Hey there, I'm Jill, the founder of GrownupDish.com and your go-to gal for everything midlife. As a recovering CEO, food lover, world traveler, and self-proclaimed pop culture aficionado, I've got a wealth of experience and wisdom to share with you.
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I guarantee you are going to love this Biscoff Cookie Icebox Cake. It’s a decadent marvel that marries the irresistible allure of Biscoff cookies with the creamy indulgence of a classic icebox cake. This no-bake wonder is a testament to simplicity.
Video: Watch Me Make Biscoff Cookie Icebox Cake
At its core, the Biscoff Cookie Icebox Cake is a symphony of textures and tastes, that will please the palate. I like to describe it as a cookie lasagne. Imagine layers of cinnamony Biscoff cookies, their caramelized crunch harmonizing with the smoothness of a luscious creamy mixture infused with vanilla and cookie butter.
The magic begins with a base layer of Biscoff cookies, providing a sturdy foundation for the flavors to come. Next comes the velvety amalgamation of whipped cream, cream cheese, vanilla, and the star of the show – cookie butter. (You can buy Biscoff cookie butter at most grocery stores – it’s next to the peanut butter. Or Trader Joes makes a delicious cookie butter.) This heavenly blend is generously spread over the cookies, creating a contrast of creamy richness against the cookies’ crisp bite.
But we’re not done yet. To elevate this creation to sublime heights, a final flourish awaits. A layer of melted cookie butter, delicately drizzled over the top, forms a topper that helps the cake hold together. Sprinkled with more crushed Biscoff cookies and a whisper of flaky sea salt, the topping adds flavor and texture.
No Bake Recipe – It “Cooks” In The Fridge
What sets this dessert apart is its simplicity of preparation. No need to preheat the oven or endure lengthy baking times. Instead, assemble the layers and let the refrigerator work its magic for a mere 24 hours. This rest allows the flavors to meld, the cookies to soften, and the anticipation to build.
The result? A masterpiece of dessert that transcends the ordinary. So, gather your ingredients, clear some space in the refrigerator, and prepare to delight in the decadence of the Biscoff Cookie Icebox Cake.
What Is An Icebox Cake?
An icebox cake, also known as a refrigerator cake or no-bake cake, is a dessert that requires no baking. Instead, it has layers of cookies alternated with creamy filling such as whipped cream, pudding, or cream cheese. Once assembled, the cake is chilled in the refrigerator, allowing the flavors to meld and the cookies to soften, resulting in a delicious dessert.
The concept of icebox cakes dates back to the early 20th century when iceboxes, a precursor to modern refrigerators, were commonly used to keep food cool. These cakes gained popularity due to their simplicity, as they provided a delicious dessert without the need to use the oven.
Recipe Inspo: Come Hungry by Melissa Ben Ishay
Melissa is one of my favorite food creators and she’s a great person to follow on social media. I previously made (and reviewed) her viral Green Goddess Salad and her Chocolate Chip Peanut Butter Banana Bread. In her latest cookbook, Come Hungry, Melissa shares her passion for creating irresistible healthy food and this recipe is no exception.
Don’t turn on the oven. Biscoff Cookie Icebox Cake combines cinnamon-y Biscoff cookies with a delicious whipped cream and cream cheese filling. Such an easy and delicious recipe!
Ingredients
UnitsScale
2cups heavy cream (I like Kalona Supernatural)
4ounces (1/2 block) of cream cheese, at room temperature
1cup cookie butter*
1 teaspoon vanilla extract or vanilla paste
1 teaspoon lemon juice
2 tablespoons sugar (or substitute monkfruit)
1/2 teaspoon salt
2 8.8ounce sleeves of Biscoff cookies
(optional garnish) flaky sea salt
Instructions
Pour the heavy cream into the bowl of a stand mixer (or use a hand mixer). Whip on high speed for 3 – 5 minutes until it has the consistency of whipped cream.
Add the cream cheese and continue mixing until it is fully incorporated.
Stir in 1/2 cup of the cookie butter. Add vanilla, lemon juice, sugar/monkfruit and salt and mix until just combined.
Line a 1-pound loaf pan with parchment paper.
Add one layer of the Biscoff cookies to the bottom of the pan with the logo facing up.
Spread a layer of the whipped cream mixture over the cookies. Cover with another layer of cookies.
Repeat the process, layering the cookies and whipped cream until the pan is full. End with a layer of cookies.
Add the remaining 1/2 cup of cookie butter to a microwave-safe container and heat in the microwave until melted (20 – 30 seconds). Pour the warm cookie butter over the loaf pan to create a seal.
Cover and refrigerate for at least 24 hours (up to 3 days.) Before serving, crush a few cookies and sprinkle them (along with some flaky sea salt) over the top.
To serve, run a knife around the edges and slice.
Notes
You can find Biscoff cookies in most grocery stores or on Amazon.
You can find Biscoff cookie butter near the peanut butter or on Amazon. Trader Joes also makes cookie butter.
