Biscoff Icebox Cake

slice of no bake biscuit cake on plate with fork.

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This easy icebox cake recipe layers milk-dipped biscuits with creamy mascarpone and Biscoff spread, no baking required. One of our favorite biscoff recipes, this no bake dessert is simple to make and perfect for chilling ahead of any occasion.

Prep Time15

Chilling Time3

Total Time3 15

Course: Dessert

Cuisine: American

Servings: pieces

Author: Rachel Rodda

Equipment

9x13 Baking Pan

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.

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