No Bake Biscoff Icebox Cake Recipe
A creamy, spiced masterpiece of layers made with Biscoff cookie butter and whipped cream. No baking required—just assemble and chill. Perfect for warm weather or special occasions, it offers a delicious contrast of crunchy and smooth textures.
- Prep Time: 20
- Total Time: 1440
- Yield: 8 servings 1x
- Category: quick
- Method: No-bake
- Diet: Vegetarian (check Biscoff brand for dairy-free/halal options)
Ingredients
2 cups heavy cream (36%+ fat)
1/2 cup Biscoff cookie butter (smooth texture preferred)
1 package Biscoff cookies (14–16 pieces)
1/4 cup powdered sugar
1 tsp vanilla extract
1/8 tsp fine sea salt
Instructions
Line an 8×8″ or 9×5″ loaf pan with parchment paper, letting edges extend as slings.
Beat cold heavy cream, powdered sugar, vanilla, and salt on medium-high speed until soft peaks form.
Microwave the Biscoff cookie butter for 15-30 seconds to soften. Let sit 5 minutes to cool slightly.
Gently fold the softened Biscoff into the whipped cream mixture until well combined.
Spread 1/3 of the cream mixture into the pan, then add a layer of crushed/crumbled Biscoff cookies.
Repeat layering with remaining cream and cookie mixture for 2-3 total layers.
Refrigerate for 6-8 hours, or overnight, for the cake to chill and firm.
Lift the cake using the parchment slings, top with a drizzle of melted Biscoff and crushed cookies, then slice into 8 pieces and serve.
Notes
Use chilled Biscoff cookies for cleaner layers and fewer crumbs.
Press individual Biscoff cookies gently into some layers for added texture.
To add variety, fold in toasted pecans, dark chocolate chips, or orange zest into the whipped cream mixture.
This dessert must be thoroughly chilled before serving to achieve the desired texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 16g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
Find it online: https://yumandrun.com/no-bake-biscoff-icebox-cake-recipe/