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–+ servings
Sliced loaf of No-Bake Biscoff Fruitcake on a platter with a cup of black coffee.

No-Bake Biscoff Fruitcake

Print Recipe
My No-Bake Biscoff Fruitcake featuring crushed Biscoff cookies, dried fruits, nuts & marshmallows is spiced, sliceable, and perfect with coffee.
Prep Time 40 minutes
Refrigerator 12 hours
Total Time 12 hours 40 minutes
Course Dessert
Cuisine American
Servings 24 Servings
Author Jan Nunes
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Ingredients

  • 16 Large 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 and Ingredients.
    • Line an 8-cup loaf pan with parchment paper.
    • Finely crush the Biscoff cookies in a food processor.
    • Finely chop the dates, pecans, and candied pineapple.
    • Halve or finely chop the maraschino cherries.
    • Finely cut the marshmallows with clean kitchen scissors.
  • Mix Wet Ingredients. In a small bowl mix together the finely cut-up marshmallows, evaporated milk, and orange liqueur. Set aside for later.
    16 Large Marshmallows, ½ Cup Evaporated Milk, 3 Tablespoons Orange Liqueur
  • Mix Dry Ingredients. In a large bowl, combine the crushed Biscoff cookies, nutmeg, cloves, dates, pecans, pineapple, and 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 into Dry Ingredients. Add the marshmallow mixture to the Biscoff cookie mixture and stir well with a large spoon.
  • Press into Pan. Firmly press the mixture into the prepared loaf pan, making sure to eliminate any air pockets. Smooth the top with the back of a spoon or an offset spatula.
  • Chill Overnight. 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 at least overnight before serving.
  • Serve & Enjoy. Slice while cold for the best slices and store uneaten portions in the refrigerator. Serve & Enjoy!

Notes

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.
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.

Nutrition

Calories: 199kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 70mg | Potassium: 71mg | Fiber: 1g | Sugar: 17g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.2mg
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