If you’re searching for the ultimate crowd-pleaser that’s as easy as it is decadent, look no further than this Biscoff Icebox Cake. The creamy, spiced layers of Biscoff cookie butter, fluffy whipped cream, and tender coffee-dipped lotus cookies practically melt in your mouth, making every bite a dream come true. This no-bake dessert is perfect for gatherings, simple enough for a weeknight treat, and guaranteed to disappear fast. Trust me—if you love Biscoff, this cake will instantly become a star in your dessert rotation.
Ingredients You’ll Need
With just a handful of ingredients, each plays a starring role in making this Biscoff Icebox Cake shine. Bringing together sweetness, creaminess, and those signature cookie butter flavors, these simple items transform into something utterly magical.
- Biscoff Cookies: The foundation of the cake, these spiced biscuits soak up coffee and create delectable, tender layers.
- Biscoff Cookie Butter: Adds rich, deep cookie flavor and creaminess to every bite; melts beautifully for the topping too.
- Whipped Cream Cheese: Lends tang and body to the creamy filling, balancing the sweetness.
- Heavy Whipping Cream: Whips up light and fluffy, and forms the dreamy clouds enveloping each layer.
- Powdered Sugar: Gently sweetens the whipped cream without making it heavy or grainy.
- Hot Water: Necessary for dissolving the instant coffee, giving the cookies an aromatic soak.
- Instant Nescafe or Coffee: Infuses every cookie layer with a subtle, grown-up flavor that complements the Biscoff perfectly.
How to Make Biscoff Icebox Cake
Step 1: Chill Your Tools
Start by ensuring your bowl and whisk are as cold as possible—pop them in the freezer for about 10 to 15 minutes. This neat trick makes it much easier to whip up the heavy cream until it’s ultra-fluffy, which is the backbone of the luscious filling in a great Biscoff Icebox Cake.
Step 2: Prep the Coffee Soak
While you wait for your bowl to chill, whisk together the instant coffee and hot water in a shallow pan. This brewed mixture will be used to soak the Biscoff cookies, giving them a rich aroma and soft texture—absolutely key to those melt-in-your-mouth layers.
Step 3: Whip the Cream
When your bowl is nice and cold, add the powdered sugar and heavy whipping cream. Beat on medium-high speed for several minutes, or until you see stiff, pillowy peaks form. Just be careful not to overmix—stop as soon as the cream holds its shape!
Step 4: Make the Biscoff Cream Mixture
Scoop about a quarter of your whipped cream into a piping bag to save for decorating later. To the remaining whipped cream, gently fold in the whipped cream cheese and one jar of Biscoff cookie butter. At first, mix with a spatula, then finish with a mixer just until everything is smooth and cohesive for that perfect Biscoff Icebox Cake filling.
Step 5: Assemble the Layers
Now for the fun part: layering! Quickly dip each Biscoff cookie in the coffee mixture and line them up in a 9 by 13 inch pan. Top with half of your creamy Biscoff filling, spreading evenly. Repeat with more dipped cookies and more cream—aim for at least two layers of each. If you have enough, sprinkle in a third! The final layer should be cream. Gently smooth the top before covering and chilling.
Step 6: Chill and Finish With Flair
Let your masterpiece chill in the fridge for at least 3 hours (or overnight, if patience allows) so all the flavors meld and the layers set. For the grand finale, melt half a jar of Biscoff cookie butter in the microwave and pour it over the top, spreading quickly for a glossy finish. Add a crumble of more Biscoff cookies and pipe on those reserved whipped cream clouds—classic touches that make your cake irresistible!
How to Serve Biscoff Icebox Cake
Garnishes
A flourish of extra Biscoff crumbs along the edges, drizzled melted cookie butter, and a few decorative swirls of whipped cream on top make your Biscoff Icebox Cake look as spectacular as it tastes. If you want a fancier touch, a sprinkle of finely grated chocolate adds elegance and complements the signature spice.
Side Dishes
Although this cake easily steals the show, it pairs wonderfully with fresh berries for a bright contrast, or even a scoop of vanilla or coffee ice cream. A chilled glass of milk or a smooth espresso brings out the best in every luscious slice.
