It tastes better the next day. So if you can wait, wait. The cookies soften overnight and the texture is so much better.
One jar of Biscoff is enough. No need to buy extra – half goes into the cream, half becomes the topping. You’re all set.
You got this!
Why This Recipe Works
I’ve tested several versions of this cake. Here’s what I learned:
Nestle All-Purpose Cream holds up better than whipping cream. It’s thicker and doesn’t deflate as quickly, so your layers stay firm.
Adding Biscoff spread to the cream (not just on top) gives flavor throughout. Some recipes only drizzle it on top, but mixing it in makes every bite taste like cookie butter.
Freezing before adding the topping makes cleaner layers. If you pour the melted spread on soft cream, it sinks in. Freezing first keeps the topping on top.
Crushed cookies in the cream add texture. You get little crunchy bits in the filling, not just the layers.
Ingredients for Biscoff Icebox Cake
Nestle All-Purpose Cream (500 ml) – This is the base of the filling. It whips up thick and holds its shape well. Make sure it’s cold – straight from the fridge. Warm cream won’t whip properly.
Carnation Condensed Milk (8 ounces) – This adds sweetness and helps the cream set. I use about half a 14-ounce can. You can adjust depending on how sweet you like it.
Biscoff Spread / Cookie Butter (13.4 ounces, 1 jar) – This is the star ingredient. You’ll mix some into the cream and melt the rest for the topping. Get the creamy kind (not crunchy). One 400g jar is enough. Look for the brown jar with the red lid – it’s usually in the peanut butter aisle or international section.
Biscoff Cookies (40 pieces, about 2 packs) – These are the cookie layers that soften into cake-like texture. You’ll crush a few for the topping and use the rest whole for layering. The cookies come in individual two-packs or larger sleeves.
How to Make Biscoff Icebox Cake
Step 1: Crush Some Cookies for Topping – Take 6 Biscoff cookies and crush them into small pieces. You can put them in a ziplock bag and use a rolling pin, or just crush them with your hands. Set aside – you’ll use some in the cream and save the rest for sprinkling on top.
Step 2: Whip the Cream and Mix in the Biscoff – Pour the all-purpose cream into a large mixing bowl. Using an electric mixer, whisk until soft peaks form – about 4 to 5 minutes. You’ll know it’s ready when the cream holds its shape but still looks smooth. Add 5 tablespoons of Biscoff spread, all the condensed milk, and about 2/3 of your crushed cookies. Keep mixing until everything is well combined. The mixture will turn a light caramel color.
Step 3: Layer the Cookies and Cream – Get a 9×9-inch baking pan. Arrange Biscoff cookies in a single layer at the bottom – they should cover most of the surface. Spread a portion of the cream mixture evenly over the cookies. Add another layer of cookies on top. Spread more cream. Keep repeating until you run out of ingredients. Make sure you end with a cream layer on top, not cookies. Cover and freeze for 2 to 3 hours until firm.
Step 4: Add the Melted Biscoff Topping – Transfer the remaining Biscoff spread (about half the jar) to a microwave-safe bowl. Heat for 30 seconds – it should become runny and pourable. Take the cake out of the freezer. Pour the melted Biscoff spread evenly over the top. Use a spoon or spatula to spread it to the edges. Sprinkle the remaining crushed cookies on top.
Step 5: Chill and Serve – Put the cake back in the refrigerator for at least 1 hour. This lets the topping set and the cookies soften into that cake-like texture. When ready, slice into squares and serve cold.
What to Serve with Biscoff Icebox Cake
This dessert is rich. I usually serve it after lighter meals or pair it with something that balances the sweetness.
Black Coffee or Espresso – The bitterness cuts through the sweetness. This is my favorite pairing.
Fresh Berries or Sliced Bananas – The fruit adds freshness and balances the richness.
Leche Flan – If you want a full Filipino dessert spread, this is a classic addition.
Filipino Fruit Salad – Another creamy dessert that uses the same cream and condensed milk base. Good for parties.
Milk Tea or Hot Chocolate – For those who want a cozy afternoon pairing.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Biscoff Icebox Cake
This Biscoff Icebox Cake is a creamy, no-bake dessert with layers of Lotus Biscoff cookies and cookie butter cream. Only 4 ingredients needed – perfect for parties and make-ahead desserts.
Prep: 15 minutesminutes
Freezing + Chilling: 4 hourshours
Total: 4 hourshours15 minutesminutes
Equipment
1 Electric mixer or stand mixer For whipping cream to soft peaks
1 9×9 inch baking pan Use 8×8 for thicker layers or 9×13 for more servings
1 Large mixing bowl For whipping cream
1 Microwave-safe bowl For melting Biscoff spread
1 Plastic wrap Optional, for lining pan and easier removal
Instructions
Crush 6 Biscoff cookies into small pieces. Set aside for cream mixture and topping.
40 pieces Lotus Biscoff Cookies
Pour cold cream into a large mixing bowl. Whip with electric mixer until soft peaks form, about 4-5 minutes.
500 ml Nestle All-Purpose Cream
Add 5 tablespoons Biscoff spread (warm 10 seconds in microwave first), all condensed milk, and 2/3 of crushed cookies. Mix until combined.
8 oz Carnation Condensed Milk, 13.4 oz Biscoff Spread
In a 9×9 inch pan, arrange Biscoff cookies in a single layer. Spread cream mixture on top. Repeat layers, ending with cream on top.
Cover and freeze for 2-3 hours until firm.
Microwave remaining Biscoff spread for 30 seconds until pourable. Pour over frozen cake and spread to edges. Sprinkle remaining crushed cookies on top.
