Biscoff Icebox Cake

Dreamy no bake Biscoff icebox cake stacked with layers of whipped cream, Lotus cookies, and a rich cookie butter ganache comes together easily with only 5 ingredients!

Why this recipe works

Biscoff icebox cake assembles in a snap, the hardest part is allowing it the time it needs to firm up in the refrigerator. Rich layers of Biscoff cookies and a whipped cream mixture meet a decadent cookie butter ganache in this no-bake dessert. Those magical little crisp cookies soak up the surrounding whipped cream layer leaving them soft and supple as if you’re biting into a cloud. It’s a dreamy combination!

The simplicity of icebox cake is what has us coming back for more and more. Typically, they require only a handful of ingredients that are layered together in a dish. Those layers can either be a mixture of whipped cream and cream cheese like we use in our Oreo icebox cake or a combination of whipped cream, cream cheese, and pudding mix for a blast of flavor you’ll see in our lemon icebox cake. Add either a biscuit, cookie, or graham cracker to embellish and you have yourself an insanely easy dessert to feed a crowd.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BISCOFF COOKIES – Make sure to buy the Biscoff cookies and not the ones with the sandwich cream center.

CREAM CHEESE – Only use brick-style cream cheese; you won’t get the same texture if you use anything else. Leave the cream cheese on the counter to soften. Do not try microwaving it to speed up the process – this may alter the outcome of the whipped cream mixture. The cream cheese block should be slightly firm to the touch yet create a little indent when touched. 

HEAVY CREAM – Be sure that your heavy cream is chilled and only take it out of the refrigerator when you are ready to use it.

GANACHE – All you will need for the top layer is a jar of Biscoff cookie butter from the grocery store. Any brand of cookie butter will work if you aren’t able to find the Biscoff brand. 

How to Make Biscoff Icebox Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Grease an 8×8-inch square baking pan.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the softened cream cheese and ¾ cup Biscoff cookie butter. Mix on medium speed until smooth.
   
3. Add the powdered sugar a little at a time and mix on low speed until thoroughly combined.
4. Add ½ cup of the heavy whipping cream to the Biscoff/cream cheese mixture and mix on low speed until combined. Add another 1/2 cup of the heavy cream and continue mixing until smooth. Continue to add the remaining heavy cream in 1 cup increments mixing on low speed until smooth. Increase the speed to high and beat until the mixture thickens and soft peaks form. Set aside.
   
   EXPERT TIP – Don’t overmix! The key is to build volume slowly by mixing the ingredients on low speed until smooth. Only then beat on high speed and stop beating until you see the mixture starting to form soft peaks. 
   
   
   
   
5. Place a layer of Biscoff cookies onto the bottom of the prepared baking pan. If they don’t fit evenly or you have large gaps, you may need to cut some of the cookies in half to make them fit snugly into the base of the pan.
6. Spoon 2 ½ cups of the whipped cream mixture on top of the layer of cookies, (be careful not to move the cookies around too much). Smooth the top using an offset spatula.
7. Place a second layer of Biscoff cookies on top of the whipped cream layer, making sure they fit snugly next to each other. Cut cookies in half to fill any gaps.
8. Add the remaining 2 ½ cups of whipped cream to the layer of Biscoff cookies, smoothing out the whipped cream mixture and getting into all the corners. Chill for 1 hour.

Assembling the Biscoff Icebox Cake

1. Break 10 Biscoff cookies into smaller pieces and set aside.
2. To make the Biscoff ganache, place 1 cup of the cookie butter in a microwave-safe container and heat for 30 seconds. Pour the melted cookie butter over the chilled whipped cream layer, smoothing it out with an offset spatula.
3. Sprinkle the broken cookies along the sides of the ganache layer, creating a square border. Refrigerate for a minimum of 4 hours.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve your Biscoff icebox cake slices with an optional dollop of whipped cream and half of a Lotus cookie on top, or simply crush extra cookies and sprinkle them over the whipped cream. Always keep your cake chilled for the best consistency. Enjoy!

More Icebox Cake Recipes

• Strawberry Icebox Cake
• Nutter Butter Icebox Cake
• Banana Cream Pie Icebox Cake
• Chocolate Chip Cookie Icebox Cake

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Biscoff Icebox Cake

Rich layers of Biscoff cookies and a whipped cream mixture meet a decadent cookie butter ganache in this no-bake dessert.

