No-Bake Cookie Butter Icebox Cake with Speculoos Recipe

Introduction

This No-Bake Cookie Butter Icebox Cake is a creamy, dreamy dessert featuring layers of crunchy Lotus Biscoff cookies and luscious cookie butter cream. It requires no oven and comes together quickly, making it perfect for an impressive yet effortless treat.

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 a whisk attachment. Whisk on medium-high speed until medium peaks form.
2. Step 2: Add ½ cup of Biscoff spread, mascarpone cheese, vanilla extract, Kosher salt, and confectioner’s sugar to the whipped cream. Gently fold and mix until fully combined into a smooth cream.
3. Step 3: Line a loaf pan with plastic wrap. Place a single layer of Biscoff cookies along the bottom, then spread a layer of the Biscoff cream mixture evenly over the cookies. Repeat layering cookies and cream until the pan is full, finishing with a cookie layer on top.
4. Step 4: Cover the loaf pan loosely with plastic wrap and refrigerate for 24 hours to allow the cookies to soften and flavors to meld.
5. Step 5: When ready to serve, carefully unmold the cake onto a serving plate. Drizzle with the warmed Biscoff spread and sprinkle crushed Biscoff cookies on top for added crunch.

Tips & Variations

• For a richer flavor, substitute mascarpone with cream cheese or add a splash of coffee liqueur to the cream mixture.
• Use a springform pan for easier unmolding if desired.
• Let the cake chill longer for firmer slices and more infused flavor.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. Reheat the warmed Biscoff spread gently before drizzling for serving. This dessert is best enjoyed chilled but can be allowed to sit at room temperature for 10 minutes before slicing for easier cutting.

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 in the refrigerator overnight or up to 24 hours to soften the cookies and blend the flavors perfectly.

What if I can’t find Lotus Biscoff cookies?

You can substitute with other spiced or ginger cookies, but the signature caramelized flavor of Biscoff is what makes this cake special.

No-Bake Cookie Butter Icebox Cake with Speculoos Recipe

Print Recipe

★★★★★

4.8 from 78 reviews

This delightful No-Bake Cookie Butter Icebox Cake combines creamy, fluffy layers of cookie butter and mascarpone cream with crunchy Lotus Biscoff cookies. It’s an easy, make-ahead dessert that requires no baking and yields a rich, flavorful treat perfect for any occasion.

• Author: Viktoria
• 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
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cream Mixture

• 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

For the Cake

• 2 packages Lotus Biscoff cookies (32 cookies per package)

Instructions

1. Whip the heavy cream. Pour 2 cups of heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until medium peaks form, meaning the cream holds soft but stable peaks when the whisk is lifted.
2. Add cookie butter and other ingredients. To the whipped cream, add ½ cup (150g) Lotus Biscoff spread, ⅓ cup (80g) mascarpone cheese, 1 tsp pure vanilla extract, a pinch of Kosher salt, and 2 tablespoons of confectioner’s sugar. Gently fold and mix until everything is well incorporated into a smooth, creamy mixture.
3. Assemble the icebox cake. Line a loaf pan with a piece of plastic wrap for easy removal. Arrange a single layer of Lotus Biscoff cookies along the bottom of the pan. Spread a layer of the cookie butter cream mixture evenly over the cookies, making the layer roughly the same thickness as the cookie layer. Repeat the layering process, alternating cookies and cream, until you reach the top. Finish with a final layer of cookies.
4. Refrigerate for 24 hours. Loosely cover the loaf pan with plastic wrap and place it in the refrigerator. Let the icebox cake chill for 24 hours to allow the cookies to soften and the flavors to meld. When ready to serve, gently unmold the cake onto a plate or tray. Drizzle the warmed ⅓ cup of Biscoff spread over the top and sprinkle with crushed Biscoff cookies for garnish.

Notes

• You can warm the extra Biscoff spread in the microwave for about 15-20 seconds to make it easier to drizzle.
• For best results, use fresh Lotus Biscoff cookies to keep layers distinct yet tender after chilling.
• The mascarpone adds richness and a slight tang, but you can substitute with cream cheese if needed, adjusting sweetness accordingly.
• Store leftovers covered in the refrigerator for up to 3 days; the cookies will continue to soften over time.

Keywords: No-bake dessert, Icebox cake, Cookie butter, Biscoff cake, Easy dessert, Layered cake, No oven dessert