In just 15 minutes, prepare this hands-on dessert, refrigerate it, and you'll have a delicious and light treat that everyone will enjoy at your next summer gathering!

Why You'll Love It:

• Minimal effort, maximum flavor
• No oven needed — perfect for summer
• Caramelly, spiced, and creamy
• Great make-ahead dessert for parties or chill nights in

What is an Ice Box Cake

An icebox cake is a no-bake dessert made by layering cookies (or crackers) with whipped cream or pudding, then chilling it in the fridge (formerly called an icebox). As it chills, the cream softens the cookies into a cake-like texture — no oven required!

Fun Fact!

Icebox cakes became popular in the 1920s–30s, when refrigerators (then called iceboxes) became common in homes. They were easy, budget-friendly desserts requiring no heat.

How to Make No-Bake Biscoff Icebox Cake (Step-by-Step)

Step 1: Whip the Cream

In a large mixing bowl, beat cold heavy cream until soft peaks form. Add 1/2 cup Biscoff cookie butter and a pinch of salt and continue whipping until smooth, fluffy, and thick. (the cream might look a little grainy after adding the salt but don't worry, trust the process and continue layering) 

Step 2: Layer the Biscoff Cookies

Spread a thin layer of the whipped cream mixture into the bottom of an 8×8-inch baking dish. Place a single layer of Biscoff cookies over the cream.

Step 3: Repeat the Layers

Continue alternating layers of cream and cookies until you reach the top of the pan — ending with a final layer of cream. Drizzle warm Biscoff spread and crushed Biscoff cookies.

Step 4: Chill Overnight

Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight. The cookies will soften into a cake-like texture.

Step 5: Serve

Slice and serve cold!

Biscoff Icebox Cake – Ingredient Highlight

Only 4 things you need:

• heavy whipping cream

Creates a rich, fluffy base—no Cool Whip needed!

• Biscoff cookie butter spread

Gives that signature spiced, caramelized flavor.

• Biscoff cookies

The "cake" layers. They soften into tender, sponge-like bites.

• pinch of salt

enhances the flavors, balances the sweetness, and makes the Biscoff and cream pop even more.

Optional Toppings

Substitutions: Use mascarpone or cream cheese for a richer filling, or try it with chocolate Biscoff spread.

Add a twist: Layer in banana slices, a swirl of dulce de leche, or chopped toasted pecans.

Make ahead: Lasts 3–4 days in the fridge — flavor improves over time!

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Biscoff Icebox Cake FAQ

Q: Can I make this ahead of time?
Yes! This cake actually tastes better the next day. Chill at least 6 hours or overnight for best texture.

Q: What can I use instead of Biscoff cookies?
Try graham crackers, speculoos-style cookies, digestive biscuits, or shortbread. Each will give a different flavor and softness.

Q: Can I use Cool Whip instead of heavy cream?
Yes, swap the cream with one 8 oz tub of Cool Whip if needed. Just note: fresh whipped cream gives a more luxurious texture.

Q: How long does it last in the fridge?
Up to 4 days, tightly covered. The texture stays soft and creamy.

Q: Can I freeze Biscoff Icebox Cake?
Yes, freeze slices individually and thaw overnight in the fridge. Great for hot weather snacking!