This Biscoff Icebox Cake is rich, creamy, and comes together in minutes. The creamy mousse softens the Biscoff cookies, giving you incredibly tasty dessert. Using Lotus Biscoff cookies and Biscoff cookie butter, you’ll have a delicious dessert in no time.
Biscoff cookies are crunchy, caramel flavored cookies. They were first invented in Belgium but have since expanded all over the world. Biscoff cookie butter, on the other hand, is a creamy spread that tastes just the the cookies but in a spreadable form.
The idea of an icebox cake was first invented in the 1940’s. The original icebox cake included wafer cookies and whipped cream. The moisture from the whipped cream softens the cookies, giving them moist, cake like texture.
The same idea goes for this recipe. Biscoff cookies are layered with a filling made of only 5 ingredients. It is made up of the following ingredients:
- Mascarpone cheese
- Biscoff cookie butter
- vanilla pudding mix
- whole milk
- rum (optional)
This Biscoff Icebox cake will be so soft and silky, you’ll fall in love with every bit you take.
How to make the Biscoff mousse for the Biscoff Icebox Cake.
- Whip together the whole milk and instant vanilla pudding mix. Set aside.
- Whip together Mascarpone cheese, Biscoff cookie butter, and rum.
- Mix together the whipped vanilla pudding and the Mascarpone cheese mixture until evenly combined.
Do I have to include rum?
If you want to leave out the rum, you can! It won’t alter the recipe a whole lot. The rum, however, does give the mousse a wonderful aroma and makes this dessert irresistible.
Can I substitute cream cheese for Mascarpone cheese?
Yes, cream cheese can be substituted for Mascarpone cheese. It will make the filling slightly more dense but it will work just fine.
Biscoff Icebox Cake
- 1 ¼ cups whole milk cold
- 1 (3.04oz) package of instant vanilla pudding mix
- ⅔ cup Biscoff cookie butter
- 8 oz Mascarpone cheese
- 2 tsp rum optional
- 40-45 Biscoff cookies (about 1 ½, 8.8oz packages)
- Using a stand mixer fitted with a whisk attachement, whisk together whole milk and instant pudding mix until thick evenly mixed. Transfer into a seperate bowl and set in the refrigerator for about 15 minutes.
- In the same mixer, whisk together Mascarpone cheese, Biscoff cookie butter, and rum on medium speed for about 1-2 minutes until creamy.
- Add the vanilla pudding into the Biscoff cookie butter mixture and whisk together until everything is evenly combined. Do not over mix.
- Layer the bottom of a 9×9 baking dish with Biscoff cookies. Top the first layer of cookies with 1/3 of the Biscoff mousse. On top of the mousse, add another layer of the cookies, followed by one last layer of filling, cookies, and finishing off with last 1/3 of the filling. You should have 3 layers of cookies and filling at this point.
- For decoration and extra flavor, melt 2-3 tablespoons of Biscoff in the microwave (about 15 seconds). Drizzle the top of cake with the melted Biscoff cookie butter and add crushed Biscoff cookie crumbs.
- Rerigerate for at least 8 hours so that the Biscoff Icebox Cake has time to set.
Check out my dessert page here for more no make desserts.