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
Units
Scale
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