No-Bake Cookie Butter Icebox Cake: The Perfect Make-Ahead Dessert

No Bake Cookie Butter Icebox Cake (with Speculoos)

I still remember the first time I brought this no bake cookie butter icebox cake to a family reunion. It vanished before I could even grab a slice. That is the magic of this dessert.

It looks like you spent hours in the kitchen, yet it requires no oven at all. The layers of creamy cookie butter whipped cream and crisp Lotus Biscoff cookies soften overnight in the refrigerator into something ethereal. Light, airy, and utterly decadent.

This is the ultimate make ahead dessert. You assemble it in about 15 minutes, then let the fridge do the work. The next day, you unmold, slice, and serve.

It is perfect for holidays, potlucks, birthdays, or any time you want a crowd pleasing treat without turning on the oven. If you love cookie butter, this recipe is about to become your new obsession.

So grab a loaf pan, a package of Biscoff cookies, and a jar of cookie butter. Let us make the easiest showstopper you will ever serve.

Utterly Decadent and Creamy Cookie Butter Cake!

This cake is so ridiculously good you will want to hide a second loaf pan in the fridge just for yourself. The cookie butter whipped cream is silky and rich, with a deep caramel flavor from the speculoos spread. The cookies soften into a cake like texture that melts in your mouth. It is decadent without being heavy.

Because it needs an overnight chill, it is a dream for entertaining. You can make it a day ahead, or even three days ahead, and simply unmold and slice when guests arrive. The author describes it as one of the most crowd pleasing desserts imaginable. I have to agree. Every time I serve it, someone asks for the recipe.

Featured Recipe Review

Readers often tell me this is the dessert they bring to every gathering. The combination of softened Biscoff cookies and light, fluffy cream gets rave reviews.

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If you make it, I would love to hear what you think. Leave a comment or a star rating below. Your feedback helps other home cooks discover this recipe.

Biscoff Cookies

If you have never tried Biscoff cookies, you are in for a treat. They are those crisp, caramelized, spiced biscuits that Delta Airlines hands out with coffee. They have a deep caramel flavor with hints of cinnamon and spice.

Cookie butter is simply those cookies ground into a creamy or crunchy spread. It is similar in concept to peanut butter but with a speculoos twist. In a pinch, peanut butter or Nutella can work as substitutes, but the flavor will be quite different.

Biscoff and Speculoos are the same product. Biscoff is just the brand name for the traditional Belgian and Dutch spiced shortcrust biscuit. The cookies are thin, crisp, and perfect for layering.

In this cake, they alternate with homemade whipped cream. Over night, the cookies absorb moisture from the cream and become soft, cake like layers. The result is a light, melt in your mouth texture with a sweet, spiced flavor. It is pure magic.

You can find Biscoff cookies and cookie butter in most grocery stores, often near the peanut butter or international foods aisle. If you see the crunchy cookie butter, that works too. It adds a little texture. Just make sure you have enough for layering and for the crushed topping. Trust me, you will want extra.

Step by Step Instructions

The full recipe is in the card below, but here is the quick overview. First, whip two cups of heavy cream in a stand mixer with the whisk attachment until medium peaks form. Medium peaks mean the cream holds its shape but is not stiff.

Then add half a cup of Biscoff spread, one third cup of mascarpone cheese, one teaspoon of vanilla, a pinch of salt, and two tablespoons of confectioner’s sugar. Mix until well combined. The cream should be smooth and fluffy.

Next, line a loaf pan with plastic wrap. Place a single layer of Biscoff cookies on the bottom. Spread a layer of the cookie butter cream on top, roughly the same thickness as the cookie layer.

Repeat until you reach the top, ending with a layer of cookies. Loosely wrap the pan with plastic wrap and refrigerate for 24 hours. When ready to serve, unmold onto a plate or tray.

Drizzle with warmed Biscoff spread and sprinkle with crushed Biscoff cookies. For an even creamier texture, let it sit at room temperature for about 10 minutes before slicing.

The author also suggests a speculoos tres leches cake as another cookie butter dessert if you want more ideas.

Any Size Loaf Pan Will Work 🏻

You do not need a special pan for this recipe. A standard straight sided loaf pan works perfectly. If your pan is straight sided, you will need about 9 cookies per layer.

Since each package contains 32 cookies, you will need roughly 1 1/2 packages for the cake itself. If your pan tapers at the bottom, you might need fewer cookies for the first few layers.

I always buy an extra package because I love a generous topping of crushed Biscoff.

The exact number of layers depends on the depth of your pan. Just keep layering until you reach the top, ending with a cookie layer. If you have extra cream, you can make a smaller second cake in a mini loaf pan.

That is a fun bonus. For a lighter option, serve with sliced strawberries or fresh raspberries. The tart fruit cuts through the richness beautifully.

You can also drizzle a little warmed cookie butter on the plate for a pretty presentation.

Can’t Find Biscoff Cookies?

If you cannot find Biscoff cookies, do not worry. You can substitute graham crackers, chocolate wafers, or thin chocolate chip cookies. Tate’s Bake Shop cookies are a great choice because they are thin and crisp.

The flavor will be different but still delicious. Graham crackers will give a honeyed, slightly salty note. Chocolate wafers will add a deep chocolate flavor.

Thin chocolate chip cookies will bring a buttery, chocolatey crunch. Just make sure they are thin so they soften properly overnight. You can also use speculoos cookies from another brand.

The key is to use a crisp cookie that will absorb moisture and become cake like.

