Biscoff Icebox Cheesecake Recipe
A simple no-bake icebox cake, perfect for making ahead, combines Biscoff cookies with a creamy, light cream cheese filling.
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Instructions
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In a stand mixer, beat cream cheese until light and creamy for about 1 minute.
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Add heavy cream and beat until the mixture thickens, then gradually incorporate confectioners' sugar, vanilla, and salt, continuing to beat until fluffy with medium peaks.
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Line an 8 1/2 x 4 1/2 inch loaf pan with plastic wrap.
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Spread one-quarter of the whipped cream mixture evenly across the bottom of the pan.
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Arrange a single layer of Biscoff cookies over the cream, breaking them as needed to fit, and press lightly.
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Repeat the cream and cookie layering three more times, creating four layers each and ending with cookies.
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Wrap the top of the pan with plastic wrap and freeze for a minimum of 8 hours or preferably overnight.
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Unwrap the pan, invert the cake onto a serving plate, unmold, and remove the plastic wrap.
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If necessary, warm caramel or dulce de leche sauce until pourable, then drizzle over the cake. Sprinkle with crushed leftover cookies and garnish as desired. Slice and serve immediately.