Go Back Email Link

Biscoff Icebox Cake

This Biscoff Icebox Cake made of Biscoff cookies layered with creamy Biscoff filling, will become one of the most delicious desserts you've ever made.
Prep Time15 mins
Cooling Time8 hrs
Total Time8 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: Biscoff icebox cake, Biscoff recipes

Ingredients

  • 1 ¼ cups whole milk cold
  • 1 (3.04oz) package of instant vanilla pudding mix
  • cup Biscoff cookie butter
  • 8 oz Mascarpone cheese
  • 2 tsp rum optional
  • 40-45 Biscoff cookies (about 1 ½, 8.8oz packages)

Instructions

  • 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 9x9 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.

Notes

Recipe updated on May 29, 2021.