If you use a different cookie, you may need to adjust the quantity. For example, graham crackers are larger than Biscoff, so you might need fewer per layer. Chocolate wafers are similar in size.

Taste the cream mixture and adjust sweetness if needed. Also, if you cannot find cookie butter, you can make your own by grinding speculoos cookies in a food processor until smooth. Add a little oil if needed.

But store bought is much easier. The article closes with promotional requests for ratings, newsletter sign ups, and social follows, which are omitted here.

Ingredients

Here is what you need for this no bake cookie butter icebox cake. This makes 8 servings.

• 2 cups (1 pint) heavy cream
• 1/2 cup (150g) Lotus Biscoff spread, plus 1/3 cup warmed for serving
• 1/3 cup (80g) mascarpone cheese
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt
• 2 tablespoons confectioner’s sugar
• 2 packages Lotus Biscoff cookies (32 cookies per package)

You will also need a loaf pan lined with plastic wrap.

Instructions

Follow these steps for a perfect no bake cookie butter icebox cake. The prep time is 15 minutes, and the inactive time is 1 day (24 hours of refrigeration). The total time is 1 day 15 minutes.

1. Whip the heavy cream. Pour 2 cups of heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium high speed until medium peaks form. This usually takes a few minutes. Do not over whip. The cream should hold its shape but still be smooth.
2. Add the cookie butter and flavorings. Add 1/2 cup (150g) Biscoff spread, 1/3 cup (80g) mascarpone cheese, 1 teaspoon pure vanilla extract, a pinch of kosher salt, and 2 tablespoons confectioner’s sugar. Mix on low speed until well combined, then increase to medium and beat until the mixture is smooth and fluffy. Scrape down the sides of the bowl as needed.
3. Assemble the icebox cake. Line a loaf pan with a piece of plastic wrap, leaving overhang on all sides. Place a single layer of Biscoff cookies along the bottom. You may need to break a cookie or two to fill gaps. Spread a layer of the Biscoff cream mixture on top of the cookies so that it is roughly the same thickness as the cookie layer. Repeat the layers until you reach the top of the pan, ending with a layer of cookies. Gently press down on the final layer to level it.
4. Refrigerate for 24 hours. Loosely wrap the loaf pan with plastic wrap. Refrigerate for at least 24 hours. This allows the cookies to soften and the flavors to meld. When ready to serve, unmold the cake onto a plate or tray. Remove the plastic wrap. Drizzle with warmed Biscoff spread and sprinkle with crushed Biscoff cookies. Slice and serve chilled.

Notes

Here are a few notes to help you get the best results.

• Nutrition is estimated using 45 cookies. The actual count varies by pan size. Straight sided pans use about 9 cookies per layer. Extra cookies work great for the topping.
• To melt the cookie butter for serving, microwave 1/3 cup in 30 second intervals, stirring until smooth. Be careful not to overheat.
• Chill the cake for at least 24 hours, or up to 3 days, before serving. The longer it chills, the softer the cookies become.
• Store leftovers airtight in the refrigerator for up to 3 days.
• To freeze, wrap the cake tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• This cake is best served chilled. Letting it sit out for 10 minutes before serving makes it even creamier.

Recipe details

Prep time: 15 minutes. Inactive time: 1 day (24 hours refrigeration). Total time: 1 day 15 minutes. Makes 8 servings.

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No-Bake Cookie Butter Icebox Cake (with Speculoos)

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No Bake Cookie Butter Icebox Cake (with Speculoos) I still remember the first time I brought this no bake cookie butter icebox cake to a family reunion. It vanished before I could even grab a slice.

• Total Time: 1500 min
• Yield: 8 servings 1x

Ingredients

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2 cups heavy cream
½ cup (150g) Lotus Biscoff spread, plus ⅓ cup, warmed for serving
⅓ cup (80g) mascarpone cheese
1 tsp pure vanilla extract
Kosher salt, pinch
2 Tbsp confectioner’s sugar
2 packages Lotus Biscoff cookies, 32 cookies per package

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Instructions

1-Whip the heavy cream: Whip the heavy cream. Pour 2 cups heavy cream in the bowl of a stand mixer fitted with whisk attachment. Whisk until medium peaks form.
2-Add cookie butter: Add cookie butter. Add ½ cup (150g) Biscoff, ⅓ cup (80g) mascarpone cream, and 1 tsp pure vanilla extract, a pinch of Kosher salt, and 2 Tbsp confectioner’s sugar, then incorporate until well mixed.
3-Assemble the icebox cake: Assemble the icebox cake. Line the loaf pan with a piece of plastic wrap, then place a single layer of Biscoff cookies along the bottom. Spread a layer of the Biscoff cream mixture on top of the cookies so that it’s roughly the same thickness as the cookie layer. Repeat until you reach the top, ending with a layer of cookies.
4-Refrigerate for 24 hours: Refrigerate for 24 hours. Loosely wrap the loaf pan with plastic wrap, then refrigerate for 24 hours. When ready to serve, unmold onto a plate or tray. Serve with a drizzle of warmed Biscoff spread and crushed Biscoff cookies.

Notes

Additional time: follow the resting and cooling steps (1440 min).

• Prep Time: 15 min
• Method: no_cook

Nutrition

• Calories: 370kcal
• Sugar: 10g
• Sodium: 42mg
• Fat: 33g
• Saturated Fat: 18g
• Carbohydrates: 16g
• Protein: 4g
• Cholesterol: 77mg