No-Bake Biscoff Fruitcake

My No-Bake Biscoff Fruitcake featuring crushed Biscoff cookies, dried fruits, nuts & marshmallows is spiced, sliceable, and perfect with coffee.

Prep Time 40

Refrigerator 12

Total Time 12 40

Course Dessert

Cuisine American

Servings Servings

Author Jan Nunes

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

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

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