes it amazing:

Versatile: Great for parties, holidays, or an anytime indulgence.

Budget-Friendly: Uses simple ingredients and pantry staples.

Quick and Easy: No baking required if you use pre-made cake.

Customizable: Swap the cake, add chocolate, or layer in fruit.

Crowd-Pleasing: Everyone loves Biscoff — this dessert disappears fast.

Make-Ahead Friendly: Even better after a few hours in the fridge.

Great for Leftovers: Keeps well and tastes just as delicious the next day.

Chef’s Pro Tips for Perfect Results

Get that flawless layered look and flavor with these insider tips:

Use room temperature cookie butter so it’s easy to whip into the mousse.
Whip your cream to medium peaks for stability without overdoing it.
Layer in a clear trifle bowl to show off those gorgeous textures.
Crush some Biscoff cookies, but leave some whole for dramatic layers.
Drizzle melted cookie butter between layers for added richness and wow factor.

Kitchen Tools You’ll Need

You won’t need fancy tools, just a few basics:

Large Mixing Bowls: For whipping and mixing.

Electric Mixer or Whisk: To make smooth mousse and fluffy cream.

Spatula: For folding and layering.

Clear Trifle Dish or Large Glass Bowl: To showcase the layers.

Spoon or Ice Cream Scoop: For smooth, even layering.

Ingredients in Biscoff Trifle

The ingredients come together in layers of comfort and crunch. Here’s what you’ll need:

Biscoff Cookies: 30 cookies. Crunchy, spiced caramel flavor that defines this dessert.
Spice Cake (or Vanilla Cake): 4 cups, cubed. A soft, flavorful base that soaks up cream.
Whipping Cream: 2 cups. Whipped into light clouds for layering.
Powdered Sugar: ½ cup. Sweetens the whipped cream just right.
Cream Cheese: 8 oz, softened. Gives body and tang to the mousse.
Biscoff Cookie Butter: 1 cup. The star ingredient, rich and spiced.
Vanilla Extract: 1 teaspoon. Rounds out the sweetness.
Milk: 2–3 tablespoons. Loosens the cookie butter for easy mixing.
Extra Cookie Butter (for drizzle): Optional, warmed for finishing touches.

Ingredient Substitutions

Missing something? Try these easy swaps:

Spice Cake: Use vanilla pound cake, gingerbread cake, or even banana bread.

Cream Cheese: Try mascarpone for a milder, creamier result.

Whipping Cream: Use coconut cream for a dairy-free twist.

Powdered Sugar: Blend granulated sugar until fine.

Milk: Any plant-based milk works if needed.

Ingredient Spotlight

Biscoff Cookie Butter: This smooth spread made from crushed speculoos cookies is caramel-rich and spiced with cinnamon and nutmeg. It gives the trifle its signature flavor and silky texture.

Spice Cake: Adds warmth and body. It soaks up the mousse and cream layers perfectly, making each bite soft and flavorful.

Instructions for Making Biscoff Trifle

This one comes together fast and looks absolutely stunning. Here’s how to layer up the magic:

Preheat Your Equipment:
No oven needed! Just make sure your cream cheese is softened and your trifle bowl is ready.
Combine Ingredients:
In a bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. In another bowl, beat cream cheese until smooth. Add Biscoff spread and milk, and mix until creamy. Gently fold in half of the whipped cream to create the mousse.
Prepare Your Cooking Vessel:
Cut your cake into cubes and get your cookies and cream ready to layer.
Assemble the Dish:
Start with a layer of cake cubes, followed by a layer of Biscoff mousse, then a layer of whole or crushed cookies. Add a layer of whipped cream. Repeat until the dish is full, ending with whipped cream on top.
Cook to Perfection:
Chill for at least 2 hours before serving so everything sets and the flavors meld.
Finishing Touches:
Drizzle warmed cookie butter over the top and garnish with extra Biscoff cookies for crunch and wow.
Serve and Enjoy:
Scoop into bowls and enjoy every creamy, cookie-filled bite.