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 9 servings

5 hours hrs 15 minutes mins

Calories: 806

Author: Amanda Davis

Ingredients

• ▢ 4 ounces cream cheese brick style cream cheese, at room temperature*
• ▢ 14.1 ounces Biscoff cookie butter divided
• ▢ ½ cup powdered sugar
• ▢ 3 cups heavy whipping cream chilled
• ▢ 12 ounces Biscoff cookies divided. 1 1/2 packages

Things You’ll Need

• ▢
  8×8 baking pan
• ▢
  Stand mixer
• ▢
  Offset icing spatula

Before You Begin

• Make sure to buy the regular Biscoff cookies and not the ones with the sandwich cream center.
• Only use brick-style cream cheese; you won’t get the same texture if you use anything else. 
• Leave the cream cheese on the counter to soften. Do not try microwaving it to speed up the process – this may alter the outcome of the whipped cream mixture. The cream cheese block should be slightly firm to the touch yet create a little indent when touched. 
• I like to keep the bowl of my stand mixer and whisk attachment in the freezer (for about 10 minutes) until ready to use. This ensures the heavy cream is cold enough when making my whipped cream mixture. 
• Be sure that your heavy cream is chilled and only take it out of the refrigerator when you are ready to use it.

Instructions

• Grease an 8×8-inch square baking pan.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the softened cream cheese and ¾ cup Biscoff cookie butter. Mix on medium speed until smooth.
• Add the powdered sugar a little at a time and mix on low speed until thoroughly combined.
• Add ½ cup of the heavy whipping cream to the Biscoff/cream cheese mixture and mix on low speed until combined. Add another 1/2 cup of the heavy cream and continue mixing until smooth. Continue to add the remaining heavy cream in 1 cup increments mixing on low speed until smooth. Increase the speed to high and beat until the mixture thickens and soft peaks form. Set aside.

  TIP – It’s important not to overmix the whipped cream. The mixture can easily separate and turn to ‘butter’ if mixed too long. When this happens it can no longer be salvaged. The key is to build volume slowly by mixing the ingredients on low speed until smooth. Only then beat on high speed and stop beating until you see the mixture starting to form soft peaks. 
• Place a layer of Biscoff cookies onto the bottom of the prepared baking pan. If they don’t fit evenly or you have large gaps, you may need to cut some of the cookies in half to make them fit snugly into the base of the pan.
• Spoon 2 ½ cups of the whipped cream mixture on top of the layer of cookies, (be careful not to move the cookies around too much). Smooth the top using an offset spatula.
• Place a second layer of Biscoff cookies on top of the whipped cream layer, making sure they fit snugly next to each other. Cut cookies in half to fill any gaps.
• Add the remaining 2 ½ cups of whipped cream to the layer of Biscoff cookies, smoothing out the whipped cream mixture and getting into all the corners. Chill for 1 hour.
• Break 10 Biscoff cookies into smaller pieces and set aside.
• To make the Biscoff ganache, place 1 cup of the cookie butter in a microwave-safe container and heat for 30 seconds. Pour the melted cookie butter over the chilled whipped cream layer, smoothing it out with an offset spatula.
• Sprinkle the broken Biscoff cookies along the sides of the ganache layer, creating a square border. Refrigerate for a minimum of 4 hours.

Expert Tips & FAQs

• It is best to keep the cake cold, this will make it easier to slice. Dip a sharp knife into hot water, pat dry, and slice to get clean cuts. Do this before every cut you make.
• Store the icebox cake tightly wrapped with plastic wrapped or covered with an air-tight lid in the refrigerator for up to 5 days.
• Make Ahead – It’s recommended to make this icebox cake at minimum 4-5 hours ahead of time for the best texture. However, you can easily prepare it the day before and store it in the refrigerator until you are ready to serve. Allowing it plenty of time to rest in the refrigerator will leave you with soft, sliceable layers to sink your teeth into.
• I would not recommend freezing this cake as it will change the consistency of the whipped cream layer when thawed. For storage, I recommend placing leftovers in the refrigerator.

Nutrition

Serving: 1serving | Calories: 806cal | Carbohydrates: 64g | Protein: 9g | Fat: 59g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 102mg | Sodium: 221mg | Potassium: 92mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1335IU | Vitamin C: 0.5mg | Calcium: 65mg | Iron: 0.1mg

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