There’s so much to love about our Cookie Butter Icebox Cake I hardly know where to begin! First, it’s a no-bake dessert. Second, it’s based on the premise that it must chill overnight, which yes, means you have to plan in advance, but also it’s a dream for entertaining! No slaving over an oven or baking the day of the party. Simply pull the icebox cake out of the fridge, unmold it onto a platter, then slice it up.
What’s in an icebox cake? This cake is made from layering homemade cookie butter whipped cream (made with Speculoos) and Lotus Biscoff cookies together in a loaf pan. That’s it, that’s the whole recipe!
To take this already decadent and rich dessert over the top, we recommend serving it with a drizzle of warm, melted cookie butter (swooooon!) then crushing a few Biscoff cookies on top. It’ll stop people in their tracks. Period, the end.
No excuse not to make this immediately! It’s one of our favorite, low-effort desserts, and with just 15 minutes of prep time, you can easily pull it together after work to enjoy all weekend long. Yes, please!
If you love cookie butter desserts as much as we do, be sure to try our Biscoff Cookie Butter Skillet Cookie, Dark Chocolate Cookie Butter Cookies, Frozen Greek Yogurt Bites with Cookie Butter, or Cookie Butter Cheesecake Bars next! Or check out all our easy dessert recipes!
Ingredient Notes
- Heavy cream: Whipped until medium peaks form, the heavy cream is the base for homemade whipped cream.
- Lotus Biscoff spread: Not only do we use Biscoff cookies, but we’re using creamy cookie butter to flavor the whipped cream!
- Mascarpone cheese: This adds a slight tangy flavor to the cream, helping to balance out the sweetness.
- Vanilla extract: Adds depth and complexity and works well with many dessert recipes!
- Kosher salt: Seasoning with a pinch of Kosher salt helps to balance out the flavors and the sugar in the icebox cake.
- Confectioner’s sugar: To sweeten the dessert.
- Lotus Biscoff cookies: There are 32 cookies per package. The amount you use is based on the size of the loaf pan, which can vary. We recommend buying 2 packages — you’ll likely have leftovers, but those can be used to crumble on top of the finished dessert.
A stand mixer or handheld mixer is recommended for making the cookie butter whipped cream. We’re using a 9×5 inch loaf pan, but again, any size will work! You’ll also need plastic wrap to make it easier to remove the icebox cake and slice it.
How To Make Cookie Butter Icebox Cake
Icebox cakes are one of the easiest, make ahead desserts you could ever make!
- Line a loaf pan with enough cling wrap so that it hands over the sides by a few inches.
- Make the cookie butter whipped cream. Whip heavy cream until medium peaks form, then add ½ a cup of Biscoff, some mascarpone cheese, pure vanilla extract, a pinch of Kosher salt, and 2 tablespoons of powdered sugar. Whisk until well mixed.
- To assemble an icebox cake, alternate layers of cookies in a single layer with a layer of the cookie butter cream. I like to keep the layers about equal in thickness, but you can certainly make thicker layers of the cream. Repeat until you get to the top of the pan, ending with a layer of cookies.
- Refrigerate overnight. Be sure to wrap the cake in plastic wrap, then pop it in a fridge for 24 hours.
- Serve! When ready to enjoy, unmold the cake onto a plate or tray, then cut into thin slices. Serve with warm, melted cookie butter and some crushed cookies on top.
FAQs
Biscoff is a brand of cookies known for their caramelized flavor and crunchy texture. They are often used in desserts or enjoyed as a snack. In fact, they’re now famous for being the official cookie on Delta flights! Cookie butter, by contrast, is ground Biscoff cookies. It is sold in both creamy and crunchy spreads, just like peanut butter.
Yes, but the layers of cream won’t be as light and fluffy as homemade whipped cream.
The beauty of an icebox cake is that they’re meant to be made-ahead of time. Chill for at least 24 hours before serving, but you can make up to 3 days in advance.
They’re actually the same thing! Biscoff is the brand name for Speculoos cookies and spreads, which are a type of spiced shortcrust biscuit popular in Belgium and the Netherlands.
Expert Tips
- Make sure the heavy cream is cold when making whipped cream.
- Loaf sizes can vary – you can use any size you like, just note you may need more or less of the ingredients when layering a different size pan. There are 32 cookies per package, and each layer uses ~9 cookies in a straight sided loaf pan. 1½ packages is enough for the recipe as written. If your loaf pan is smaller on the bottom than at the top, you may need fewer cookies on the bottom. We recommend serving with crushed Biscoff cookies, so regardless of which size pan you use, you may want to grab an extra box of cookies.
- 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, Leftovers, & Storage
- To make-ahead: The beauty of an icebox cake is that they’re meant to be made-ahead of time. Chill for at least 24 hours before serving, but you can make up to 3 days in advance.
- Leftovers and storage: Leftovers should be stored in an airtight container (or returned to the loaf pan and wrapped tightly with plastic wrap) for up to 3 days.
- To freeze: Wrap the cookie butter cake tightly in plastic wrap then place in a freezer-safe container. When ready to serve, thaw the cake overnight in the fridge.
How To Serve
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.
We recommend warming a bit of cookie butter spread in the microwave to drizzle on top. The combination of hot and cold desserts is one of life’s greater joys! For a slightly lighter way to enjoy it, serve with a spoonful of fruit on top. Sliced strawberries or fresh raspberries are great.
Substitutions and Variations
- Biscoff cookies: If you can’t find or don’t have Biscoff cookies, you can substitute with any thin, crispy cookie you like. Graham crackers, chocolate wafers, or even thin chocolate chip cookies (lookin’ at you, Tate’s Bake Shop cookies!) work well.
- Add-in’s: Feel free to experiment and add other ingredients to the cake, such as chocolate chips, nuts, or even fruit — blueberries and cookie butter and actually fantastic together! Banana lovers might enjoy sliced bananas added into the layers as well.
- Cookie butter: Obviously this dessert is a proclamation for how much we love cookie butter, but you can follow the instructions and use nutella, peanut butter, or any other sweet spread of your choice.
Prepare to be wowed! This is one of those dessert recipes that has no business being as delicious as it is, but you’re just going to have to accept it. If you make this Cookie Butter Icebox Cake recipe, please let us know by leaving a review and rating below!
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No-Bake Cookie Butter Icebox Cake (with Speculoos)
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 and do not include additional cookies or cookie butter.
- Loaf sizes can vary – you can use any size you like, just note you may need more or less of the ingredients when layering a different size pan. There are 32 cookies per package, and each layer uses ~9 cookies in a straight sided loaf pan. 1½ packages is enough for the recipe as written. If your loaf pan is smaller on the bottom than at the top, you may need fewer cookies on the bottom. We recommend serving with crushed Biscoff cookies, so regardless of which size pan you use, you may want to grab an extra box of cookies.
- 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.
- To make-ahead: The beauty of an icebox cake is that they’re meant to be made-ahead of time. Chill for at least 24 hours before serving, but you can make up to 3 days in advance.
- Leftovers and storage: Leftovers should be stored in an airtight container (or returned to the loaf pan and wrapped tightly with plastic wrap) for up to 3 days.
- To freeze: Wrap the cookie butter cake tightly in plastic wrap then place in a freezer-safe container. When ready to serve, thaw the cake overnight in the fridge.
Nutrition
Photography by: Cambrea Bakes.
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