• Facebook
  • Whatsapp
  • Threads
  • Messenger
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Summer Recipes
  • Recipe Index
  • Dr. Who?
  • Contact

Butter Over Bae logo

menu icon
go to homepage
  • Summer Recipes
  • Recipe Index
  • Dr. Who?
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • search icon
    Homepage link
    • Summer Recipes
    • Recipe Index
    • Dr. Who?
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
  • ×
    Home » Desserts

    Published: May 20, 2020 · Modified: Nov 20, 2022 by Wajiha · This post may contain affiliate links ·

    No-bake vanilla custard Biscoff bars

    Jump to Recipe Print Recipe

    With my obsession and the husband’s love for it, this No-bake custard Biscoff bars were bound to happen! If you’ve been living under a rock, let me tell you Lotus Biscoff cookies have been ALL the rage this decade. IT has literally dethroned Oreo from the no-bake desserts category. At least it has in my home. As much as I love Oreo and all that I can make with them, my heart has made room for Lotus biscoff and there is no turning back.

    This awesome No-bake bar has 3 layers of awesomeness. First is the rich creamy buttery layer of crushed Biscoff cookies, next is a thicker layer of mildly sweet and mellow vanilla custard, topped off with another rich and creamy layer of Lotus spread. By all means, feel free to skip the custard altogether ! Just kidding (um..not really)

    Back home in Pakistan, there is a local biscuit known as “Candi” by Lu and I laaaavedd it as a kid! so much so that we used to take boxes of those back to U.A.E where we lived. Lotus Biscoff is pretty much the same and more easily available here! so yay! But point being, if you live in Pakistan and if a recipe calls for Lotus, you can easily substitute with Candi!

    a close up view of the lotus custard bars on a blue backdrop

    I’ve already experimented and baked a Lotus Biscoff cake, so it was only natural to make a no-bake dessert next.

    If you need a no-bake recipe, here are some other options on the blog:

    • No bake chocolate peanut butter bars
    • No bake blueberry cheesecake

    Step by step guide to make the Biscoff Custard Bars

    The first step is to grease a square pan with butter and put on some parchment paper on it. I kept the paper a little bigger on the edges so that I could easily use the edges to lift off the set bars.

    First layer – Biscoff cookie base

    The base of this dessert is made by crushed Biscoff cookies. Put them in a food processor and crush them well. Unlike regular biscuit bases, this one is going to be cut in a bar, so it needs to be stiff enough to not crumble and soft enough to be eaten. So I’ve added a little bit of cooking cream along with melted butter in the mix to give it that softness even after it sets.

    ingredients needed to make the base of lotus custard bars, showing biscuit crumb, melted butter and cream in different bowls
    a biscoff biscuit crumb mixture to make the base of no-bake biscoff custard bars

    Mix everything together and toss it onto the baking dish. Press it down with the back of a drinking glass and make sure its even. Pop it in the fridge to set while we make the custard.

    a layer of biscoff biscuit crumbs in a square baking pan lined with parchment paper, seen from the top

    Second Layer – Custard filling

    This custard filling uses ready to use custard powder, but sets with a little added help from gelatin.

    For the custard filling, I took some milk and brown sugar and heated them up in a sauce pan. In another bowl I mixed in some custard powder with milk to form a smooth paste.

    TIP: Make sure you pass the custard mix through a strainer to make sure there are no lumps. We don’t want a lumpy custard mix.

    milk being boiled to make custard in steel pan with a whisk in it.

    Add custard mix to the milk off flame in thin stream. And whisk continuously while adding the custard. Put the milk back on the flame and cook for another 3 mins. Turn off flame.

    Now we are going to bloom the gelatin. Add hot water in gelatin powder and let it sit for about 4 mins. Mix and make sure all the gelatin has dissolved properly. Pass it through a sieve too if you aren’t too sure.

    Add gelatin while mixing the custard as well. Pour the warm custard on the cooled biscuit base and keep in the fridge to set.

    a square baking pan filled with custard

    Important: Keep whisking custard on the side to make sure a top layer doesn’t form and the custard remains lump free.

    Third Layer – Lotus Spread

    This layer should be poured on the custard once it’s at least cooled for an hour. (you can also add this layer an hour before serving) Mix cream with lotus spread and top it off onto the dessert. Let this also sit in the fridge to let the topping cool down as well.

    Gelatin roughly takes somewhere between 8 to 10 hours to set. Cut up the dessert in bars and serve.

    5 square bars of biscoff custard bars showing layer of biscuit, custard and lotus spread on top
    TIP For smooth Edges: Use a bowl of boiling water. Dip your cutting knife in the boiling water, wipe it clean and use this hot knife to cut the bars to get clean smooth edges.

    ALTERNATES, FIXES AND REMIXES

    • You can use fresh cream or cooking cream instead of heavy cream as well.
    • You can use Candi biscuits or any other speculoos cookies instead of Biscoff as well
    • You can skip the top layer and add a layer of sweetened whipped cream instead.

