No-Bake Cookie Butter Icebox Cake with Lotus Biscoff Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
