No-Bake Cookie Butter Icebox Cake (with Speculoos) Recipe
This No-Bake Cookie Butter Icebox Cake is a rich and creamy dessert featuring layers of Lotus Biscoff cookies and a luscious cookie butter cream mixture. Made with mascarpone, heavy cream, and the iconic Biscoff spread, this easy-to-assemble cake is chilled overnight to create a decadent, melt-in-your-mouth treat that requires no baking.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no baking required)
- Total Time: 24 hours 20 minutes (includes chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake, Refrigeration
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Butter Cream Mixture
- 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, total 64 cookies)
- ⅓ cup (warmed) Lotus Biscoff spread for serving
- Crushed Lotus Biscoff cookies for garnish (optional)
Instructions
- Whip the heavy 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, which means the cream holds shape but still has a soft texture.
- Add cookie butter mixture: 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 to the whipped cream. Gently fold or mix until all ingredients are well incorporated and smooth.
- Assemble the icebox cake: Line a loaf pan with plastic wrap, leaving some overhang for easy removal. Place a single layer of Lotus Biscoff cookies along the bottom of the pan, fitting them snugly. Spread an even layer of the Biscoff cream mixture over the cookies, roughly matching the thickness of the cookie layer. Repeat layering cookies and cream until you reach the top of the pan, finishing with a final layer of cookies.
- Refrigerate and set: Loosely cover the loaf pan with plastic wrap and refrigerate for at least 24 hours. This chilling time allows the cookies to soften and meld with the cream, creating a cake-like texture.
- Serve: When ready to serve, unmold the cake onto a plate or tray by lifting the plastic wrap. Drizzle with warmed Biscoff spread (about ⅓ cup warmed until pourable) and sprinkle with crushed Biscoff cookies for added texture and presentation.
Notes
- Using full-fat heavy cream and mascarpone cheese will yield the best creamy texture.
- Let the Biscoff spread warm slightly to make it easier to drizzle over the cake.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a firmer cake, you can increase chilling time beyond 24 hours.
- This cake is naturally gluten free if gluten-free Biscoff cookies are used, otherwise contains gluten.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 380 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 110 mg
Keywords: No-Bake, Cookie Butter Cake, Lotus Biscoff, Icebox Cake, Easy Dessert, No Bake Dessert
