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Cookie Butter Icebox Cake

Cookie Butter Icebox Cake

This no-bake Cookie Butter Icebox Cake combines creamy cookie butter whipped cream and spiced Lotus Biscoff cookies layered and chilled to create a light, decadent dessert perfect for any occasion.
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Prep Time 15 minutes
Refrigeration Time 1 day
Total Time 1 day 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Method Notes

Ingredients
  

Cream mixture
  • 2 cups heavy cream
  • 0.5 cup Lotus Biscoff spread plus ⅓ cup, warmed for serving
  • 0.33 cup mascarpone cheese
  • 1 tsp pure vanilla extract
  • Pinch of Kosher salt
  • 2 Tbsp confectioner's sugar
  • 2 packages Lotus Biscoff cookies 32 cookies per package

Method
 

  1. Whip the heavy cream until medium peaks form.
  2. Fold in Biscoff spread, mascarpone, vanilla, salt, and sugar until creamy and smooth.
  3. Line a loaf pan with plastic wrap. Layer cookies and cream alternately, finishing with cookies.
  4. Wrap loosely and refrigerate for 24 hours. Serve with warmed cookie butter and crushed cookies.

Notes

This cake keeps well in the fridge for up to 3 days and can be frozen tightly wrapped.