Description
A creamy, no-bake icebox cake layered with Lotus Biscoff cookies and a luscious cookie butter mascarpone cream. Perfectly chilled for 24 hours to meld flavors, topped with warmed cookie butter and crushed cookies for extra indulgence.
Ingredients
Scale
Cream Mixture
- 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
Cookies
- 2 packages Lotus Biscoff cookies (32 cookies per package)
For Serving
- ⅓ cup Lotus Biscoff spread, warmed
- Crushed Lotus Biscoff cookies
Instructions
- Whip the heavy cream: Pour 2 cups heavy cream into the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until medium peaks form, which should take a few minutes.
- Add cookie butter mixture: Add ½ cup (150g) of Lotus Biscoff spread, ⅓ cup (80g) mascarpone cheese, 1 tsp pure vanilla extract, a pinch of Kosher salt, and 2 Tbsp confectioner’s sugar to the whipped cream. Incorporate everything gently but thoroughly until well combined and smooth.
- Assemble the icebox cake: Line a loaf pan with plastic wrap. Place a single layer of Biscoff cookies along the bottom of the pan. Spread a layer of the Biscoff cream mixture evenly over the cookies, ensuring the layer is about the same thickness as the cookie layer. Repeat these layers—cookies followed by cream—until you reach the top of the pan, finishing with a layer of cookies.
- Chill the cake: Loosely wrap the loaf pan with plastic wrap and refrigerate the cake for 24 hours. This allows the cookies to soften and the flavors to meld beautifully.
- Serve the icebox cake: When ready to serve, unmold the cake onto a plate or tray. Drizzle with warmed Lotus Biscoff spread (heat ⅓ cup in microwave in 30-second increments stirring between each) and sprinkle with crushed Biscoff cookies for added texture and flavor.
Notes
- Nutrition facts are estimated based on using 45 cookies total.
- Loaf pan sizes vary; a straight-sided pan uses about 9 cookies per layer, so 1½ packages is usually sufficient. For tapered pans, fewer cookies may be needed at the bottom.
- To melt cookie butter, place ⅓ cup in a microwave-safe bowl and heat in 30-second intervals, stirring between each until smooth and warm.
- This icebox cake can be made ahead and chilled for at least 24 hours or up to 3 days, making it great for meal prep or entertaining.
- Store leftovers tightly wrapped or in an airtight container in the refrigerator for up to 3 days.
- For freezing, wrap tightly in plastic and place in a freezer-safe container. Thaw overnight in the fridge before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
