Description
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
Units
Scale
- 2 cups heavy cream (I like Kalona Supernatural)
- 4 ounces (1/2 block) of cream cheese, at room temperature
- 1 cup cookie butter*
- 1 teaspoon vanilla extract or vanilla paste
- 1 teaspoon lemon juice
- 2 tablespoons sugar (or substitute monkfruit)
- 1/2 teaspoon salt
- 2 8.8 ounce 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.
- Prep Time: 15 minutes
- Cook Time: 24 hours
- Category: recipe
- Cuisine: American