No-Bake Cookie Butter Icebox Cake with Lotus Biscoff Recipe

Introduction

This No-Bake Cookie Butter Icebox Cake is a creamy, layered dessert that combines the rich flavors of Lotus Biscoff cookies and cookie butter. It’s easy to assemble and perfect for when you want a show-stopping dessert without turning on the oven.

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. Whisk on medium-high speed until medium peaks form.
2. Step 2: Add the ½ cup Biscoff spread, mascarpone cheese, vanilla extract, a pinch of Kosher salt, and confectioner’s sugar to the whipped cream. Gently fold or mix until well combined and smooth.
3. Step 3: Line a loaf pan with plastic wrap, leaving some overhang for easy removal. 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 the thickness about the same as the cookie layer. Repeat layering cookies and cream until the pan is filled, finishing with a cookie layer on top.
5. Step 5: Loosely cover the loaf pan with plastic wrap and refrigerate for at least 24 hours to allow the cookies to soften and flavors to meld.
6. Step 6: To serve, unmold the cake onto a plate by lifting the plastic wrap. Drizzle with the warmed Biscoff spread and sprinkle with crushed cookies for extra texture and flavor.

Tips & Variations

• Use full-fat mascarpone for the creamiest texture. You can substitute cream cheese for a tangier flavor.
• For a stronger cookie butter flavor, add a little extra Biscoff spread to the cream mixture or drizzle more on top before serving.
• If you prefer a firmer cake, reduce the heavy cream slightly and increase mascarpone.
• Try adding a sprinkle of cinnamon or a few chopped nuts between layers for added depth.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. The cookies will continue to soften over time, so it’s best enjoyed within that period. If you have leftovers, let the cake sit at room temperature for 10-15 minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from resting overnight or up to 24 hours, which allows the cookies to soften and the flavors to meld perfectly.

What can I use if I don’t have Lotus Biscoff cookies?

You can substitute with any spiced or ginger snap cookies, though the signature flavor of cookie butter is unique to Lotus Biscoff.

No-Bake Cookie Butter Icebox Cake with Lotus Biscoff Recipe

Print Recipe

★★★★★

4.9 from 57 reviews

This No-Bake Cookie Butter Icebox Cake is a luscious, layered dessert featuring rich Biscoff cookie butter cream alternated with crispy Lotus Biscoff cookies. Easy to assemble and refrigerate, it delivers a creamy, spiced cookie-flavored treat perfect for special occasions or anytime indulgence without the need for baking.

• Author: Tim
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 24 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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

For the Cake

• 2 packages Lotus Biscoff cookies (32 cookies per package)
• ⅓ cup (80g) warmed Lotus Biscoff spread for serving

Instructions

1. Whip the heavy cream: Pour 2 cups of heavy cream into the bowl of a stand mixer fitted with a whisk attachment. Whisk the cream on medium-high speed until medium peaks form, meaning the cream holds shape but still has a slight droop at the tip.
2. Add cookie butter mixture: Add ½ cup (150g) Lotus Biscoff spread, ⅓ cup (80g) mascarpone cheese, 1 teaspoon pure vanilla extract, a pinch of Kosher salt, and 2 tablespoons of confectioner’s sugar to the whipped cream. Gently fold and mix all ingredients together until fully combined and smooth.
3. Assemble the icebox cake: Line a loaf pan with plastic wrap, leaving some overhang for easy removal. Arrange a single layer of Lotus Biscoff cookies along the bottom of the pan. Spread an even layer of the Biscoff cream mixture on top, approximately as thick as the cookie layer. Repeat layering cookies and cream alternately until you reach the top, finishing with a final cookie layer.
4. Refrigerate to set: Loosely cover the loaf pan with plastic wrap and place it in the refrigerator. Chill for at least 24 hours to allow the cookies to soften and the layers to meld together into a cake-like texture.
5. Serve: When ready, unmold the cake onto a serving plate by lifting with the plastic wrap. Drizzle with warmed Lotus Biscoff spread and sprinkle crushed Biscoff cookies on top for added texture and flavor. Slice and serve chilled.

Notes

• Using plastic wrap to line the loaf pan helps to easily remove the cake without damage.
• Allowing the cake to chill for a full 24 hours is crucial to achieve the perfect soft and creamy texture.
• For extra presentation flair, garnish with crushed Biscoff cookies or a dusting of cinnamon.
• This dessert can be stored covered in the refrigerator for up to 3 days.

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