Biscoff Dream Recipe

Prepare crust

Line an 8-inch springform pan (or 8x8 square pan) with parchment and lightly grease sides. Place 1.5 cups crushed Biscoff cookies in a medium bowl. Pour 5 tablespoons melted butter over crumbs and mix with a fork until combined and the mixture holds together when pressed.

Press mixture evenly into the bottom of the prepared pan, compacting firmly with the back of a measuring cup. Chill in the refrigerator while you make the filling (at least 15 minutes).

Beat cream cheese

In a large bowl, beat 8 oz room-temperature cream cheese with an electric mixer on medium speed until smooth and free of lumps (about 1–2 minutes).

Sweeten and flavor

Add 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt. Beat until combined and smooth.

Incorporate Nutella and cookie butter

Warm 1/2 cup Nutella slightly (10–15 seconds in microwave) so it is pourable but not hot. Add the warmed Nutella and 1/2 cup Biscoff cookie butter to the cream cheese mixture. Beat on low to combine, then briefly on medium until uniform. Scrape sides as needed.

Whip cream and fold

In a separate chilled bowl, whip 1 cup heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese–Nutella mixture in three additions, folding until no streaks remain. Do not overmix — keep airy texture.

Spoon the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any air pockets.

Add caramel layer

Warm 1/2 cup caramel sauce slightly so it is pourable. Drizzle or spoon the caramel evenly over the filling. Use a small spatula or the back of a spoon to gently swirl the caramel into the top layer to create a marbled effect (optional).

Garnish

Warm 2 tablespoons extra Nutella until pourable and drizzle over the caramel. Arrange 4 Biscoff cookie halves or crumbles on top and sprinkle with 2 tablespoons chopped hazelnuts, if using.

Cover the pan and refrigerate at least 4 hours, preferably overnight, to set fully. For firmer texture, freeze 45–60 minutes before serving then slice with a hot knife.

To serve, run a thin knife around the springform edge before releasing. Slice into 8 pieces. If frozen briefly, let sit 5 minutes at room temperature for easier slicing.