Go Back
–+ servings
No-Bake Cookie Butter Icebox Cake

Indulge in No-Bake Cookie Butter Icebox Cake Heaven

A satisfying No-Bake Cookie Butter Icebox Cake with creamy layers and crunchy Lotus Biscoff cookies, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling Time 1 day
Total Time 1 day 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Whipped Cream Layer
  • 2 cups Heavy Cream Can be substituted with whipping cream.
  • 1/2 cup Confectioner’s Sugar Adjust based on sweetness preference.
  • 1 teaspoon Vanilla Extract Enhances flavor depth.
  • Pinch Kosher Salt Use regular salt in a pinch.
For the Cookie Butter Mixture
  • 1/2 cup Lotus Biscoff Spread Alternative options include peanut butter or Nutella.
  • 1/3 cup Mascarpone Cheese Can be replaced with room-temperature cream cheese.
For the Cake Structure
  • 24 cookies Lotus Biscoff Cookies Can replace with graham crackers or chocolate wafers.

Equipment

  • Stand Mixer
  • Loaf Pan
  • Mixing Bowl
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. Whip the cream in a stand mixer until medium peaks form.
  2. Prepare the Biscoff cream by mixing the ingredients in a bowl.
  3. Assemble the cake by layering cookies and Biscoff cream in a loaf pan.
  4. Cover and refrigerate for at least 24 hours.
  5. Serve the cake with a drizzle of warmed Biscoff spread and crushed cookies.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 3gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 70mgIron: 1mg

Notes

Ensure your heavy cream is very cold before whipping. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!