Refrigerate for 1 hour until topping sets. Slice and serve cold.
Notes
MAKE AHEAD: Prepare up to 2 days before serving. Keep frozen, then move to fridge 1 hour before serving.STORAGE: Cover and refrigerate up to 5 days. Cookies soften more over time – many prefer it the next day.FREEZING: Freeze in airtight container up to 2 weeks. Thaw in fridge 2 hours before serving.PAN SIZE: 9×9 inch is ideal. Use 8×8 for thicker layers, 9×13 for more servings.
Freeze for at least 2-3 hours, then refrigerate for 1 hour after adding the topping. For best results – soft cookie layers and clean slices – chill overnight.
Why are my cookies still crunchy?
They need more time to absorb moisture from the cream. Refrigerate for at least 4-6 hours, or overnight. The cookies should soften into a cake-like texture. If they’re still crunchy, give it more time. Can I make this without freezing?
You can, but the cake will be softer and harder to slice neatly. Freezing firms it up so you get clean squares. If skipping the freezer, refrigerate for at least 6 hours.
Where can I buy Biscoff spread in the Philippines?
Check the peanut butter aisle or international section at SM Supermarket, Robinsons, or Landmark. It’s also available on Lazada and Shopee. Look for the brown jar with the red lid labeled “Lotus Biscoff” or “Cookie Butter.”
Can I use crunchy Biscoff spread instead of creamy?
The crunchy version doesn’t melt as smoothly for the topping. If you use it in the cream, it works fine – you’ll just have more texture. For the drizzle on top, creamy melts better.
How long can I leave this out during a party?
About 30 minutes at room temperature. After that, it starts to soften too much. Keep it refrigerated and only take out slices as needed. It’s best served cold.
More No-Bake Desserts
Fruit Cocktail Float
Layers of graham crackers with cream and canned fruit cocktail. Easy party dessert.
GET RECIPE
No-Bake Chocolate Fudge Tart
Rich chocolate filling in an Oreo crust. No oven required.
GET RECIPE
I brought this to a family gathering last month and it was gone in minutes. The kids kept coming back for more. What I like about icebox cakes is they look impressive but the work is simple – you’re just layering and waiting.
This Biscoff Icebox Cake has become one of my go-to desserts for parties. Make it the night before, forget about it, and it’s ready when you need it.
Keep your cream cold. I mean really cold – straight from the fridge. If it’s even a little warm, it won’t whip. I’ve been there.
Don’t skip the freezing step. I know it’s tempting, but this is what keeps the topping from sinking. Trust me on this one.
It tastes better the next day. So if you can wait, wait. The cookies soften overnight and the texture is so much better.
One jar of Biscoff is enough. No need to buy extra – half goes into the cream, half becomes the topping. You’re all set.
You got this!
Why This Recipe Works
I’ve tested several versions of this cake. Here’s what I learned:
Nestle All-Purpose Cream holds up better than whipping cream. It’s thicker and doesn’t deflate as quickly, so your layers stay firm.
Adding Biscoff spread to the cream (not just on top) gives flavor throughout. Some recipes only drizzle it on top, but mixing it in makes every bite taste like cookie butter.
Freezing before adding the topping makes cleaner layers. If you pour the melted spread on soft cream, it sinks in. Freezing first keeps the topping on top.
Crushed cookies in the cream add texture. You get little crunchy bits in the filling, not just the layers.
Ingredients for Biscoff Icebox Cake
Nestle All-Purpose Cream (500 ml) – This is the base of the filling. It whips up thick and holds its shape well. Make sure it’s cold – straight from the fridge. Warm cream won’t whip properly.
Carnation Condensed Milk (8 ounces) – This adds sweetness and helps the cream set. I use about half a 14-ounce can. You can adjust depending on how sweet you like it.
Biscoff Spread / Cookie Butter (13.4 ounces, 1 jar) – This is the star ingredient. You’ll mix some into the cream and melt the rest for the topping. Get the creamy kind (not crunchy). One 400g jar is enough. Look for the brown jar with the red lid – it’s usually in the peanut butter aisle or international section.
Biscoff Cookies (40 pieces, about 2 packs) – These are the cookie layers that soften into cake-like texture. You’ll crush a few for the topping and use the rest whole for layering. The cookies come in individual two-packs or larger sleeves.
How to Make Biscoff Icebox Cake
Step 1: Crush Some Cookies for Topping – Take 6 Biscoff cookies and crush them into small pieces. You can put them in a ziplock bag and use a rolling pin, or just crush them with your hands. Set aside – you’ll use some in the cream and save the rest for sprinkling on top.
Step 2: Whip the Cream and Mix in the Biscoff – Pour the all-purpose cream into a large mixing bowl. Using an electric mixer, whisk until soft peaks form – about 4 to 5 minutes. You’ll know it’s ready when the cream holds its shape but still looks smooth. Add 5 tablespoons of Biscoff spread, all the condensed milk, and about 2/3 of your crushed cookies. Keep mixing until everything is well combined. The mixture will turn a light caramel color.
Step 3: Layer the Cookies and Cream – Get a 9×9-inch baking pan. Arrange Biscoff cookies in a single layer at the bottom – they should cover most of the surface. Spread a portion of the cream mixture evenly over the cookies. Add another layer of cookies on top. Spread more cream. Keep repeating until you run out of ingredients. Make sure you end with a cream layer on top, not cookies. Cover and freeze for 2 to 3 hours until firm.
