Description
This Simple No Bake Biscoff Icebox Cake is a luscious layered dessert featuring creamy mascarpone and cookie butter combined with crunchy Biscoff cookies. It requires no baking, just assembly and chilling, resulting in a rich, velvety treat perfect for any occasion.
Ingredients
Mascarpone Cream
- 8 ounces mascarpone (226g)
- ¼ cup cookie butter spread (60g)
- 2 teaspoons pure vanilla extract
- 2 cups heavy cream, cold (480mL)
Additional Cookie Butter and Garnish
- ½ cup cookie butter spread, lightly warmed (120g)
- 2 tablespoons cookie butter spread for garnish (30g)
Cookies
- 38 Biscoff/speculoos cookies (327g)
Instructions
- Prepare the pan: Line a 9 x 5 loaf pan with plastic wrap leaving an overhang on all sides to enable easy removal of the cake later. Set aside.
- Whip mascarpone mixture: Using a stand mixer with a whisk attachment or a handheld mixer, whip together mascarpone, ¼ cup cookie butter spread, and vanilla extract on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl to ensure everything is combined evenly.
- Add heavy cream: Gradually add the cold heavy cream while whipping on medium speed until the mixture thickens and forms soft to medium peaks, approximately 1 to 2 minutes.
- First layer assembly: Spread about one-quarter of the mascarpone cream evenly over the bottom of the prepared loaf pan. Drizzle one-quarter of the warmed cookie butter spread on top and spread to the edges. Layer 8 to 9 Biscoff or Speculoos cookies on top, slightly breaking cookies if necessary to fit.
- Repeat layering: Repeat the layering process three more times using one-quarter of the remaining mascarpone cream, one-quarter of the cookie butter spread, and a layer of cookies each time, making a total of four cookie layers.
- Final topping and chill: After adding the final cookie layer, cover the pan tightly and chill in the refrigerator for at least 6 hours or up to 24 hours to let the cookies soften and flavors meld.
- Serve: Remove the cake from the pan by lifting with the plastic wrap. Invert onto a serving plate. Drizzle the remaining 2 tablespoons of cookie butter spread on top and garnish with 1 to 2 broken or crushed biscuits if desired. Cut into slices and serve chilled.
Notes
- Trader Joe’s Speculoos cookies are recommended; if using Lotus Biscoff cookies, which are larger, fewer cookies per layer may be needed.
- The longer the cake chills, the softer the cookies become. Chilling for the minimum 6 hours maintains a slight crunch to the bottom layer.
- Store leftovers well-wrapped in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American