Introduction

This No-Bake Cookie Butter Icebox Cake is a luscious dessert combining creamy cookie butter filling with crunchy Biscoff cookies. It’s easy to assemble and requires no oven time, making it perfect for a sweet treat on warm days or when you want something effortlessly delicious.

The image shows a layered dessert with about eight visible layers of alternating light cream and brown biscuit or cake. The top layer is covered with a smooth, glossy caramel or chocolate glaze that slightly drips down the side. On top, there are broken pieces of crunchy brown biscuits scattered unevenly. The dessert sits on a piece of light brown parchment paper over a metal rack, all placed on a white marbled textured surface. The background is softly blurred, featuring a white marbled texture and a white milk bottle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (1 pint) heavy cream
½ cup (150g) Lotus Biscoff spread, plus ⅓ cup warmed for serving
⅓ cup (80g) mascarpone cheese
1 tsp pure vanilla extract
Pinch of Kosher salt
2 Tbsp confectioner’s sugar
2 packages Lotus Biscoff cookies (32 cookies per package)

Instructions

Step 1: Pour the heavy cream into the bowl of a stand mixer fitted with a whisk attachment. Whip the cream until medium peaks form.
Step 2: Add ½ cup of Biscoff spread, mascarpone cheese, vanilla extract, a pinch of Kosher salt, and confectioner’s sugar to the whipped cream. Gently fold to combine until smooth and well mixed.
Step 3: Line a loaf pan with plastic wrap. Arrange a single layer of Biscoff cookies along the bottom of the pan.
Step 4: Spread a layer of the Biscoff cream mixture over the cookies, matching the thickness of the cookie layer. Repeat layering cookies and cream until the pan is full, ending with a cookie layer on top.
Step 5: Loosely cover the loaf pan with plastic wrap and refrigerate for 24 hours to let the cookies soften and flavors meld.
Step 6: When ready to serve, unmold the cake onto a plate or tray. Drizzle with warmed Biscoff spread and sprinkle crushed Biscoff cookies on top for garnish.

Tips & Variations

For extra texture, add a sprinkle of chopped nuts between the layers.
Use a springform pan for easier removal if you prefer a round cake shape.
For a dairy-free option, substitute heavy cream and mascarpone with coconut cream and a plant-based cream cheese.
Warm the additional Biscoff spread gently in the microwave for about 20 seconds to make drizzling easier.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. The cookies will continue to soften over time, so it’s best enjoyed within this period. To re-serve, slice and serve chilled—no reheating needed.

How to Serve

A slice of layered cake sits on a white plate with ridged edges, showing multiple thin layers of light brown cake alternated with creamy beige frosting. The top layer has a shiny, smooth caramel glaze, and there are some small cookie pieces on the side of the plate and crumbs scattered around. A silver spoon rests on the right edge of the cake with its tip pressed into the slice. The plate is placed on a white marbled surface with some crumbs scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cookies instead of Biscoff?

While Biscoff cookies give this cake its signature flavor, you can experiment with other crunchy spice or ginger cookies. Keep in mind that texture and taste will vary slightly.

Do I have to use mascarpone cheese?

Mascarpone adds richness and creaminess, but you can substitute with cream cheese if needed. The flavor will be slightly tangier but still delicious.

No-Bake Cookie Butter Icebox Cake Recipe

Print Recipe

★★★★★

4.6 from 103 reviews

This No-Bake Cookie Butter Icebox Cake is a luscious, layered dessert combining the creamy richness of whipped heavy cream, mascarpone cheese, and the spiced sweetness of Lotus Biscoff spread. With no baking required, it’s effortlessly assembled in a loaf pan and chilled to create a deliciously soft and flavorful cake layered with crisp Biscoff cookies, perfect for a crowd-pleasing treat.

Author: Maya
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 24 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the 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

For the Cake Layers

2 packages Lotus Biscoff cookies (32 cookies per package)
⅓ cup warmed Lotus Biscoff spread (for serving)

Instructions

Whip the heavy cream: Pour 2 cups heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until medium peaks form, ensuring the cream holds its shape but is still soft enough to blend smoothly.
Add cookie butter mixture: To the whipped cream, 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. Gently fold these ingredients together until the mixture is smooth and well combined, creating a creamy, flavorful filling.
Assemble the icebox cake: Line a loaf pan with plastic wrap, allowing some overhang for easy removal later. Place a single layer of Lotus Biscoff cookies along the bottom of the pan, covering the surface evenly. Spread a layer of the prepared Biscoff cream mixture over the cookies, matching the thickness of the cookie layer. Repeat layering cookies and cream alternately until reaching the top of the pan, ending with a final layer of cookies.
Refrigerate: Loosely wrap the loaf pan with plastic wrap and place it in the refrigerator. Chill for at least 24 hours to allow the cookies to soften and the flavors to meld, resulting in a tender, cake-like texture.
Serve: When ready, carefully unmold the icebox cake onto a serving plate by lifting the plastic wrap. Drizzle the top with warmed Lotus Biscoff spread and sprinkle with crushed Biscoff cookies for added texture and extra flavor. Slice and enjoy!

Notes

Use plastic wrap to line and cover the loaf pan to make unmolding easier.
Warming the extra Biscoff spread slightly makes it easier to drizzle over the finished cake.
Allowing the cake to chill overnight softens the cookies perfectly, creating a dessert that’s easier to slice and eat.
For a firmer texture, reduce the heavy cream slightly or add more mascarpone cheese to the cream mixture.

Keywords: No-Bake, Icebox Cake, Cookie Butter, Biscoff, Dessert, Easy Dessert, Layered Cake, No Bake Dessert