Baking · Biscuits and Cookies · Chocolate · No-Bake

Biscoff Chocolate Tart

I’ve got a treat for you today! Spiced cookie butter biscuit base topped with a velvety and silky smooth chocolate cream filling and topped off with whipped cream and extra biscuit crumbs and this stunning dessert is completely no-bake!

I’ve always enjoyed Biscoff, there’s something about the subtle spicy flavour that is delicious and just warms you through dunked into steaming hot cup of coffee, tea or hot chocolate.

The cinnamon, ginger and nutmeg aromas mix really well with the decadent and rich chocolate and create a mouth-wateringly scrummy dessert perfect for almost any occasion possible!

It’s certainly the finishing touches that really make this tart come together! Dress it up by topping each slice of tart with whipped cream and sprinkle over chocolate curls or some extra crumbled speculoos biscuits.

It’s always a hit with those who try it, slices will just vanish in front of your eyes! Everyone seems to adore the caramelised biscuit base with the rich and decadent chocolate filling and I guarantee you will be asked for the recipe.

Impressive and quick to make, add this to your holiday baking list this year! Even the most inexperienced baker will find this recipe easy.

Plus, this tart is completely no-bake, so not only do you not have to turn your oven on for this recipe, but it’s no-fuss and straight forward to make!


Biscoff Chocolate Tart

No-Bake Biscoff Chocolate Tart features a crumbly speculoos tart shell and a creamy chocolate filling. The cinnamon, ginger and nutmeg aromas mix really well with the decadent and rich chocolate and create a mouth-wateringly scrummy dessert perfect for almost any occasion!
Prep Time 2 hours 20 minutes
Total Time 2 hours 20 minutes
Servings 8
Author What Jessica Baked Next


Speculoos Biscuit Crust:

  • 300 g speculoos biscuits (also known as Biscoff), gingernuts or digestives finely crushed
  • 125 g baking block or dairy-free spread melted

Chocolate Filling:

  • 200 g dark chocolate (I use vegan chocolate which is approx. 54% cocoa solids) you can use a mix of dark and milk chocolate
  • 200 ml dairy-free cream
  • 2 tablespoons icing sugar
  • 1 teaspoon vanilla extract


  • To make the biscuit base: Gently melt the butter in a small pan. Blitz the biscuits until fine either in a food processor or crush in a ziplock bag with a rolling pin.
  • Tip the biscuit crumbs into a small mixing bowl and pour over the butter mix. Mix the biscuit crumbs with the melted butter until combined. Pour into a 23cm / 9-inch springform tart tin and press down on the base and slightly up the sides until well compact. Place in the fridge whilst you make the chocolate filling.
  • To make the chocolate filling: Gently melt the chocolate, take off the heat and leave to cool. Meanwhile, whip the cream with the icing sugar and vanilla until it holds soft peaks.
  • Then gently fold in the slightly cooled chocolate to the cream mixture. Spoon into the prepared tart tin and smooth over. Cover and chill for at least 2 hours or overnight - the tart will keep in the fridge for up to 3 days if you want to make it ahead of time.
  • Serve the tart in slices drizzled with Biscoff spread, some extra whipped cream and more speculoos biscuit crumbs if desired.

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103 thoughts on “Biscoff Chocolate Tart

  1. I’ve jeust had my coffee afternoon and it would be very nice if I could eat a piece of this deliciouse tarte ! It looks gorgeous Jess !
    Have a nice weekend 😉


  3. Jessica it looks so yummy we don’t have those biscuits in australia but will find similar my xmas eve dessert ta
    Cheers Rosie😄

  4. Oh, Jessica, I really needed this recipe a few days ago! I was trying to think of a nice easy dessert to make and just got a compete blank. Next time I have a dinner party I’m hopping on over here! What a great idea to make a biscuit base from those gorgeous Speculoos biscuits!

  5. Youuuuu…are amazing. I am seriously salivating right now because–well, because everything in this tart sounds gorgeous. I’m always up for a fab no-bake recipe around the house (though I’m not sure my yoga pants are)!

  6. Yum this looks amazing! I love Speculoos! Especially the one with crunchy bits in it. Spread a thick layer on a cracker or bread and I’m set 😛 This no bake(!!!!) tart would do very well in my tummy too 😉

      1. Oh that sounds great too! I think I’ll have to give it a try 😉 thank you ^^

  7. Oh man, I am a HUGE fan of Biscoff cookies. We got to visit their factory earlier this year, and that was like a cookie lover’s paradise…haha! This tart definitely needs to make an appearance on my holiday table. 🙂

  8. This looks so heavenly Jess! My goodness that fluffy chocolate filling sounds wonderful with the crunchy spice cookies… LOVE!

  9. Oh yum! I grew up eating spekuloos cookies in Germany every year at Christmas time. I love that they are now also in North America – any time of year – as Biscoff. Your tart looks fantastic. No bake treats are always a win.

  10. It’s chocolate! Yessss! I admit, I’ve not tried biscoff cookies, but I keep hearing about them so they must be delicious! I spied them for the first time a the store the other day and now I’m kicking myself for not picking some up! This looks lovely and yes, would make a delicious dessert at a Thanksgiving feast! Thank you, Jessica!

  11. Hey Jess,

    I saw your post about this on Instagram and found the recipe! I’ve never heard of Biscoff biscuits here in Sydney, Australia – can you suggest an alternative?! Are they a ginger spiced flavour? I’d love to make this recipe for a Christmas party soon 🙂


    1. Hi Lilly! So glad you like the recipe, that’s brilliant!
      I reckon you could definitely use a ginger spiced biscuit or a cinnamon spiced biscuit too? People who made this recipe have also just used plain digestive biscuits! Hope that helps. 😀 Really hope you enjoy the tart, let me know how you get on! 😀

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