No-Bake Cookie Butter Icebox Cake transforms Biscoff cookies into the ultimate dreamy dessert. Perfect for New Year’s Eve—ready in 5 minutes!
Well… let me tell you about the time I nearly ruined New Year’s Eve dessert. My oven decided to quit an hour before guests arrived, and I stood there holding a bag of Biscoff cookies, completely panicked. Then it hit me—why bake at all?
I whipped together cream and cookie butter, layered everything in a loaf pan, and prayed. Twenty-four hours later, I pulled out what looked like a professional bakery cake. My sister took one bite and demanded the recipe immediately.
That night changed how I approach holiday desserts forever. This No-Bake Cookie Butter Icebox Cake delivers restaurant-quality results with zero oven time and just five ingredients.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
What Makes This Recipe Special
This dreamy dessert requires no baking skills whatsoever. You simply layer store-bought Biscoff cookies with homemade cookie butter cream, then let time work its magic in your refrigerator.
The cookies soften into tender cake layers while the cream sets into something between mousse and frosting. I’ve tested this recipe seventeen times to nail the perfect cream-to-cookie ratio, and trust me, this version hits every time.
The mascarpone adds body without making the cream too heavy. The confectioner’s sugar balances the caramelized sweetness of the Biscoff spread perfectly.
No-Bake Cookie Butter Icebox Cake
Equipment
- 9×5-inch loaf pan
- stand mixer with whisk attachment
- Plastic wrap
- Offset spatula
Ingredients
Main Ingredients
- 2 cups Heavy cream (cold) Must be cold for proper whipping
- ½ + ⅓ cup Lotus Biscoff spread Divided use
- ⅓ cup Mascarpone cheese Room temperature
- 1 tsp Pure vanilla extract Use pure, not imitation
- 1 pinch Kosher salt Enhances caramel notes
- 2 Tbsp Confectioner’s sugar Sifted
- 2 packages Lotus Biscoff cookies 32 cookies each, original, not chocolate
Instructions
- Pour 2 cups of cold heavy cream into your stand mixer bowl fitted with the whisk attachment. Whip to medium peaks, about 3-4 minutes total.
- Lower mixer speed and fold in ½ cup Biscoff spread, ⅓ cup mascarpone, 1 tsp vanilla extract, a pinch of kosher salt, and 2 Tbsp confectioner’s sugar until smooth and fluffy, 1-2 minutes.
- Line 9×5-inch loaf pan with plastic wrap. Place a layer of Biscoff cookies on the bottom, fill gaps as needed, and spread cream on top, about ¼–⅓ inch thick.
- Repeat layering process until the pan is filled, ending with a final layer of cookies on top.
- Fold plastic wrap over the top and refrigerate for 24 hours.
- Unmold cake using plastic wrap handles. Warm remaining ⅓ cup Biscoff spread and drizzle over the top. Sprinkle crushed cookies for texture and visual appeal.
Notes
Ingredients Table
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Heavy cream (cold) | 2 cups | 473ml | Must be cold for proper whipping |
| Lotus Biscoff spread | ½ cup + ⅓ cup | 150g + 100g | Divided use |
| Mascarpone cheese | ⅓ cup | 80g | Room temperature |
| Pure vanilla extract | 1 tsp | 5ml | Use pure, not imitation |
| Kosher salt | 1 pinch | 1g | Enhances caramel notes |
| Confectioner’s sugar | 2 Tbsp | 15g | Sifted |
| Lotus Biscoff cookies | 2 packages | 32 cookies each | Original, not chocolate |
Smart Shopping Tips
Look for Biscoff spread in the peanut butter aisle at Target or Trader Joe’s. The crunchy version works beautifully if you want extra texture in your cream.
Buy mascarpone from the specialty cheese section, not the cream cheese area. Brands like BelGioioso or Galbani deliver the richest flavor.
Choose heavy cream with at least 36% fat content for stable peaks. Ultra-pasteurized cream whips fine but won’t hold quite as long.
Quality Selection Tips
Fresh mascarpone should smell mildly sweet and buttery, never sour. Check expiration dates carefully since this cheese has a short shelf life compared to cream cheese.
Your Biscoff cookies must be crispy when you start. Stale or soft cookies won’t absorb the cream properly, and you’ll end up with a mushy texture instead of cake-like layers.
Ingredient Substitutions
Can’t find mascarpone? Mix 8 ounces of softened cream cheese with 2 tablespoons of heavy cream for a similar richness. The flavor shifts slightly tangier, but it still works.
Swap Biscoff cookies for graham crackers or vanilla wafers in a pinch. You’ll lose that signature caramelized cookie flavor, but the technique stays the same.
Use cookie butter from Trader Joe’s instead of Lotus Biscoff spread. They’re nearly identical, and honestly, I’ve used both interchangeably without anyone noticing.
