No-Bake Biscoff Roll Recpie

No-Bake biscoff Roll

Quick Overview

This no-bake Biscoff roll combines crushed Lotus Speculoos cookies and smooth Biscoff spread to form a pliable cookie dough sheet. Filled with a light, whipped cream cheese mixture, the dough is rolled into an elegant Swiss roll pattern, coated in extra biscuit crumbs, and sliced into pinwheels.

Dessert lovers adore this recipe because it delivers all the warm, spiced caramel flavors of Lotus biscuits without ever turning on the oven. The dough stays pliable and easy to roll using simple parchment paper techniques, while the creamy filling balances the richness of the cookie butter.

• Prep time: 20 minutes
• Cook time: 0 minutes
• Chilling time: 30 minutes
• Total time: 50 minutes
• Servings: 8 slices
• Estimated calories per serving: 380 kcal

Ingredients

For the Cookie Dough Base

• 250 g Lotus Biscoff cookies (divided)
• 100 g smooth Lotus Biscoff spread (melted)
• 3 tbsp (45 ml) milk or warm cream

For the Cream Filling

• 150 g cream cheese (softened)
• 2 tbsp (30 g) smooth Biscoff spread
• 150 ml heavy whipping cream (chilled)
• 2 tbsp (25 g) powdered sugar

How to Make No-Bake Biscoff Roll

1. Place 200 grams of Lotus cookies into a food processor and pulse until fine crumbs form. Reserve the remaining 50 grams for coating the roll.
2. Transfer the ground cookie crumbs into a bowl and mix in the melted Biscoff spread along with the milk until a uniform, pliable dough forms.
3. Place the cookie dough between two large sheets of parchment paper and use a rolling pin to roll it out into a flat rectangular shape about 5 millimeters thick.
4. In a mixing bowl, combine the softened cream cheese, 2 tablespoons of Biscoff spread, heavy cream, and powdered sugar.
5. Whip the mixture using a hand mixer on medium-high speed for 2 minutes until light, fluffy, and holds firm peaks.
6. Remove the top sheet of parchment paper from the dough rectangle and spread the cream filling evenly across the surface using an offset spatula, leaving a 1-centimeter border around the edges.
7. Use the bottom parchment paper to gently lift and roll the dough tightly lengthwise into a log shape, peeling back the paper as you roll.
8. Spread the remaining crushed cookie crumbs over a sheet of parchment paper and roll the log over the crumbs to coat the exterior evenly.
9. Wrap the roll tightly in parchment paper and chill in the refrigerator for at least 30 minutes to firm up before slicing.

Pro Tip

If the cookie dough dough cracks while rolling, it is usually because it became too cold or too dry. If the dough feels stiff or brittle before rolling, work in an extra teaspoon of warm milk until it feels pliable like modeling clay. Rolling the dough while it is at room temperature prevents cracking and ensures a clean, smooth spiral pattern.

Serving & Storage

Serve cold slices on a dessert plate with a hot cup of espresso or tea. The rich spiced flavor pairs wonderfully with warm beverages or fresh berries to balance the sweet caramel notes.

Store any leftover roll slices in an airtight container in the refrigerator for up to 4 days. Keep the slices tightly covered so the cream filling does not absorb other fridge odors.

Freezing is not recommended for this dessert as thawing will alter the texture of the whipped cream cheese filling and cause the cookie base to turn soggy.

FAQs

Can I make this dessert ahead of time?

Yes, you can assemble the entire roll up to 24 hours before serving and keep it chilled in the refrigerator until ready to slice.

What can I use if I do not have a food processor?

Place the biscuits inside a heavy-duty sealable plastic bag and crush them thoroughly with a rolling pin until fine crumbs form.

How do I get clean slices when cutting the roll?

Use a sharp, long knife and wipe the blade clean with a damp warm towel between each slice to maintain clear, beautiful swirl patterns.