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
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2 cups cold heavy whipping cream
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3–4 tbsp powdered sugar (adjust to taste)
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1 tsp vanilla extract
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1 cup Biscoff spread (like Lotus Bakeries Biscoff)
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2 packs Biscoff biscuits (or any caramel biscuits)
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Warm milk (for dipping biscuits)
Instructions
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Whip the cream
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In a cold bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
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Add Biscoff flavor
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Gently fold in about ½ cup Biscoff spread into the whipped cream until smooth.
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Layer the cake
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Quickly dip each biscuit in warm milk (1–2 seconds).
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Arrange a layer of biscuits in a dish.
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Spread a layer of Biscoff cream on top.
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Repeat layers until everything is used, finishing with cream on top.
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Top it off
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Warm the remaining Biscoff spread slightly and drizzle over the top.
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Optional: crushed biscuits for crunch.
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Chill
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Cover and refrigerate for 6–8 hours or overnight so biscuits soften into a cake texture.
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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