Step 4: Add the Melted Biscoff Topping – Transfer the remaining Biscoff spread (about half the jar) to a microwave-safe bowl. Heat for 30 seconds – it should become runny and pourable. Take the cake out of the freezer. Pour the melted Biscoff spread evenly over the top. Use a spoon or spatula to spread it to the edges. Sprinkle the remaining crushed cookies on top.
Step 5: Chill and Serve – Put the cake back in the refrigerator for at least 1 hour. This lets the topping set and the cookies soften into that cake-like texture. When ready, slice into squares and serve cold.
What to Serve with Biscoff Icebox Cake
This dessert is rich. I usually serve it after lighter meals or pair it with something that balances the sweetness.
Black Coffee or Espresso – The bitterness cuts through the sweetness. This is my favorite pairing.
Fresh Berries or Sliced Bananas – The fruit adds freshness and balances the richness.
Leche Flan – If you want a full Filipino dessert spread, this is a classic addition.
Filipino Fruit Salad – Another creamy dessert that uses the same cream and condensed milk base. Good for parties.
Milk Tea or Hot Chocolate – For those who want a cozy afternoon pairing.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Biscoff Icebox Cake
This Biscoff Icebox Cake is a creamy, no-bake dessert with layers of Lotus Biscoff cookies and cookie butter cream. Only 4 ingredients needed – perfect for parties and make-ahead desserts.
Prep: 15 minutesminutes
Freezing + Chilling: 4 hourshours
Total: 4 hourshours15 minutesminutes
Equipment
1 Electric mixer or stand mixer For whipping cream to soft peaks
1 9×9 inch baking pan Use 8×8 for thicker layers or 9×13 for more servings
1 Large mixing bowl For whipping cream
1 Microwave-safe bowl For melting Biscoff spread
1 Plastic wrap Optional, for lining pan and easier removal
Instructions
Crush 6 Biscoff cookies into small pieces. Set aside for cream mixture and topping.
40 pieces Lotus Biscoff Cookies
Pour cold cream into a large mixing bowl. Whip with electric mixer until soft peaks form, about 4-5 minutes.
500 ml Nestle All-Purpose Cream
Add 5 tablespoons Biscoff spread (warm 10 seconds in microwave first), all condensed milk, and 2/3 of crushed cookies. Mix until combined.
8 oz Carnation Condensed Milk, 13.4 oz Biscoff Spread
In a 9×9 inch pan, arrange Biscoff cookies in a single layer. Spread cream mixture on top. Repeat layers, ending with cream on top.
Cover and freeze for 2-3 hours until firm.
Microwave remaining Biscoff spread for 30 seconds until pourable. Pour over frozen cake and spread to edges. Sprinkle remaining crushed cookies on top.
Refrigerate for 1 hour until topping sets. Slice and serve cold.
Notes
MAKE AHEAD: Prepare up to 2 days before serving. Keep frozen, then move to fridge 1 hour before serving.STORAGE: Cover and refrigerate up to 5 days. Cookies soften more over time – many prefer it the next day.FREEZING: Freeze in airtight container up to 2 weeks. Thaw in fridge 2 hours before serving.PAN SIZE: 9×9 inch is ideal. Use 8×8 for thicker layers, 9×13 for more servings.
Freeze for at least 2-3 hours, then refrigerate for 1 hour after adding the topping. For best results – soft cookie layers and clean slices – chill overnight.
Why are my cookies still crunchy?
They need more time to absorb moisture from the cream. Refrigerate for at least 4-6 hours, or overnight. The cookies should soften into a cake-like texture. If they’re still crunchy, give it more time. Can I make this without freezing?
You can, but the cake will be softer and harder to slice neatly. Freezing firms it up so you get clean squares. If skipping the freezer, refrigerate for at least 6 hours.
Where can I buy Biscoff spread in the Philippines?
Check the peanut butter aisle or international section at SM Supermarket, Robinsons, or Landmark. It’s also available on Lazada and Shopee. Look for the brown jar with the red lid labeled “Lotus Biscoff” or “Cookie Butter.”
Can I use crunchy Biscoff spread instead of creamy?
The crunchy version doesn’t melt as smoothly for the topping. If you use it in the cream, it works fine – you’ll just have more texture. For the drizzle on top, creamy melts better.
How long can I leave this out during a party?
About 30 minutes at room temperature. After that, it starts to soften too much. Keep it refrigerated and only take out slices as needed. It’s best served cold.
More No-Bake Desserts
Fruit Cocktail Float
Layers of graham crackers with cream and canned fruit cocktail. Easy party dessert.
GET RECIPE
No-Bake Chocolate Fudge Tart
Rich chocolate filling in an Oreo crust. No oven required.
GET RECIPE
I brought this to a family gathering last month and it was gone in minutes. The kids kept coming back for more. What I like about icebox cakes is they look impressive but the work is simple – you’re just layering and waiting.
This Biscoff Icebox Cake has become one of my go-to desserts for parties. Make it the night before, forget about it, and it’s ready when you need it.
Just a few things I want you to know before you start:
Keep your cream cold. I mean really cold – straight from the fridge. If it’s even a little warm, it won’t whip. I’ve been there.
Don’t skip the freezing step. I know it’s tempting, but this is what keeps the topping from sinking. Trust me on this one.
It tastes better the next day. So if you can wait, wait. The cookies soften overnight and the texture is so much better.
One jar of Biscoff is enough. No need to buy extra – half goes into the cream, half becomes the topping. You’re all set.
You got this!
