My No-Bake Biscoff Fruitcake featuring crushed Biscoff cookies, dried fruits, nuts & marshmallows is spiced, sliceable, and perfect with coffee.
Most of us know fruitcake as that heavy, brick-like object that gets regifted and passed around like a hot potato. No one seems to want it! But this Biscoff No-Bake Fruitcake is completely different.
Hovering between confection and cake, this no-bake fruitcake will be one you will want to make every year. In short, this is not your average fruitcake!
A few small slices of this No-Bake Biscoff Fruitcake are so delicious with a hot cup of coffee, tea, or mulled red wine.
Why You'll Love This No-Bake Biscoff Fruitcake!
I based this recipe on an icebox fruitcake recipe that my home economics cooking teacher shared with me in 1972. At the end of the school year, my cooking teacher had a large giveaway of books and pamphlets that were not going to be used in the future.
However, this was not a class recipe but instead was in the teacher's desk edition of "Perfect Cakes and Cookies Every Time", published by the Pet Milk Company.
No-bake and icebox fruitcakes are made by combining cookie crumbs with many of the same ingredients found in fruitcake, like sweet baking spices, nuts, marshmallows, and dried fruits. Evaporated milk is the binder that, combined with sticky marshmallows, holds the "cake" together.
Instead of baking this cake, it is refrigerated. Chilling makes all of those delicious ingredients form a loaf. The result is more like a sweet, delicious confection filled with dried fruit and nuts, rather than a dense cake .
The thing you will love most about this recipe is that you can swap out almost any ingredient for a similar one you prefer or have on hand.
Don't like glacé cherries? Then simply substitute maraschino cherries or dried cherries for them.
Are you crazy about coconut cookies? Then substitute them for the Biscoff cinnamon cookies; just be sure to adjust the spices to replace the cinnamon flavor of the Biscoffs.
So, are you ready for the best-tasting no-bake fruitcake you have ever had? Great!
So, let's not cook!... & mix a No-Bake Biscoff Fruitcake!
Ingredients for No-Bake Biscoff Fruitcake
The core ingredients of this no-bake fruitcake are:
- Biscoff Cookies - Crisp and cinnamon flavored, everyone seems to love Biscoff Cookies!
- Marshmallows - You can use any size of vanilla marshmallows. You will be cutting the marshmallows into smaller sticky pieces. Regular-sized ones are easier to cut with a pair of kitchen shears than mini marshmallows.
- Evaporated Milk - Ensure you use evaporated milk and do not substitute sweetened condensed milk, which is a different ingredient.
- Ground Nutmeg and Cloves - Biscoff cookies are flavored with cinnamon. So, I use ground nutmeg and cloves to round out the spice flavors. Freshly ground nutmeg is best, but you use ground nutmeg.
- Grand Marnier Liqueur or Orange Juice - Grand Marnier Liqueur is a orange flavored alcoholic beverage. To make this fruitcake family friendly, you can substitute orange juice.
You can then choose your choice of fruits and nuts. I like to use the following:
- Pitted Dates - Dates are sweet and sticky, which helps the fruitcake stay together.
- Dried Pineapple - Dried pineapple is more flavorful than fruitcake pineapple.
- Maraschino Cherries - I love the flavor of maraschino cherries. Flavor is key, and glacé cherries don't have as much but they can be used instead of maraschino cherries.
- Pecans - Pecans are my favorite nuts to use. You can also use walnuts or hazelnuts (filberts).
- Dried Fruitcake Mix - (Alternate Choice) You can also use a general fruit cake mix of dried fruits, These mixed fruits have a nice variety of colors and flavors and makes a nice fruitcake.
Please see the recipe card for the exact quantities.
Step-by-Step Instructions
Step 1 - Before you begin mixing the fruitcake ingredients, line an 8-cup loaf pan with parchment paper.
Step 2 - Cut the marshmallows into tiny pieces with a pair of scissors. A little spray of Pam on your shears will keep the marshmallows from sticking!
In a small bowl mix together the evaporated milk, orange liqueur, and finely cut-up marshmallows. Set aside for later.
Step 3 - In a large bowl mix together the crushed Biscoff cookies, ground nutmeg, ground cloves, chopped dates, chopped pecans, chopped pineapple, and chopped red cherries.
Step 4 - Add the marshmallow mixture to the Biscoff cookie mixture and stir well with a large spoon.
Step 5 - Pack the fruitcake mixture into the prepared pan.
Cover the top of the fruitcake with cling wrap and then fold the parchment paper over the top of the cake and secure it with a bit of freezer tape. Then, cover the entire pan tightly with cling wrap and put the fruitcake into the refrigerator.
