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This no-bake Biscoff Icebox Cake is made with just 4 ingredients and creates the most beautiful, layers. It’s an irresistible dessert that’s as easy to make as it is stunning to serve!
Biscoff cookies are an iconic airplane treat….they’re so full of spice and caramelized flavor, perfectly crisp and great with a hot beverage. But why wait until the next time you have travel plans to enjoy some Biscoff cookies?!
Grab a couple of Biscoff cookie packages….use one for snacking and save other other one for these yummy White Chocolate Biscoff Cookies or my new favorite Biscoff Ice Box Cake!!!
Ingredients Needed
- Cream Cheese – You’ll need half of an 8-ounce brick of cream cheese; you can use the full-fat version or can use the 1/3 less fat neufchâtel cream cheese. I don’t recommend using a fat free cream cheese.
- Whipped Topping – Cool Whip is a great option for convenience or you can use 3 cups of a homemade stabilized whipped cream.
- Cookie Butter – I use Biscoff cookie butter but there are other brands out there, too. This is also known as speculoos cookie butter spread!
- Biscoff Cookies – One 8.8-ounce package will be perfect!
How to Make a Biscoff Icebox Dessert
Start by making the simple creamy layer. To do so, you’ll stir together the cream cheese and cookie butter until smooth.
Then stir in about 1 cup of the whipped topping until fully incorporated. Then stir in the rest. Set aside.
Prepare the loaf pan by lining it with plastic wrap. Push the plastic wrap into the corners and make sure you have enough hanging over the edge to pull it out when ready to enjoy.
Spread about 2/3 cup of the filling into the bottom of the loaf pan. Add 5-6 cookies in an even layer over the filling. Spread about 1/2 cup of the filling over the cookies. Repeat until the filling and cookies are gone. I used 5 1/2 cookies in the first two layers then about 8 cookies in the next two layers.
Once the cookies and filling are gone, use an additional piece of plastic wrap to cover the icebox dessert. Refrigerate (or put in the “ice box”) for at least 8 hours or overnight. This gives the cookies a chance to soften and the flavors to all meld together.
Remove the icebox cake from the loaf pan onto a serving platter. I like to top it with about 1/4 cup of cookie butter (I warm it in the microwave) and top with a few crushed cookies!
It’s super important to let the loaf chill in the refrigerator for at least 8 hours or even overnight. This will give it a chance for the filling to firm up as it should and for the cookies to soften into a cake-like texture!
Storing Leftovers
Store leftover icebox cake in an airtight container in the fridge. It’ll last up to 5 days and the cookies will soften more and more as it sets!
Other No Bake Desserts You’ll Love
- No Bake Oreo Pie
- No Bake Turtle Cheesecake
- S’mores Pie
- No Bake Cookie Bars
- No Bake Cherry Cheesecake
- Banana Pudding Dessert
Biscoff Ice Box Cake
Equipment
- 1 Loaf Pan (8×4)
Ingredients
- 4 ounces cream cheese softened
- 1/3 cup cookie butter ie Biscoff cookie butter spread
- 1 8-ounce tub whipped topping ie Cool Whip
- 1 8.8-ounce package Biscoff cookies
- additional cookie butter and Biscoff cookies for garnish optional
Instructions
Make the Creamy Filling
- Stir together the cookie butter and the softened cream cheese. You can do this by hand or use a mixer.4 ounces cream cheese, 1/3 cup cookie butter
- Add a little bit of the whipped topping until incorporated, then add the rest until smooth.1 8-ounce tub whipped topping
- Line an 8×4 inch loaf pan with plastic wrap, making sure to press it into the corners and edges of the pan.
Assemble the Cake
- Spread about 2/3 cup of the filling into the bottom of the lined loaf pan.
- Arrange 5-6 cookies on top of the filling in an even layer.1 8.8-ounce package Biscoff cookies
- Spread about 1/2 cup of the filling on the cookies and repeat until the cookies and filling are gone.
- Cover with plastic wrap and refrigerate for at least 8 hours.
Garnish and Serve
- When ready to serve, remove from the loaf pan and remove the plastic wrap.
- If you want a layer of cookie butter on top (I highly recommend it!), melt about 1/4 cup of cookie butter in the microwave until runny and pour it over the loaf.
- Cut into slices and serve!
Amazing!!! So delicious and easy to make. Everyone loved it and wanted the recipe. Can’t believe how easy it was to make. Really appreciate the directions have the measurements in the line versus having to keep scrolling up to double check. Thank you for sharing!!!
Hi Sandy! Thank you so much for taking the time to leave a review. It’s such a simple recipe and I’m glad your family enjoyed it as much as mine! 🙂 ~Kelsey