This biscoff icebox cake comes together with zero oven time and tastes like it took hours of effort (but actually doesn’t).
It’s the kind of no bake dessert that turns a handful of simple ingredients into something so impressive, and it’s become one of our go-to easy dessert ideas whenever we need something make-ahead and crowd-pleasing.
The creamy biscoff flavored mixture whips up thick and dreamy, the biscuits soften into a soft, cake-like texture as they sit, and that final sprinkle of crushed biscuits on top adds the perfect crunch to this no bake biscuit cake.
If you’re a fan of easy icebox desserts, this one checks every box: minimal prep, no baking, and a flavor payoff that tastes far more indulgent than the effort required. Serve it chilled straight from the fridge, slice it into squares, and watch it disappear.
If you love Biscoff desserts, you may also like these Biscoff chocolate chip cookies.
Why You’ll Love This Biscoff Icebox Cake Recipe
- No oven required: This no bake dessert comes together with just a mixer and a fridge, making it perfect for hot days when you don’t want to turn on the oven.
- Irresistibly delicious: Layers of simple tea biscuits and Biscoff flavored mascarpone cream meld together, giving every bite a soft, cake-like texture.
- Versatile dessert: Whether it’s a family gathering, a Summer party, potluck or a sweet craving, this easy icebox cake recipe is a crowd-pleaser. It looks elegant, tastes amazing, and requires minimal effort.
Ingredients
You’ll need the following ingredients to make my easy icebox cake. A complete list of ingredients and quantities can be found in the recipe card below.
- Tea Biscuits: Use plain butter or tea biscuits that are rectangular in shape for the easiest assembly. Popular brands include Ulker, Leibniz or Kedem.
- Biscoff spread: With a sweet caramelized flavor, Lotus Biscoff spread adds a creamy lightly spiced flavor to the mascarpone cream layers.
- Cream and mascarpone cheese: For our creamy layers. Mascarpone is an Italian-style soft cream cheese that adds a creamy rich flavor to the Biscoff cream filling. You can find it in the deli or cheese section at your grocery store.
- Powdered sugar: For sweetness and structure in the creamy layers.
- Vanilla extract and milk.
Substitutions
- Tea biscuits: For Biscoff cookie lovers, you could substitute the tea biscuits for Biscoff cookies or cinnamon biscuits for a richly spiced Biscoff biscuit cake.
- Biscoff spread: A good alternative to biscoff cookie butter is Nutella spread.
- Mascarpone cheese: This recipe really benefits from the rich flavor of mascarpone cheese. If you can’t find it in your local grocery store, you can make your own from everyday ingredients.
How To Make Cookie Butter Biscuit Cake
Here’s a quick overview of how to make my easy biscuit cake. For the full recipe and ingredient list, scroll down to the printable recipe card.
You’ll need a 9×13 inch rectangular pan, a couple of large mixing bowls, a mixer and a food processor (or mortar and pestle) to get started.
Step 1: Prepare the cream. Whip the cream, then add the mascarpone and powdered sugar and blend until combined.
Add the biscoff spread and mix with a spatula until well combined.
Step 2: Assemble the cake. Dip the tea biscuits into the milk then arrange in the pan in rows. Line the tin all the way to the edges.
Pour half of the biscoff cream over the biscuits and spread evenly.
Add another layer of milk-soaked biscuits and top with the remaining half of the biscoff cream.
Step 3: Prepare the topping. Crush some biscuits into small crumbs using a blender of mortar and pestle. Sprinkle the biscuit crumbs over the cake and refrigerate for at least 3 hours, or preferably overnight.
Slice your icebox cae into 12 pieces and serve chilled.
Recipe Tips For Success
Biscuit Shape: Use rectangular tea biscuits for easy arrangement in the pan. Round biscuits are a bit fiddly and need a lot of work to fit right to the edge of the pan.
Leave overnight: You can chill for just a few hours, but if you can plan ahead and leave it overnight in the fridge the flavors have longer to blend and the biscuits will fully soften.
What To Serve With No Bake Biscuit Cake
Serve chilled with fresh berries for an easy no bake dessert everyone will love.
Drizzle the icebox cake pieces with chocolate or caramel sauce for an extra indulgence.
Pair with a cup of coffee, tea or chai for a special morning or afternoon tea treat. My biscoff latte would be a special pairing with this dessert.
Recipe Variations
Biscoff Biscuits: Use Lotus biscoff cookies instead of plain tea biscuits for a rich, caramelized biscuit cake.
Nutella Cake: Swap the biscoff spread for nutella spread and sprinkle some crushed hazelnuts on top of the biscuit crumb for a delicious Nutella flavored biscuit cake.
Nutty Biscuit Cake: Add some extra crunch by sprinkling some chopped hazelnuts, almonds or pecans between each layer.
How To Store Icebox Cakes
Icebox cakes need to be stored in the fridge. I recommend storing this cake in an airtight container in the fridge for up to 3 days.
You can also freeze this icebox cake for up to 2 months. Freeze for an hour or so unwrapped until firm (so the wrap doesn’t stick to the creamy layers), then tightly wrap in a layer of plastic wrap and then a layer of foil.
When thawing, immediately remove the foil and plastic wrap to prevent it sticking, then leave the icebox cake in the fridge overnight to defrost. Serve cold!
More Easy Desserts To Try
- These no bake orange creamsicle bars are so easy to make.
- No bake coffee cheesecake bites are perfect for entertaining.
- This strawberry cheesecake dip is quick and easy to prepare.
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Biscoff Icebox Cake
Equipment
Ingredients
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups mascarpone cheese room temperature
- ½ cup Lotus biscoff spread
- 10 ounces tea biscuits see note 1
- ¼ cup milk
- 1½ cups powdered sugar
- 4 tablespoons tea biscuits crushed
Instructions
PREPARE THE CREAM
- Add the heavy whipping cream to a large bowl and beat with a hand or stand mixer until firm peaks form. Add vanilla and stir to combine.
- Add the mascarpone cheese and powdered sugar and mix well until combined to make a thick and sticky cream.
- Add the biscoff spread and mix with a spatula to combine. Set aside.
ASSEMBLE THE CAKE
- Pour the milk into a wide bowl or deep plate. Quickly dip each biscuit into the milk and arrange in rows in a 9×13 inch rectangular pan. Don't leave them to soak in the milk or they will fall apart.
- Spread half the biscoff flavored mascarpone cream on top of the biscuits to cover.
- Layer another row of milk soaked biscuits and spread the remaining mascarpone cream on top. Smooth this layer.
FOR THE TOPPING
- Blend a handful of tea biscuits in a small blender for a few seconds to turn them into crumbs. Do not overblend. You could also use a mortar and pestle to crush the biscuits.
- Sprinkle the crushed biscuit crumbs over the top of the cake and refrigerate for at least 3 hours, or overnight. Slice and serve chilled.
Notes
- Use rectangular plain butter or tea biscuits. Popular brands include Ulker, Leibniz or Kedem. Or use biscoff cookies for a spiced, caramel flavor.
- A great substitute for the Biscoff spread is Nutella or your favorite cookie butter spread.
- For the best results leave overnight for the flavors to meld and the biscuits to soften.
- Store leftovers in the fridge for up to 3 days. The cookies will continue to soften, but the flavors in the cake will still be great.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
