This no‑bake Biscoff pie is an ideal, simple dessert for anyone who adores cookie butter. It features a crunchy speculaas cookie crust, a rich no‑bake Biscoff cheesecake filling, and a light whipped cream topping.
If you love cookie butter, this easy Biscoff pie is a must-try. Biscoff (also called cookie butter) is a spread made from crushed speculaas cookies; it has a smooth, peanut-butter-like texture and a warm caramel and cinnamon flavor that pairs beautifully with creamy desserts.
This no‑bake pie starts with a crunchy crust made from crushed speculaas cookies — I used Lotus brand — mixed with melted butter and pressed into a pie plate. The filling is a luscious, no‑bake cheesecake-style mixture of cream cheese, cookie butter, powdered sugar and a touch of cinnamon and vanilla. I like to finish the pie with whipped cream and an extra drizzle of Biscoff, but you can skip or vary the toppings to suit your taste.
Method – with Step-by-Step Photos
Below are step-by-step photos and tips showing what each stage should look like. If you prefer to skip ahead, use the recipe jump link.
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For the crust:
- Crush the Lotus cookies. A food processor makes this quick; alternatively place cookies in a freezer bag and crush with a rolling pin.
- Mix in melted butter. The crumbs should hold together when squeezed in your hand.
- Form the crust. Press the mixture evenly across the bottom and up the sides of a lightly greased pie plate.
- Chill. Place the crust in the fridge while you prepare the filling.
The filling is creamy and straightforward to assemble.
- Whip the cream. In a cold bowl, beat the whipping cream until stiff peaks form, then set aside. Cold cream whips more easily.
- Beat the cream cheese and flavorings. In a separate bowl, beat together softened cream cheese, powdered sugar, Biscoff spread, cinnamon and vanilla until smooth and lump-free. Pause occasionally to scrape down the sides and bottom of the bowl.
- Fold in the whipped cream. Using a rubber spatula or wooden spoon, gently fold the whipped cream into the Biscoff mixture by hand until the texture is uniform and no streaks remain.
- Assemble the pie. Spoon the filling into the prepared crust and smooth the top. Cover and refrigerate for at least 4 hours, or overnight, to set.
Make Ahead Tips
Chill the pie in the refrigerator for a minimum of 4 hours to allow the filling to set. Making it the night before is convenient and improves texture. Add the whipped cream topping and Biscoff drizzle just before serving for the best presentation.
Recipe Tip
You can technically freeze the pie, but the crust can become hard to slice and the filling may develop ice crystals. I recommend storing the finished pie chilled in the fridge rather than frozen.
Easy to prepare and incredibly smooth, this no‑bake Biscoff pie is a show-stopping treat for cookie butter fans.
Biscoff Pie
Equipment
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9-inch (23 cm) pie plate
Ingredients
Biscoff Crust
- 8.8 ounce package Lotus cookies (250 grams), crushed
- 1/3 cup unsalted butter (75 grams), melted
No Bake Biscoff Pie Filling
- 3/4 cup whipping cream (180 ml), 33–35% fat, cold
- 8 ounces cream cheese (226 grams), full fat, room temperature
- 1 cup cookie butter spread, I used Biscoff brand
- 3/4 cup powdered sugar (82 grams), sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Topping
- 1/2 cup whipping cream (120 ml), 33–35% fat
- 1/4 cup cookie butter spread, for drizzling
Instructions
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Lightly grease a 9‑inch (23 cm) pie plate.
Biscoff Crust
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Crush the Lotus cookies in a food processor until they become fine crumbs (about 2 cups). You can also crush them in a freezer bag with a rolling pin.
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Mix the crumbs with melted butter until the mixture holds together when squeezed.
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Press into the bottom and up the sides of the pie plate to form an even crust, then chill in the fridge while you make the filling.
Biscoff Pie Filling
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Beat the whipping cream in a cold bowl until stiff peaks form. Set aside.
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In a separate large bowl, beat together the cream cheese, Biscoff, powdered sugar, vanilla and cinnamon until smooth, scraping down the bowl as needed.
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Gently fold the whipped cream into the Biscoff mixture until uniform and no streaks remain.
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Spoon the filling into the prepared crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight.
Topping
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Beat the whipping cream until medium peaks form. Dollop or spread over the chilled pie and return it to the fridge.
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Warm the extra Biscoff spread in a small bowl for 20–30 seconds in the microwave on medium power, stirring until pourable. Drizzle over the pie and chill until ready to serve.
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When serving, slice the chilled pie with a sharp knife, making sure to cut completely through the crust. Use a pie lifter or spatula to remove slices.
Notes
- Lotus cookies: If you don’t have Lotus, graham cracker crumbs can be used. Substitute 1 3/4 cups graham crumbs plus 1/3 cup melted butter.
- Biscoff spread: One 13.4-ounce (400 g) jar typically provides enough for the filling and the topping drizzle.
- Whipping cream vs. whipped topping: This recipe uses real whipping cream whipped to peaks for a creamier texture. If you prefer store-bought whipped topping, skip whipping the cream and fold 1 1/4 cups of thawed whipped topping into the Biscoff mixture instead.
- Storage: Store the pie covered in the refrigerator for up to 4 days.
- Nutrition: Nutrition figures are estimates per slice (assuming 10 equal slices) and include whipped cream and a drizzle of Biscoff.
Nutrition
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