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Lotus Biscoff Icebox Cake

A creamy, layered, no-bake icebox cake featuring Lotus Biscoff cookies, perfect for impressing guests at any gathering.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert, No-bake
Cuisine: American, Contemporary
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Biscoff Cream Filling
  • 2 cups heavy whipping cream, cold Keep cold for best results
  • 225 g full-fat cream cheese, softened to room temperature
  • 1/2 cup smooth Biscoff spread Do not substitute; use Lotus brand
  • 1 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
For the Cookie Layers
  • 2 packs Lotus Biscoff cookies Approximately 35–40 whole cookies
For the Biscoff Topping
  • 1/2 cup smooth Biscoff spread, gently warmed until pourable
  • 6–8 cookies Biscoff cookies, roughly crushed For the top surface
  • few pieces whole Biscoff cookies Optional, for decoration

Method
 

Preparation
  1. Line a standard 9×5-inch loaf tin or 9×13-inch baking dish with cling film, leaving overhang.
  2. In a large bowl, beat the softened cream cheese until smooth. Add Biscoff spread, powdered sugar, vanilla, and a pinch of salt. Mix until uniform.
  3. In a separate cold bowl, whip the cold heavy cream until stiff peaks form. Gently fold it into the Biscoff mixture in three additions.
Layering
  1. Spread a thin layer of Biscoff cream filling in the base of the lined tin.
  2. Place a single layer of whole Biscoff cookies on top of the cream filling.
  3. Spread more Biscoff cream filling over the cookie layer. Continue layering cookies and cream until all are used, finishing with a cream layer on top.
  4. Cover the top with cling film and refrigerate for at least 6 hours or overnight.
Topping and Serving
  1. Warm the Biscoff spread until pourable. Remove the cake using the cling film overhang.
  2. Pour the warmed Biscoff spread over the top of the cake. Sprinkle crushed Biscoff cookies on top and decorate with whole cookies if desired.
  3. Allow the topping to set for 5 minutes before slicing and serving.

Notes

Use cold cream and bowl for better whipping results. This cake stores for up to 3 days and improves in flavor.