I make this dreamy no-bake Biscoff icebox cake when I want maximum wow for minimal effort. I layer crisp Lotus Biscoff cookies with a fluffy whipped cream–cookie butter filling and finish with a glossy cookie butter ganache. As the cake rests, the cookies soften into a sliceable, cloud-like dessert that I can serve straight from the pan.

Why You’ll Love This Recipe

I love how simple this is: five ingredients, no oven, and the most luscious texture. I whip cream with a touch of cream cheese for stability and flavor, then alternate it with cookie layers so everything melds together in the fridge. A quick pour of warmed cookie butter over the top creates a ganache-like finish that sets into a rich cap. I can make it a day ahead, slice clean squares, and watch it disappear at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• cream cheese, brick style, softened

• Biscoff cookie butter, divided

• powdered sugar

• heavy whipping cream, well chilled

• Biscoff cookies, divided (regular, not sandwich)

Directions

1. I lightly grease an 8×8-inch square pan.

2. In my stand mixer with the whisk attachment, I beat softened cream cheese with some of the cookie butter until smooth. I add powdered sugar gradually on low until combined.

3. I stream in the heavy cream in stages, keeping the mixer on low until the mixture is smooth and thickened, then I increase to high just until soft peaks form. I don’t overmix.

4. I line the bottom of the pan with a snug layer of Biscoff cookies, cutting a few to fit the edges.

5. I spread about half of the whipped filling (roughly 2½ cups) over the cookies and smooth the surface.

6. I add a second cookie layer and spread the remaining filling over the top, smoothing into the corners. I chill for 1 hour to set the layers.

7. I warm cookie butter (about 1 cup) in the microwave for 30 seconds, then pour it over the chilled cake and smooth it into an even layer.

8. I crumble several cookies and sprinkle them around the edge as a border. I refrigerate the cake at least 4 hours (overnight is my favorite) before slicing.

Servings and timing

I plan on 9 servings. My hands-on prep takes about 15 minutes, plus 1 hour initial chill and at least 4 hours more for the final set. Total time is about 5 hours 15 minutes. Since there’s no baking, I keep everything cold so the whipped layer stays stable.

Variations

• Cool Whip shortcut: I fold in 16 ounces of thawed whipped topping after whisking the cream cheese, cookie butter, and powdered sugar. It sets nicely and saves a step.

• Extra spice: I add a pinch of cinnamon or freshly grated nutmeg to the filling for a warmer profile.

• Coffee-kissed: I quickly brush the cookie layers with cooled espresso for a tiramisu vibe (lightly, so the cookies don’t get soggy).

• Bigger crowd: I double the recipe for a 9×13-inch pan and add an extra handful of cookies to ensure full coverage.

• Crunch factor: I scatter crushed Biscoff or toasted pecans between layers for texture.

storage/reheating

I keep the cake covered and refrigerated for up to 5 days. I don’t freeze it because the whipped layer can weep after thawing. To serve clean slices, I dip a sharp knife in hot water, wipe it dry, and slice; I repeat the dip-and-wipe between cuts. There’s no reheating—this dessert stays chilled from fridge to plate.

FAQs

Can I use the Biscoff sandwich cookies?

I stick with the regular Biscoff cookies. The cream-filled sandwich style adds extra sweetness and changes how the layers soften.

My cream started to separate—what happened?

I likely overbeat or started with cream that wasn’t cold enough. I build volume on low speed until smooth, then finish on high only to soft peaks. I make sure the cream is well chilled and the cream cheese is softened but not warm.

Can I make this a day ahead?

I often do. I assemble it the day before, let it chill overnight, and slice just before serving. The layers set beautifully and the cookies become tender.

What can I substitute for Biscoff cookie butter?

I use any brand of cookie butter (speculoos spread). If I can’t find it, I save the recipe for later rather than swapping with peanut butter, which changes the flavor.

How do I scale for a party?

For a 9×13-inch pan, I double all ingredients, keep the assembly the same, and extend the final chill to overnight for the cleanest slices.

Conclusion

I lean on this Biscoff icebox cake whenever I want a no-bake showstopper. The combination of spiced cookies, airy filling, and a silky cookie butter top hits every note—sweet, creamy, and gently spiced. With simple steps and make-ahead ease, I can treat a crowd without turning on the oven.