No-Bake Cookie Butter Icebox Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
