A luscious, layered dessert where creamy caramel, ripe banana, and spiced Biscoff cookies come together in perfect harmony. These no-bake cups are easy to assemble, wonderfully indulgent, and ideal for make-ahead entertaining.
Why You’ll Love This Recipe
This recipe is all about simple ingredients that deliver maximum flavor. You’ll enjoy the contrast of crunchy Biscoff crumbs, smooth caramel, soft bananas, and airy whipped cream in every spoonful. It requires no baking, is ready in minutes, and chills beautifully for a fuss-free dessert. Plus, the layers look stunning when served in glass cups.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
7–8 Lotus Biscoff cookies, crushed (plus extra halves for topping)
1 ripe banana, sliced
1 cup sweetened whipped cream
50 ml caramel sauce
Optional: additional Biscoff crumbs for extra layers
Optional: vanilla cake cubes for turning the cups into a trifle
Directions
Crush the Biscoff cookies until you have fine crumbs. Add a generous spoonful to the bottom of each serving cup to form the first layer.
Add a layer of sliced bananas over the cookie crumbs.
Drizzle 1–2 spoonfuls of caramel sauce over the bananas.
Pipe or spoon a swirl of whipped cream over the caramel to complete the first set of layers.
Repeat the layering: Biscoff crumbs, caramel sauce, banana slices, and another swirl of whipped cream.
Sprinkle additional cookie crumbs on top and finish with half a Biscoff cookie for garnish.
Chill the cups for 2–3 hours before serving to allow the flavors to meld and the dessert to set.
Servings and timing
Servings: 3 cups
Prep time: 25 minutes
Cook time: 10 minutes (for preparing caramel sauce, if making it yourself)
Chilling time: 2 hours
Total time: 2 hours 35 minutes
Variations
Add vanilla cake cubes between the layers for a trifle-style dessert.
Replace part of the whipped cream with mascarpone for a richer, cheesecake-like texture.
Add a sprinkle of cinnamon for extra warmth.
Mix crushed Biscoff with a bit of melted butter for a firmer base layer.
Storage/Reheating
Store the assembled cups in the refrigerator for up to 24 hours. Keep them covered to maintain freshness. These cups should not be reheated; they are served chilled for best texture and flavor.
FAQs
Can I make these cups ahead of time?
Yes, they can be made one day in advance and kept chilled.
Can I use homemade caramel sauce?
Yes, homemade caramel made with sugar, butter, and milk works wonderfully.
Can I substitute the whipped cream?
You can use dairy-free whipped topping or lightly sweetened mascarpone.
Will the bananas turn brown?
Slightly, but chilling reduces browning. You may lightly brush them with a bit of milk to slow oxidation.
Can I double the recipe?
Yes, simply multiply each ingredient as needed.
Can I use another type of cookie?
Digestive or graham-style biscuits work, though the classic Biscoff flavor may change.
Can I make this less sweet?
Use unsweetened whipped cream or reduce the caramel amount.
What kind of cups should I use?
Glass dessert cups or small jars work well to showcase the layers.
Can I freeze these cups?
Freezing is not recommended as the whipped cream and bananas may lose their texture.
How do I make a firmer base?
Mix the crushed cookies with a small amount of melted butter and press them gently into the cups.
Conclusion
These No-Bake Biscoff Banana Caramel Cups are a delightful combination of flavors and textures that require minimal effort and no oven time. Perfect for gatherings, celebrations, or a quick sweet treat, they showcase how simple ingredients can create a truly impressive dessert. Enjoy them chilled for the best experience.
These No-Bake Biscoff Banana Caramel Cups layer crushed Biscoff cookies, ripe bananas, rich caramel sauce, and airy whipped cream for a stunning and indulgent chilled dessert made in minutes—no oven required.
Ingredients
7–8 Lotus Biscoff cookies, crushed (plus extra halves for topping)
1 ripe banana, sliced
1 cup sweetened whipped cream
50 ml caramel sauce
Optional: additional Biscoff crumbs for layering
Optional: vanilla cake cubes for a trifle-style version
Instructions
Crush the Biscoff cookies into fine crumbs. Add a spoonful to the bottom of each dessert cup to form the first layer.
Place sliced banana over the crumbs.
Drizzle 1–2 spoonfuls of caramel sauce over the bananas.
Add a swirl of whipped cream over the caramel to finish the first layer.
Repeat with another round of Biscoff crumbs, caramel sauce, banana slices, and whipped cream.
Top with extra cookie crumbs and garnish each cup with half a Biscoff cookie.
Chill the cups for 2–3 hours before serving to allow flavors to meld.
Notes
Add a sprinkle of cinnamon or nutmeg for warmth.
For a firmer base, mix crushed cookies with a bit of melted butter and press into the cup.
Use dairy-free whipped cream for a non-dairy version.
Assemble just before serving if concerned about bananas browning.
Serve in clear glass cups or jars to highlight the beautiful layers.