Creative Ways to Present
Consider assembling individual portions in glasses for a stunning dessert parfait, or use a round springform pan to create a show-stopping centerpiece. For parties, pre-cut squares and nestle them into cupcake liners—everyone gets a perfect portion of Biscoff Icebox Cake, easy to grab and gorgeous to look at.
Make Ahead and Storage
Storing Leftovers
Store any remaining Biscoff Icebox Cake tightly covered in the refrigerator, where it will keep beautifully for up to 4 days. In fact, the flavors deepen with a bit of time, making the leftovers dangerously tempting!
Freezing
If you want to prepare well in advance, this cake freezes like a dream. Wrap the pan or individual portions tightly in plastic wrap and then foil, and freeze for up to one month. Thaw overnight in the fridge before serving to maintain the creamy, dreamy texture.
Reheating
No need for reheating here—Biscoff Icebox Cake is best enjoyed cold from the fridge. If you’ve frozen a slice, simply thaw it in the refrigerator until it’s soft and luscious again. The silky texture returns like magic!
FAQs
Can I make Biscoff Icebox Cake ahead of time?
Absolutely! This dessert was made for planning ahead. In fact, letting it chill overnight not only firms up the layers but also allows all the dreamy Biscoff flavors to mingle and deepen. Just garnish before serving for that fresh, bakery-worthy finish.
What can I use instead of instant coffee?
If you’re not a coffee fan or want a milder flavor, you can use hot cocoa, milk, or even black tea to soak the cookies. Each brings its own unique twist while keeping those layers perfectly soft.
Can I use a different pan size?
A 9 by 13 inch pan works best for classic squares, but you can easily make this cake in an 8 by 8 inch pan or in individual glasses. Just adjust the number of layers and cookie quantity as needed—Biscoff Icebox Cake is flexible!
Is there a dairy-free version?
Definitely! Swap in your favorite dairy-free whipped topping, vegan cream cheese, and plant-based milk for the soak. The rich flavor of Biscoff cookie butter still shines, so you won’t miss a thing.
How do I prevent the cake from getting soggy?
A quick dip—just a second or two—in the coffee mixture is perfect for the cookies. You want them softened but not mushy, so work fast and avoid letting them soak too long to keep those beautiful, defined layers in your Biscoff Icebox Cake.
Final Thoughts
Once you try this Biscoff Icebox Cake, you’ll see why it’s a beloved favorite in so many kitchens. It’s easy, indulgent, and sure to put a big smile on everyone’s face. So gather your ingredients and treat yourself—you deserve every dreamy, creamy bite!
Biscoff Icebox Cake Recipe
- Prep Time: 30 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This Biscoff Icebox Cake is a delightful no-bake dessert that is easy to make and sure to impress your guests. Layers of Biscoff cookies, creamy Biscoff cookie butter filling, and whipped cream come together to create a decadent treat that is perfect for any occasion.
Ingredients
Biscoff Icebox Cake:
- 3 8.8oz Biscoff Cookie Packages *You will use a little over 2 of them
Biscoff Filling:
- 2 14.1oz Biscoff Cookie Butter Jars
- 1 8oz Whipped Cream Cheese
- 16oz Heavy Whipping Cream
- 1/4 cup Powdered Sugar
Additional:
- 2 cups Hot Water
- 3 tbsp Instant Nescafe or any instant coffee
Instructions
- Chill the Bowl and Whisk: Place the bowl and whisk for whipping the cream in the freezer for 10-15 minutes.
- Mix Nescafe and Water: Combine Nescafe with hot water in a shallow pan.
- Whip the Cream: Whip the heavy cream and powdered sugar until stiff peaks form.
- Prepare Biscoff Cream: Combine cream cheese, one jar of Biscoff, and whipped cream until smooth.
- Assemble: Dip Biscoff cookies in Nescafe and layer in a pan with Biscoff cream mixture.
- Chill: Freeze or refrigerate the cake.
- Add Topping: Melt Biscoff and pour over the cake, then decorate with whipped cream and cookie crumbs.
- Chill and Serve: Refrigerate for at least 3 hours before serving.
Notes
- For best results, ensure the bowl and whisk for whipping the cream are well chilled.
- Allow the cake to set in the fridge for optimal flavor and texture.
- You can customize the cake by adding additional layers of cookies and cream.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
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