Summer parties call for quick dishes that look like you spent all day in the kitchen! This berry cheesecake trifle hits every mark: it’s an easy dessert you can assemble in 20 minutes, it delivers those patriotic red-white-and-blue colors for Memorial Day and the Fourth of July, and it layers sweet fresh berries, spiced Lotus Biscoff crunch, and a silky creamy cheesecake filling for a light and fluffy summer treat. Pile everything into a clear trifle dish for a show-stopping centerpiece, or spoon it into mason jars with wood lids to tuck this sweet treat into a picnic basket. Either way, the gentle cinnamon-caramel Biscoff flavor plays beautifully against cool bursts of strawberry and blueberry with no oven (or stress) required!
After one bite you’ll understand why this no-bake cheesecake filling has star status. With only cream cheese, fluffy cool whip, and a little confectioner’s sugar, it whips up so quickly and pipes perfectly. This filling is my go-to for so many desserts! Plus, every ingredient is easy to find at any grocery store, making this recipe practical and budget-friendly.
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Supplies
- Cutting board & knife
- Large mixing bowl or stand mixer
- Food processor (optional)
- Icing or zip-lock bag for piping
- Clear serving dish or 6 glass jars (16 oz each) with lids & spoons
Ingredients for Biscoff Berry Cheesecake Trifle
- 8.8 oz pack Lotus Biscoff cookies
- 1 lb organic strawberries, diced
- 18 oz organic blueberries
- 8 oz cream cheese, softened
- 16 oz cool whip (or the same amount of whipped cream if you prefer homemade)
- 1 cup confectioner’s sugar
Prep Time: 20 minutes Cook Time: 0 Serves: six 16 oz portions
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Step-By-Step Instructions
Step 1: Crush the cookies.
Break the Biscoff by hand for rustic chunks, or pulse them in a food processor until you have sandy biscoff cookie crumbs. Reserve a handful of extra Biscoff for garnishing the top.
Step 2: Prep the fruit.
Rinse the berries. Slice strawberries into bite-size pieces—thicker dices show off better than paper-thin slices in a trifle.
Step 3: Make the filling.
In a large mixing bowl, beat the cream cheese until smooth. Add confectioner’s sugar and mix. Gently fold in cool whip until the cream cheese mixture is light, fluffy, and lump-free. Transfer to a piping bag or zip-top bag for neat layers.
Step 4: Assemble the layers.
In your jar or trifle bowl, sprinkle a base of layers of Biscoff cookies. Pipe or spoon a thick ribbon of the cheesecake filling, add strawberries, scatter blueberries, then repeat. Finish with a flourish of the filling and a shower of biscoff flavor crumbs.
Step 5: Chill or serve.
These jars seal creating an airtight container so you can refrigerate for up to 24 hours. They’re so easy to take on the go too! Just pop on the wood lids, add on the spoons, and head to the picnic blanket! If preparing in a trifle bowl, its a good idea to add plastic wrap or a lid to keep the dessert fresh.
Some tips for making Biscoff Berry Cheesecake Trifle
- Texture talk. For the best crunch-to-cream ratio, save a few larger cookie pieces for the very top; they stay crisp even after chilling.
- Pipe like a pro. Snip a ½-inch opening in your bag for bold swirls that show through the glass.
- Flavor twists. Swap blueberries for blackberries, or add a splash of lemon zest to the filling for extra zing without changing the classic biscoff cookie crumbs vibe.
- Portion perfection. If your gathering is more casual, build one big trifle in a clear salad bowl. For kids’ lunches or road-trip snacks, use 8-oz mason jars instead.
Meal-prep magic. Make the cheesecake layer the night before; store it in a zip-top bag in the fridge so assembly takes mere minutes on party day.
Common Questions
Can I substitute homemade whipped cream for cool whip?
Absolutely. Use 3 cups of freshly whipped cream sweetened with 2 tablespoons of confectioner’s sugar. Fold it into the cream-cheese base just as you would the cool whip.
How far ahead can I assemble the biscoff berry cheesecake trifle?
The berry cheesecake trifle is best within 24 hours. The cookies soften slightly, creating a cake-like layer while still maintaining some crunch. Keep the jars or dish covered in the fridge.
My Biscoff crumbs turned soggy—what happened?
Moisture is the culprit. Make sure the berries are well dried and add a thin layer of cheesecake filling between fruit and crumbs. A final sprinkle of extra Biscoff just before serving guarantees texture.
Do I need a trifle dish?
No—any clear bowl works, but a straight-sided trifle bowl highlights the stripes of fruit, filling, and cookies. Individual mason jars give you the same wow-factor in single-serve form.
Can I freeze leftovers?
Because of the high water content in the fresh berries, freezing can make the dessert watery. Instead, refrigerate leftovers in an airtight container and enjoy within two days.
Sweet, simple, and stunning, this No-Bake Biscoff Berry Cheesecake Trifle proves you don’t need an oven—or even much time—to create a dessert worthy of every summer celebration. Gather your jars, layer up that dreamy cheesecake, and let the Biscoff flavor crunch through every patriotic bite.
If you give this no-bake Biscoff berry cheesecake trifle a try, I’d truly love to hear how it turns out! Whether you serve it in a big trifle bowl or tuck it into mason jars for an outing, I hope it brings a sweet touch to your summer table. Feel free to leave a comment below and share your thoughts—or tag me over on Instagram at @returninggrace so I can see your beautiful creations. I always enjoy connecting with you and celebrating your kitchen wins!
Ingredients
- 8.8 oz Lotus Biscoff cookies
- 1 lb organic strawberries diced
- 18 oz organic blueberries
- 8 oz cream cheese softened to room temperature
- 16 oz cool whip or the same volume of homemade whipped cream
- 1 cup confectioner’s sugar
Instructions
- Crush the cookies. For rustic chunks, place the Biscoff cookies in a zip-top bag and press with your hands; for finer biscoff cookie crumbs, pulse them briefly in a food processor. Reserve a few extra Biscoff pieces for garnish.
- Prepare the berries. Rinse under cool water, pat dry, and cut strawberries into bite-size cubes. Small pieces create cleaner stripes than thin slices in a trifle.
- Make the creamy cheesecake filling. In a large mixing bowl, beat the cream cheese until smooth. Blend in confectioner’s sugar, then gently fold in the cool whip until the mixture is light and cloud-like. Transfer to a piping bag or zip-top bag and snip off one corner.
- Assemble the layers. In the bottom of each mason jar or the trifle dish, scatter a layer of Biscoff crumbs. Pipe a thick ribbon of cheesecake filling, add strawberries, sprinkle blueberries, then repeat the layers of biscoff cookies, cream, and fruit until the container is nearly full. Finish with a flourish of filling and a sprinkle of extra Biscoff.
- Chill and serve. Seal the jars or cover the dish with plastic wrap and refrigerate at least 30 minutes. The dessert keeps its texture for up to 24 hours, making it an easy dessert to prepare the morning of your gathering.
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