Description
A decadent no-bake icebox cake layered with creamy Biscoff cookie butter and mascarpone mixture, perfectly chilled for 24 hours. This easy dessert features crispy Lotus Biscoff cookies combined with a luscious whipped cream filling, offering a delightful balance of crunch and smoothness, finished with a drizzle of warm Biscoff spread and crushed cookies for extra indulgence.
Ingredients
Scale
Cream Mixture
- 2 cups 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)
- ⅓ cup warmed Lotus Biscoff spread for serving
Instructions
- Whip the cream: Pour 2 cups of heavy cream into a stand mixer bowl fitted with a whisk attachment. Whisk on medium-high speed until medium peaks form, indicating the cream holds shape but is still smooth.
- Combine cookie butter mixture: 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 until everything is thoroughly combined and smooth.
- Assemble the icebox cake: Line a loaf pan with plastic wrap. Place a single layer of Lotus Biscoff cookies along the bottom of the pan. Spread a layer of the Biscoff cream mixture evenly over the cookies, matching the thickness of the cookie layer. Repeat layering cookies and cream until reaching the top of the pan, finishing with a cookie layer.
- Refrigerate: Loosely wrap the loaf pan with plastic wrap and refrigerate for 24 hours to allow the cookies to soften and flavors to meld.
- Serve: When ready, unmold the cake onto a plate or tray. Drizzle with ⅓ cup of warmed Biscoff spread and sprinkle crushed Biscoff cookies on top for garnish. Slice and enjoy chilled.
Notes
- Nutrition facts are estimates based on using 45 cookies.
- Loaf pan sizes vary; a straight-sided pan uses about 9 cookies per layer, and 1½ packages of cookies suffice. For tapered pans, fewer cookies may be needed on the bottom layer.
- To warm cookie butter, heat ⅓ cup in a microwave-safe bowl in 30-second increments, stirring between intervals until smooth and warm.
- Icebox cakes can be made up to 3 days in advance and kept refrigerated.
- Store leftovers airtight in the loaf pan or container for up to 3 days.
- To freeze, wrap tightly in plastic, place in a freezer-safe container, and thaw overnight in the fridge before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
