Biscoff Icebox Cake
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If you love cookie butter, then try this easy Biscoff icebox cake. With layers of Biscoff cheesecake filling and Lotus cookies – it’s totally no bake, quick and easy, and has the perfect Biscoff flavor.
A classic icebox cake has layers of whipped cream alternating with cookies or biscuits. There are endless flavor options – like adding a berries in this blueberry icebox cake, or using different varieties of cookies. This Biscoff icebox cake has a creamy, no-bake Biscoff cheesecake filling with layers of Lotus cookies (AKA speculaas cookies) and more Biscoff on top.
Biscoff – AKA cookie butter – is a delicious spread that has hints of cinnamon and caramel. It’s made from crushed speculaas cookies, which are from Belgium and taste similar to a cinnamon graham – but I think more delicious. You could use any brand of cookie butter and speculaas cookies for this recipe, but I used the Lotus brand of both.
Method – with Photos
Feel free to click the link to get directly to the recipe below.
Jump to RecipeStart by making the filling:
- Whip the cream.
- Beat together the cream cheese, Biscoff and powdered sugar in a separate bowl.
- Fold the whipped cream into cream cheese mixture.
Then it’s time to assemble.
- I like to start by lining the pan so that there’s an overhang around the edges. I find that this makes it easier to get clean cuts later.
- Spread a thin layer of filling onto the bottom of the pan. This helps the cookies stick.
- Dip the cookies in milk and shake off the excess milk. Then place in an even layer on the bottom of the pan.
- Dipping the cookies in milk ensures that they aren’t too hard – otherwise the cake is difficult to slice.
- Spread about 1/3 of the Biscoff filling on top.
- Repeat the process. In the end, you’ll have:
- Layer of Lotus Cookies
- 1/3 of the Biscoff filling
- Layer of Lotus Cookies
- 1/3 of the Biscoff filling
- Layer of Lotus Cookies
- 1/3 of the Biscoff filling
- Place in the fridge.
- You’ll then pour another 1/2 cup of melted Biscoff over the top and spread into an even layer.
Recipe Tip
This icebox cake can be served chilled from the fridge or frozen. I personally prefer chilled from the fridge because the filling is smooth and creamy. If freezing, be sure to dip the Lotus cookies in milk. Otherwise, they will be too hard to slice.
Slicing & Serving
I like to lift this icebox cake out of the pan using the overhang of the parchment paper. Then I place it on a cutting board and slice using a large knife. If you plan to slice it in the pan, then do not line your pan. Use an offset spatula or square pie lifter to lift out the pieces.
If you love cookie butter, then you’ll love this no-bake Biscoff icebox cake. Quick, easy and totally delicious. I also recommend trying these other Biscoff recipes too:
Biscoff Icebox Cake
Equipment
- 8×8 inch (20×20 cm) pan
Ingredients
Biscoff Icebox Cake
- 2/3 cup whipping cream (160 ml)
- 8 ounces cream cheese (226 grams), full-fat, brick style
- 2/3 cup Biscoff, or any brand of cookie butter
- 1/2 cup powdered sugar (55 grams)
- 36 speculaas cookies
- 1/4 cup milk (about 60 ml), for dipping the cookies, any variety
Topping
- 1/2 cup Biscoff
- speculaas cookies, optional
Instructions
Biscoff Icebox Cake Filling
- Beat the whipping cream until stiff peaks form. Set aside.
- In a separate large bowl, beat together the cream cheese, cookie butter and powdered sugar until smooth and creamy. Turn off the mixer and scrape down the sides and bottom of the bowl a few times to ensure there are no lumps.
- Gently fold the whipped cream into the cream cheese and Biscoff mixture. When you're finished, it should be an even consistency. You shouldn't see streaks of whipping cream.
Assemble
- Optionally, line the pan with parchment paper so that there's an overhang around the edges.
- Spread 1-2 tablespoons of Biscoff filling onto the bottom of the pan.
- Gently dip the cookies into the milk, shaking off the excess. Place a layer of cookies onto the bottom of the pan. I used 2 rows of 5 cookies placed horizontally, and then 2 cookies along the side placed vertically.
- Spread about 1/3 of the Biscoff filling on top of the cookies into an even layer.
- Repeat the process. When finished, you should have: a layer of cookies, 1/3 filling, 2nd layer of cookies, 1/3 filling, 3rd layer of cookies, last 1/3 of filling.
- Cover and place in the fridge or freezer.
- Add the extra 1/2 cup Biscoff to a small bowl. Microwave for 30-second intervals until it's thin enough to pour. Pour the Biscoff over the top of the cake and spread into an even layer. Return to the fridge or freezer until ready to serve.
Slicing and Serving
- If you lined your pan, lift the cake out of the pan using the overhang of the parchment paper and place on a cutting board. Slice with a low, sharp knife – using one cut to slice across the entire cake. Lift using a square pie lifter.
- If you did not line the pan, slice the cake in the pan, using a thin, sharp knife. Wipe off the knife in between cuts. Lift using a square pie lifter.
- Optionally, top each slice with more Lotus cookies or Lotus cookie crumbs.
Notes
- Whipping Cream: Whipping cream can be substituted with thawed whipped topping. Skip step 1 of the recipe and substitute with 1 cup whipped topping in step 3.
- Biscoff: Any brand of cookie butter will work for this recipe. I prefer to use smooth over crunchy.
- Fridge vs Freezer: I personally prefer this icebox cake stored in the fridge for a creamy texture. It can be frozen though.
- Storage: Store covered in the fridge for up to 3 days.
- Nutrition: Details provided are an estimate only and based on 1 slice, assuming the cake is sliced into 12 uniform pieces.
Made this for Thanksgiving 2025. We doubled the recipe in a 13×9 casserole dish. Nothing more to say than it was amazing. It was gone by the time everyone had their meal and their leftover meal.