No-Bake Cookie Butter Icebox Cake with Lotus Biscoff Recipe
Our No-Bake Cookie Butter Icebox Cake is a luscious, creamy dessert featuring layers of fluffy cookie butter whipped cream and crunchy Lotus Biscoff cookies. This easy-to-make treat requires no baking and softens beautifully after an overnight chill, creating the perfect light yet indulgent dessert ideal for entertaining or a special treat year-round.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 day 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Cookie Butter Cream
- 2 cups (1 pint) 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), additional box optional for crushed topping
- ⅓ cup (80g) Lotus Biscoff spread, warmed for serving
Instructions
- Whip the heavy cream: Pour 2 cups of heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whisk the cream at medium-high speed until medium peaks form, which will provide a light and airy base for the cookie butter cream.
- Add cookie butter and flavorings: To the whipped cream, add ½ cup (150g) Lotus Biscoff spread, ⅓ cup (80g) mascarpone cheese, 1 teaspoon pure vanilla extract, a pinch of Kosher salt, and 2 tablespoons confectioner's sugar. Gently fold and mix these ingredients until fully incorporated and smooth, creating a creamy, flavorful frosting.
- Assemble the icebox cake: Line a 9x5 inch loaf pan with plastic wrap, leaving some overhang for easy removal. Place a single layer of Lotus Biscoff cookies evenly on the bottom of the pan. Spread a layer of the prepared cookie butter cream over the cookies to roughly match the thickness of the cookie layer. Continue layering cookies and cream until you reach the top, finishing with a cookie layer.
- Refrigerate and set: Loosely wrap the loaf pan with plastic wrap and refrigerate the cake for 24 hours. This chilling time allows the cookies to soften and meld with the creamy layers, developing a delightful texture and flavor combination.
- Serve: When ready to serve, carefully unmold the cake onto a serving plate by lifting it with the plastic wrap. Drizzle the warmed ⅓ cup (80g) Lotus Biscoff spread over the top and sprinkle with crushed Biscoff cookies for added crunch and visual appeal. Slice and enjoy your no-bake indulgence.
Notes
- Nutrition facts are estimated based on using 45 cookies total.
- Loaf pan sizes vary; a straight-sided 9x5 inch pan uses about 9 cookies per layer and approximately 1½ packages (32 cookies each) for this recipe.
- If your loaf pan tapers, adjust the cookie count accordingly — fewer cookies may be needed for the base layer.
- For extra crushed cookie topping or garnish, consider purchasing an additional box of Lotus Biscoff cookies.
