Blackberry Cobbler Icebox Cake
Blackberry Cobbler Icebox Cake
HT
dessert
This Blackberry Cobbler Icebox Cake is the ultimate easy no-bake summer dessert made with juicy blackberries, creamy whipped filling, and layers of spiced Biscoff cookies that soften into the dreamiest cake texture overnight. It's sweet, creamy, s...
Ingredients
Blackberry Filling
- 4 cups blackberries
- ½ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- splash vanilla
Cream Layer
- 8 ounces cream cheese, softened
- 1 can sweetened condensed milk
- 2 cups heavy whipping cream
- 1 teaspoon vanilla
Layers
- • 1 box Biscoff cookies
Optional Toppings
- crushed biscoff cookies
- fresh blackberries
- lemon zest
- honey drizzle
- whipped cream
Directions
Make the blackberry filling
Add to saucepan: blackberries, sugar and lemon juice
Cook until berries burst.
Stir in cornstarch mixed with a tiny splash of water.
Simmer until thickened and glossy.
Cool completely.
Make the cream layer
Beat cream cheese until smooth.
Mix in: sweetened condensed milk and vanilla
In separate bowl whip heavy cream until fluffy.
Fold together gently.
Layer
In a 9x13 dish, layer: cookies, cream mixture, blackberry filling and repeat layers
Finish with blackberry topping and a handful or two of blackberries
Chill
Refrigerate at least 6 hours, preferably overnight.
The cookies soften into a cobbler cake texture.
