No-Bake Cookie Butter Icebox Cake Recipe
This No-Bake Cookie Butter Icebox Cake is a luscious and creamy dessert layered with crunchy Lotus Biscoff cookies and a rich cookie butter mascarpone whipped cream. Perfectly chilled overnight, it offers a delightful combination of silky smoothness and spiced cookie crunch without any baking required.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 day 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Cake Assembly
- 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 of heavy cream into the bowl of a stand mixer equipped with the whisk attachment. Whip the cream on medium-high speed until medium peaks form, creating a soft and fluffy texture perfect for folding into the cream mixture.
- Add cookie butter and mascarpone: 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 to the whipped cream. Mix gently but thoroughly until all ingredients are well combined into a smooth, creamy mixture.
- Assemble the icebox cake: Line a loaf pan with plastic wrap to facilitate easy removal later. Place a single layer of Lotus Biscoff cookies evenly across the bottom of the pan. Spread a layer of the Biscoff cream mixture over the cookies, matching the thickness of the cookie layer. Continue layering cookies and cream alternately until the loaf pan is filled, finishing with a top layer of cookies.
- Refrigerate for 24 hours: Loosely cover the loaf pan with plastic wrap and refrigerate the cake for at least 24 hours. This chilling period allows the cookies to soften and meld with the cream to create the perfect texture and flavor.
- Serve the icebox cake: When ready to serve, carefully unmold the cake onto a serving plate by lifting out using the plastic wrap. Drizzle with warmed Lotus Biscoff spread and sprinkle some crushed Biscoff cookies on top for added texture and flavor. Slice and enjoy the decadent, no-bake treat.
Notes
- For best results, use fresh Lotus Biscoff cookies and allow the cake to chill for the full 24 hours so the flavors fully develop and the cookies soften.
- Warming the extra Biscoff spread slightly makes it easier to drizzle over the top of the cake.
- Mascarpone adds richness and smoothness—substituting with cream cheese can alter the texture and flavor.
- This dessert must be kept refrigerated and is best enjoyed within 2-3 days of preparation.
