Biscoff Icebox Cake
Servings: 9 servings
Calories: 806cal
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
Instructions
- Grease an 8x8-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.
Notes
- 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.
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
