Cookie Butter Icebox Cake (Print Version)
Creamy layers of Biscoff spread and cookies transform into a luxurious no-bake dessert after chilling overnight.
# Ingredients:
→ Base Ingredients
01 -
480ml heavy cream (1 pint)
02 -
150g Lotus Biscoff spread, plus 80g warmed for serving
03 -
80g mascarpone cheese
04 -
1 teaspoon pure vanilla extract
05 -
Pinch of kosher salt
06 -
2 tablespoons confectioner's sugar
07 -
2 packages Lotus Biscoff cookies (approximately 64 cookies total)
# Steps:
01 -
Pour heavy cream into the bowl of a stand mixer fitted with whisk attachment. Whisk until medium peaks form. Add Biscoff spread, mascarpone cheese, vanilla extract, salt, and confectioner's sugar, then incorporate until well mixed.
02 -
Line a 9×5 inch loaf pan with plastic wrap. Place a single layer of Biscoff cookies along the bottom. Spread a layer of the Biscoff cream mixture on top of the cookies, matching the thickness of the cookie layer. Repeat layering until reaching the top, finishing with a layer of cookies.
03 -
Loosely wrap the loaf pan with plastic wrap, then refrigerate for 24 hours to allow cookies to soften and flavors to meld.
04 -
When ready to serve, unmold onto a serving plate. Drizzle with warmed Biscoff spread and sprinkle with crushed Biscoff cookies if desired.
# Notes:
01 -
Loaf pan sizes vary; a straight-sided loaf pan uses about 9 cookies per layer, while tapered pans may need fewer at the bottom
02 -
To melt cookie butter: Place in a microwave-safe bowl and heat in 30-second increments, stirring between each, until warm and melted
03 -
Prepare up to 3 days in advance for make-ahead convenience
04 -
Store leftovers in an airtight container or tightly wrapped in the refrigerator for up to 3 days
05 -
For freezing, wrap tightly in plastic, place in a freezer-safe container, and thaw overnight in the refrigerator before serving