This no-bake Biscoff tart is one of the most satisfying things you can make with a jar of Biscoff spread. A crunchy Biscoff cookie crust, a light lemon white chocolate mascarpone cream, and a glossy Biscoff glaze on top — no oven, no eggs, no stress.

It also sits in a nice middle ground as a no-bake dessert — light enough that it doesn’t feel heavy after a meal, but put-together enough to bring to a dinner or serve to guests. The lemon keeps it from tipping into overly sweet territory, which makes it easier to go back for a second slice.

If you’re looking for a Biscoff dessert or eggless dessert that actually looks like you put in effort, this is it. You can build the whole thing the day before — the crust sets firmer overnight, the cream firms up nicely, and the glaze stays glossy. Pull it out of the fridge, slice, and serve.

Why You’ll Love This Recipe

No oven required. The whole tart comes together in the fridge — no baking, no blind-baking a shell, nothing that needs heat beyond melting a few ingredients on the stovetop.
Three components, all straightforward. The crust is crushed cookies and butter. The glaze is two ingredients. The cream takes the most steps but follows a simple, repeatable method.
The lemon keeps it from being too rich. The white chocolate mascarpone cream has lemon zest folded into the ganache, which balances the Biscoff sweetness and keeps the whole tart feeling fresh.

Ingredients and Substitutes

Crust

Lotus Biscoff cookies. The base of the crust — they’re pre-spiced and sweet enough that you don’t need to add anything else. Don’t substitute with a different cookie unless you want to lose the Biscoff flavour entirely.
Butter, melted. Binds the crumbs together and helps the crust set firm in the fridge. Unsalted works best so you control the seasoning.

Lemon White Chocolate Mascarpone Cream

White chocolate. The base of the ganache — adds sweetness and helps stabilize the cream once chilled. Use good-quality white chocolate for the best melt and flavour.
Heavy cream. Used twice: a small amount to make the ganache, and a larger amount whipped into the mascarpone base. Don’t substitute with anything lower in fat — you need it for both the ganache to set and the cream to whip properly.
Lemon zest. Steeped in the cream before making the ganache. It lifts the whole filling and keeps the white chocolate from tasting too sweet.
Mascarpone cheese. Gives the cream its rich, slightly tangy body and helps it hold structure. Full-fat only — low-fat versions won’t whip or hold the same way.
Vanilla extract (optional). A subtle background note that rounds out the white chocolate. Easy to skip if you’d rather let the lemon do the work.

Biscoff Glaze

Biscoff spread. The base of the glaze — use the smooth variety for the cleanest finish. Both creamy and original versions work.
Heavy cream. Loosens the spread into a pourable glaze. Don’t substitute with milk or a lighter cream — you need the fat content for it to set properly.
Salt. Just a pinch. Rounds out the sweetness and brings the Biscoff flavour forward.

To Finish

Biscoff cookies, roughly chopped. Scattered on top for crunch and decoration. A handful is plenty — 4 to 5 cookies.

Step-by-Step: How to Make No Bake Biscoff Tart

Crust

Crush the cookies. Blitz the Biscoff cookies in a food processor until you have fine crumbs. No processor — seal them in a zip-lock bag and bash with a rolling pin.
Add butter. Pour in most of the melted butter and mix until the crumbs look like wet sand and hold together when pressed. Add the remaining butter only if the mixture still feels too dry and crumbly.
Prepare the dish. Line the bottom of a 9-inch pie dish with a circle of parchment paper — this makes it much easier to lift slices out cleanly.
Press in the crust. Transfer about half the crumb mixture into the dish first and use your fingers to press it up the sides, working it into an even wall. Add the remaining half and press it firmly across the base, using the bottom of a glass or measuring cup to compact it evenly.
Chill. Refrigerate for at least 30 minutes while you make the filling.

Lemon White Chocolate Mascarpone Cream

👉 I use my white chocolate mascarpone cream as the base here — visit the post for the full breakdown and tips.

Make the ganache

Infuse the cream. Add the lemon zest to the heavy cream and bring it to just below boiling (small bubbles at the edges, no rolling boil). If you want to strain the zest (for a smooth cream), let it steep for 15 minutes, then strain. If you keep the zest in, skip the steep.
Chop the chocolate. Chop the white chocolate finely so it melts evenly.
Reheat the cream. Warm the lemon cream until just below boiling.
Combine and rest. Pour the hot cream over the chocolate and let sit undisturbed for 2–3 minutes.
Stir smooth. Stir until fully smooth and emulsified. Blend briefly for extra smoothness if you like.
Cool. Let the ganache cool to below 40°C / 105°F — warm to the touch, not hot.

Ganache method steps photos — Yes, it’s regular chocolate instead of white. The process is the same.

Make the cream

Whip the cream. In a chilled bowl, whip the heavy cream on medium speed until it doubles in volume and leaves faint trails that disappear. Stop before soft peaks.
Add mascarpone. Add the mascarpone and vanilla. Mix on low until smooth and lump-free.
Whip lightly. Increase to medium speed and whip until trails remain visible in the mixture.
Add the ganache. With the mixer on low, slowly pour in the cooled ganache — avoid pouring directly onto the beaters.
Finish. Scrape the bowl and mix until smooth and fully combined. The cream should be soft and spreadable.
Fill. Spoon the mascarpone cream into the chilled crust and spread into an even layer. Refrigerate for at least an hour (3+ hours preferably) before pouring the glaze.

No Bake Biscoff Tart after adding white chocolate cream

Biscoff Glaze

👉 See my Biscoff glaze post for the full recipe, tips, and troubleshooting.

Melt the Biscoff spread. Microwave in short bursts or melt over a double boiler on low heat. Take it off the heat as soon as it starts melting and stir until fully smooth. Don’t overheat — it can separate.
Warm the cream. Heat the heavy cream until hot but not boiling.
Combine. Pour the warm cream into the melted spread. Leave for a minute or two, then stir until glossy and fully combined.
Season. Add a pinch of salt, stir, and taste. Add more if needed.
Cool slightly. Let it sit until warm but no longer hot — still pourable but just starting to thicken.

Assembly

Glaze. Pour the Biscoff glaze over the cream. Tilt the dish to spread it to the edges, or guide it with a spatula.
Top. Scatter the roughly chopped Biscoff cookies over the glaze.
Chill. Refrigerate for at least 1 hour before slicing and serving.

No Bake Biscoff Tart after pouring glaze

Tips

Start with less butter in the crust. Pour in about 90 percent of the melted butter first, mix, and check the texture. You want the crumbs to clump together when pressed but not feel greasy. Add the rest only if it still falls apart.
Don’t skip chilling the crust. 30 minutes minimum before you add the filling. A warm or under-set crust will shift when you spread the cream.
Cool the ganache properly before folding it in. Too hot and it loosens the mascarpone cream too much. Too cold and it seizes and won’t incorporate smoothly. Aim for warm to the touch — around 40°C / 105°F.
Time the glaze right. Pour it when it’s still pourable but has lost that just-made runniness. If it firms up too much before you’re ready, give it a 5-second burst in the microwave and stir.

Storage

Store the tart covered tightly in the fridge for up to 2–3 days. The crust stays firm and the cream holds its shape well — if anything, it slices cleaner on day two.