No-Bake Cookie Butter Icebox Cake (with Speculoos) Recipe

If you have a soft spot for creamy, dreamy desserts that come together without turning on the oven, you are absolutely going to adore this No-Bake Cookie Butter Icebox Cake (with Speculoos). This beauty layers luscious, velvety whipped cream infused with rich cookie butter, velvety mascarpone, and the irresistible crunch of Lotus Biscoff cookies. It’s the perfect marriage of smooth sweetness with just enough spice and crunch, crafted to cool and set in the fridge for a hassle-free treat that will have your friends begging for the recipe.

Ingredients You’ll Need

Each ingredient in this No-Bake Cookie Butter Icebox Cake (with Speculoos) plays a star role, creating the perfect balance of flavor, texture, and color. From the fluffy cream base to the iconic Speculoos cookies, these simple components come together to craft a genuinely unforgettable dessert.

• Heavy cream (2 cups or 1 pint): This is the fluffy foundation, whipping up to a light and airy texture that forms the body of your cake.
• Lotus Biscoff spread (½ cup plus ⅓ cup warmed): The star ingredient, lending that unmistakable caramelized spiced sweetness to the cream and extra drizzle for serving.
• Mascarpone cheese (⅓ cup): It adds a silky richness that deepens the creaminess and adds a subtle tang to balance the sweetness.
• Pure vanilla extract (1 tsp): Just a touch to enhance all the flavors and give that warm, comforting aroma.
• Pinch of Kosher salt: This small pinch brings out the sweetness and complexity of the cookie butter.
• Confectioner’s sugar (2 Tbsp): Lightly sweetens while keeping the texture smooth and airy.
• Lotus Biscoff cookies (2 packages, 32 cookies per package): These are the crunchy, flavorful layers that soak up the cream and add that signature spiced crunch.

How to Make No-Bake Cookie Butter Icebox Cake (with Speculoos)

Step 1: Whip the Heavy Cream

Begin by pouring 2 full cups of chilled heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whisk the cream on medium-high speed until you see medium peaks forming — think soft and fluffy, not stiff or grainy. This whipped cream will act as the light and luscious base holding the whole cake together, so patience here pays off.

Step 2: Add the Cookie Butter Mixture

Once your cream is whipped to lovely medium peaks, add ½ cup of Lotus Biscoff spread, ⅓ cup of mascarpone cheese, 1 teaspoon of pure vanilla extract, a pinch of kosher salt, and 2 tablespoons of confectioner’s sugar. Gently mix all these together until it becomes one smooth, aromatic cream. The mascarpone adds incredible silkiness while the cookie butter infuses the cream with that rich caramelized spiced flavor we all crave in Speculoos desserts.

Step 3: Assemble the Icebox Cake

Line a loaf pan with plastic wrap, allowing plenty to hang over the sides for easy removal later. Lay a single layer of Lotus Biscoff cookies neatly along the bottom — no need to crush them yet. Next, carefully spread an even layer of your cookie butter cream mixture on top, roughly matching the cookie layer’s thickness. Repeat cookie and cream layering until you reach the top of the pan, and finish with a final cookie layer. This layering is what creates that fabulous contrast between crunchy cookies and creamy filling.

Step 4: Refrigerate and Set

Wrap the loaf pan loosely with plastic wrap to keep the cake moist and fresh in your fridge. The magic happens during this 24-hour chill time, as the cookies soak up the flavorful cream and soften just enough while preserving their signature crunch. After a full day, you’ll have a sliceable, luscious cake ready to impress!

How to Serve No-Bake Cookie Butter Icebox Cake (with Speculoos)

Garnishes

Presentation makes a big difference! When you unmold your cake, drizzle the top generously with the warmed ⅓ cup of Lotus Biscoff spread for a glossy, inviting finish. Sprinkle crushed Biscoff cookies on top to add texture, a pop of color, and to hint at the flavors hidden inside each bite.

Side Dishes

This cake pairs beautifully with fresh fruit like sliced strawberries or a simple fruit compote. The light acidity of berries cuts through the cake’s sweetness, refreshing the palate after each rich forkful. For a coffee or tea moment, serve alongside a cup of strong espresso or spiced chai to complement those warm cookie butter notes.

Creative Ways to Present

Instead of a traditional loaf pan, try assembling this cake in individual glasses or mason jars for a personalized, layered parfait feel. Alternatively, use a springform cake pan for clean, elegant slices perfect for entertaining. Garnish each serving with a sprinkle of cinnamon or a dollop of whipped cream for a pretty finishing touch.

Make Ahead and Storage

Storing Leftovers

Leftover No-Bake Cookie Butter Icebox Cake (with Speculoos) is best stored covered tightly in the refrigerator. The cake keeps well for up to 3 days, during which the cookies will continue absorbing the cream, making each bite even more luscious. Just remember to keep it well wrapped to preserve freshness and prevent it from picking up fridge odors.

Freezing

You can freeze this icebox cake for longer storage. Wrap it tightly in plastic wrap and then in foil or place it in an airtight container to prevent freezer burn. It freezes beautifully for up to a month. When ready to enjoy, thaw it overnight in the fridge to preserve the texture and creamy layers.

Reheating

Since this is a no-bake, chilled dessert, reheating isn’t necessary or recommended. The magic is in the cool, creamy texture combined with the softened cookies. Serve straight from the fridge for the best experience every time.

FAQs

Can I use a different type of cookie if I can’t find Lotus Biscoff?

While Lotus Biscoff cookies give this icebox cake its signature spiced caramel flavor, you can substitute with other crisp cookies like graham crackers or ginger snaps. Keep in mind the flavor profile will change slightly, but the creamy, crunchy delight will remain!

Is mascarpone cheese necessary, or can I substitute something else?

Mascarpone adds a luxurious creaminess that can’t be easily replicated, but if you’re in a pinch, you can substitute it with cream cheese or even full-fat Greek yogurt. The flavor may be a bit tangier or denser, so adjust sweetness accordingly.

What if I want a less sweet version of this cake?

You can reduce the confectioner’s sugar slightly or choose a less sweet cookie butter spread if available. Just be mindful to keep balance so the cream doesn’t become watery or bland.

How long can I refrigerate this cake before it gets soggy?

Within 24 hours is ideal to enjoy the best texture — cookies will soften but still retain some bite. After 3 days, the cake will still be tasty but will start getting softer and less structured.

Can I make this cake vegan or dairy-free?

With some adaptations, yes! Use coconut cream instead of heavy cream, a vegan cream cheese alternative instead of mascarpone, and look for dairy-free cookie butter spreads and vegan cookies. The texture and flavor will shift but still delight!

Final Thoughts

This No-Bake Cookie Butter Icebox Cake (with Speculoos) is a true showstopper that’s incredibly easy to make and even easier to love. Perfect for warmer days or anytime you want a fuss-free yet impressive dessert, it combines nostalgic cookie butter flavor with creamy goodness in every bite. Trust me, once you try this, it will become your go-to dessert when you want something special with zero baking stress. Go ahead, give it a whirl — your taste buds will thank you!

Print