Step-by-Step Instructions for No-Bake Chocolate Biscoff Dessert

• Place the chopped semisweet chocolate in a heatproof bowl.
• Heat 200 ml of heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
• Pour the hot cream over the chocolate. Let it sit for one minute, then stir gently until the mixture becomes smooth and glossy. Set the chocolate ganache aside to cool to room temperature.
• In a large mixing bowl, whisk the cold milk and instant vanilla pudding mix together. Keep whisking for about two minutes until the mixture starts to thicken.
• Add the softened cream cheese and vanilla extract to the pudding mixture. Beat with a hand mixer until completely smooth and no lumps remain.
• In a separate bowl, whip 200 ml of heavy cream until soft peaks form. Fold the whipped cream into the pudding mixture gently. Use a spatula and stop as soon as the mixture looks uniform.
• Arrange a single layer of Lotus Biscoff cookies in the bottom of an 8x8 inch dish, a 9x9 inch dish, or a similar-sized serving pan. Break some cookies to fill gaps if needed.
• Spread half of the vanilla cream filling over the cookie layer. Add another layer of Biscoff cookies on top if you prefer extra texture.
• Spread the remaining vanilla cream filling evenly over the cookies.
• Pour the cooled chocolate ganache over the top layer and smooth it with an offset spatula. Make sure the ganache is not warm, or it may melt the cream filling.
• Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This allows the cookies to soften and the layers to set.
• Slice and serve chilled.