Simple No Bake Biscoff Icebox Cake Recipe
This Simple No Bake Biscoff Icebox Cake is a luscious layered dessert featuring creamy mascarpone mixed with cookie butter, whipped to perfection and alternated with crunchy Biscoff or speculoos cookies. Chilled for a minimum of 6 hours, this no-bake treat offers a perfect balance of creamy, crunchy, and spiced caramel flavors, making it an effortless yet impressive dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12-14 slices
- Category: Desserts
- Method: No-Cook
- Cuisine: American
Ingredients
Mascarpone Mixture
- 8 ounces mascarpone (226g)
- ¼ cup cookie butter spread (60g)
- 2 teaspoons pure vanilla extract
- 2 cups heavy cream, cold (480mL)
Additional Cookie Butter
- ½ cup cookie butter spread, lightly warmed (120g)
- 2 tablespoons cookie butter spread for garnish (30g)
Cookies
- 38 Biscoff or speculoos cookies (327g)
Instructions
- Prepare Pan: Line a 9 x 5 inch loaf pan with plastic wrap, leaving overhang on the edges to easily lift the cake out later. Set aside.
- Make Mascarpone Cream: Using a stand mixer with the whisk attachment or a handheld mixer, whip the mascarpone, ¼ cup cookie butter spread, and vanilla extract on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl.
- Whip Cream: Slowly add the cold heavy cream to the mascarpone mixture and continue whipping on medium speed until the mixture thickens and forms soft to medium peaks, about 1 to 2 minutes.
- Assemble First Layer: Spread about one-quarter of the mascarpone cream evenly on the bottom of the prepared loaf pan. Drizzle one-quarter of the warmed cookie butter spread over this layer and spread to the edges. Top with a layer of speculoos or Biscoff cookies, fitting as needed by gently breaking cookies.
- Repeat Layers: Repeat the layering process two more times: spread one-quarter of the mascarpone cream, drizzle one-quarter of the cookie butter, then add a cookie layer each time.
- Final Layer: Spread the remaining mascarpone cream and cookie butter spread evenly over the last cookie layer, then top with the remaining 9 cookies.
- Chill: Cover the pan and refrigerate the cake for at least 6 hours, up to 24 hours, allowing the cookies to soften and flavors to meld.
- Serve: Remove the cake from the refrigerator. Lift it out of the pan using the plastic wrap and invert onto a serving plate. Drizzle the reserved 2 tablespoons of cookie butter on top and garnish with 1 to 2 broken or crushed cookies if desired. Slice and serve cold.
Notes
- If using Trader Joe’s Speculoos cookies, expect to use 8 to 9 cookies per layer. Lotus Biscoff cookies are larger, so fewer may be needed.
- Longer chilling softens the cookies; chilling for 6 hours retains a slight crunch at the bottom layer.
- Store leftovers well-wrapped in the refrigerator for up to three days.
- Use weight measurements for accuracy and best results.