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No-Bake Lime and Speculoos Cake

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This no-bake lime and speculoos cake features layers of tangy, creamy lime filling and warmly spiced Biscoff cookies that soften into tender, cake-like layers. A refreshing, make-ahead icebox dessert that’s perfect for entertaining.

Ingredients

  • 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, plus more for garnish
  • ⅓ cup freshly squeezed lime juice (from about 3 limes)
  • 8 to 10 ounces Biscoff or gingersnap cookies, plus more for garnish

Instructions

  1. Rinse a standard 8½-by-4½-inch loaf pan and shake off the excess water. Line the pan completely with several sheets of plastic wrap, smoothing it as flat as possible and leaving enough overhang along the sides. The remaining moisture helps the plastic wrap adhere to the pan.
  2. Pour the heavy cream into a large mixing bowl. Using an electric mixer, beat until stiff peaks form. Add the sweetened condensed milk, softened cream cheese, and kosher salt. Continue whipping until the cream cheese is evenly incorporated and the mixture is smooth and creamy.
  3. Add the freshly grated lime zest and lime juice. Beat briefly until fully combined, taking care not to overmix.
  4. Spread approximately 1 cup of the lime cream across the bottom and slightly up the sides of the prepared loaf pan using a small spatula.
  5. Arrange an even layer of Biscoff or gingersnap cookies over the cream, breaking cookies as necessary to fit snugly. Spread approximately 1 cup of lime cream over the cookies, smoothing into an even layer.
  6. Repeat the layering process, alternating cookies and lime cream, until you have 5 layers of cream and 4 layers of cookies. Finish with a smooth layer of lime cream on top.
  7. Cover the top securely with plastic wrap and refrigerate for at least 12 hours, or up to 24 hours, until completely chilled and firmly set.
  8. When ready to serve, remove the top layer of plastic wrap. Place a serving platter over the loaf pan and carefully invert the cake onto the platter. Lift away the pan, gently pulling the plastic wrap if necessary to release the cake.
  9. Carefully peel away the remaining plastic wrap. Garnish with additional freshly grated lime zest and crushed Biscoff cookies, if desired. Slice into ¾-inch-thick pieces and serve immediately.

Notes

  • Make ahead: Refrigerate the assembled cake for at least 12 hours to allow the cookies to soften and the filling to set. For best results, chill overnight.
  • Cookie substitutions: Biscoff cookies provide a caramelized, spiced flavor, while gingersnaps offer a stronger ginger taste. Either works beautifully.
  • Room-temperature cream cheese: Make sure the cream cheese is fully softened before mixing to prevent lumps in the filling.
  • Fresh lime: Use freshly squeezed lime juice and zest for the brightest citrus flavor. Avoid bottled lime juice when possible.
  • Layering tip: Break cookies into smaller pieces to fill gaps and create neat, even layers.
  • Unmolding tip: Leave generous plastic wrap overhang to make removing the chilled cake easier.
  • Storage: Keep covered in the refrigerator for up to 3 days. The cookies will continue to soften over time.
  • Serving suggestion: Garnish with extra lime zest and crushed speculoos cookies immediately before serving for added color and texture.
  • Nutrition information is estimated per serving and will vary depending on the cookies and dairy products used.

Nutrition

Find it online: https://yumfamilyrecipes.com/no-bake-lime-and-speculoos-cake/