No-Bake Lime and Speculoos Cake

By Zaynab Issa

Published August 5, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
15 minutes, plus 12 hours’ chilling
Prep Time
5 minutes
Cook Time
10 minutes, plus 12 hours’ chilling
Rating
5(174)
Comments
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The caramel-y, gently spiced flavor and crisp texture of Biscoff speculoos cookies make them a great choice for icebox cakes. As the cookies chill in the refrigerator between layers of lime cream, they meld and soften, resulting in a sliceable dessert reminiscent of a frosted cake. The whipped cream layer includes cream cheese and sweetened condensed milk to sweeten and stabilize the cream, while lime zest and juice add a bright, citrusy contrast.

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Ingredients

Yield:10 servings

  • 1 cup heavy cream

  • 1 (14-ounce) can sweetened condensed milk 

  • 1 (8-ounce) block cream cheese, softened to room temperature

  • 1 teaspoon kosher salt (such as Diamond Crystal)

  • 2 tablespoons freshly grated lime zest and ⅓ cup lime juice (from 3 limes), plus more lime zest for garnish

  • 8 to 10 ounces Biscoff or gingersnap cookies, plus more for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

45 grams carbs; 63 milligrams cholesterol; 398 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 22 grams fat; 1 gram trans fat; 1 gram fiber; 290 milligrams sodium; 7 grams protein; 29 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse a standard 8½-by-4½-inch loaf pan and shake off the excess water. Use a few sheets of plastic wrap to fully line the pan, making sure it lays as flat as possible and comes all the way up the sides with overhang. (The residual moisture from rinsing will encourage the plastic wrap to adhere.)

  2. Step 2

    Add heavy cream to a large bowl. Using an electric mixer, beat just until stiff peaks form. Add condensed milk, cream cheese and 1 teaspoon salt and whip until the cream cheese has been evenly incorporated. Add lime zest and juice and briefly beat to combine.

  3. Step 3

    Transfer about 1 cup of the lime cream to the prepared pan and use a small spatula to spread it across the bottom and up the sides of the pan. Arrange an even layer of biscuits over the cream, breaking the cookies as needed to form an even layer. Top biscuits with about 1 cup of the lime cream, spread it into an even layer, and top with another layer of biscuits. Continue layering in the same manner, finishing with the cream. There should be 5 cream layers and 4 cookie layers total.

  4. Step 4

    Cover the top with plastic wrap and refrigerate until completely chilled and set, at least 12 hours and up to 24 hours.

  5. Step 5

    To serve, remove the top layer of plastic, cover the loaf pan with a platter, and flip over. The icebox cake should easily release. If it doesn’t, hold down the excess plastic wrap from the sides with one hand while lifting the loaf pan with the other to help break the seal. Peel off the plastic wrap and cut into ¾-inch-thick slices. Serve immediately.

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Ratings

5 out of 5
174 user ratings
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Comments

P

I look forward to trying this! It's very similar to what I've done for years (though at a larger scale...) since the college dorm days (and habits that might inspire such experimentation :) ): Take two rock-hard ginger snaps, place between a t and a T of cream cheese between them, squish to where the cream cheese is right at the edge of the cookie, and throw them into an airtight container and let them sit on top of the fridge overnight. Like a soft, gingery oreo the next day.

GirlofNote

@P This sounds absolutely amazing! Def going to try it. Brings to mind the cookies my mom would make with leftover frosting: layer frosting between two graham cracker halves, let sit overnight in the cookie jar. Better than the cake itself!

Tuire

Loved this cake. I am thinking of adding some flaked coconut or maybe pistachios next time.

Hannah

So tasty- and easy! I love the combo of lime with the biscoff. I will probably make this next with gf gingersnaps to cater towards my sister & mom.

Jennie

This recipe looks great! Could you put it in the freezer for a more ice cream cake type texture or would you only recommend the fridge for this recipe?

Muffy Duffy

We really enjoyed this . I tend to like things less sweet than the average American palette, so I used about 2/3s can of the sweetened condensed milk. Otherwise, I followed the recipe. I did bitter the pan lightly so the plastic wrap could stick smoothly and easily, it came out looking pretty good. Everyone liked it and it came together super quickly. Always love the make ahead anything. I only had 7 hours to freeze mine before our dinner. So, I packed some ice packs is around it and put it way to the back of the freezer and it was perfect to serve in 7 hours

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