Cookie Butter Pie – Creamy No-Bake Biscoff Dessert Recipe
This Cookie Butter Pie is a creamy, no-bake dessert featuring a buttery speculoos cookie crust and a luscious cookie butter-filled cream cheese and whipped cream filling. Perfectly chilled and topped with optional drizzles and crushed cookies, it’s a delightful treat that combines the rich, spiced flavor of Biscoff cookie butter with smooth, fluffy textures for a simple yet indulgent dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 2 cups speculoos cookie crumbs (or graham cracker crumbs)
- 1/2 cup unsalted butter, melted
- Pinch of salt
Filling
- 16 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup cookie butter (speculoos spread)
- 1 1/2 cups heavy cream, whipped to soft peaks
Optional Toppings
- Warmed cookie butter drizzle
- Crushed cookies
- Melted chocolate
Instructions
- Make the crust: In a bowl, combine the speculoos cookie crumbs, melted unsalted butter, and a pinch of salt. Mix thoroughly until the mixture resembles wet sand. Press this mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust. Place the crust in the refrigerator and chill for 15 minutes to set.
- Prepare the filling base: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth, creamy, and free of lumps. Then add the cookie butter and continue beating until fully incorporated and glossy.
- Whip the heavy cream: In a cold mixing bowl, whip the heavy cream until soft peaks form. This means the cream should hold its shape but still be slightly soft at the tips.
- Combine the filling: Fold one scoop of the whipped cream into the cookie butter mixture gently to loosen the texture. Then carefully fold in the remaining whipped cream until the filling is fluffy and uniform in texture without deflating the whipped cream.
- Assemble and chill: Spoon the filling into the chilled cookie crust, smoothing the top with a spatula. Tap the pie dish gently on the counter to release any trapped air bubbles. Cover the pie and refrigerate for at least 6 hours or overnight to allow the pie to set completely.
- Add toppings and serve: Before serving, optionally drizzle warmed cookie butter or melted chocolate over the top of the pie. Sprinkle with crushed cookies for added texture and decoration. Use a warm knife to slice the pie into clean wedges and serve chilled.
Notes
- Use a warm knife when slicing for cleaner cuts and to prevent cracking the filling.
- Chilling overnight improves the pie’s texture and flavor by allowing it to fully set.
- You can substitute graham cracker crumbs if speculoos crumbs are not available, though it will alter the flavor slightly.
- For a firmer crust, bake it at 350°F (175°C) for 8-10 minutes before chilling, although this is not necessary for no-bake versions.
- Warming the cookie butter slightly makes it easier to drizzle as a topping.
Keywords: cookie butter pie, biscoff dessert, no-bake pie, speculoos pie, creamy dessert, easy no-bake dessert, cookie crumb crust
