Calling all Biscoff lovers! Are you ready for a mouthwatering treat that requires no baking? I’ve got just the recipe for you – a decadent Biscoff Icebox Cake made with Cream Cheese Stabilized Whipped Cream. This delightful dessert is perfect for hot summer days when you crave something sweet and refreshing. It’s super easy to make! Like almost too easy.
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Why Love this Delicious Biscoff Cake Recipe
No baking required: This recipe brings you all the deliciousness of a layered biscoff cake without turning on your oven.
Quick and easy: With just a few ingredients, you can whip up this delightful dessert in less than 15 minutes. Seriously! It’s hassle-free and requires minimal preparation. The hardest part is waiting for it to chill.
It’s so good: The combination of speculoos cookies and creamy whipped cream creates a flavor that’s simply irresistible. The Biscoff cookies paired with the lightness of whipped cream is pure bliss. And let’s not forget about that decadent cookie butter. My goodness! That stuff is sinful.
Customizable: While the recipe is already fantastic, you can easily customize it to suit your preferences by adding layers of chocolate ganache, sliced strawberries, or even swapping out the cookie butter with Nutella or peanut butter.
Perfect make-ahead dessert: The beauty of a refrigerator cake is that it needs some chilling time before serving, which makes it an excellent option as a make-ahead dessert for special occasions or entertaining guests. Simply assemble everything before your event, pop it in the fridge, and enjoy a stress-free dessert when the time comes.
What Are Biscoffs?
Before we dive in, let’s talk about what exactly are these delicious cookies. If you haven’t had the pleasure of trying Biscoff cookies, prepare yourself! They are so light, crispy and delicious. Biscoffs, also known as speculoos or Lotus Biscoff cookies, are spiced European biscuits originating in Belgium. The biscoff flavor has a hint of cinnamon and caramel. Yum!
Overview of Biscoff Cake Ingredients
To create this luscious icebox cake, you’ll need three main ingredients!
Stabilized whipped cream – I used a whipped cream stabilized with cream cheese. Get the full recipe here or see below for some quick instructions.
Biscoff cookies – 1-2 sleeves depending on your preference and the size of your dish. I actually ran out of biscoff cookies because I’m greedy and couldn’t help snacking on them while preparing for this dish. I ended up using a layer of cinnamon sugar graham crackers and they were the perfect addition to this lotus biscoff cake!
How to Make Whipped Cream Cream Cheese
In a large bowl, mix 8oz cream cheese softened at room temperature and 3/4 cup powdered sugar using an electric mixer or stand mixer using the paddle attachment on medium speed until smooth.
Add 2 cups of cold heavy cream and 1 tsp of vanilla extract to the cheese mixture.
Scraping sides of the bowl as necessary, whip until the mixture thickens and reaches a creamy consistency. Just mix until you see firm peaks.
How to Make Biscoff Icebox Cake
1. Line an 9×6 casserole dish with plastic wrap or parchment paper. Make sure there is an overhang so you can cover the cake once layered.
2. Line the bottom of the dish with biscoff cookies. Since this will be the top of the cake make sure to layer the cookies upside down.
3. Spread 1/3 of stabilized whipped cream in an even layer on top of the cookies, covering them completely.
4. Repeat steps 2 and 3 twice, alternating layers of Biscoff cookies and stabilized whipped cream. Add another layer of cookies.
5. Cover the dish with the overhang of plastic wrap and refrigerate for at least 4 hours, preferably overnight. The longer it chills, the better it gets!
6. Once set, remove from the fridge. Invert the cake on to a serving dish, cake plate or platter. Warm the cookie butter spread on the stovetop over low heat or for a few seconds in the microwave to loosen it. Drizzle the cookie butter over the top of the cake. Add cookie crumbs to the top for additional garnish. Slice into squares or rectangles.
How to Store the Biscoff Cake
Once you’ve indulged in every last bite (which won’t take long, trust me!), you’ll want to store leftovers properly. Simply wrap your cake tightly with plastic wrap or transfer individual slices into airtight containers. Pop them back in your fridge where they’ll stay fresh for up to three days.
Biscoff Icebox Cake Variations
One of the best things about icebox cakes is how adaptable they are. Here are a few variations you can try:
Chocolate: Add chocolate ganache between the cake layers for chocolate goodness.
Strawberries: Add sliced strawberries between the whipped cream and Biscoff cookies for a fruity twist.
Nutella: Substitute cookie butter with Nutella for an indulgent hazelnut-chocolate combination.
FAQs About Icebox Cake
Can I substitute another type of cookie?
Absolutely! While Biscoffs infuse this cake with their unique flavor, you can use other cookies like graham crackers or chocolate wafer cookies.
How long does it take for the cake to set in the fridge?
It’s recommended to chill your Biscoff Icebox Cake for at least four hours or overnight so that it sets properly.
Can I freeze this cake?
Yes, you can! Just wrap it tightly in plastic wrap before placing it in an airtight container or freezer bag. It will stay fresh for up to three months. Tip: You can eat it right out of the freezer and boom! You have a biscoff ice cream cake!
Can I use regular whipped cream?
Certainly! While stabilized whipped cream is recommended so that the whipped cream holds its shape, you can still use regular whipped cream as an alternative.
And there you have it – an irresistible recipe for a no-bake Biscoff Icebox Cake that will please just about everyone. With its light and creamy texture combined with the indulgent flavors of Biscoff cookies and cookie butter, this delicious cake is a crowd-pleaser. Let me know if you whip up this heavenly treat.
Looking for more indulgent desserts?
Biscoff Icebox Cake
- 4 cups stabilized whipped cream, recipe link in notes
- 32 Biscoff cookies, 1 package
- 1 cup Biscoff cookie butter
- Line an 9×6 casserole dish with plastic. Make sure there is overhang so you can cover the cake once layered.
- Line the bottom of the dish with biscoff cookies. Since this will be the top of the cake make sure to layer the cookies upside down.
- Spread 1/3 of stabilized whipped cream on top of the cookies, covering them completely. See notes for link to stabilized whipped cream recipe.
- Repeat steps 2 and 3 twice, alternating layers of Biscoff cookies and stabilized whipped cream. Add another layer of cookies. I actually ran out of biscoff cookies (I ate a few while layering, oops!) so I used cinnamon sugar graham crackers for one of my layers.
- Cover the dish with the plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Once set, remove from the fridge. Invert the cake on to a serving dish, cake plate or platter. Warm the cookie butter spread on the stovetop over low heat or for a few seconds in the microwave to loosen it. Drizzle the cookie butter over the top of the cake. Add cookie crumbs to the top for additional garnish. Slice into squares or rectangles.