Description
This No Bake Cookie Butter Icebox Cake is a rich, creamy dessert made with layers of Biscoff cookies and a luscious cookie butter whipped cream. Perfect for beginners and make-ahead entertaining.
Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup Lotus Biscoff spread
- 1/3 cup mascarpone cheese
- 1 tsp vanilla extract
- Pinch of Kosher salt
- 2 Tbsp confectioner’s sugar
- 2 packages Lotus Biscoff cookies (32 cookies per package)
- 1/3 cup warmed Biscoff spread (for serving)
Instructions
- Line a loaf pan with plastic wrap, leaving enough overhang to lift the cake out later.
- In a mixing bowl, whip the cold heavy cream until medium peaks form. Add cookie butter, mascarpone, vanilla extract, salt, and confectioner’s sugar. Whip again until fully combined and fluffy.
- Layer Biscoff cookies on the bottom of the lined pan. Spread a layer of whipped cream mixture on top. Repeat layers until the top of the pan is reached, ending with cookies.
- Cover with plastic wrap and refrigerate for at least 24 hours.
- To serve, unmold the cake onto a plate, peel off the plastic, and drizzle with warmed cookie butter. Sprinkle with crushed cookies if desired and slice to serve.
Notes
- Ensure the heavy cream is cold for better whipping results.
- You can use cream cheese in place of mascarpone if needed.
- Adjust the number of cookies based on your loaf pan size.
- To melt cookie butter, microwave in 30-second increments, stirring in between.
- Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 10g
- Sodium: 42mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 77mg