Easy No-Bake Treat (Printable Version)

Quick and simple vegan dessert made of creamy layers, coffee-dipped Biscoff cookies, and ready in 20 minutes before chilling time.

# What You'll Need:

01 - 700g (78 pieces) Biscoff biscuits, with a few extra crushed for topping (about 3 packs).

02 - 14.1 oz (400g) plant-based cream cheese.

03 - 7 oz (200g) dairy-free Greek yogurt.

04 - 10.6 oz (300g) creamy Biscoff spread.

05 - 1 teaspoon vanilla extract, or the seeds from 1 vanilla bean.

06 - Optional: Zest from a quarter of a lemon for a hint of citrus.

07 - 1 cup (236ml) of strong coffee or brewed espresso.

08 - Optional: 1/4 cup (60ml) of Amaretto or rum for added flavor.

01 - Cut the vanilla pod in two and scoop out the seeds using a knife.

02 - Combine the vegan cream cheese, yogurt, Biscoff spread, vanilla, and lemon zest in a food processor. Blend until silky and smooth.

03 - In a medium-sized bowl, stir the brewed espresso with the Amaretto (if you'd like).

04 - Quickly soak one side of the Biscoff biscuits in the coffee mix. Layer them twice in an 8x8" pan, then cover with 1/3 of the creamy filling.

05 - Repeat the process with two additional biscuit layers, adding another third of the creamy filling on top.

06 - Add the final two moist biscuit layers and finish with the rest of the creamy mixture.

07 - Cover the dish and leave it to chill in the refrigerator for at least 4 hours—or overnight if you can wait.

08 - Just before you dig in, crush the extra Biscoff biscuits and sprinkle them over the top.

01 - Tastes best if eaten within 1-2 days.

02 - Store in the fridge until you're ready to eat.

03 - Not suitable for freezing.

04 - Made with only 5 key ingredients.