    Fixes

    • If your gelatin was old, your bars will not set. serve it like a tray bake instead of cutting them in bars.
    Remixes
    • Use chocolate custard mix instead of vanilla
    • Top it off with chocolate ganache instead of lotus
    • Add crushed cookies on top or in the custard mix

    No-Bake Vanilla Custard Biscoff Bars

    a head on view of the no bake biscoff custard bar with more bars in the background blurred out, against a blue backdrop

    No-bake Biscoff Custard Bars

    A simple no bake dessert with a biscuit base of biscoff cookies and custard filling, topped with lotus spread
    4.67 from 12 votes
    Print Pin
    Course: brunch, Desserts
    Cuisine: Continental, International
    Prep Time: 30 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 25 small squares
    Calories: 270kcal
    Author: Wajiha

    Ingredients

    Biscuit base

    • 45 Biscoff biscuits about 1 pack
    • 60 gm Butter melted
    • 1/3 cup Fresh cream or any unsweetened cream

    Custard filling

    • 3 cups milk + 1/2 cup extra
    • 1 cup condense milk
    • 1 cup dark brown sugar
    • 3/4 cup custard powder
    • 2 tsp gelatin powder
    • 1 pinch salt
    • 1 tsp vanilla essence

    Biscoff topping

    • 1/2 cup unsweetened fresh cream
    • 200 gm Lotus biscoff cookie spread

    Instructions

    • Line in a baking tray with wax paper and spray with cooking spray.
    • In a food processor, grind the biscuit to form uniform crumbs. Add in melted butter and cream to form a dough.
    • Place the dough onto the baking tray and press it evenly around. Set aside
    • In a saucer, add 3 cups of milk, condense milk, vanilla essence, salt and sugar. Let it simmer at medium flame.
    • In a bowl, mix custard powder with remaining milk and mix together to form a uniform mix. (run the mix through a tea strainer to be sure there are no lumps)
    • Remove the milk from the flame and add the custard in thin stream while constantly whisking.
    • Introduce the custard back to the flame and cook for another 5 mins while whisking constantly.
    • When the custard thickens, remove it from the flame and let it cool down, stirring occasionally to prevent a top layer from forming
    • Bloom gelatin in 1/4 cup of luke warm water for 5 mins until you get a homogenous paste.
    • Add gelatin to custard base and mix well.
    • Layer the custard filling on top of the biscuit base and set in the fridge for about 8 hours or overnight.
    • In bowl, mix Biscoff cookie spread with cream to make comparitvely thinner. Smear it all across the top of the custard and give waves from the back of the spoon. Chill it in the fridge for another 1/2 an hour.
    • Cut with a sharp knife into small squares and serve.

    Nutrition

    Serving: 1barCalories: 270kcalCarbohydrates: 35gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 18mgSodium: 116mgPotassium: 129mgFiber: 0.3gSugar: 24gVitamin A: 214IUVitamin C: 0.4mgCalcium: 92mgIron: 1mg
    Can’t wait to see your remakes! Tag meon IG with your pictures @butteroverbae
    « Cholay ka salan – Spicy Chickpea curry
    Beef & Eggplant Middle Eastern Nachos »

    Reader Interactions

    Comments

    1. tanzilla says

      October 21, 2020 at 8:27 pm

      Obssessng over finding biscoff substitues bcz it now costs an arma and a leg in Pakistan. So yay, I googled and googled and find your blog. Can’t wait to try.

      Reply
      • Wajiha says

        October 21, 2020 at 8:58 pm

        haha your most welcome hun! so excited for you!

        Reply
    4.67 from 12 votes (12 ratings without comment)

    Questions? Thoughts? Leave them below Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey there! I am Wajiha, the blogger and cook behind Butter over Bae.
    My friends had an intervention for me, to stop me from spamming them with all my kitchen experiments and food pictures. But, instead, I made this! And now I put up my food spam for the world!

    My blog is literally all my food obsessions in one: Pakistani/Indian food, Pan-Asian recipes, and desserts! I’d loveeeee to show you around and tell you more. Grab a cup guys and click below

    Who this lady? →

    Summer Favorites

    • pineapple coconut ice cream scoops in a bowl
      Dairy free No churn Pineapple coconut ice cream
    • dripping rose syrup on malai kulfi icecream bar.
      Easy Malai Kulfi Ice Cream With Condensed Milk
    • 4 scoops of chocolate ice cream
      Easy Home-made Chocolate Ice cream
    • tangy savory lentil oats
      Low-carb Tangy Savory Oatmeal and Lentil bowl
    • a glass of orange hued lemon iced tea with slices of lemon and ice cubes visible in the glass
      Ginger Lemon Iced Tea
    • grilled bihari chicken tikka on a tray.
      Bihari Chicken Tikka

    Popular Recipes

    • paper towel with lots of crispy golden brown onion slices on it against a grey background
      How to make crispy fried onions and store them
    • Qeema macaroni
      Keema macaroni
    • Lahori Chargha Recipe
    • khageena or spicy scrambled eggs in a pan
      Khageena – Pakistani spicy scrambled eggs
    • 2 chicken tikka pieces sitting on a bed of rice in a black plate
      Easy Chicken Tikka Recipe
    • a plate of chicken pieces and colored rice with some onion and cucumber sliced on the side
      Pakistani chicken biryani, Karachi special

    Footer

    ↑ back to top

    Privacy Policy
    Terms & Conditions

    Contact

    • Instagram
    • Facebook
    • TikTok
    • Pinterest

    All images and content are copyright-protected. Please do not use my images or recipes without prior permission.

    Copyright © 2025 Butter Over Bae

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.