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Biscoff Icebox Cake

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This no-bake Biscoff Icebox Cake layers spiced Biscoff cookies with a fluffy whipped cream–cookie butter filling, finished with a glossy cookie butter ganache. It sets in the fridge into a luscious, sliceable dessert that’s perfect for any occasion.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 hours 15 minutes (with chilling)
  • Yield: 9 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 8 oz brick-style cream cheese, softened
  • 1 1/2 cups Biscoff cookie butter, divided
  • 1/2 cup powdered sugar
  • 2 cups heavy whipping cream, chilled
  • Approximately 30 Biscoff cookies (for two layers and garnish)

Instructions

  1. Lightly grease an 8×8-inch square pan.
  2. In a mixer with whisk attachment, beat cream cheese and 1/2 cup cookie butter until smooth. Add powdered sugar on low speed until incorporated.
  3. Gradually add heavy cream in stages. Mix on low until thickened, then increase to high speed and whip to soft peaks. Do not overmix.
  4. Line the bottom of the pan with a layer of Biscoff cookies, trimming as needed.
  5. Spread half of the whipped filling over the cookies and smooth evenly.
  6. Add a second layer of cookies, then spread the remaining filling on top. Smooth the surface and chill for 1 hour.
  7. Microwave 1 cup cookie butter for 30 seconds until pourable. Pour over chilled cake and smooth to edges.
  8. Crumble a few cookies and sprinkle around the edge. Refrigerate for at least 4 hours or overnight before slicing and serving.

Notes

  • Fold in 16 oz Cool Whip instead of whipping cream for a shortcut.
  • Brush cookies lightly with cooled espresso for a tiramisu twist.
  • Add a pinch of cinnamon or nutmeg to the filling for extra spice.
  • Double recipe for a 9×13 pan; chill overnight for clean slices.
  • Use a hot knife to cut clean slices. Do not freeze this dessert.

Nutrition

Find it online: https://savorymomskitchen.com/biscoff-icebox-cake/