Go Back
A close-up of a rectangular Biscoff icebox cake with visible layers of speculoos cookies and light tan whipped cream. The top is covered in a smooth layer of melted Biscoff cookie butter spread and finished with a border of whipped cream swirls and crushed cookie crumbs. A small slice has been removed to show the internal layering.

Biscoff Icebox Cake

RASHA
This Biscoff Icebox Cake is an easy no-bake dessert made with layers of Lotus Biscoff cookies, fluffy whipped cream, and rich cookie butter spread. After chilling overnight, the cookies soften into tender cake-like layers, creating a creamy, indulgent dessert perfect for parties, holidays, or anytime you need a simple but impressive sweet treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 8 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 450 kcal

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Rubber spatula
  • Loaf pan or serving dish
  • Offset spatula
  • Measuring cups and spoons

Ingredients
  

Cake Layers

  • 2 packages Lotus Biscoff cookies about 32 cookies total
  • 2 cups heavy whipping cream cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup Biscoff cookie butter spread slightly warmed
  • 8 oz cream cheese optional, softened

Topping

  • 1/2 cup crushed Biscoff cookies for topping
  • 1/4 cup melted Biscoff cookie butter for drizzle, optional

Instructions
 

  • In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
  • If using cream cheese, beat it separately until smooth, then gently fold it into the whipped cream mixture.
  • Warm the Biscoff cookie butter slightly until spreadable. Fold part of it into the whipped cream mixture, reserving the rest for layering.
  • Spread a thin layer of the cream mixture on the bottom of a loaf pan or serving dish.
  • Add a layer of Lotus Biscoff cookies over the cream, then spread more cream mixture on top and drizzle with a little cookie butter.
  • Repeat the layers until the dish is full, finishing with a final layer of cream on top. Usually 3 to 4 layers works best.
  • Cover and refrigerate for at least 8 hours, preferably overnight, so the cookies soften into a cake-like texture.
  • Before serving, top with crushed Biscoff cookies and drizzle with melted cookie butter. Slice cold and serve immediately.

Notes

For the best texture, chill the cake overnight rather than the minimum 8 hours. Slightly warming the cookie butter makes layering much easier. Use a warm knife for clean slices, especially when serving guests. If you prefer less sweetness, reduce the powdered sugar slightly. Extra cookie crumble on top is always a good idea.
Keyword Biscoff Icebox Cake, Cookie Butter Dessert, Easy Icebox Cake Recipe, Lotus Biscoff Cake, No Bake Biscoff Dessert