Utterly Decadent and Creamy Cookie Butter Cake!
This easy, homemade Cookie Butter Icebox Cake is the ultimate no-bake dessert. While it does require chilling overnight (hello, make-ahead perfection!), that just makes it a dream for entertaining. When it’s time to serve, simply unmold, slice, and get ready for rave reviews. 🙌🏻 It’s definitely one of the most crowd-pleasing desserts imaginable.
Biscoff Cookies
Biscoff cookies are caramelized, spiced biscuits with a crisp texture and a cult following (you may recognize them as the cookies served on Delta flights!). They’re delicious on their own but shine in desserts like this Biscoff icebox cake. Cookie butter is simply Biscoff cookies ground into a creamy or crunchy spread, much like peanut butter. (So, yes, you can substitute with peanut butter or even nutella!)
Biscoff vs Speculoos: They’re the same thing! “Biscoff” is the brand name for Speculoos cookies and spreads, a traditional Belgian and Dutch spiced shortcrust biscuit
Creamy, cloud-like layers: Alternating layers of softened Lotus Biscoff cookies and homemade whipped cream create an ethereal, melt-in-your-mouth texture. If you’ve tried my cookie butter skillet cookie or cookie butter cheesecake bars, you already know how irresistible that sweet-spiced flavor can be.
At this point, you want to wrap it tightly in plastic wrap, then refrigerate it overnight. If you want to take it to the next level, serve it the next day with warm, melted cookie butter and extra crushed cookies on top.
Icebox cakes are best served chilled (surprise, surprise!). If you want it to be even creamier, let it sit out for 10 minutes before digging in.
For another cool, creamy cookie butter dessert, try this tres leches cake with speculoos next!
Any Size Loaf Pan Will Work 🙌🏻
Loaf pan sizes can vary, so the number of cookies you’ll need may shift slightly. A standard straight-sided loaf pan uses about 9 cookies per layer, and with 32 cookies per package, you’ll need roughly 1½ packages for the recipe as written.
If your pan tapers at the bottom, you may find you need fewer cookies for those first layers. Since we love serving the cake with extra crushed Biscoff on top, it’s always smart to grab an additional package just in case.
For a slightly lighter way to enjoy it, serve with a spoonful of fruit on top. Sliced strawberries or fresh raspberries are great.
Can’t Find Biscoff Cookies?
Graham crackers, chocolate wafers, or even thin chocolate chip cookies (lookin’ at you, Tate’s Bake Shop cookies!) work well.
This Lotus Biscoff icebox cake is one of those desserts that has no business being as delicious as it is, but you’re just going to have to accept that it is and deal with it. 😂 If you give it a try, don’t forget a star rating and review below!
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No-Bake Cookie Butter Icebox Cake (with Speculoos)
Video
Equipment
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), see note below
Instructions
- Whip the heavy cream. Pour 2 cups heavy cream in the bowl of a stand mixer fitted with whisk attachment. Whisk until medium peaks form.
- Add cookie butter. Add ½ cup (150g) Biscoff, ⅓ cup (80g) mascarpone cream, and 1 tsp pure vanilla extract, a pinch of Kosher salt, and 2 Tbsp confectioner’s sugar, then incorporate until well mixed.
- Assemble the icebox cake. Line the loaf pan with a piece of plastic wrap, then place a single layer of Biscoff cookies along the bottom. Spread a layer of the Biscoff cream mixture on top of the cookies so that it’s roughly the same thickness as the cookie layer. Repeat until you reach the top, ending with a layer of cookies.
- Refrigerate for 24 hours. Loosely wrap the loaf pan with plastic wrap, then refrigerate for 24 hours. When ready to serve, unmold onto a plate or tray. Serve with a drizzle of warmed Biscoff spread and crushed Biscoff cookies.
Notes
- Nutrition facts are an estimate based on the use of 45 cookies.
- Loaf pan sizes vary, so cookie amounts may differ. A straight-sided loaf pan uses about 9 cookies per layer, and 1½ packages (32 cookies each) is enough for the recipe. If your pan tapers, you may need fewer on the bottom. Since we like serving with extra crushed cookies, it’s smart to grab an extra box.
