Description
At its core, a no-bake Biscoff Icebox cake is a layered dessert that features the famous Lotus Biscoff biscuits and a whipped cream filling infused with Biscoff spread. It is often referred to as a refrigerator cake because the “baking” process actually happens in the cold environment of your fridge.
Ingredients
2 cups cold heavy whipping cream
3–4 tbsp powdered sugar (adjust to taste)
1 tsp vanilla extract
1 cup Biscoff spread (like Lotus Bakeries Biscoff)
2 packs Biscoff biscuits (or any caramel biscuits)
Warm milk (for dipping biscuits)
Instructions
Whip the cream
In a cold bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Add Biscoff flavor
Gently fold in about ½ cup Biscoff spread into the whipped cream until smooth.
Layer the cake
Quickly dip each biscuit in warm milk (1–2 seconds).
Arrange a layer of biscuits in a dish.
Spread a layer of Biscoff cream on top.
Repeat layers until everything is used, finishing with cream on top.
Top it off
Warm the remaining Biscoff spread slightly and drizzle over the top.
Optional: crushed biscuits for crunch.
Chill
Cover and refrigerate for 6–8 hours or overnight so biscuits soften into a cake texture.
Notes
This Biscoff Icebox Cake gets better as it chills, so making it a day ahead is highly recommended for the best texture and flavor. You can easily customize it by adding chocolate chips, crushed nuts, or a drizzle of caramel on top for extra indulgence. Keep refrigerated and serve cold for a perfectly creamy dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 slice
- Calories: ~420 kcal
Keywords: Lotus Biscoff refrigerator cake, No-bake cookie butter cake, Speculoos icebox dessert, Layered Biscoff biscuit cake, No-cook Biscoff cream cake