Why This Recipe Works
I’ve tested several versions of this cake. Here’s what I learned:
Nestle All-Purpose Cream holds up better than whipping cream. It’s thicker and doesn’t deflate as quickly, so your layers stay firm.
Adding Biscoff spread to the cream (not just on top) gives flavor throughout. Some recipes only drizzle it on top, but mixing it in makes every bite taste like cookie butter.
Freezing before adding the topping makes cleaner layers. If you pour the melted spread on soft cream, it sinks in. Freezing first keeps the topping on top.
Crushed cookies in the cream add texture. You get little crunchy bits in the filling, not just the layers.
Ingredients for Biscoff Icebox Cake
Nestle All-Purpose Cream (500 ml) – This is the base of the filling. It whips up thick and holds its shape well. Make sure it’s cold – straight from the fridge. Warm cream won’t whip properly.
Carnation Condensed Milk (8 ounces) – This adds sweetness and helps the cream set. I use about half a 14-ounce can. You can adjust depending on how sweet you like it.
Biscoff Spread / Cookie Butter (13.4 ounces, 1 jar) – This is the star ingredient. You’ll mix some into the cream and melt the rest for the topping. Get the creamy kind (not crunchy). One 400g jar is enough. Look for the brown jar with the red lid – it’s usually in the peanut butter aisle or international section.
Biscoff Cookies (40 pieces, about 2 packs) – These are the cookie layers that soften into cake-like texture. You’ll crush a few for the topping and use the rest whole for layering. The cookies come in individual two-packs or larger sleeves.
How to Make Biscoff Icebox Cake
Step 1: Crush Some Cookies for Topping – Take 6 Biscoff cookies and crush them into small pieces. You can put them in a ziplock bag and use a rolling pin, or just crush them with your hands. Set aside – you’ll use some in the cream and save the rest for sprinkling on top.
Step 2: Whip the Cream and Mix in the Biscoff – Pour the all-purpose cream into a large mixing bowl. Using an electric mixer, whisk until soft peaks form – about 4 to 5 minutes. You’ll know it’s ready when the cream holds its shape but still looks smooth. Add 5 tablespoons of Biscoff spread, all the condensed milk, and about 2/3 of your crushed cookies. Keep mixing until everything is well combined. The mixture will turn a light caramel color.
Step 3: Layer the Cookies and Cream – Get a 9×9-inch baking pan. Arrange Biscoff cookies in a single layer at the bottom – they should cover most of the surface. Spread a portion of the cream mixture evenly over the cookies. Add another layer of cookies on top. Spread more cream. Keep repeating until you run out of ingredients. Make sure you end with a cream layer on top, not cookies. Cover and freeze for 2 to 3 hours until firm.
Step 4: Add the Melted Biscoff Topping – Transfer the remaining Biscoff spread (about half the jar) to a microwave-safe bowl. Heat for 30 seconds – it should become runny and pourable. Take the cake out of the freezer. Pour the melted Biscoff spread evenly over the top. Use a spoon or spatula to spread it to the edges. Sprinkle the remaining crushed cookies on top.
Step 5: Chill and Serve – Put the cake back in the refrigerator for at least 1 hour. This lets the topping set and the cookies soften into that cake-like texture. When ready, slice into squares and serve cold.
What to Serve with Biscoff Icebox Cake
This dessert is rich. I usually serve it after lighter meals or pair it with something that balances the sweetness.
Black Coffee or Espresso – The bitterness cuts through the sweetness. This is my favorite pairing.
Fresh Berries or Sliced Bananas – The fruit adds freshness and balances the richness.
Leche Flan – If you want a full Filipino dessert spread, this is a classic addition.
Filipino Fruit Salad – Another creamy dessert that uses the same cream and condensed milk base. Good for parties.
Milk Tea or Hot Chocolate – For those who want a cozy afternoon pairing.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Biscoff Icebox Cake
This Biscoff Icebox Cake is a creamy, no-bake dessert with layers of Lotus Biscoff cookies and cookie butter cream. Only 4 ingredients needed – perfect for parties and make-ahead desserts.
Prep: 15 minutesminutes
Freezing + Chilling: 4 hourshours
Total: 4 hourshours15 minutesminutes
Equipment
1 Electric mixer or stand mixer For whipping cream to soft peaks
1 9×9 inch baking pan Use 8×8 for thicker layers or 9×13 for more servings
1 Large mixing bowl For whipping cream
1 Microwave-safe bowl For melting Biscoff spread
1 Plastic wrap Optional, for lining pan and easier removal
Instructions
Crush 6 Biscoff cookies into small pieces. Set aside for cream mixture and topping.
40 pieces Lotus Biscoff Cookies
Pour cold cream into a large mixing bowl. Whip with electric mixer until soft peaks form, about 4-5 minutes.
500 ml Nestle All-Purpose Cream
Add 5 tablespoons Biscoff spread (warm 10 seconds in microwave first), all condensed milk, and 2/3 of crushed cookies. Mix until combined.
8 oz Carnation Condensed Milk, 13.4 oz Biscoff Spread
In a 9×9 inch pan, arrange Biscoff cookies in a single layer. Spread cream mixture on top. Repeat layers, ending with cream on top.
Cover and freeze for 2-3 hours until firm.
Microwave remaining Biscoff spread for 30 seconds until pourable. Pour over frozen cake and spread to edges. Sprinkle remaining crushed cookies on top.
Refrigerate for 1 hour until topping sets. Slice and serve cold.
