Biscoff Icebox Cake {Simple No Bake Recipe}
This no bake Biscoff Icebox Cake is a rich, creamy layered dessert with mascarpone, whipped cream, warm cookie butter, and crunchy Biscoff cookies. A fridge-set treat that combines nostalgic flavors with elegant texture – all without turning on the oven.
Equipment
- 1 Mixing bowl Large
- 1 Whisk or hand mixer
- 1 8x8-inch dish for layering
Ingredients
Main Ingredients
- 8 oz Mascarpone cheese creamy and fresh
- 0.25 cup Cookie butter spread for mascarpone mixture
- 2 teaspoon Pure vanilla extract
- 2 cups Cold heavy cream for stiff peaks
- 0.5 cup Cookie butter spread warmed for drizzling
- 2 tablespoon Cookie butter garnish, warmed
- 38 Biscoff or speculoos cookies
- 1 8x8-inch dish for layering
Instructions
Instructions
- Beat together mascarpone, ¼ cup cookie butter, and vanilla until smooth.
- Whip the cold heavy cream in a separate bowl until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture.
- Spread a thin layer of the cream mixture in the bottom of the dish.
- Layer Biscoff cookies over the cream, then repeat the layers, ending with cream on top.
- Warm the remaining cookie butter and drizzle over the top layer.
- Garnish with additional warmed cookie butter if desired.
- Cover the cake and chill in the fridge for at least 4 hours (overnight preferred).
- Slice and serve chilled.
Notes
For best texture, chill overnight. Warm cookie butter gently to avoid burning. Slice with a sharp knife for clean layers.