No-Bake Cookie Butter Icebox Cake with Speculoos
A creamy, spiced Biscoff and speculoos cookie layered cake chilled overnight. No baking required—just whip, layer, and refrigerate for a dreamy, buttery dessert.
- Prep Time: 20
- Total Time: 20
- Yield: 1 six-inch loaf (12 servings) 1x
- Category: quick
- Method: No-Bake
- Cuisine: Belgian-American fusion
- Diet: Vegetarian
Ingredients
2 cups (1 pint) 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
2 packages (64 total) Lotus Biscoff cookies
Instructions
Chill the mixer bowl. Pour 2 cups heavy cream into a stand mixer fitted with the whisk attachment. Whisk until soft but distinct peaks form.
With the mixer on low speed, add ½ cup Biscoff spread, ⅓ cup mascarpone, 1 tsp vanilla extract, and 2 Tbsp powdered sugar. Mix until smooth and custard-like.
Line a 9×5-inch loaf pan with plastic wrap. Spread a single layer of 6 Lotus Biscoff cookies in the bottom.
Spread ⅓ of the whipped Biscoff cream over the cookies. Repeat with another cookie layer and ⅓ of the cream. Top with a final cookie layer.
Loosely wrap the pan and refrigerate for at least 12 hours (ideally 24 hours) to firm the layers.
Notes
Top with warmed Biscoff spread before serving
Adjust sweetness by increasing or decreasing powdered sugar
Optional toppings: crushed cookies, fresh fruit, or halal-friendly glaze
Wrap tightly and store in the refrigerator for up to 48 hours
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Fiber: 0.6g
- Protein: 4g
- Cholesterol: 75mg