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