No-Bake Cookie Butter Icebox Cake Recipe

If you’re looking for a dessert that’s ridiculously easy but feels like something special, you’ve got to try this No-Bake Cookie Butter Icebox Cake Recipe. It’s perfect when you want wow-factor with hardly any fuss — layers of Biscoff cookies and a creamy cookie butter filling that come together in the fridge. Trust me, after making this for friends, it’s always the first thing to disappear at the table. Keep reading and I’ll walk you through everything so your icebox cake turns out perfect.

this …

Ingredients & Why They Work

This No-Bake Cookie Butter Icebox Cake Recipe nails the perfect combo of creamy and crunchy with just a few ingredients – all familiar but taken to the next level when combined. I always pick good quality Lotus Biscoff spread and cookies since that warm spiced flavor is the star here.

• Heavy Cream: Whipped to medium peaks for that essential light but stable base that holds the cake together.
• Lotus Biscoff Spread: Cookie butter’s warm caramelized spice flavor is irreplaceable — I never skip it.
• Mascarpone Cheese: Adds subtle richness and melts smoothly into the cream without overpowering.
• Pure Vanilla Extract: Enhances overall flavor depth, making every bite taste more rounded.
• Pinch of Kosher Salt: Balances the sweetness and lifts the other flavors beautifully.
• Confectioner’s Sugar: Sweetens gently while blending perfectly into the whipped cream.
• Lotus Biscoff Cookies: The crunchy, spiced layers soak up moisture and layer each bite with texture and flavor.

Make It Your Way

I love how adaptable this No-Bake Cookie Butter Icebox Cake Recipe is. You can easily tweak it to match your cravings or what’s in your pantry, and the results are always delicious. Don’t hesitate to get creative!

• Nut-Free Variation: I’ve swapped mascarpone for vegan cream cheese and it’s just as dreamy for those avoiding nuts.
• Chocolate Twist: Sometimes I add a drizzle of melted dark chocolate between layers for extra decadence — highly recommended!
• Seasonal Fruit Boost: Fresh sliced bananas or strawberries on top add a nice fresh counterpoint if you want something lighter.
• Mini Version: For parties, I’ve made this in little mason jars — perfect for individual servings and super cute.

Step-by-Step: How I Make No-Bake Cookie Butter Icebox Cake Recipe

Step 1: Whip It Up

Start by pouring 2 cups of cold heavy cream into your mixer bowl fitted with the whisk attachment. Whip it on medium-high speed until you get medium peaks — you’ll know when the cream holds shape but still feels soft and pillowy. Avoid overwhipping or you’ll end up with butter, trust me, I’ve been there!

Step 2: Mix the Cookie Butter Cream

Next, add ½ cup of Lotus Biscoff spread, ⅓ cup mascarpone, 1 teaspoon vanilla extract, a pinch of kosher salt, and 2 tablespoons powdered sugar to the whipped cream. Gently fold the ingredients together with a spatula or mix on low speed until everything’s well combined and silky smooth. This creates the dreamy filling that’s absolutely irresistible.

Step 3: Build Your Layers

Line your loaf pan with plastic wrap — this step makes unmolding a breeze. Begin by placing a single layer of Lotus Biscoff cookies along the bottom. Spread the cookie butter cream evenly over the cookies, making sure the thickness matches roughly the cookie layer’s. Repeat this process, alternating cookies and cream until you reach the top. End with a final cookie layer to keep it neat.

Step 4: Let It Chill

Cover the loaf pan loosely with plastic wrap and refrigerate for at least 24 hours. This step is key — it gives the cookies time to soften and the flavors to marry beautifully. When you’re ready to serve, gently lift it out using that plastic wrap and transfer onto a serving platter.

How to Serve No-Bake Cookie Butter Icebox Cake Recipe

Garnishes

I like to keep garnishes simple yet indulgent: a drizzle of warmed cookie butter spread (heated just until pourable) and a sprinkle of crushed Biscoff cookies on top. It adds a little extra crunch and a beautiful presentation every time. Sometimes I toss a few toasted pecans or a light dusting of cocoa powder for a fancy twist.

Side Dishes

This icebox cake really shines as a stand-alone dessert, but paired with a fresh cup of espresso or chai tea, it turns into a cozy afternoon indulgence. If you want to be fancy, serve alongside fresh berries or a citrusy sorbet to cut through the richness.

Creative Ways to Present

For special occasions, I’ve layered this dessert in clear glass trifle dishes so you see all those gorgeous layers. It turns any party into something memorable! Another favorite trick: individual glasses or jars topped with whipped cream and cookie crumbs for easy portioning and adorable presentation.

Make Ahead and Storage

Storing Leftovers

After serving, just cover the remaining icebox cake tightly with plastic wrap or transfer it to an airtight container. I’ve kept leftovers fresh in the fridge for up to 3 days without any loss in texture or flavor.

Freezing

If you want to prep in advance or save leftovers longer, wrap the cake tightly in plastic wrap and place it inside a freezer-safe container. I’ve frozen it successfully for up to a month. When you’re ready, thaw overnight in the fridge to maintain that perfect texture.

Reheating

This dessert is best enjoyed chilled, so I don’t reheat it. Instead, I let any frozen slices thaw completely in the fridge before serving. If you want it slightly softer, just let it sit at room temperature for 15 minutes – easy!

FAQs

Final Thoughts

Honestly, this No-Bake Cookie Butter Icebox Cake Recipe has quickly become one of my go-to desserts for any occasion. It’s easy enough to make on a busy day but impressive enough to serve when company comes over. Every time I pull it from the fridge, that first slice delivers just the right balance of creamy, spiced, and crunchy, and it always brings smiles around the table. I hope you enjoy making and sharing it as much as I do!

Print