Creamy, dreamy, completely no-bake—and packed with bananas and the caramelized flavor of Biscoff cookies. This Vegan Biscoff Banana pudding is the kind of dessert that feels far more impressive than the amount of work it actually requires.
Layers of silky vanilla cream, fresh ripe bananas, and crisp Biscoff cookies come together into a chilled dessert that’s soft, crunchy, creamy, and just sweet enough. No oven required, which makes it especially perfect for hot summer days when the last thing you want to do is turn on the oven.
And yes, it’s completely vegan.
Why You’ll Love This Vegan Biscoff Banana Pudding
There are a lot of reasons this dessert has become a favorite around here, but the biggest one is how easy it is.
- No baking required. Just mix, layer, and chill.
- Completely vegan. No dairy or eggs needed.
- Easy to make ahead. In fact, it gets even better after chilling.
- Perfect for summer. It’s cold, creamy, and requires zero oven time.
- Biscoff everywhere. Cookies and cookie butter give the pudding its signature caramelized flavor.
- Great for sharing. Make it in one large dish or assemble individual servings for parties.
What Is Biscoff?
Biscoff cookies are crisp caramelized biscuits with a warm, lightly spiced flavor. They’re especially good with coffee, but they also happen to be fantastic layered into desserts, turned into cookie crusts, swirled into treats and so much more.
Biscoff cookie butter takes that same flavor and turns it into a smooth, creamy spread. Here, we’re using both the cookies and the cookie butter for maximum Biscoff flavor.
If you’ve never baked with Biscoff before, this pudding is the best place to start.
The Layers
The magic of this dessert is really in the contrast between the layers.
Dreamy Vanilla Cream
The cream layer is smooth, fluffy, and vanilla-forward without being overwhelmingly sweet. It’s technically a diplomat cream, which combines pudding and whipped cream together for the most delicious, light and creamy filling. It gives the cookies and bananas something to soak into while still holding enough structure to create distinct layers.
Fresh Ripe Bananas
Use bananas that are ripe and sweet but still firm enough to slice cleanly. They bring natural sweetness and a fresh fruitiness that balances the richness of the cookie butter.
Biscoff Cookies
The cookies start out crisp but soften as they sit in the pudding. After a few hours in the refrigerator, they develop a cake-like texture while still retaining that caramelized Biscoff flavor.
Biscoff Cookie Butter
A little cookie butter adds an extra layer of richness and makes the entire dessert taste unmistakably like Biscoff.
Tips for Making Vegan Biscoff Banana Pudding
Use ripe bananas, but not overripe ones. You want plenty of banana flavor without the slices becoming mushy when layered.
Let the pudding cool completely before assembling. If the pudding is warm, it will turn the whipped cream into soup. Make sure the pudding is cold before folding into the vegan whipped cream.
Don’t skip the chilling time. This is one of those desserts that is all about the chill. The cookies soften, the flavors meld, and the pudding becomes perfectly cold and creamy.
Save a few cookies for the top. Crush them just before serving for a little texture and that unmistakable Biscoff finish.
Can I Make This Ahead?
Absolutely.
This is actually an excellent make-ahead dessert. Assemble the pudding several hours before serving and refrigerate it until you’re ready to eat.
For the best texture, I recommend making it the day before you plan to serve it. The cookies will soften as they sit, creating that classic pudding-cake texture, but they can eventually become too soft if the dessert sits for more than 3 days.
If you’re making individual cups for a party, assemble them a few hours ahead and add the final cookie crumbs shortly before serving.
How to Store Biscoff Banana Pudding
Cover the pudding tightly and store it in the refrigerator.
Because this dessert contains fresh bananas and a creamy pudding layer, it’s best enjoyed within a few days.
More Vegan Desserts to Try
If you love easy vegan desserts, you might also like:
- Biscoff Rice Krispy Treats
- Vegan Caramel Apple Bars
- Chocolate Chip Cookie Cake
- The Best Vegan Banana Bread
Vegan No-Bake Biscoff Banana Pudding
This is the dessert to make when you want something indulgent without actually doing much baking.
Dreamy vanilla cream, sweet bananas, caramelized Biscoff cookies, and cookie butter come together into a chilled dessert that’s nostalgic, ridiculously easy, and perfect for sharing.
Make it for a summer gathering, a dinner party, or simply because you have a package of Biscoff cookies calling your name.
No oven. No complicated techniques. Just layers of really good things.
How to Make Vegan Biscoff Banana Pudding
- Make the pudding. Prepare the vegan vanilla pudding and let it cool completely.
- Fold the cream together. Whip the vegan whipped cream and fold into the chilled pudding.
- Prep the layers. Slice the bananas, melt the Biscoff and grab the Biscoff cookies.
- Layer everything. Add vanilla cream, Biscoff cookies, bananas, and drizzled cookie butter to your serving dish. Repeat the layers.
- Chill. Cover and refrigerate for several hours so the cookies soften and the flavors come together.
- Finish and serve. Top with crushed Biscoff cookies and an extra drizzle of melted cookie butter if you want to make it extra decadent.
Vegan No-Bake Biscoff Banana Pudding
Equipment
- 8×8 Baking Dish
- Stand Mixer or Hand Mixer
Ingredients
Vegan Vanilla Pudding
- 2 c Almond Milk
- ¼ c Vegan Granulated Sugar
- 3 Tbs Cornstarch
- 1 tsp Vanilla Bean Paste
- 1 Tbs Vegan Butter
- Pinch of Salt
Vegan Whipped Cream
- 1 c Vegan Heavy Whipping Cream
- ¼ c Powdered Sugar
- ½ tsp Vanilla Extract
- 2-3 Bananas sliced
- 1 sleeve Biscoff Cookies
- ½ c Biscoff Cookie Butter melted in microwave
Instructions
Vegan Vanilla Pudding
- In a medium saucepan, whisk together the sugar, cornstarch and salt together then pour in the almond milk. Whisk together and turn heat to med-low.
- Simmer for 5-8 minutes, until the pudding has thickened and starts to bubble around the edges of the pan.
- Remove from heat and stir in the vanilla bean paste and vegan butter. Set aside to cool slightly. Pour into a heat-proof container and press plastic wrap to the surface. Let cool for atleast 30 minutes before moving to the fridge to cool completely. Chill completely, about 1 hour.
Vegan Vanilla Diplomat Cream
- In a stand mixer or bowl with hand mixer, whip together the vegan heavy whipping cream, powdered sugar and vanilla extract until you reach stiff peaks.
- Add spoonfuls of the chilled vanilla pudding into the whipped cream, gently folding in. Continue with all of the pudding until completely incorporated.
Assembly
- In an 8×8 baking dish, scoop out about 1 cup of vanilla diplomat cream and spread evenly on the bottom of the dish. Next, layer the cream with 8 biscoff cookies. On top of the cookies, layer with half of the sliced bananas. Then drizzle with some melted cookie butter. Then top with about 2 cups of cream, the 8 cookies, remaining bananas, more melted cookies butter. Top with the remaining diplomat cream and 8 more biscoff cookies. Wrap tightly with plastic and chill for a minimum of 6 hours.
- To serve: Scoop portions into bowls, add crushed biscoff cookies and drizzle with cookie butter.
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