Description
A no-bake, creamy and indulgent icebox cake featuring layers of crispy Lotus Biscoff cookies and a luscious cookie butter mascarpone cream, perfect for make-ahead dessert lovers.
Ingredients
Scale
Cookie Butter Cream
- 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
- Extra crushed Biscoff cookies for serving (optional)
Instructions
- Whip the cream: Pour 2 cups heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whisk until medium peaks form.
- Make the cookie butter cream: Add ½ cup (150g) Biscoff spread, ⅓ cup (80g) mascarpone cheese, 1 tsp vanilla extract, a pinch of Kosher salt, and 2 Tbsp confectioner’s sugar to the whipped cream. Gently fold and mix until fully combined and smooth.
- Prepare the pan: Line a loaf pan with plastic wrap ensuring enough overhang for easy removal later.
- Assemble the cake: Place a single layer of Biscoff cookies along the bottom of the loaf pan. Spread a layer of the cookie butter cream over the cookies matching roughly the thickness of the cookie layer. Repeat layering cookies and cream until you fill the pan, ending with a final layer of cookies.
- Refrigerate: Loosely cover the loaf pan with plastic wrap and refrigerate for 24 hours to allow the cake to set and flavors to meld.
- Serve: When ready, unmold the cake onto a plate. Drizzle the warmed ⅓ cup Biscoff spread over the top and sprinkle with crushed Biscoff cookies for an extra crunchy touch.
Notes
- Nutrition facts are estimated based on using 45 cookies in total.
- Pan size affects cookie quantity needed: a straight-sided loaf pan uses about 9 cookies per layer; tapered pans need fewer.
- To warm Biscoff spread, heat ⅓ cup in a microwave-safe bowl in 30-second increments, stirring between, until melted and smooth.
- This icebox cake can be made up to 3 days in advance; keep refrigerated tightly wrapped.
- Store leftovers in an airtight container or wrapped tightly in the loaf pan for up to 3 days.
- For freezing, wrap tightly in plastic wrap, place in a freezer-safe container, and thaw overnight in the fridge before serving.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of cake)
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg
