What is an icebox cake made of?

An icebox cake typically consists of layers of crisp cookies (like graham crackers or chocolate wafers) and a creamy filling (such as whipped cream, pudding, or cream cheese mixtures). It's chilled in the refrigerator ("icebox") for several hours until the cookies soften and absorb moisture from the cream, creating a cake-like texture.

Is icebox cake the same as no-bake cake?

Yes, an icebox cake is a specific type of no-bake cake. All icebox cakes are no-bake, as they rely on refrigeration to set and soften the components rather than baking in an oven.

How long does icebox cake last?

A no-bake cookie butter icebox cake generally lasts 3-4 days when stored properly in an airtight container in the refrigerator. The texture is often best within the first 1-2 days.

How do you store icebox cake?

Store your no-bake cookie butter icebox cake tightly covered with plastic wrap or in an airtight container in the refrigerator. This prevents it from drying out and absorbing other odors.

What can I use instead of Graham crackers for icebox cake?

For a no-bake cookie butter icebox cake, excellent alternatives to graham crackers include Biscoff cookies (for an extra cookie butter boost), vanilla wafers, chocolate wafers, gingersnaps, shortbread cookies, or even thin digestive biscuits.

Can I make icebox cake ahead of time?

Absolutely! Icebox cakes are ideal for making ahead. Assemble it at least 6-8 hours before serving to allow the cookies to soften, or preferably overnight for the best texture. It can be made up to 1-2 days in advance.

No-Bake Cookie Butter Icebox Cake: An Easy, Dreamy Dessert 2025

Name: No-Bake Cookie Butter Icebox
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 2 cups heavy cream, very cold; 1 (8 ounce) block of full-fat cream cheese, softened at room temperature; 1 cup smooth cookie butter spread (like Biscoff or Trader Joe’s Speculoos); 1/2 cup powdered sugar; 1 teaspoon pure vanilla extract; 1 (8.8 ounce) package of Biscoff cookies (Lotus brand) or similar speculoos cookies (about 36-40 cookies); Additional cookie butter, warmed slightly for drizzling (optional); Crushed Biscoff cookies (optional); A pinch of flaky sea salt (optional)

No-Bake Cookie Butter Icebox

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This No-Bake Cookie Butter Icebox Cake is the kind of dessert that looks like you spent all day in the kitchen, but secretly comes together in about 20 minutes of active prep. It’s layered with creamy, spiced cookie butter goodness and crisp Biscoff cookies that soften into a cake-like texture overnight.

Author: Harmony
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American

Ingredients

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2 cups heavy cream, very cold
1 (8 ounce) block of full-fat cream cheese, softened at room temperature
1 cup smooth cookie butter spread (like Biscoff or Trader Joe’s Speculoos)
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1 (8.8 ounce) package of Biscoff cookies (Lotus brand) or similar speculoos cookies (about 36-40 cookies)
Additional cookie butter, warmed slightly for drizzling (optional)
Crushed Biscoff cookies (optional)
A pinch of flaky sea salt (optional)

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Instructions

Make the Creamy Filling: In a large mixing bowl, beat the cold heavy cream with an electric mixer until stiff peaks form. In a separate bowl, beat the softened cream cheese and cookie butter together until completely smooth and lump-free. Gently fold in the powdered sugar and vanilla extract. Take about a third of the whipped cream and fold it into the cookie butter mixture to lighten it. Once lightened, gently fold in the remaining whipped cream until no white streaks remain.
Assemble the Layers: Spread a very thin layer of the cream mixture on the bottom of an 8×8 inch square dish or 9-inch round springform pan. Arrange a single layer of Biscoff cookies, breaking them as needed to fill in any gaps. Spread a generous, even layer of the cookie butter cream over the cookies, completely covering them. Repeat the process: cookies, then cream, until you’ve used all your cream, ending with a cream layer on top. You should get about 3-4 layers of cookies.
The Crucial Chill: Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, but overnight is truly best. This long chill is what softens the cookies, allowing them to absorb moisture from the cream and transform into a tender, cake-like consistency.

Notes

For a lighter version, you can use mascarpone cheese instead of cream cheese. If you’re out of Biscoff cookies, Nutter Butter cookies can create a delicious peanut butter twist. Make it gluten-free by using your favorite gluten-free crispy cinnamon or ginger cookies and a certified gluten-free cookie butter. Keep the cake covered in the refrigerator for up to 5 days. For longer storage, you can freeze this cake for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 475
Sugar: 32g
Sodium: 280mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 85mg

Find it online: https://harmonymeal.com/no-bake-cookie-butter-icebox/