Description
This Biscoff Icebox Cake is a dreamy no-bake dessert layered with spiced Biscoff cookies, fluffy whipped cream, and creamy Biscoff spread. As it chills, the cookies soften into a cake-like texture, creating a rich, indulgent treat with warm caramelized spice in every bite.
Ingredients
Scale
For the Cake Layers
- 2 packages (about 8 oz each) Biscoff cookies
- 2 cups heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ¾ cup Biscoff spread (smooth)
Optional Garnishes
- Crushed Biscoff cookies
- Melted Biscoff spread (for drizzle)
- Chocolate shavings
Instructions
1. Make the Whipped Cream
- In a chilled bowl, beat heavy cream until soft peaks form.
- Add powdered sugar and vanilla.
- Beat until medium-stiff peaks form.
2. Prepare the Biscoff Cream
- Gently fold ½ cup Biscoff spread into the whipped cream until swirled and smooth.
- Warm remaining Biscoff spread slightly so it’s drizzle-able.
3. Assemble the Icebox Cake
- Spread a thin layer of whipped cream in the bottom of an 8×8-inch dish.
- Add a single layer of Biscoff cookies.
- Spread a layer of Biscoff cream on top.
- Drizzle lightly with warmed Biscoff spread.
- Repeat layers until ingredients are used, finishing with cream on top.
4. Chill
- Cover and refrigerate at least 6 hours, preferably overnight.
5. Serve
- Garnish with crushed cookies or extra drizzle.
- Slice and serve chilled.
Notes
- Overnight chilling gives the best cake-like texture.
- For extra richness, add a thin layer of mascarpone mixed into the cream.
- Use an offset spatula for clean layers.
- Prep Time: PT20M
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg