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Biscoff Icebox Cake

A no-bake dessert featuring layers of Biscoff cookies and a creamy, silky filling that softens over time for a delightful treat.
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Prep Time 20 minutes
Total Time 8 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ounces cream cheese, softened Soften to room temperature for best texture.
  • 1/3 cup Biscoff cookie butter Microwave briefly if it's stiff for easier pouring.
  • 1 8-ounce tub whipped topping (e.g., Cool Whip)
  • 1 8.8-ounce package Biscoff cookies For layering between the filling.
  • 1/4 cup additional cookie butter for garnish Optional, for drizzling on top before serving.
  • Biscoff cookies for garnish Optional, to enhance presentation.

Method
 

Preparation
  1. Stir together the Biscoff cookie butter and softened cream cheese until smooth.
  2. Gradually fold in the whipped topping until fully incorporated and smooth.
  3. Line an 8x4 inch loaf pan with plastic wrap.
  4. Spread about 2/3 cup of the filling into the bottom of the lined loaf pan.
  5. Arrange 5-6 Biscoff cookies on top of the filling in an even layer.
  6. Spread about 1/2 cup of the filling on top of the cookies and layer again until all cookies and filling are used.
  7. Cover the top with plastic wrap and refrigerate for at least 8 hours, ideally overnight.
Serving
  1. Remove the cake from the loaf pan and plastic wrap when ready to serve.
  2. Melt about 1/4 cup of cookie butter in the microwave and pour it over the loaf if desired.
  3. Slice using a warm knife for clean edges and serve slightly chilled.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. For best texture, slice with a warm knife soaked in hot water.