No-Bake Cookie Butter Icebox Cake
Layers of Lotus Biscoff cookies and creamy cookie butter whipped cream create this effortless no-bake dessert that chills overnight into pure magic.
Equipment
- 9x5 inch loaf pan
- Stand mixer or hand mixer
- Mixing bowls
- Plastic wrap
- Spatula
Ingredients
- 2 cups heavy cream cold
- 1/2 cup Lotus Biscoff cookie butter spread plus extra for drizzling
- 1/3 cup mascarpone cheese room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons powdered sugar
- 1 pinch kosher salt
- 2 packages Lotus Biscoff cookies about 64 cookies
- 1/4 cup crushed Biscoff cookies for garnish
Instructions
- Line a 9x5 inch loaf pan with plastic wrap, leaving overhang on all sides for easy removal later.
- Whip the cold heavy cream in a stand mixer fitted with whisk attachment until medium peaks form, about 3-4 minutes on medium-high speed.
- Add Biscoff cookie butter, mascarpone, vanilla extract, powdered sugar, and salt to the whipped cream. Fold gently until smooth and well combined.
- Arrange a single layer of Biscoff cookies on the bottom of the prepared pan, fitting them snugly without gaps.
- Spread about one-quarter of the cream mixture over the cookies in an even layer. Repeat layering cookies and cream until you reach the top, ending with cookies.
- Wrap tightly with plastic wrap and refrigerate for at least 24 hours to allow cookies to soften.
- Lift cake out using plastic wrap and place on serving plate. Drizzle with warmed cookie butter and garnish with crushed cookies before slicing.
Notes
- For clean slices, dip a sharp knife in warm water and wipe between cuts.
- Cake can be made up to 3 days in advance and stored covered in refrigerator.
- Let cake sit at room temperature for 10 minutes before serving for creamiest texture.
- If cookies remain crunchy after 24 hours, they need more moisture - ensure generous cream layers.