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Biscoff Cookie Butter Icebox Cake

A rich and creamy no-bake cake layered with Biscoff cookies and cookie butter, perfect for dessert lovers.
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Prep Time 30 minutes
Total Time 12 hours
Servings: 8 servings
Course: Dessert
Cuisine: European
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake layers
  • 2 sleeves 8.8 oz red and white sleeves of Lotus Biscoff Cookies For layering the cake
For the cream mixture
  • 1 14 oz jar Lotus Biscoff Cookie Butter Use half for the cream mixture and the rest for drizzling
  • 1 8 oz block Philadelphia Cream Cheese, softened Make sure it's softened for easy mixing
  • 1 8 oz tub Cool Whip, thawed Adds lightness to the cream mixture

Method
 

Preparation
  1. In a mixing bowl, beat the softened Philadelphia Cream Cheese with half the jar of Lotus Biscoff Cookie Butter until smooth.
  2. Gently fold in the thawed Cool Whip.
  3. Line the bottom of an 8x8 glass baking dish with a layer of Lotus Biscoff Cookies.
  4. Spread half of the cream cheese and whipped topping mixture over the cookie base.
  5. Add another layer of crunchy cookies, followed by the remaining cream mixture.
  6. Melt the remaining Biscoff Cookie Butter in the microwave for 20 seconds, then drizzle over the top.
  7. Crush the remaining cookies and sprinkle them over the drizzle.
  8. Chill the cake in the fridge overnight.

Notes

For enhanced flavor, consider using a mix of creamy and crunchy Biscoff Cookie Butter. For variations, try using Speculoos cookies or adding caramel or chocolate sauce.