Description
A luscious No-Bake Cookie Butter Icebox Cake featuring layers of crunchy Lotus Biscoff cookies and creamy mascarpone and cookie butter filling. This delightful dessert is chilled for 24 hours to meld flavors and textures, perfect for make-ahead entertaining or a sweet treat without turning on the oven.
Ingredients
Scale
Filling
- 2 cups 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
Assembly
- 2 packages Lotus Biscoff cookies (32 cookies per package)
- ⅓ cup Lotus Biscoff spread, warmed for serving
Instructions
- Whip the heavy cream: Pour 2 cups of heavy cream into the bowl of a stand mixer fitted with the whisk attachment and whisk until medium peaks form to create a fluffy base.
- Add cookie butter mixture: Incorporate ½ cup (150g) Lotus Biscoff spread, ⅓ cup (80g) mascarpone cheese, 1 tsp vanilla extract, a pinch of Kosher salt, and 2 Tbsp confectioner’s sugar into the whipped cream and mix until well combined, forming a smooth, creamy filling.
- Assemble the cake layers: Line a loaf pan with plastic wrap. Place a single layer of Lotus Biscoff cookies on the bottom, then spread a layer of the Biscoff cream mixture evenly on top matching the cookie layer’s thickness. Repeat the layering process until the pan is filled, finishing with a cookie layer on top.
- Chill the cake: Loosely wrap the loaf pan with plastic wrap and refrigerate the assembled cake for 24 hours to allow the cookies to soften and flavors to meld.
- Serve: When ready, unmold the cake onto a plate. Drizzle the warmed ⅓ cup Lotus Biscoff spread over the top and sprinkle with crushed Biscoff cookies for garnish, then slice and enjoy.
Notes
- Nutrition facts estimate is based on using 45 cookies.
- Loaf pan size affects cookie count; a straight-sided pan requires about 9 cookies per layer, so approximately 1½ packages should suffice. Adjust quantities for tapered pans.
- To warm the cookie butter for drizzling, place ⅓ cup in a microwave-safe bowl and heat in 30-second increments, stirring between, until melted and warm.
- Icebox cakes benefit from advance preparation; chill for at least 24 hours or up to 3 days ahead of serving.
- Store leftovers in an airtight container or tightly wrapped in the pan for up to 3 days in the refrigerator.
- For freezing, wrap tightly in plastic and place in a freezer-safe container. Thaw overnight in the fridge before serving.
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 110 mg