Notes
MAKE AHEAD: Prepare up to 2 days before serving. Keep frozen, then move to fridge 1 hour before serving.STORAGE: Cover and refrigerate up to 5 days. Cookies soften more over time – many prefer it the next day.FREEZING: Freeze in airtight container up to 2 weeks. Thaw in fridge 2 hours before serving.PAN SIZE: 9×9 inch is ideal. Use 8×8 for thicker layers, 9×13 for more servings.
Freeze for at least 2-3 hours, then refrigerate for 1 hour after adding the topping. For best results – soft cookie layers and clean slices – chill overnight.
Why are my cookies still crunchy?
They need more time to absorb moisture from the cream. Refrigerate for at least 4-6 hours, or overnight. The cookies should soften into a cake-like texture. If they’re still crunchy, give it more time. Can I make this without freezing?
You can, but the cake will be softer and harder to slice neatly. Freezing firms it up so you get clean squares. If skipping the freezer, refrigerate for at least 6 hours.
Where can I buy Biscoff spread in the Philippines?
Check the peanut butter aisle or international section at SM Supermarket, Robinsons, or Landmark. It’s also available on Lazada and Shopee. Look for the brown jar with the red lid labeled “Lotus Biscoff” or “Cookie Butter.”
Can I use crunchy Biscoff spread instead of creamy?
The crunchy version doesn’t melt as smoothly for the topping. If you use it in the cream, it works fine – you’ll just have more texture. For the drizzle on top, creamy melts better.
How long can I leave this out during a party?
About 30 minutes at room temperature. After that, it starts to soften too much. Keep it refrigerated and only take out slices as needed. It’s best served cold.
More No-Bake Desserts
Fruit Cocktail Float
Layers of graham crackers with cream and canned fruit cocktail. Easy party dessert.
GET RECIPE
No-Bake Chocolate Fudge Tart
Rich chocolate filling in an Oreo crust. No oven required.
GET RECIPE
I brought this to a family gathering last month and it was gone in minutes. The kids kept coming back for more. What I like about icebox cakes is they look impressive but the work is simple – you’re just layering and waiting.
This Biscoff Icebox Cake has become one of my go-to desserts for parties. Make it the night before, forget about it, and it’s ready when you need it.
Biscoff icebox cake is a no bake dessert made by layering Biscoff cookies with a light and creamy filling, then chilling until perfectly set. This easy recipe is ideal for holidays, gatherings, or quick dessert cravings.
By:Vanjo MeranoLeave a CommentPublished: 12/20/25
This post may contain affiliate links. Please read our disclosure policy.
This Biscoff Icebox Cakeis one of the easiest no-bake desserts I make. You only need 4 ingredients – Biscoff cookies, Biscoff spread, cream, and condensed milk. No oven, no cooking. Just layer everything, freeze, and you have a creamy dessert with that caramel-cookie flavor everyone loves.
I’ve been making icebox cakes for years – Mango Float, Fruit Cocktail Float, Peach Refrigerator Cake – and this Biscoff version has become a family favorite. The cookie butter mixed into the cream is what makes it different. You get that warm, spiced flavor in every bite.
I like preparing this the night before parties. By the time guests arrive, it’s set and ready to slice.
What is Biscoff Icebox Cake?
Biscoff Icebox Cake is a no-bake layered dessert made with Lotus Biscoff cookies and a cookie butter cream filling. You layer cookies with whipped cream, then chill until the cookies soften and turn cake-like. No oven needed – the freezer and fridge do all the work.
Biscoff cookies are those caramelized biscuits you get on airplane flights – the ones in the red wrapper. They have a warm, spiced flavor, a bit like gingerbread but sweeter. The spread (also called cookie butter or speculoos spread) is like peanut butter but made from crushed Biscoff cookies.
Icebox cakes became popular in the 1920s and 1930s when home refrigerators were still new. They were an easy way to make a layered cake without heating up the kitchen. Filipino favorites like Mango Float and Graham Refrigerator Cake use the same idea – layers of cookies or crackers softened by cream.
This Biscoff version gives the classic dessert a twist with that caramel-cookie flavor.
Before You Start – Vanjo’s Advice
Just a few things I want you to know before you start:
Keep your cream cold. I mean really cold – straight from the fridge. If it’s even a little warm, it won’t whip. I’ve been there.
Don’t skip the freezing step. I know it’s tempting, but this is what keeps the topping from sinking. Trust me on this one.
It tastes better the next day. So if you can wait, wait. The cookies soften overnight and the texture is so much better.
One jar of Biscoff is enough. No need to buy extra – half goes into the cream, half becomes the topping. You’re all set.
You got this!
Why This Recipe Works
I’ve tested several versions of this cake. Here’s what I learned:
Nestle All-Purpose Cream holds up better than whipping cream. It’s thicker and doesn’t deflate as quickly, so your layers stay firm.
Adding Biscoff spread to the cream (not just on top) gives flavor throughout. Some recipes only drizzle it on top, but mixing it in makes every bite taste like cookie butter.
Freezing before adding the topping makes cleaner layers. If you pour the melted spread on soft cream, it sinks in. Freezing first keeps the topping on top.
Crushed cookies in the cream add texture. You get little crunchy bits in the filling, not just the layers.
Ingredients for Biscoff Icebox Cake
Nestle All-Purpose Cream (500 ml) – This is the base of the filling. It whips up thick and holds its shape well. Make sure it’s cold – straight from the fridge. Warm cream won’t whip properly.
Carnation Condensed Milk (8 ounces) – This adds sweetness and helps the cream set. I use about half a 14-ounce can. You can adjust depending on how sweet you like it.
