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No-Bake Cookie Butter Icebox Cake with Speculoos Recipe

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  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 24 hours 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No-Bake Cookie Butter Icebox Cake features layers of crunchy Lotus Biscoff cookies and a luscious cookie butter cream made with heavy cream, mascarpone, and Biscoff spread. It’s a decadent, chilled dessert that requires no baking, making it perfect for easy entertaining or a sweet treat on warm days. Refrigerated for 24 hours, the cake softens and melds the flavors beautifully, then is served with a drizzle of warmed cookie butter and crushed cookies for added texture and flavor.

Ingredients

Cream Mixture

  • 2 cups (1 pint) 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 (80g) warmed Lotus Biscoff spread (for serving)

Instructions

  1. Whip the Heavy Cream: Pour 2 cups of heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whisk the cream until medium peaks form, creating a light and airy base for the cookie butter cream.
  2. Add Cookie Butter Mixture: Add ½ cup (150g) of Lotus Biscoff spread, ⅓ cup (80g) mascarpone cheese, 1 teaspoon pure vanilla extract, a pinch of Kosher salt, and 2 tablespoons of confectioner’s sugar to the whipped cream. Gently fold and mix until the ingredients are fully combined and the mixture is smooth and creamy.
  3. Assemble the Icebox Cake: Line a loaf pan with plastic wrap. Place a single layer of Lotus Biscoff cookies along the bottom of the pan. Spread a layer of the prepared cookie butter cream on top, matching the thickness of the cookie layer. Repeat layering cookies and cream until the pan is filled, ending with a final layer of cookies on top.
  4. Refrigerate the Cake: Loosely cover the loaf pan with plastic wrap and refrigerate for 24 hours. This chilling time allows the cookies to soften and the flavors to meld together to form a deliciously creamy, cake-like texture.
  5. Serve: When ready to serve, unmold the cake onto a plate or tray. Drizzle with warmed Lotus Biscoff spread and sprinkle crushed Biscoff cookies over the top for a delightful crunch and enhanced flavor.

Notes

  • Use plastic wrap to line the loaf pan for easy removal of the cake.
  • For best results, let the cake chill for the full 24 hours.
  • Warming the additional Biscoff spread slightly makes it easier to drizzle over the finished cake.
  • This dessert can be stored in the refrigerator for up to 3 days.
  • You can substitute mascarpone with cream cheese for slight tanginess but mascarpone gives the creamiest texture.

Find it online: https://evelynscooking.com/no-bake-cookie-butter-icebox-cake-with-speculoos-recipe/