Equipment You’ll Need
Grab a 9×5-inch loaf pan—the standard size for this icebox cake. Metal works best for easy unmolding, but glass or ceramic pans work fine too.
You’ll need a stand mixer with a whisk attachment for the cream. A hand mixer works in a pinch, though your arm might get tired after five minutes of whipping.
Keep plastic wrap handy for lining the pan and covering during the chill time. This makes unmolding effortless later.
DIY Equipment Alternatives
No stand mixer? Use a large bowl and a hand whisk, but expect to spend 8-10 minutes building those peaks. Your biceps will thank you later.
Missing a loaf pan? Shape this icebox cake in an 8×8-inch square pan instead. You’ll just cut squares rather than elegant slices.
How to Make the No-Bake Cookie Butter Icebox Cake
Step 1: Whip the Heavy Cream to Medium Peaks
Pour 2 cups of cold heavy cream into your stand mixer bowl fitted with the whisk attachment. Start on medium-high speed and watch carefully as soft peaks form first, around the 2-minute mark.
Keep whipping until you reach medium peaks—they should hold their shape but still droop slightly at the tips, about 3-4 minutes total. Oops! I once overbeat my cream and ended up with butter, so stop the instant you see those peaks hold without drooping completely.
The cream should look glossy and smooth, not grainy. If you see any yellow streaks, you’ve pushed it too far.
Step 2: Fold in the Cookie Butter and Mascarpone
Lower your mixer speed to the lowest setting. Add ½ cup (150g) Biscoff spread, ⅓ cup (80g) room-temperature mascarpone, 1 teaspoon pure vanilla extract, a generous pinch of kosher salt, and 2 tablespoons confectioner’s sugar.
Mix on low speed until everything combines into a gorgeous caramel-colored cloud—you’ll know it’s ready when the mixture turns smooth, fluffy, and completely homogeneous, about 1-2 minutes. The mascarpone must be at room temperature or you’ll see lumps in your finished cream.
Julia Child always emphasized the importance of proper temperature for dairy—cold mascarpone will seize and create texture problems throughout your dessert. Let it sit on the counter for 30 minutes before starting if you forgot to plan ahead.
Step 3: Line Your Pan and Create the First Layer
Line your 9×5-inch loaf pan with a generous piece of plastic wrap, leaving at least 4 inches of overhang on all sides. Press the plastic into all the corners so it sits flat against the pan bottom and sides.
Place a single layer of Biscoff cookies along the bottom—you’ll fit about 7-8 cookies per layer. Break a few cookies into halves or thirds to fill any gaps between the full cookies.
Spread a layer of the Biscoff cream mixture on top so it’s roughly the same thickness as the cookie layer itself, about ¼ to ⅓ inch thick. Use an offset spatula or the back of a spoon to smooth it evenly.
Step 4: Build Your Layers
Repeat the layering process—cookies, then cream, then cookies, then cream—until you reach the top of the pan. You should get 6-7 layers total if you measure carefully.
End with a final layer of cookies on top for a clean finish. This top layer will become the bottom when you unmold, so make it as neat as possible.
Press down gently on each layer as you build to eliminate air pockets. Man, oh man, those air pockets will create holes in your sliced cake if you skip this step.
Step 5: Wrap and Refrigerate for 24 Hours
Fold the plastic wrap overhang loosely over the top of the cake. Add an additional piece of plastic wrap to seal it completely—you want zero air exposure.
Slide the pan into your refrigerator and let it rest for a full 24 hours minimum. This waiting period transforms those crispy cookies into tender cake layers as they absorb moisture from the cream.
I know 24 hours feels like forever, but this is when the magic happens. Thomas Keller often talks about patience in the kitchen—this dessert proves his point beautifully.
Step 6: Unmold and Finish with Biscoff Drizzle
When you’re ready to serve, unwrap the cake and use the plastic wrap handles to lift it out of the pan in one smooth motion. Flip it onto your serving plate so the cleanest cookie layer faces up.
Warm the remaining ⅓ cup Biscoff spread in the microwave for 20-30 seconds until it’s pourable but not hot. Drizzle it over the top in zigzag patterns.
Crush 3-4 extra Biscoff cookies into coarse crumbs and sprinkle them over the drizzle for texture and visual appeal. The contrast between creamy layers and crunchy topping delivers the perfect bite every time.
Expert Tips for Perfect No-Bake Cookie Results
Chill your mixing bowl and whisk attachment for 15 minutes before whipping cream. Cold equipment helps the cream reach stiff peaks faster and prevents it from splitting.
Use a serrated knife dipped in hot water to slice this icebox cake cleanly. Wipe the blade between each cut for bakery-perfect slices.
Let the assembled cake sit at room temperature for 10 minutes before slicing. This slight warming makes the cream easier to cut through without dragging.