Biscoff Spread / Cookie Butter (13.4 ounces, 1 jar) – This is the star ingredient. You’ll mix some into the cream and melt the rest for the topping. Get the creamy kind (not crunchy). One 400g jar is enough. Look for the brown jar with the red lid – it’s usually in the peanut butter aisle or international section.
Biscoff Cookies (40 pieces, about 2 packs) – These are the cookie layers that soften into cake-like texture. You’ll crush a few for the topping and use the rest whole for layering. The cookies come in individual two-packs or larger sleeves.
How to Make Biscoff Icebox Cake
Step 1: Crush Some Cookies for Topping – Take 6 Biscoff cookies and crush them into small pieces. You can put them in a ziplock bag and use a rolling pin, or just crush them with your hands. Set aside – you’ll use some in the cream and save the rest for sprinkling on top.
Step 2: Whip the Cream and Mix in the Biscoff – Pour the all-purpose cream into a large mixing bowl. Using an electric mixer, whisk until soft peaks form – about 4 to 5 minutes. You’ll know it’s ready when the cream holds its shape but still looks smooth. Add 5 tablespoons of Biscoff spread, all the condensed milk, and about 2/3 of your crushed cookies. Keep mixing until everything is well combined. The mixture will turn a light caramel color.
Step 3: Layer the Cookies and Cream – Get a 9×9-inch baking pan. Arrange Biscoff cookies in a single layer at the bottom – they should cover most of the surface. Spread a portion of the cream mixture evenly over the cookies. Add another layer of cookies on top. Spread more cream. Keep repeating until you run out of ingredients. Make sure you end with a cream layer on top, not cookies. Cover and freeze for 2 to 3 hours until firm.
Step 4: Add the Melted Biscoff Topping – Transfer the remaining Biscoff spread (about half the jar) to a microwave-safe bowl. Heat for 30 seconds – it should become runny and pourable. Take the cake out of the freezer. Pour the melted Biscoff spread evenly over the top. Use a spoon or spatula to spread it to the edges. Sprinkle the remaining crushed cookies on top.
Step 5: Chill and Serve – Put the cake back in the refrigerator for at least 1 hour. This lets the topping set and the cookies soften into that cake-like texture. When ready, slice into squares and serve cold.
What to Serve with Biscoff Icebox Cake
This dessert is rich. I usually serve it after lighter meals or pair it with something that balances the sweetness.
Black Coffee or Espresso – The bitterness cuts through the sweetness. This is my favorite pairing.
Fresh Berries or Sliced Bananas – The fruit adds freshness and balances the richness.
Leche Flan – If you want a full Filipino dessert spread, this is a classic addition.
Filipino Fruit Salad – Another creamy dessert that uses the same cream and condensed milk base. Good for parties.
Milk Tea or Hot Chocolate – For those who want a cozy afternoon pairing.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Biscoff Icebox Cake
This Biscoff Icebox Cake is a creamy, no-bake dessert with layers of Lotus Biscoff cookies and cookie butter cream. Only 4 ingredients needed – perfect for parties and make-ahead desserts.
Prep: 15 minutesminutes
Freezing + Chilling: 4 hourshours
Total: 4 hourshours15 minutesminutes
Equipment
1 Electric mixer or stand mixer For whipping cream to soft peaks
1 9×9 inch baking pan Use 8×8 for thicker layers or 9×13 for more servings
1 Large mixing bowl For whipping cream
1 Microwave-safe bowl For melting Biscoff spread
1 Plastic wrap Optional, for lining pan and easier removal
Instructions
Crush 6 Biscoff cookies into small pieces. Set aside for cream mixture and topping.
40 pieces Lotus Biscoff Cookies
Pour cold cream into a large mixing bowl. Whip with electric mixer until soft peaks form, about 4-5 minutes.
500 ml Nestle All-Purpose Cream
Add 5 tablespoons Biscoff spread (warm 10 seconds in microwave first), all condensed milk, and 2/3 of crushed cookies. Mix until combined.
8 oz Carnation Condensed Milk, 13.4 oz Biscoff Spread
In a 9×9 inch pan, arrange Biscoff cookies in a single layer. Spread cream mixture on top. Repeat layers, ending with cream on top.
Cover and freeze for 2-3 hours until firm.
Microwave remaining Biscoff spread for 30 seconds until pourable. Pour over frozen cake and spread to edges. Sprinkle remaining crushed cookies on top.
Refrigerate for 1 hour until topping sets. Slice and serve cold.
Notes
MAKE AHEAD: Prepare up to 2 days before serving. Keep frozen, then move to fridge 1 hour before serving.STORAGE: Cover and refrigerate up to 5 days. Cookies soften more over time – many prefer it the next day.FREEZING: Freeze in airtight container up to 2 weeks. Thaw in fridge 2 hours before serving.PAN SIZE: 9×9 inch is ideal. Use 8×8 for thicker layers, 9×13 for more servings.
Freeze for at least 2-3 hours, then refrigerate for 1 hour after adding the topping. For best results – soft cookie layers and clean slices – chill overnight.
Why are my cookies still crunchy?
They need more time to absorb moisture from the cream. Refrigerate for at least 4-6 hours, or overnight. The cookies should soften into a cake-like texture. If they’re still crunchy, give it more time. Can I make this without freezing?
You can, but the cake will be softer and harder to slice neatly. Freezing firms it up so you get clean squares. If skipping the freezer, refrigerate for at least 6 hours.
Where can I buy Biscoff spread in the Philippines?
Check the peanut butter aisle or international section at SM Supermarket, Robinsons, or Landmark. It’s also available on Lazada and Shopee. Look for the brown jar with the red lid labeled “Lotus Biscoff” or “Cookie Butter.”