Chill the fruitcake for at least overnight before serving. Serve & Enjoy!
My Top Tips
♡ You must crush the Biscoff cookies very finely. I use a small food processor, which grinds them easily.
♡ Slice this icebox fruitcake while still cold right out of the refrigerator for the best slices. Then let the fruitcake come to room temperature for the best flavor.
♡ Always store the uneaten portions in the refrigerator.
Substitutions & Variations
- Substitute Maraschino Cherries. Instead of using glacé cherries use maraschino cherries for a more pronounced cherry flavor.
- Substitute Graham Crackers. Graham crackers are a traditional choice and will give a different flavor to the fruitcake.
- Substitute Coconut Cookies or Vanilla Wafers. This recipe is very versatile, and any crisp cookie will make an excellent cake. Coconut or vanilla cookies would give their own distinctive flavor to the cake. Just add a teaspoon of cinnamon when you add the other spices.
- Substitute Any Dried Fruits. Other dried fruit choices are dried apricots, citrons, dried figs, and dried cranberries. You can choose any dried fruit combination that you might prefer.
- Add Candied Ginger. For a sweet and spicy kick add chopped candied ginger.
- Substitute Sherry, Whiskey, Brandy, or Rum. Instead of using Grand Marnier of orange juice you could use any alcoholic beverage or liqueur that might complement your choice of dried fruits and nuts.
How to Serve Biscoff Fruitcake
- Slice into bars, cubes, or wedges.
- Perfect with coffee, tea, or milk.
- Serve on a festive holiday dessert board or as a party tray item.
How to Store & Freeze No-Bake Fruitcake
- Storage: This no-bake fruitcake must be stored in the refrigerator. Cover the loaf pan with plastic wrap or aluminum foil and it will keep 7 to 10 days in the refrigerator.
- Freezing: You can freeze it! After the loaf has set (firmed up) in the refrigerator, store it in an airtight freezer container and freeze it for up to 1 month.
FAQs for No-Bake Fruitcake
No, Lotus Biscoff spread is too soft to use and would require more adjustments to the recipe.
You can make this No-Bake Biscoff Fruitcake up to a week before serving.
No-bake fruitcakes have a different texture than baked fruitcakes. They tend to be softer and more like candy than cake. Chilling allows the cake ingredients to meld.
If this fruitcake does not firm up, mix in more Biscoff cookie crumbs or serve the loose fruitcake in a bowl with a dollop of whipped cream!
More Great Holiday Desserts
♡ Did you love this Biscoff No-Bake Fruitcake? Please leave a star rating and a comment below!
📖 Recipe
No-Bake Biscoff Fruitcake
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Ingredients
- 16 Marshmallows, Finely Cut-Up
- ½ Cup Evaporated Milk
- 3 Tablespoons Orange Liqueur
- 20 Ounces Biscoff Cookies, Finely Crushed, 3 ½ Cups
- ¼ Teaspoon Ground Nutmeg
- ⅛ Teaspoon Ground Cloves
- 1 Cup Dates, Finely Chopped
- ¾ Cup Pecans, Finely Chopped
- ½ Cup Candied Pineapple, Finely Chopped
- ½ Cup Red Maraschino Cherries, Halved or Finely Chopped
Instructions
- Prepare Pan. Line an 8-cup loaf pan with parchment paper.
- Mix Wet Ingredients. In a small bowl mix together the finely cut-up marshmallows, evaporated milk, and orange liqueur. Set aside for later.16 Marshmallows, ½ Cup Evaporated Milk, 3 Tablespoons Orange Liqueur
- Mix Dry Ingredients. In a large bowl mix together the crushed Biscoff cookies, ground nutmeg, ground cloves, chopped dates, chopped pecans, chopped pineapple, and chopped red cherries.20 Ounces Biscoff Cookies, ¼ Teaspoon Ground Nutmeg, ⅛ Teaspoon Ground Cloves, 1 Cup Dates, ¾ Cup Pecans, ½ Cup Candied Pineapple, ½ Cup Red Maraschino Cherries
- Combine Wet and Dry Ingredients. Add the marshmallow mixture to the Biscoff cookie mixture and stir well with a large spoon.
- Pack into Pan. Pack the fruitcake mixture into the prepared pan. Cover the top of the fruitcake with cling wrap. Fold the parchment paper over the top of the cake and secure it with a bit of freezer tape. Then cover the entire pan tightly with cling wrap and put the fruitcake into the refrigerator.
- Chill. Chill at least overnight before serving. Slice while cold for the best slices and store uneaten portions in the refrigerator.
Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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