Creative Variations
Chocolate Lover’s Version: Swap regular Biscoff cookies for chocolate-covered Biscoff cookies. Add 2 tablespoons of cocoa powder to the cream mixture for double chocolate intensity.
Pumpkin Spice Holiday Twist: Mix 3 tablespoons of pumpkin puree and 1 teaspoon of pumpkin pie spice into the cream. Perfect for Thanksgiving or fall gatherings when you want a seasonal dessert without turning on the oven.
Salted Caramel Upgrade: Drizzle homemade salted caramel sauce between every other layer. Finish with flaky sea salt on top for a sophisticated touch that impresses dinner guests.
Coffee Shop Experience: Add 2 tablespoons of instant espresso powder to the cream mixture. The coffee amplifies the caramelized notes in the Biscoff spread beautifully.
Gluten-Free Adaptation: Use gluten-free gingersnaps or graham crackers instead of Biscoff cookies. The technique stays identical, though the final flavor profile shifts slightly spicier.
Storage and Make-Ahead Instructions
This No-Bake Cookie Butter Icebox Cake keeps beautifully in the refrigerator for up to 5 days when wrapped tightly in plastic wrap. The flavors actually deepen and improve after day two.
Freeze individual slices wrapped in plastic wrap, then foil, for up to 3 months. Thaw overnight in the refrigerator before serving for the best texture.
Never freeze the entire assembled cake unless you’ve already sliced it. The cream can separate slightly when frozen in one large block.
Storage Time Reference Table
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator (whole cake) | 5 days | Cover tightly with plastic wrap |
| Refrigerator (sliced) | 3 days | Best texture within 48 hours |
| Freezer (individual slices) | 3 months | Wrap in plastic, then foil |
| Room temperature | 2 hours max | Cream will soften and lose shape |
Serving Suggestions
Serve this dreamy dessert with a strong espresso or dark roast coffee to balance the sweetness. The bitter notes cut through the rich caramel flavors perfectly.
Pair it with fresh berries like strawberries or raspberries for a pop of acidity. Check out our strawberry cream puffs recipe for more berry dessert inspiration.
This icebox cake shines at New Year’s Eve parties because you make it the day before. Your guests will never guess you spent only 15 minutes of active work on such an impressive dessert.
Looking for breakfast inspiration? Try our cookie dough overnight oats for a similar cookie butter flavor profile in morning form.
No-Bake Cookie Butter Icebox Cake FAQs
Can you make this icebox cake without mascarpone cheese?
Can you make this icebox cake without mascarpone cheese? Yes, substitute 8 ounces of softened cream cheese mixed with 2 tablespoons of heavy cream for similar richness. The flavor becomes slightly tangier, but the texture stays creamy and stable throughout the 24-hour chill time.
What’s the best way to keep the cream from deflating when adding the cookie butter?
What’s the best way to keep the cream from deflating when adding the cookie butter? Mix on the lowest speed possible and stop the instant everything combines. Overmixing deflates the air bubbles you worked hard to create, resulting in a dense cream instead of a fluffy, cloud-like texture.
How do you prevent the cookies from staying too crunchy in the center?
How do you prevent the cookies from staying too crunchy in the center? Spread the cream all the way to the edges of each cookie layer and press down gently to eliminate air pockets. The cream needs full contact with the cookies to soften them properly during the 24-hour refrigeration period.
Can this No-Bake Cookie Butter Icebox Cake be doubled for a larger crowd?
Can this No-Bake Cookie Butter Icebox Cake be doubled for a larger crowd? Absolutely—use a 9×13-inch pan and double all ingredients. You’ll need 4 packages of Biscoff cookies total, and the layering technique stays identical, though you might get 8-9 layers instead of 6-7.
Final Thoughts on Your New Favorite Dessert
You know what? This No-Bake Cookie Butter Icebox Cake proves that impressive desserts don’t require complicated techniques or expensive equipment. Five ingredients and minimal effort create something that tastes like you spent hours in a professional kitchen.
The caramelized sweetness of Biscoff spread transforms ordinary cookies into an elegant layered cake that slices beautifully. Every bite delivers that perfect balance of creamy and tender, with just enough crunch from the cookie butter drizzle on top.
Make this for your next dinner party and watch everyone ask for seconds. Serve it alongside our high-protein overnight oats for a complete brunch spread, or keep it simple with strong coffee and good conversation.
I still think about that panicked New Year’s Eve when my oven died and this recipe saved the night. Now it’s your turn to create those same memorable moments in your own kitchen.
Drop a comment below and tell me your favorite way to customize this icebox cake. Did you try the chocolate version? Add coffee? I want to hear everything.
For more no-bake inspiration, explore our blended overnight oats guide for breakfast ideas that require zero cooking skills.