Can I use crunchy Biscoff spread instead of creamy?
The crunchy version doesn’t melt as smoothly for the topping. If you use it in the cream, it works fine – you’ll just have more texture. For the drizzle on top, creamy melts better.
How long can I leave this out during a party?
About 30 minutes at room temperature. After that, it starts to soften too much. Keep it refrigerated and only take out slices as needed. It’s best served cold.
More No-Bake Desserts
Fruit Cocktail Float
Layers of graham crackers with cream and canned fruit cocktail. Easy party dessert.
GET RECIPE
No-Bake Chocolate Fudge Tart
Rich chocolate filling in an Oreo crust. No oven required.
GET RECIPE
I brought this to a family gathering last month and it was gone in minutes. The kids kept coming back for more. What I like about icebox cakes is they look impressive but the work is simple – you’re just layering and waiting.
This Biscoff Icebox Cake has become one of my go-to desserts for parties. Make it the night before, forget about it, and it’s ready when you need it.
Biscoff icebox cake is a no bake dessert made by layering Biscoff cookies with a light and creamy filling, then chilling until perfectly set. This easy recipe is ideal for holidays, gatherings, or quick dessert cravings.
By:Vanjo MeranoLeave a CommentPublished: 12/20/25
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This Biscoff Icebox Cakeis one of the easiest no-bake desserts I make. You only need 4 ingredients – Biscoff cookies, Biscoff spread, cream, and condensed milk. No oven, no cooking. Just layer everything, freeze, and you have a creamy dessert with that caramel-cookie flavor everyone loves.
I’ve been making icebox cakes for years – Mango Float, Fruit Cocktail Float, Peach Refrigerator Cake – and this Biscoff version has become a family favorite. The cookie butter mixed into the cream is what makes it different. You get that warm, spiced flavor in every bite.
I like preparing this the night before parties. By the time guests arrive, it’s set and ready to slice.
What is Biscoff Icebox Cake?
Biscoff Icebox Cake is a no-bake layered dessert made with Lotus Biscoff cookies and a cookie butter cream filling. You layer cookies with whipped cream, then chill until the cookies soften and turn cake-like. No oven needed – the freezer and fridge do all the work.
Biscoff cookies are those caramelized biscuits you get on airplane flights – the ones in the red wrapper. They have a warm, spiced flavor, a bit like gingerbread but sweeter. The spread (also called cookie butter or speculoos spread) is like peanut butter but made from crushed Biscoff cookies.
Icebox cakes became popular in the 1920s and 1930s when home refrigerators were still new. They were an easy way to make a layered cake without heating up the kitchen. Filipino favorites like Mango Float and Graham Refrigerator Cake use the same idea – layers of cookies or crackers softened by cream.
This Biscoff version gives the classic dessert a twist with that caramel-cookie flavor.
Before You Start – Vanjo’s Advice
Just a few things I want you to know before you start:
Keep your cream cold. I mean really cold – straight from the fridge. If it’s even a little warm, it won’t whip. I’ve been there.
Don’t skip the freezing step. I know it’s tempting, but this is what keeps the topping from sinking. Trust me on this one.
It tastes better the next day. So if you can wait, wait. The cookies soften overnight and the texture is so much better.
One jar of Biscoff is enough. No need to buy extra – half goes into the cream, half becomes the topping. You’re all set.
You got this!
Why This Recipe Works
I’ve tested several versions of this cake. Here’s what I learned:
Nestle All-Purpose Cream holds up better than whipping cream. It’s thicker and doesn’t deflate as quickly, so your layers stay firm.
Adding Biscoff spread to the cream (not just on top) gives flavor throughout. Some recipes only drizzle it on top, but mixing it in makes every bite taste like cookie butter.
Freezing before adding the topping makes cleaner layers. If you pour the melted spread on soft cream, it sinks in. Freezing first keeps the topping on top.
Crushed cookies in the cream add texture. You get little crunchy bits in the filling, not just the layers.
Ingredients for Biscoff Icebox Cake
Nestle All-Purpose Cream (500 ml) – This is the base of the filling. It whips up thick and holds its shape well. Make sure it’s cold – straight from the fridge. Warm cream won’t whip properly.
Carnation Condensed Milk (8 ounces) – This adds sweetness and helps the cream set. I use about half a 14-ounce can. You can adjust depending on how sweet you like it.
Biscoff Spread / Cookie Butter (13.4 ounces, 1 jar) – This is the star ingredient. You’ll mix some into the cream and melt the rest for the topping. Get the creamy kind (not crunchy). One 400g jar is enough. Look for the brown jar with the red lid – it’s usually in the peanut butter aisle or international section.
Biscoff Cookies (40 pieces, about 2 packs) – These are the cookie layers that soften into cake-like texture. You’ll crush a few for the topping and use the rest whole for layering. The cookies come in individual two-packs or larger sleeves.
How to Make Biscoff Icebox Cake
Step 1: Crush Some Cookies for Topping – Take 6 Biscoff cookies and crush them into small pieces. You can put them in a ziplock bag and use a rolling pin, or just crush them with your hands. Set aside – you’ll use some in the cream and save the rest for sprinkling on top.
Step 2: Whip the Cream and Mix in the Biscoff – Pour the all-purpose cream into a large mixing bowl. Using an electric mixer, whisk until soft peaks form – about 4 to 5 minutes. You’ll know it’s ready when the cream holds its shape but still looks smooth. Add 5 tablespoons of Biscoff spread, all the condensed milk, and about 2/3 of your crushed cookies. Keep mixing until everything is well combined. The mixture will turn a light caramel color.
