No-Bake Cookie Butter Icebox Cake
A delightful, no-bake dessert that layers rich cookie butter with crunchy Biscoff cookies, perfect for warm days.
Ingredients
Cream Mixture
- 2 cups heavy cream Use chilled for best results.
- 1/2 cup Lotus Biscoff spread Plus 1/3 cup, warmed for serving.
- 1/3 cup mascarpone cheese
- 1 tsp pure vanilla extract
- 1 pinch Kosher salt
- 2 Tbsp confectioner's sugar
Biscoff Cookies
- 64 cookies Lotus Biscoff cookies 2 packages (32 cookies per package).
Instructions
Preparation
- Whip the heavy cream in a stand mixer until medium peaks form, about 2-3 minutes.
- Add Biscoff spread, mascarpone cheese, vanilla extract, Kosher salt, and confectioner's sugar to the whipped cream. Mix until well combined and fluffy.
- Line a 9x5 inch loaf pan with plastic wrap.
- Layer Biscoff cookies along the bottom of the pan.
- Spread a layer of the Biscoff cream mixture on top of the cookies.
- Repeat layering until reaching the top of the pan, ending with cookies.
- Cover and refrigerate the cake for 24 hours.
Serving
- Unmold the icebox cake onto a plate, drizzle with warmed Biscoff spread, and sprinkle crushed Biscoff cookies on top before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Best enjoyed within 2 days for cookie crispness. Avoid freezing to preserve texture.