No-Bake Cookie Butter Icebox Cake
This easy, elegant No-Bake Cookie Butter Icebox Cake is layered with spiced Biscoff cookies and fluffy mascarpone cream. It chills overnight to perfection, making it the ultimate effortless dessert for any occasion.
Equipment
- Loaf Pan
- Plastic Wrap
- Mixer
Ingredients
Cream Layer
- 2 cups heavy cream cold, for whipping
- 0.5 cup Lotus Biscoff spread room temperature
- 1/3 cup mascarpone cheese
- 1 tsp vanilla extract pure
- Kosher salt a pinch
- 2 Tbsp confectioner's sugar
Assembly & Topping
- 2 packages Lotus Biscoff cookies 32 cookies per package
- 1/3 cup Lotus Biscoff spread warmed, for drizzling
- Crushed Biscoff cookies optional, for garnish
Instructions
- Whip the cream until soft to medium peaks form using a mixer.
- Add the Biscoff spread, mascarpone, vanilla, salt, and confectioner's sugar. Mix until smooth and well-combined.
- Line a loaf pan with plastic wrap, allowing extra to hang over the sides.
- Layer Biscoff cookies in the bottom of the pan. Spread some of the cream mixture over the cookies.
- Continue layering cookies and cream, ending with a final layer of cookies.
- Cover with plastic wrap and refrigerate for 24 hours.
- To serve, invert the cake onto a plate, remove the plastic wrap, and drizzle with warmed Biscoff spread. Garnish with crushed cookies if desired.
Notes
This no-bake dessert tastes even better the next day and is perfect for entertaining or cozy nights in. Use berries, extra cream, or mascarpone for garnish to elevate your presentation.