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Slice of Biscoff icebox cake with layers of Lotus cookies & Biscoff cream filling
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5 from 1 vote

Biscoff Icebox Cake

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.
Prep Time20 minutes
Chilling4 minutes
Course: Dessert
Cuisine: American
Keyword: Biscoff icebox cake, Cookie Butter Icebox Cake
Servings: 12 people
Author: Fiona Dowling

Equipment

  • 8x8 inch (20x20 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

  1. 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. 
  2. Biscoff: Any brand of cookie butter will work for this recipe. I prefer to use smooth over crunchy.
  3. Fridge vs Freezer: I personally prefer this icebox cake stored in the fridge for a creamy texture. It can be frozen though. 
  4. Storage: Store covered in the fridge for up to 3 days. 
  5. Nutrition: Details provided are an estimate only and based on 1 slice, assuming the cake is sliced into 12 uniform pieces. 

Nutrition

Calories: 450kcal | Carbohydrates: 51g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 342mg | Potassium: 120mg | Fiber: 1g | Sugar: 24g | Vitamin A: 456IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 2mg