This Biscoff Icebox Cake is the perfect no-bake and make-ahead treat that will wow your tastebuds! With only a handful of ingredients and minimal effort, you will be left with a decadent dessert. Biscoff alone is addictive; mix it with fresh whipped cream and lotus cookies, and you have an irresistible bite.
What is Biscoff?
Biscoff is a very popular cookie butter spread and cookie! I find it well-balanced, not overly sweet, and quite addicting. It has a caramel and cinnamon ginger-like undertone in flavor, which makes it unlike any other. This recipe’s cream filling is flavored with biscoff and whipped until light and airy. Biscoff spread is also used as the final layer to gloss the top of the dessert. If that wasn’t enough, lotus cookies are layered between the cream!
What is an Icebox Cake?
An icebox cake is typically a layered, no-bake dessert with refrigerated dairy (some sort of cream or pudding). It’s an easily customizable dessert that gained popularity for its convenience- just a few ingredients and a little time to make without baking. In this case, the biscoff icebox cake has whipped cream, cream cheese, and cookie butter spread, with layers of soaked biscoff cookies! Because the lotus cookies are soaked in nescafe- I like to think of this as a biscoff espresso icebox cake.
Ingredients for Biscoff Icebox Cake:
- Biscoff Spread– The cookie butter spread is used 2 ways in this recipe. It is used to in the cream filling to flavor the whipped cream and cream cheese. It is also melted and used as a topping to the dessert for a glossy finish.
- Biscoff Cookies– These cookies which have a warm spice flavor of cinnamon and ginger, are used to create the layers in between the biscoff flavored cream.
- Whipping Cream-The heavy whipping cream is used to make fresh whipped cream which is what gives the filling substance and fluffiness. It is sweetened with a bit of powdered sugar too to make a classic whipped cream.
- Cream Cheese– This adds another layer of flavor and creaminess to the filling. It is best to be added to the filling at room temperature so it is incorporated easily. You can also use whipped cream cheese which will blend in easier to the filling.
- Nescafe- This widely used instant coffee makes for the perfect soak for the lotus cookies. This gives the icebox cake a different layer of flavor. The instant coffee is just dissolved in hot water and the cookie is lightly soaked in it-just a few seconds!
How to assemble the Biscoff Icebox Cake:
To start, dip the biscoff cookies into the Nescafe, making sure not to make it too soggy. Create an even layer of dipped cookies to the bottom of a 9×13 rimmed baking dish.
On top of that, add a layer of the biscoff cream filling, making sure the cookies are entirely covered, about 1/4 inch thick.
Repeat by adding a layer of dipped cookies followed by the cream filling. You can stop here at 2 layers of cookies and 2 layers of cream, or you can go for another layer if you have enough of both components. This is especially possible if you use a smaller baking dish by chance.
To create a smooth finish, the final layer will be melted cookie butter over the chilled dessert. Decorate with some crushed cookies and the remaining whipped cream. Chill for another 2-3 hours and enjoy!!
For more Biscoff-Foreward desserts, check these out:
Be sure to check out my Biscoff Icebox video below! For the best viewing experience, watch the video in full-screen mode!
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I cannot wait for you to try this Easy Biscoff Icebox Cake! If you try my recipes, please consider leaving a star rating and/ or review in the comment section below. I love hearing from you. Feel free to leave any questions or comments below as well. You can share your remakes with me on my Instagram!
Biscoff Icebox Cake
- 3 8.8oz Biscoff Cookie Packages *You will use a little over 2 of them.
- 2 14.1oz Biscoff Cookie Butter Jars
- 1 8oz Whipped Cream Cheese
- 16oz Heavy Whipping Cream
- 1/4 cup Powdered Sugar
- 2 cups Hot Water
- 3 tbsp Instant Nescafe or any instant coffee
- First, chill the bowl and whisk that will be used for whipping the cream for 10-15 minutes in the freezer. You can use a KitchenAid mixer with the whisk attachment but make sure it’s chilled. If you do not have this, use an electric whisk and bowl or a handheld whisk. Either way, make sure it is chilled. This way the heavy whipping cream will turn out fluffy and have stiff peaks.
- While that is chilling, mix the Nescafe with the hot water in a shallow pan and set aside.
- Once the bowl is chilled, add the powdered sugar and the heavy whipping cream to it. Mix on medium-high speed for several minutes until the cream starts to slightly stiffen and there are peaks. Do not overmix!
- Remove a quarter of the whipped cream to a piping bag. To the rest of the whipped cream, add the room temp. cream cheese and one jar of biscoff. At first, fold with a spatula a few times then whip with the electric whisk or kitchenaid until the mixture is cohesive and smooth.
- Now to assemble, dip the lotus cookie into the Nescafe then place it in a 9 by 13 pan. Keep repeating this step until there is a flat layer of dipped lotus cookies.
- Top that off with the biscoff cream mixture and spread evenly. Add another layer of the Nescafe dipped lotus cookies. Then top off with another layer of the cream. If you have enough cookies and cream, then do another layer of dipped cookies then cream. Smooth over the final layer. Cover and freeze for 30 min or chill overnight in the fridge,
- Once chilled, melt half a jar of biscoff in a microwave-safe bowl. Pour on top of the lotus cake and spread it out quickly and evenly before it cools.
- Crumble a few lotus cookies and scatter the crumbs around the edges and corners of the pan. Pipe some fresh whipped cream on top for decoration with the extra cream. I recommend leaving this in the fridge for at least 3 hours before serving so it could set well. Enjoy!