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No-Bake Cookie Butter Icebox Cake with Speculoos Recipe

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3.8 from 1 review

This No-Bake Cookie Butter Icebox Cake is a luscious, layered dessert featuring creamy whipped heavy cream blended with Lotus Biscoff spread, mascarpone cheese, and aromatic vanilla. Layers of crunchy Lotus Biscoff cookies alternate with the velvety cream mixture, chilled for 24 hours to meld the flavors and soften the cookies, resulting in a decadent and easy-to-make treat perfect for any occasion.

  • Total Time: 24 hours 15 minutes
  • Yield: 8 servings

Ingredients

Cream Mixture

  • 2 cups (1 pint) heavy cream
  • ½ cup (150g) Lotus Biscoff spread
  • ⅓ cup (80g) mascarpone cheese
  • 1 tsp vanilla bean paste
  • Pinch of Kosher salt
  • 2 Tbsp confectioner’s sugar

Assembly

  • 2 packages Lotus Biscoff cookies (32 cookies per package)
  • ⅓ cup (80g) Lotus Biscoff spread, warmed 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 on medium-high speed until medium peaks form, providing a stable but soft base for the cream mixture.
  2. Add cookie butter and flavorings: Gently fold in ½ cup (150g) of Lotus Biscoff spread, ⅓ cup (80g) mascarpone cheese, 1 teaspoon vanilla bean paste, a pinch of Kosher salt, and 2 tablespoons confectioner’s sugar into the whipped cream. Mix until fully combined and smooth.
  3. Assemble the icebox cake: Line a loaf pan with a piece of plastic wrap for easy removal. Arrange a single layer of Lotus Biscoff cookies along the bottom. Spread an even layer of the Biscoff cream mixture over the cookies to about the same thickness. Repeat layering cookies and cream until the pan is filled, finishing with a final cookie layer on top.
  4. Refrigerate for 24 hours: Loosely cover the loaf pan with plastic wrap and refrigerate for 24 hours. This resting time allows the cookies to soften and the flavors to meld beautifully.
  5. Serve: Unmold the cake onto a serving plate by lifting with the plastic wrap. Drizzle with the warmed ⅓ cup Lotus Biscoff spread and sprinkle with crushed Biscoff cookies for added texture and extra cookie butter flavor.

Notes

  • Using plastic wrap in the loaf pan makes it easy to remove the icebox cake without breaking.
  • Warming the additional Lotus Biscoff spread before drizzling enhances its spreadability and taste.
  • For best texture, do not substitute the cookies; Lotus Biscoff cookies provide the signature crunch and flavor.
  • This dessert is best served chilled but can be stored in the refrigerator for up to 3 days.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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