Biscoff Icebox Cake
A layered, no-bake dessert featuring creamy Biscoff filling and crisp Lotus cookies, chilled to silky perfection.
Ingredients
Filling
- 8 oz cream cheese softened
- 1 cup Biscoff cookie butter
- 2 cups heavy whipping cream chilled
- 1 tsp vanilla extract
Assembly
- 0.5 cup milk cold, for dipping cookies
- 40 Lotus Biscoff cookies
Instructions
Filling
- Beat cream cheese and Biscoff cookie butter together for about 2 minutes until glossy and smooth.8 oz cream cheese, 1 cup Biscoff cookie butter
- In a separate bowl, whip heavy cream and vanilla extract on medium-high until stiff peaks form.2 cups heavy whipping cream, 1 tsp vanilla extract
- Gently fold whipped cream into the Biscoff mixture until no streaks remain.8 oz cream cheese, 1 cup Biscoff cookie butter, 2 cups heavy whipping cream
Assembly
- Dip each cookie into cold milk for 2 seconds, then arrange a single layer in an 8×4" loaf pan. Spread one-third of the filling over the cookies. Repeat layers twice more.0.5 cup milk
- Cover and refrigerate for at least 8 hours or overnight before slicing.
Notes
Store covered in the refrigerator up to 4 days. Freeze individual slices in airtight containers for up to 1 month.
Always discard if left at room temperature for more than 2 hours.
Nutrition
Serving: 120gCalories: 350kcalCarbohydrates: 30g
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