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No-Bake Cookie Butter Icebox Cake with Lotus Biscoff Recipe

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3.9 from 7 reviews

The No-Bake Cookie Butter Icebox Cake is a luscious American dessert featuring layers of whipped cream blended with creamy Lotus Biscoff spread, mascarpone cheese, and crunchy Lotus Biscoff cookies. This effortless no-bake treat softens overnight in the fridge, resulting in a light, creamy, and indulgent cake perfect for make-ahead gatherings or a delightful sweet snack.

  • Total Time: 1 day 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 pure vanilla extract
  • Pinch of Kosher salt
  • 2 Tbsp confectioner’s sugar

Cake Layers

  • 2 packages Lotus Biscoff cookies (32 cookies per package)
  • ⅓ cup warmed Lotus Biscoff spread (for serving)

Instructions

  1. Whip the 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, creating a smooth but stable whipped cream base.
  2. Incorporate Flavorings. Add ½ cup of Lotus Biscoff spread, ⅓ cup mascarpone cheese, 1 teaspoon pure vanilla extract, a pinch of Kosher salt, and 2 tablespoons of confectioner’s sugar to the whipped cream. Continue mixing until the ingredients are fully combined into a creamy, fluffy mixture.
  3. Assemble the Cake. Line a 9×5 inch loaf pan with plastic wrap, leaving extra wrap hanging over the edges for easy removal. Place a single layer of Lotus Biscoff cookies along the bottom of the pan. Spread an even layer of the prepared Biscoff cream mixture on top, matching roughly the thickness of the cookie layer. Repeat layering with cookies and cream mixture until you reach the top of the pan, finishing with a final cookie layer.
  4. Refrigerate Overnight. Loosely cover the loaf pan with the plastic wrap overhang, then refrigerate the assembled cake for 24 hours. This chilling time softens the cookies, melding textures and flavors.
  5. Serve. To serve, gently unmold the cake onto a plate by lifting the plastic wrap. Drizzle with the warmed ⅓ cup Lotus Biscoff spread and sprinkle crushed Biscoff cookies on top for extra crunch and flavor.

Notes

  • For best results, use fresh Lotus Biscoff cookies to maintain their crispness initially before softening overnight.
  • Warming the Biscoff spread slightly makes it easier to drizzle and enhances its flavor.
  • Can be prepared a day in advance, making it perfect for entertaining.
  • Use a loaf pan size of 9×5 inches to ensure appropriate layering thickness.
  • If you don’t have mascarpone cheese, cream cheese can be a substitute, though it will alter texture slightly.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://dishiary.com/no-bake-cookie-butter-icebox-cake-with-lotus-biscoff-recipe/