- To melt cookie butter: Place ⅓ cup of cookie butter in a microwave safe bowl, then heat in 30 second increments, stirring between each addition, until warm and melted.
- Make-ahead: Icebox cakes are designed for advance prep! Chill at least 24 hours, or make up to 3 days ahead.
- Storage:Keep leftovers in an airtight container or tightly wrapped in the loaf pan for up to 3 days.
- Freezing:Wrap tightly in plastic, place in a freezer-safe container, and freeze. Thaw overnight in the fridge before serving.
I wanted to make your recipe but was unable to even read it because of all the pop-upas d ads. This, in my opinion is unacceptable. You will not gain followers by this action
Thank you
Hi Liz. It should be pretty easy to /x/ out of a pop-up. And the ads are a necessary evil to help keep the recipes you’re trying to access free to you. We try to keep it balanced in a way that isn’t too overwhelming, but supports recipe development and the costs of running this business. Completely understand if it’s too frustrating, but sticking it out on a website is a great way to support the creatives behind it. Best, Ari
I absolutely hate you. I already ate 1/3 of the cake myself.. Absolutely evil. You think this is funny? I made it for my partner, and I think by the time they come, half will be gone.
(I also made the cake fully vegan by just using vegan creme fraiche and omitting the mascarpone, and I didn’t really add sugar because imo biscoff is already sweet enough!)
Oh this is too good! 😂 My sincerest apologies, but… been there, done that. Love that you made it vegan! Thanks, Lilith and sorry again ha! Cheers, Ari
I made this for a family gathering and it was a huge hit! I was concerned the whipped cream would be too sweet, but it wasn’t at all. I will definitely be making this again!
It is legit TOO GOOD! Dangerously so, lol! xo, Ari
I came across this recipe by chance and decided to prepare this and it turned out sooooo good!!! It was so easy to prepare and tasted so so very good. Thanks a lot for such a wonderful recipe!! My family is waiting when next I’ll prepare this😊
Thanks, Soujna! Love how easily it comes together. xo, Ari
Hi Ari, I was wondering if I could substitute mascarpone with cream cheese instead?
That should work, Brenda! Just make sure the cream cheese is room temperature. You may also need to add a little bit more sugar since cream cheese is much tangier than mascarpone. Taste and adjust to your preference. Enjoy! xo, Ari
I had several packages of chocolate wafers on hand and used them in place of the Biscoff cookies.
The result was a light and delicious icebox cake that I will definitely be making again. Thanks for sharing another delicious recipe Ari!
Yessss, use what you’ve got! Love this for you, Ann! xo, Ari
Absolutely yummy!! I subbed mascarpone for 3oz of softened cream cheese (could not find mascarpone at my store) and I did NOT add the 2 tbsp confectioners sugar. My boyfriend and I both thought it was still really sweet. If I made it again, I would not add cookie butter to the whip cream mix. I would only mix vanilla, salt, heavy cream and spread as the layers. We got four layers of the cookies with the loaf pan we had. I made it ahead of time and served at a dinner party. It was a HIT!
Thank you, Bailey! I’m glad that subbing cream cheese worked out well. And I totally hear you on it being on the sweeter side of desserts found in the Well Seasoned recipe library — that’s perhaps why my kids enjoy it so much, ha! Very glad to hear your dinner party guests enjoyed. Cheers, Ari
Made this for the Super Bowl, and it could not have more easy or delicious! Everyone loved it!
Love, love, LOVE–it looks absolutely perfect! Thanks for sharing a photo and I’m so glad everyone enjoyed! xo, Ari
Absolutely delicious! I had never tasted Biscoff cookies before or the cookie butter and went out and made this for the family. Everyone loved it! Will definitely make again.
What a way to introduce yourself to Biscoff! So glad you loved it! Cheers, Ari
I absolutely loved this dessert! It was so good! I will definitely be making this again.
Isn’t it completely irresistible?! Dangerous to keep in the house, but my god is it delicious. Glad you enjoyed, Cynthia! Cheers, Ari