Description
A delicious No-Bake Cookie Butter Icebox Cake featuring layers of Lotus Biscoff cookies and a creamy, dreamy cookie butter mascarpone filling. Perfectly chilled for a rich and indulgent dessert that requires no baking and can be made ahead.
Ingredients
Scale
Filling
- 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
Cookies
- 2 packages Lotus Biscoff cookies (32 cookies per package)
For Serving
- ⅓ cup warmed Lotus Biscoff spread
- Crushed Lotus Biscoff cookies
Instructions
- Whip the cream: Pour 2 cups heavy cream into a stand mixer bowl fitted with a whisk attachment. Whisk on medium-high speed until medium peaks form, which should take about 3 to 5 minutes.
- Prepare the cookie butter cream: Add ½ cup (150g) Lotus Biscoff spread, ⅓ cup (80g) mascarpone cheese, 1 tsp vanilla extract, a pinch of Kosher salt, and 2 Tbsp confectioner’s sugar to the whipped cream. Mix gently on low speed until the cream mixture is well combined and smooth.
- Assemble the icebox cake: Line a straight-sided loaf pan with plastic wrap. Place a single layer of Biscoff cookies evenly along the bottom. Spread a layer of the Biscoff cream mixture over the cookies to about the same thickness as the cookie layer. Repeat layering cookies and cream until the pan is filled, finishing with a layer of cookies on top.
- Refrigerate: Loosely cover the loaf pan with plastic wrap. Chill in the refrigerator for 24 hours to allow the cookies to soften and flavors to meld.
- Serve: Unmold the loaf onto a serving plate. Drizzle with ⅓ cup of warmed Biscoff spread and sprinkle crushed Biscoff cookies on top for added texture and flavor.
Notes
- Nutrition facts are estimated based on the use of 45 cookies, which equals approximately 1½ packages.
- Loaf pan sizes vary; a straight-sided pan uses about 9 cookies per layer. Adjust the number of cookies accordingly to fit your pan shape.
- To melt cookie butter, microwave ⅓ cup in 30-second increments, stirring between each, until warm and pourable.
- This icebox cake can be prepared up to 3 days in advance and stored in the refrigerator.
- Store leftovers in an airtight container or tightly wrapped in the loaf pan for up to 3 days.
- For freezing, wrap the cake tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 25 g
- Sodium: 140 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg
