Description
This No-Bake Cookie Butter Icebox Cake with Speculoos combines layers of crunchy Biscoff cookies and a luscious cookie butter mascarpone cream, creating a decadent dessert that requires no baking and is perfect for make-ahead occasions.
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 heavy cream: Pour 2 cups heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until medium peaks form, which usually takes about 3-5 minutes.
- Add cookie butter and mix: To the whipped cream, add ½ cup (150g) Biscoff spread, ⅓ cup (80g) mascarpone cheese, 1 tsp pure vanilla extract, a pinch of Kosher salt, and 2 Tbsp confectioner’s sugar. Continue mixing until all ingredients are fully incorporated and the mixture is smooth.
- Assemble the icebox cake: Line a loaf pan with plastic wrap, leaving enough overhang to cover the top later. Place a single layer of Biscoff cookies evenly along the bottom of the pan. Spread a layer of the cookie butter cream mixture on top of the cookies, making it roughly the same thickness as the cookie layer. Repeat layering cookies and cream until you reach the top, finishing with a layer of cookies.
- Refrigerate the cake: Loosely wrap the loaf pan with plastic wrap and refrigerate for 24 hours to allow the cookies to soften and the flavors to meld together.
- Serve: When ready to serve, unmold the cake onto a plate or tray. Drizzle with the warmed ⅓ cup Biscoff spread and sprinkle with crushed Biscoff cookies for extra texture and flavor.
Notes
- Nutrition facts are estimated for the use of 45 cookies total.
- Loaf pan sizes vary, so cookie quantities may differ. A straight-sided loaf pan requires about 9 cookies per layer and about 1½ packages (32 cookies each) are usually sufficient. If your pan tapers, you might need fewer cookies on the bottom layer.
- To melt cookie butter for serving: place ⅓ cup of cookie butter in a microwave-safe bowl, then heat in 30-second increments, stirring between each until warm and melted.
- This icebox cake can be made up to 3 days in advance. Chill at least 24 hours before serving for best texture.
- Store leftovers in an airtight container or tightly wrapped in the loaf pan for up to 3 days in the refrigerator.
- For freezing: wrap tightly in plastic wrap, place in a freezer-safe container, and freeze. Thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