Texture & Flavor Secrets

This dessert is all about contrast. You get soft, moist cake, creamy mousse, fluffy whipped cream, and a sweet crunch from the cookies. The flavor is deep, rich, and perfectly spiced — sweet but balanced, with notes of cinnamon, caramel, and vanilla.

Cooking Tips & Tricks

Make it even better with these simple tricks:

Use fresh cake if you like structure, or slightly stale for better soaking.
Let cookie butter come to room temp for easy mixing.
Chill overnight for maximum flavor and clean slices.

What to Avoid

This dessert is forgiving, but here are a few things to watch for:

Don’t overwhip the cream or it’ll turn grainy.
Avoid cold cream cheese — it won’t mix smoothly.
Don’t skip chilling — it’s key for flavor melding and presentation.

Nutrition Facts

Servings: 10–12
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 2 hours 25 minutes (including chill time)

Make-Ahead and Storage Tips

This dessert loves to rest. Make it up to 24 hours in advance and chill until ready to serve. Leftovers last in the fridge for up to 4 days, covered. The cookies will soften slightly, but the flavor just gets better.

How to Serve Biscoff Trifle

Serve in a clear trifle dish, scoop into bowls, and watch it disappear. For extra flair, garnish each serving with a cookie and a drizzle of melted cookie butter. Pair with coffee, chai, or a scoop of vanilla ice cream for a full-on indulgent moment.

Creative Leftover Transformations

Got some leftovers? Lucky you.

Turn it into a frozen parfait by layering into cups and freezing.
Spread between graham crackers and freeze for trifle ice cream sandwiches.
Crumble into a milkshake for a cookie butter dessert drink.

Additional Tips

For extra texture, stir crushed cookies into one layer of mousse.
Want more richness? Add a drizzle of caramel sauce between layers.
Garnish with cinnamon sticks or whipped cream swirls for a holiday vibe.

Make It a Showstopper

Use a glass pedestal trifle bowl, layer evenly for contrast, and don’t skimp on that final drizzle. Top with whipped cream, a fan of whole cookies, and a sprinkle of cookie crumbs. It’ll be the first thing to vanish from the dessert table.

Variations to Try

Chocolate Biscoff Trifle: Add a layer of chocolate pudding or ganache.
Berry Biscoff Trifle: Fold fresh raspberries into the cream layers.
Mini Biscoff Trifles: Layer into individual jars or glasses.
Pumpkin Biscoff: Add pumpkin puree and pumpkin spice to the mousse.
Nutty Biscoff: Sprinkle chopped pecans or hazelnuts between layers.

FAQ’s

Q1: Can I use store-bought cake?

Yes, store-bought spice or vanilla cake works perfectly here.

Q2: Is Biscoff spread the same as cookie butter?

Yes! They’re the same thing, just different brand names.

Q3: Can I make this in advance?

Absolutely — it actually tastes better after a few hours in the fridge.

Q4: Can I freeze the trifle?

It’s not ideal — the texture changes. Better to store in the fridge.

Q5: What if I don’t have a trifle dish?

Any large glass bowl works, or make mini versions in jars.

Q6: Can I make this dairy-free?

Yes, use dairy-free cream cheese, coconut whipped cream, and plant-based cake.

Q7: Do the cookies get soggy?

They soften a little, which is actually perfect in this dessert.

Q8: How long does it last?

Up to 4 days in the fridge — just cover tightly.

Q9: Can I add fruit?

Yes! Try bananas, raspberries, or cooked apples.

Q10: What’s the best way to drizzle cookie butter?

Warm it slightly in the microwave until pourable, about 15–20 seconds.

Conclusion

This Biscoff Trifle is cozy, creamy, crunchy, and everything you want in a layered dessert. With its warm spices, caramel richness, and showstopping look, it’s the kind of treat that makes people swoon — and ask for seconds. No oven, no fuss, just layers of joy. Trust me, it’s worth every single spoonful.