Step 3: Layer the Cookies and Cream – Get a 9×9-inch baking pan. Arrange Biscoff cookies in a single layer at the bottom – they should cover most of the surface. Spread a portion of the cream mixture evenly over the cookies. Add another layer of cookies on top. Spread more cream. Keep repeating until you run out of ingredients. Make sure you end with a cream layer on top, not cookies. Cover and freeze for 2 to 3 hours until firm.
Step 4: Add the Melted Biscoff Topping – Transfer the remaining Biscoff spread (about half the jar) to a microwave-safe bowl. Heat for 30 seconds – it should become runny and pourable. Take the cake out of the freezer. Pour the melted Biscoff spread evenly over the top. Use a spoon or spatula to spread it to the edges. Sprinkle the remaining crushed cookies on top.
Step 5: Chill and Serve – Put the cake back in the refrigerator for at least 1 hour. This lets the topping set and the cookies soften into that cake-like texture. When ready, slice into squares and serve cold.
What to Serve with Biscoff Icebox Cake
This dessert is rich. I usually serve it after lighter meals or pair it with something that balances the sweetness.
Black Coffee or Espresso – The bitterness cuts through the sweetness. This is my favorite pairing.
Fresh Berries or Sliced Bananas – The fruit adds freshness and balances the richness.
Leche Flan – If you want a full Filipino dessert spread, this is a classic addition.
Filipino Fruit Salad – Another creamy dessert that uses the same cream and condensed milk base. Good for parties.
Milk Tea or Hot Chocolate – For those who want a cozy afternoon pairing.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Biscoff Icebox Cake
This Biscoff Icebox Cake is a creamy, no-bake dessert with layers of Lotus Biscoff cookies and cookie butter cream. Only 4 ingredients needed – perfect for parties and make-ahead desserts.
Prep: 15 minutesminutes
Freezing + Chilling: 4 hourshours
Total: 4 hourshours15 minutesminutes
Equipment
1 Electric mixer or stand mixer For whipping cream to soft peaks
1 9×9 inch baking pan Use 8×8 for thicker layers or 9×13 for more servings
1 Large mixing bowl For whipping cream
1 Microwave-safe bowl For melting Biscoff spread
1 Plastic wrap Optional, for lining pan and easier removal
Instructions
Crush 6 Biscoff cookies into small pieces. Set aside for cream mixture and topping.
40 pieces Lotus Biscoff Cookies
Pour cold cream into a large mixing bowl. Whip with electric mixer until soft peaks form, about 4-5 minutes.
500 ml Nestle All-Purpose Cream
Add 5 tablespoons Biscoff spread (warm 10 seconds in microwave first), all condensed milk, and 2/3 of crushed cookies. Mix until combined.
8 oz Carnation Condensed Milk, 13.4 oz Biscoff Spread
In a 9×9 inch pan, arrange Biscoff cookies in a single layer. Spread cream mixture on top. Repeat layers, ending with cream on top.
Cover and freeze for 2-3 hours until firm.
Microwave remaining Biscoff spread for 30 seconds until pourable. Pour over frozen cake and spread to edges. Sprinkle remaining crushed cookies on top.
Refrigerate for 1 hour until topping sets. Slice and serve cold.
Notes
MAKE AHEAD: Prepare up to 2 days before serving. Keep frozen, then move to fridge 1 hour before serving.STORAGE: Cover and refrigerate up to 5 days. Cookies soften more over time – many prefer it the next day.FREEZING: Freeze in airtight container up to 2 weeks. Thaw in fridge 2 hours before serving.PAN SIZE: 9×9 inch is ideal. Use 8×8 for thicker layers, 9×13 for more servings.
Freeze for at least 2-3 hours, then refrigerate for 1 hour after adding the topping. For best results – soft cookie layers and clean slices – chill overnight.
Why are my cookies still crunchy?
They need more time to absorb moisture from the cream. Refrigerate for at least 4-6 hours, or overnight. The cookies should soften into a cake-like texture. If they’re still crunchy, give it more time. Can I make this without freezing?
You can, but the cake will be softer and harder to slice neatly. Freezing firms it up so you get clean squares. If skipping the freezer, refrigerate for at least 6 hours.
Where can I buy Biscoff spread in the Philippines?
Check the peanut butter aisle or international section at SM Supermarket, Robinsons, or Landmark. It’s also available on Lazada and Shopee. Look for the brown jar with the red lid labeled “Lotus Biscoff” or “Cookie Butter.”
Can I use crunchy Biscoff spread instead of creamy?
The crunchy version doesn’t melt as smoothly for the topping. If you use it in the cream, it works fine – you’ll just have more texture. For the drizzle on top, creamy melts better.
How long can I leave this out during a party?
About 30 minutes at room temperature. After that, it starts to soften too much. Keep it refrigerated and only take out slices as needed. It’s best served cold.
More No-Bake Desserts
Fruit Cocktail Float
Layers of graham crackers with cream and canned fruit cocktail. Easy party dessert.
GET RECIPE
No-Bake Chocolate Fudge Tart
Rich chocolate filling in an Oreo crust. No oven required.
GET RECIPE
I brought this to a family gathering last month and it was gone in minutes. The kids kept coming back for more. What I like about icebox cakes is they look impressive but the work is simple – you’re just layering and waiting.
This Biscoff Icebox Cake has become one of my go-to desserts for parties. Make it the night before, forget about it, and it’s ready when you need it.
