No-Bake Cookie Butter Icebox Cake Recipe

Introduction

This No-Bake Cookie Butter Icebox Cake is a decadent and creamy dessert that combines the rich flavor of Lotus Biscoff spread with light whipped cream and mascarpone. Easy to assemble and perfect for any occasion, it requires no baking and only a little patience for chilling.

Ingredients

• 2 cups (1 pint) heavy cream
• ½ cup (150g) Lotus Biscoff spread, plus ⅓ cup warmed for serving
• ⅓ cup (80g) mascarpone cheese
• 1 tsp pure vanilla extract
• Pinch of Kosher salt
• 2 Tbsp confectioner’s sugar
• 2 packages Lotus Biscoff cookies (32 cookies per package)

Instructions

1. Step 1: Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment and whisk until medium peaks form.
2. Step 2: Add the ½ cup Biscoff spread, mascarpone cheese, vanilla extract, pinch of Kosher salt, and confectioner’s sugar to the whipped cream. Whisk again until the mixture is well combined and smooth.
3. Step 3: Line a loaf pan with plastic wrap. Arrange a single layer of Biscoff cookies along the bottom of the pan.
4. Step 4: Spread a layer of the Biscoff cream mixture over the cookies, making sure it is about the same thickness as the cookie layer.
5. Step 5: Repeat layering cookies and cream until the pan is full, finishing with a layer of cookies on top.
6. Step 6: Loosely cover the loaf pan with plastic wrap and refrigerate for 24 hours to allow the cookies to soften and flavors to meld.
7. Step 7: When ready to serve, carefully unmold the cake onto a plate or tray. Drizzle with warmed Biscoff spread and sprinkle crushed Biscoff cookies over the top for extra texture and flavor.

Tips & Variations

• Use full-fat mascarpone for the creamiest texture; if unavailable, cream cheese can be a substitute.
• For easier slicing, warm a sharp knife under hot water and wipe dry before cutting.
• Try adding a sprinkle of cinnamon or a few chopped nuts between layers for a flavor twist.
• If Lotus Biscoff cookies are hard to find, speculoos cookies work well as an alternative.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. Because it contains whipped cream and mascarpone, it’s best enjoyed within this timeframe to maintain freshness. When serving leftovers, allow the cake to sit at room temperature for 10 minutes for easier slicing and optimal flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, making the icebox cake a day ahead allows the cookies to soften and the flavors to develop, resulting in the best texture and taste.

Do I have to use a loaf pan for layering?

No, any similarly sized rectangular or square dish will work. Just ensure it fits your cookies and layering well for the best presentation and structure.

No-Bake Cookie Butter Icebox Cake Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

This No-Bake Cookie Butter Icebox Cake is a luscious and creamy dessert featuring layers of Lotus Biscoff cookies and a rich whipped cream and cookie butter mixture. With a hint of mascarpone and vanilla, this easy-to-make icebox cake requires no baking and is perfect for impressing guests or treating yourself to a decadent homemade sweet.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 24 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cream Mixture

• 2 cups (1 pint) heavy cream
• ½ cup (150g) Lotus Biscoff spread
• ⅓ cup (80g) mascarpone cheese
• 1 tsp pure vanilla extract
• Pinch of Kosher salt
• 2 Tbsp confectioner’s sugar

Cake Layers

• 2 packages Lotus Biscoff cookies (32 cookies per package)
• ⅓ cup (warmed) Lotus Biscoff spread, for serving

Instructions

1. Whip the heavy cream: Pour 2 cups of heavy cream into a stand mixer bowl fitted with the whisk attachment. Whisk the cream on medium-high speed until medium peaks form, creating a soft but stable whipped cream base for the cake layers.
2. Add cookie butter and flavorings: To the whipped cream, add ½ cup (150g) Biscoff spread, ⅓ cup (80g) mascarpone cheese, 1 teaspoon pure vanilla extract, a pinch of Kosher salt, and 2 tablespoons confectioner’s sugar. Gently fold and incorporate all ingredients until the mixture is smooth, creamy, and well combined.
3. Assemble the icebox cake: Line a loaf pan with plastic wrap, ensuring enough overhang to cover the assembled cake later. Lay a single layer of Lotus Biscoff cookies along the bottom of the pan. Spread an even layer of the Biscoff cream mixture over the cookies, matching the thickness of the cookie layer. Repeat layering cookies and cream until you reach the top of the pan, finishing with a cookie layer.
4. Refrigerate for 24 hours: Wrap the assembled loaf pan loosely with plastic wrap and refrigerate for at least 24 hours. This allows the cookies to soften and absorb the cream, resulting in a cohesive, sliceable icebox cake.
5. Serve: When ready, carefully unmold the cake onto a serving plate using the plastic wrap overhang. Drizzle warmed Biscoff spread over the top and sprinkle with crushed Biscoff cookies for added texture and garnish. Slice and serve chilled.

Notes

• The Biscoff cookies soften after chilling, creating a cake-like texture without baking.
• Warming the extra Biscoff spread makes it easier to drizzle over the finished cake.
• For easier slicing, use a sharp knife dipped in hot water and wiped dry before cutting.
• Store leftovers covered in the refrigerator for up to 3 days.
• Ensure the loaf pan is lined well with plastic wrap for easy unmolding.

Keywords: No-Bake Cake, Icebox Cake, Biscoff Cake, Cookie Butter Dessert, Easy Dessert, No-Bake Dessert, Lotus Biscoff