This No Bake Biscoff Cookie Butter Pie has a crunchy Biscoff cookie crust and a smooth, creamy cookie butter filling made with cream cheese and whipped topping. There’s no oven needed, and most of the work is simply mixing, assembling, and letting the pie chill.
The Biscoff cookies give the crust their signature caramelized, lightly spiced flavor, while the cookie butter makes the pie filling sweet, creamy, and slightly nutty. It’s an easy make-ahead dessert for holidays, parties, or any time you want a cream pie that can stay chilled until you’re ready to serve it.
If you like easy no-bake pies, try my No Bake Banana Split Pie, 3-Ingredient Oreo Pie, or No Bake Key Lime Jell-O Pie recipe next.
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Shortcut Notes
- No baking required: The homemade Biscoff cookie crust firms up in the freezer, so you never have to turn on the oven.
- Easy filling: Cream cheese, cookie butter, powdered sugar, vanilla, and whipped topping make a smooth pie filling with very little prep.
- Make it ahead: The pie needs at least 6 hours to chill, which makes it an easy dessert to prepare the day before serving.
Ingredient Breakdown
- Lotus Biscoff Speculoos cookies: These crisp, caramelized cookies are finely crushed to make the cookie crust. Any similar speculoos cookie can be used.
- Light brown sugar: Adds a little extra sweetness and helps complement the caramelized flavor of the Biscoff cookies.
- Butter: Melted butter moistens the cookie crumbs and helps the crust hold together.
- Cream cheese: Softened cream cheese gives the cookie butter pie filling its thick, creamy base.
- Powdered sugar: Sweetens the filling and helps give it a little more structure.
- Vanilla extract: Adds a simple vanilla flavor.
- Cookie butter: A smooth spread made from speculoos cookies. It flavors the filling and can also be melted slightly for drizzling over the finished pie.
- Whipped topping: Thawed whipped topping gives the pie filling its soft, creamy texture.
- Whipped cream: Optional for decorating the top of the pie before serving.
See the recipe card for quantities.
Instructions
Set aside 2 cookies for garnish, if desired. Add the remaining cookies and the brown sugar to a food processor and pulse until finely crushed.
With the food processor running on low, slowly pour in the melted butter. Process until the crumbs are evenly moistened and resemble wet sand.
Transfer the crumb mixture to an ungreased 9-inch pie dish. Press the crumbs evenly into the bottom and up the sides using the flat bottom of a glass or measuring cup. Press just firmly enough for the crust to hold together without packing it too tightly, which can make the crust harder to slice and remove from the dish.
Freeze the crust for 15–20 minutes, or until firm.
Add the softened cream cheese, powdered sugar, and vanilla extract to a large mixing bowl. Beat with an electric mixer until smooth and creamy. Add the cookie butter and beat until fully combined.
Gently fold in the thawed whipped topping until no streaks remain.
Spoon the pie filling into the chilled crust and spread it out evenly. Cover with plastic wrap and refrigerate for at least 6 hours, or until the filling is firm and set.
Before serving, microwave a small amount of cookie butter in 10-second intervals until thin enough to drizzle. Drizzle over the pie and garnish with crushed reserved cookies and whipped cream, if desired. Serve chilled.
Substitutions
- Biscoff cookies: Use another brand of speculoos cookies. A premade graham cracker crust can also be used when you want to save more prep time, though the flavor will be slightly different.
- Light brown sugar: Dark brown sugar can be used in the crust.
- Butter: Salted or unsalted butter will work.
- Cream cheese: Full-fat block cream cheese will give the filling the firmest texture. Reduced-fat cream cheese may produce a softer filling.
Behind the Recipe
I first had a Biscoff cookie in college, flying Delta to visit my parents. That little package of cookies stuck with me, so turning that same caramelized cookie flavor into a creamy no-bake Biscoff pie felt like an easy choice.
My top tip is to give the pie enough time to chill. The filling needs at least 6 hours in the refrigerator to become firm enough for clean slices.
FAQ
Yes. This is a good make-ahead dessert because the filling needs at least 6 hours to set. You can make the entire pie the day before serving and keep it covered in the refrigerator.
Yes. A premade graham cracker crust is the easiest shortcut if you want to skip making the cookie crust. The pie will still work, but you’ll lose some of the Biscoff flavor from the crust.
Cookie butter is a smooth spread made from crushed speculoos cookies. It has a sweet, caramelized flavor with warm spices and a consistency similar to peanut butter.
📖 Recipe
No Bake Biscoff Cookie Butter Pie
Video
Ingredients
Crust
- 1 (8.8-ounce) package Biscoff Lotus Speculoos cookies about 32 cookies
- 2 tablespoons light brown sugar
- 5 tablespoons butter melted
Cookie Butter Pie Filling
- 8 ounces cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cookie butter plus more for drizzling
- 8 ounces whipped topping thawed
Optional
- whipped cream for topping
Instructions
Make the Crust
- Set aside 2 cookies for garnish, if desired. Add the remaining cookies and the brown sugar to a food processor and pulse until finely crushed.
- With the food processor running on low, slowly pour in the melted butter. Process until the crumbs are evenly moistened and resemble wet sand.
- Transfer the crumb mixture to an ungreased 9-inch pie dish. Press the crumbs evenly into the bottom and up the sides using the flat bottom of a glass or measuring cup. Press just firmly enough for the crust to hold together without packing it too tightly, which can make the crust harder to slice and remove from the dish.
- Freeze the crust for 15–20 minutes, or until firm.
Make the Cookie Butter Filling
- Add the softened cream cheese, powdered sugar, and vanilla extract to a large mixing bowl. Beat with an electric mixer until smooth and creamy. Add the cookie butter and beat until fully combined.
- Gently fold in the thawed whipped topping until no streaks remain.
- Spoon the pie filling into the chilled crust and spread it out evenly. Cover with plastic wrap and refrigerate for at least 6 hours, or until the filling is firm and set.
- Before serving, microwave a small amount of cookie butter in 10-second intervals until thin enough to drizzle. Drizzle over the pie and garnish with crushed reserved cookies and whipped cream, if desired. Serve chilled.
Notes
Nutrition
Food Safety
- Keep cream cheese and whipped topping refrigerated until you are ready to prepare the filling.
- Do not leave the finished pie at room temperature for more than 2 hours.
- Store leftovers covered in the refrigerator and use within 4 days.
- Thaw frozen pie in the refrigerator rather than on the counter.
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Kelsey Smith says
If you give my recipe a try, be sure to leave a review!