Biscoff icebox cake is a quick and easy no bake dessert. It has cookies, a biscoff cream and cookie butter layered together in a loaf pan. Then the icebox a.k.a. refrigerator will transform it into the ultimate cake-like dessert.
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It’s no secret that the biscoff or speculoos flavor is a favorite here! two sugar bugs has over 20 cookie butter recipes on it, some of them reader favorites, cookie butter bars, biscoff blondies or biscoff caramel tart anyone?? Much like my biscoff mousse, this icebox cake takes a few minutes of active time and the refrigerator does the rest of the work. The crunchy cookies soften with the cream into the ultimate creamy no bake dessert.
The icebox cake recipe has beautiful layers and is super simple to make! This nostalgic dessert is perfect as the weather warms up and you don’t want to turn on the oven. Or for the holiday season when your oven is working overtime {the warm caramel-y gingerbread spices of speculoos cookies are fantastic at Thanksgiving and Christmas}.
No matter when you serve it, it’s sure to be a crowd-pleaser!
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🛒 key ingredient notes
Here are a few that make this cake extra special.
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Biscoff cookies ~ I tested this recipe with both the Trader Joe's speculoos cookies and Lotus biscoff. Either version works. Gingersnaps would be a suitable substitution. I usually buy Lotus biscoff cookies at Target. The longer the icebox cake chills, the softer the cookies will get.
Cookie butter spread ~ I used the creamy or smooth version; if you prefer crunchy cookie butter, that can be substituted. Both Trader Joe's or Lotus' spread works. Typically sold near the peanut butter, but I often spy it in the bakery section at grocery stores as well.
Heavy cream ~ The heavy cream needs to be COLD when you whip it into the biscoff mascarpone cream. I prefer heavy cream or heavy whipping cream with a minimum of 36% fat for the best results. Be careful not to over beat the whipped cream; stop when you have soft-medium peaks, which happens quickly!
Mascarpone ~ when I tested this cake with just a biscoff whipped cream, it was too sweet. The mascarpone cheese helps to balance out the sweetness while also adding a nice creaminess to this icebox cake. I buy mascarpone at Trader Joe's, who usually has the best price.
💭 where do you buy biscoff and cookie butter?
Biscoff and speculoos cookies are usually in the cookie aisle of the grocery store.
Typically you can find cookie butter spread near the peanut butter or in the bakery section. I buy mine at Trader Joe's or Target, but Walmart, Kroger and many other grocery stores also carry it. You can also buy Lotus Biscoff spread on Amazon.
I feel Lotus Biscoff brand and Trader Joe's Speculoos are the most popular versions, but there are many other brands that make it too.
🥣 in photos: how to make this easy icebox cake
Line a 9x5 loaf pan with plastic wrap so with overhang over the edges to easily lift the cake out. Set aside.
Using a stand mixer with the whisk or a hand held mixer, whip the mascarpone, cookie butter spread and vanilla on medium until smooth. Scrape up and down the bowl.
Slowly add the cold heavy cream and whip on medium until thick and creamy with soft - medium peaks, be careful not to over whip.
Now spread about ¼ of the biscoff mascarpone cream to the bottom of the prepared pan, spreading into an even layer.
Then drizzle about ¼ of the cookie butter spread over the mascarpone layer and spread to the edges.
Now top with a layer of speculoos {or Lotus biscoff} cookies. Sometimes slightly breaking a cookie is necessary to make them fit.
Repeat this process three more times, for a total of four layers.
Cover and chill for a minimum of 6 hours and up to 24 hours. Pull the ice box cake out of the pan, using the plastic wrap invert it onto your serving plate.
Top with additional drizzled cookie butter spread and broken/crushed biscuits, if desired. Cut into slices and serve cold.
💬 can I use a different size pan?
Yes, this recipe is written using a 9x5 loaf pan, but other pans can be used. An icebox cake can be created in a square pan, pie plate or even free formed. Use what you have!
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Ultimate Biscoff Icebox Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Simple No Bake Biscoff Icebox Cake
Biscoff icebox cake is a no-bake dessert with cookies, biscoff cream and cookie butter layered in a loaf pan, then chilled to perfection.
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
- 8 ounces mascarpone (226g)
- ¼ cup cookie butter spread (60g)
- 2 teaspoons pure vanilla extract
- 2 cups heavy cream, cold (480mL)
- ½ cup cookie butter spread, lightly warmed (120g) + 2 tablespoons for garnish (30g)
- 38 Biscoff/speculoos cookies* (327g)
Instructions
- Line a 9 x 5 loaf pan with plastic wrap so with overhang over the edges to easily lift the cake out. Set aside.
- Using a stand mixer with the whisk or a hand held mixer, whip the mascarpone (8 ounces/226g), cookie butter spread (¼ cup/60g) and vanilla on medium (speed 4 on KitchenAid) until smooth, about 1 minute. Scrape up and down the bowl.
- Slowly add the cold heavy cream (2 cups/480mL) and whip on medium until thick and creamy with soft - medium peaks, about 1 -2 minutes.
- Now spread about ¼ of the biscoff mascarpone cream to the bottom of the prepared pan, spreading into an even layer. Then drizzle about ¼ of the cookie butter spread over the mascarpone layer and spread to the edges. Now top with a layer of speculoos (or biscoff) cookies. If using Trader Joe's Speculoos, you will use 8/9 biscuits per layer. Sometimes slightly breaking a cookie is necessary to make them fit.
- Repeat with a layer of ¼ of the remaining biscoff mascarpone cream and ¼ of the cookie butter spread and top with another layer of cookies. Then create a 3rd layer with the same amounts; ¼ of the remaining biscoff mascarpone cream and ¼ of the cookie butter spread and top with another layer of cookies.
- Now repeat a final layer with the remaining mascarpone cream, remaining cookie butter spread and another 9 speculoos biscuits. Cover and chill for a minimum of 6 hours and up to 24 hours.
- Pull the ice box cake out of the pan, using the plastic wrap invert it onto your serving plate. Top with additional drizzled cookie butter spread (2 tablespoons/30g) and 1-2 broken/crushed biscuits, if desired. Cut into slices and serve cold.
Notes
*I used Trader Joe's Speculoos cookies. If using Lotus Biscoff cookies, they are a bit larger and you may need a few less.
The longer the cake chills, the softer the speculoos/biscoff cookies get. If you chill the minimum six hours, there will still be a a slight crunch on the bottom layer of the cake.
Store any leftover biscoff ice box cake in the refrigerator, well-wrapped, for up to three days.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 367Total Fat: 30gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 67mgSodium: 180mgCarbohydrates: 22gFiber: 0gSugar: 9gProtein: 3g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Kathleen says
Saw this new post on Sunday and knew I had to make it for a BBQ we were attending. And let me tell you, it didn't disappoint, plus I love that you used Mascarpone instead of cream cheese, so rich, creamy, and delish!
Tasia says
I am so happy to hear you loved this icebox cake! Thank you for making it Kathleen!