You’ve tried icebox cake, but have you tried icebox cheesecake?!
Prep: 10 mins
Cook: 0 mins
Freeze: 8 hrs
Total: 8 hrs 10 mins
Servings: 8 servings
Yield: 1 cake
You might recognize Biscoff cookies as the delectable, free treats given out on a popular airline. Made by Lotus Bakeries in Belgium, the crispy cookies have long been popular in Europe and are frequently served with coffee. Their crisp texture also makes them a prime candidate for an icebox cake.
Requiring a short list of ingredients and about 10 minutes of prep time, this Biscoff icebox cheesecake is the ultimate summer dessert. There’s no cooking involved and it’s best made ahead so it has plenty of time to freeze. This frees you up for barbecuing, paddling in the pool, and other warm weather activities that aren’t baking. For the best results, freeze this cake for 8 hours, or preferably overnight, but 24 hours is even better!
To make, simply whip cream cheese and heavy cream together, add a little sugar and vanilla, and then layer the mixture with Biscoff cookies in a lined loaf pan. For an even easier dessert, swap the sweetened whipped cream for frozen whipped topping. After freezing, unmold the cake, drizzle it with caramel sauce, and garnish with more crumbled cookies, and even some edible gold leaf, as a finishing touch. It couldn’t be easier and it looks fancy, making it ideal for grill-outs, potlucks, family dinners, and more.
“If you’re looking for an easy, make-ahead, yet very delicious dessert, this recipe is an excellent choice. It’s rich and creamy and has the perfect amount of sweetness. I drizzled the top with salted caramel which complimented the flavors perfectly.” —Bahareh Niati
A Note From Our Recipe Tester
Ingredients
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6 ounces cream cheese, softened
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2 cups cold heavy cream
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1/2 cup confectioners' sugar
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1 teaspoon pure vanilla extract
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1/2 teaspoon kosher salt
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11 ounces Biscoff cookies, divided
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3 tablespoons caramel sauce or dulce de leche, optional
Steps to Make It
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Gather the ingredients.
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Place the cream cheese in the bowl a stand mixer fitted with the whisk attachment. Alternatively, use a medium bowl with an electric hand mixer. Beat on medium speed until light and creamy, about 1 minute.
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Add the heavy cream and beat until the mixture is combined and begins to thicken. Add the confectioners' sugar a spoonful at a time, beating after each addition, scraping down the bowl as needed. Add the vanilla and salt. Continue to beat until the mixture is well-combined.
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Beat the cream-sugar mixture until fluffy and medium peaks form, about 30 seconds to 1 minute. The consistency should be between the texture of a cream cheese frosting and whipped cream.
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Line the bottom and all sides of a standard 8 1/2 x 4 1/2 inch loaf pan with plastic wrap. Spread 1/4 of the whipped cream mixture in an even layer across the bottom of the pan.
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Top with a layer of Biscoff cookies, arranging them in a single layer with minimal gaps between cookies. You may need to break some cookies so that they fit. Press them lightly into the cream mixture.
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Repeat the layers three more times, making four layers each of the cookies and cream mixture, ending with a layer of cookies. You should have a few cookies leftover.
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Wrap the top of the loaf pan with plastic wrap and freeze for at least 8 hours, preferably overnight.
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Unwrap the top of the pan and invert it onto a serving plate. Unmold the cake and remove the plastic wrap.
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If the caramel or dulce de leche sauce is too thick, warm slightly in the microwave until just pourable but not hot, about 15 seconds. Drizzle the sauce all over the top. Crush a couple of the remaining cookies and sprinkle over the top, garnishing with edible gold leaf, if desired. Slice and serve immediately.
Tip
Loaf pan sizes vary quite a bit, so you may end up with extra cookies leftover or even need a few more for garnish. This recipe was made using an 8 1/2 x 4 1/2-inch pan. We rounded up the amount of cookie to account for slightly larger pans.
Recipe Variations
- For an even easier icebox cake, swap the cream, powdered sugar, and vanilla for about 4 cups of thawed frozen whipped topping.
- For a lighter icebox cake, leave out the cream cheese.
- For even more Biscoff flavor, swap the cream cheese for Biscoff spread or cookie butter.
- To make a 9-x 13-inch sized dessert, simply double the recipe and proceed with the steps as written.
How to Store and Freeze
Since icebox cakes are meant to be frozen, they keep well in the freezer. Wrap tightly and store for up to a week. After that, the cake will still be safe to eat for up to a month but will risk absorbing other flavors from the freezer.
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 497 |
| % Daily Value* | |
| Total Fat 38g | 49% |
| Saturated Fat 21g | 106% |
| Cholesterol 89mg | 30% |
| Sodium 283mg | 12% |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 1g | 3% |
| Total Sugars 22g | |
| Protein 5g | |
| Vitamin C 0mg | 2% |
| Calcium 68mg | 5% |
| Iron 2mg | 13% |
| Potassium 152mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
