Description
This no-bake Cookie Butter Icebox Cake is a luscious layered dessert featuring creamy Biscoff spread and crunchy Lotus Biscoff cookies. Whipped heavy cream and mascarpone create a smooth, rich filling that perfectly complements the spiced cookies. Easy to assemble and requiring 24 hours of chilling, it’s a delightful, make-ahead treat ideal for sharing.
Ingredients
Scale
Filling
- 2 cups 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
Assembly
- 2 packages Lotus Biscoff cookies (32 cookies per package)
- ⅓ cup (80g) Lotus Biscoff spread, warmed (for serving)
Instructions
- Whip the cream: Pour 2 cups of heavy cream into the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until medium peaks form, creating a light and airy texture.
- Incorporate cookie butter mixture: Add ½ cup (150g) Lotus Biscoff spread, ⅓ cup (80g) mascarpone cheese, 1 tsp pure vanilla extract, a pinch of Kosher salt, and 2 Tbsp confectioner’s sugar to the whipped cream. Mix gently until all ingredients are well combined and smooth.
- Prepare the pan: Line a loaf pan with plastic wrap to facilitate easy removal of the icebox cake later.
- Layer the cake: Place a single layer of Lotus Biscoff cookies along the bottom of the lined loaf pan. Spread a layer of the Biscoff cream mixture on top of the cookies, matching the thickness of the cookie layer. Repeat the layering, alternating cookies and cream, until you reach the top of the pan, ending with a cookie layer.
- Refrigerate: Loosely wrap the loaf pan with plastic wrap and refrigerate for 24 hours to allow the cake to set and flavors to meld.
- Serve: When ready, unmold the icebox cake onto a plate or tray. Drizzle the warmed ⅓ cup (80g) Biscoff spread over the top and sprinkle with crushed Biscoff cookies for added texture and flavor.
Notes
- Nutrition facts are estimated based on using 45 cookies.
- Loaf pan sizes vary; a straight-sided pan uses about 9 cookies per layer. Adjust cookie quantity accordingly if your pan tapers.
- To melt Biscoff spread, heat ⅓ cup in a microwave-safe bowl in 30-second intervals, stirring between each until warm.
- Icebox cakes are perfect for advance prep; chill at least 24 hours or up to 3 days ahead.
- Store leftovers in an airtight container or tightly wrapped in the loaf pan for up to 3 days.
- For freezing, wrap tightly in plastic, place in a freezer-safe container, and thaw overnight in the fridge before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 100 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
