What is a no-bake Biscoff cake roll made of?

A no-bake Biscoff cake roll is typically made with Biscoff cookies, whipped mascarpone or cream cheese filling, powdered sugar, vanilla extract, and Biscoff spread. The cookies are softened using milk or coffee, then layered with cream and rolled into a log. It’s chilled until firm and served cold—no oven required.

Can I use cream cheese instead of mascarpone in Biscoff desserts?

Yes, you can substitute cream cheese for mascarpone. Cream cheese has a firmer, tangier profile, so for best results, mix it with a bit of heavy cream to soften the texture. Make sure it’s at room temperature before whipping to avoid lumps.

How long does a Biscoff roll cake need to chill?

The roll should chill for a minimum of 4 hours to allow the cookies to soften and the filling to set. For the best texture and shape, chill it overnight. If you’re short on time, freeze it for 90 minutes and then move it to the fridge for an hour.

What’s the best way to decorate a no-bake Biscoff cake roll?

The easiest way is to cover the roll in whipped cream or Biscoff frosting, then drizzle warm Biscoff spread on top. You can also add crushed Biscoff cookies, piped whipped cream rosettes, or even a dusting of cinnamon for a polished finish.

No-Bake Biscoff Cake Roll – Easy, Creamy Dessert Recipe

No-Bake Biscoff Cake Roll That Melts Hearts with Every Creamy Bite

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Creamy and spiced no-bake Biscoff cake roll with layers of cookie butter and mascarpone. Perfect fridge-set dessert.

Author: jennifer
Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 4 hours
Yield: 8 slices
Category: No-Bake Desserts
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

20 Biscoff cookies

1 cup heavy whipping cream

8 oz mascarpone cheese (or cream cheese)

1/3 cup powdered sugar

1 tsp vanilla extract

1/2 cup Biscoff spread

2 tbsp milk (for softening cookies)

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Instructions

1. Whip mascarpone, powdered sugar, and vanilla until smooth.

2. In a separate bowl, whip heavy cream to stiff peaks.

3. Fold whipped cream into the mascarpone mixture.

4. Lightly dip Biscoff cookies in milk and layer them on parchment.

5. Spread cream mixture over the cookie layer.

6. Carefully roll the layered cookies using parchment.

7. Wrap tightly and chill for at least 4 hours or overnight.

8. Unwrap, spread extra cream or Biscoff on top, and decorate.

9. Slice and serve chilled.

Notes

You can substitute cream cheese for mascarpone.

To freeze, wrap slices individually in plastic.

Add crushed Biscoff or cinnamon on top for decoration.

Find it online: https://www.nobakingdessert.com/no-bake-biscoff-cake-roll/