Description
A creamy, decadent no-bake icebox cake made with layers of cookie butter filling and crisp Speculoos cookies that soften into a cake-like texture as it chills.
Ingredients
- 2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup cookie butter (Speculoos spread)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 30–40 Speculoos cookies (or any cookie butter cookies)
- Optional: crushed cookies or melted cookie butter for topping
Instructions
- Beat the heavy cream in a large bowl until stiff peaks form. Set aside.
- In another bowl, beat the cream cheese, cookie butter, powdered sugar, and vanilla until smooth and fluffy.
- Fold the whipped cream gently into the cookie butter mixture until fully combined.
- Spread a thin layer of the filling onto the bottom of an 8×8 or 9×9 dish.
- Add a layer of Speculoos cookies over the filling.
- Spread another layer of filling on top of the cookies and repeat the layers, ending with a top layer of filling.
- Top with crushed cookies or a drizzle of melted cookie butter if desired.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow the cookies to soften.
Notes
- Dip cookies in milk for a few seconds if you prefer an extra-soft texture.
- Use whipped topping instead of whipped cream for a shortcut.
- Chill overnight for the best sliceable texture.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American