Biscoff Ice Box Cake
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!
Servings: 12 slices
Calories: 294kcal
Equipment
- 1 Loaf Pan (8x4)
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 8x4 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!
Notes
This is my favorite loaf pan to use.
Store leftover icebox cake in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1slice | Calories: 294kcal | Carbohydrates: 34g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.8g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 162mg | Potassium: 12mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 92IU | Calcium: 9mg