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Fix that biscoff craving and make this no bake Cookie Butter Pie with a creamy and fluffy cookie butter filling inside a biscoff cookie crust. This easy pie is ready in minutes thanks to some ready-to-use ingredients.
No Bake Cookie Butter Pie (Speculoos Cookie Butter Pie)
This no bake cookie butter pie is the best cool and creamy dessert for those hot summer months. No need to turn on the oven for this delicious dessert! And no need to worry about having to make a pesky crust from scratch!
This pie uses biscoff cookies to form an easy cookie crumb crust which is then filled with a cookie butter cream pie filling. It’s creamy, thick, fluffy, and so delicious with spiced notes of biscoff cookies and a sweet cream cheese mixture with powdered sugar that compliments it all.
If you’re a speculoos lover then this pie is for you.
Ingredients Needed
- Biscoff Cookies : These are sometimes also called speculoos cookies when bought at Trader Joe’s.
- Melted Butter : Use unsalted butter or salted butter; whichever you prefer baking with. I normally always use salted butter for all my baking.
- Cream Cheese : For the best thick and creamy texture, I highly recommend only using full-fat cream cheese and the name brand Philadelphia. The taste is so much better than store brand!
- Cookie Butter : Again, sometimes also referred to as ‘speculoos butter’ depending on where you buy it from. It’s similar to peanut butter in texture and taste, just a different flavor of butter.
- Powdered Sugar
- Cool Whip : See below for directions for making homemade whipped cream instead of using Cool Whip. I prefer using the creamy Cool Whip anytime a recipe calls for it.
- Vanilla Extract
How To Make Cookie Butter Pie (Printable Recipe Card)
Place the biscoff cookies into a food processor or blender. Pulse/process until the cookies are in fine crumbs. Add the cookie crumbs and the melted butter into a mixing bowl, and stir until combined well and the mixture resembles wet sand.
Firmly press the cookie crust mixture into the bottom and up the sides of a 9- inch pie plate. Cover the pie plate with a lid, plastic wrap, or aluminum foil, and place the crust in the freezer for 1 hour for it to set.
In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat together the cream cheese and cookie butter until light and fluffy. Add in the powdered sugar and beat until well combined.
Add in the Cool Whip and vanilla extract and beat on low speed just until combined thoroughly.
Evenly spread the cookie butter mixture into the pie crust and smooth out the top. Cover the pie with a lid or plastic wrap, and place it in the fridge for at least 4 hours, or up to overnight is even better.
When ready to serve, garnish the entire pie (or garnish individual slices) with additional whipped cream or Cool Whip, biscoff cookie crumbles, and warmed & melted cookie butter drizzled over top. Enjoy!
Can I Use Homemade Whipped Cream Instead of Cool Whip?
Absolutely! Making your own whipped cream is pretty simple, it just takes some extra prep work + bowls to make it. To replace an 8 ounce tub of Cool Whip you will need to add 1.5 cups of heavy cream (or heavy whipping cream) and 1/3 cup powdered sugar into a mixing bowl. Use an electric had mixer, or the whisk attachment on a stand mixer, to beat until stiff peaks form. This takes about 4-5 minutes and be sure to start at low speed, to avoid splashing, and then increase speed as the cream thickens.
If you want additional whipped cream for the topping of the pie, I would suggest using 2 cups of heavy whipping cream and increasing the powdered sugar to 1/2 cup – that way, you have some leftovers for the pie garnishes. Store the leftover whipped cream in an airtight container, in the fridge, until you’re ready to serve the pie.
What Is Cookie Butter?
Cookie butter looks like a nut butter – similar to peanut butter or almond butter with it’s creamy spread texture – but it has a sweeter taste, similar to gingerbread, with a rich deep caramel flavor along with some spiced notes. It’s made primarily from speculoos cookie crumbs along with some fat and sugar. I use Lotus Biscoff Spread from the grocery store.
Cookie butter is also referred to as ‘biscoff spread’ or ‘speculoos’ is also used when referring to biscoff or cookie butter products.
How To Store Leftovers
Cookie butter pie should be stored in the fridge for up to 3-4 days. Cover the pie dish with a lid or plastic wrap, or you can place individual slices into airtight container for storage.
Freezing the pie is possible, but this no bake cream pie is best enjoyed fresh! If you do choose to freeze it, wrap it well in plastic wrap and then again in aluminum foil, to avoid freezer burn. Let the pie thaw completely in the fridge before eating. The pie will take on a different texture once frozen and thawed – it won’t be as creamy as it is fresh.
Serving Suggestions
I love to use a piping bag, or cut the corner off a Ziploc bag, to pipe on some whipped cream on top. I then warm up some biscoff cookie butter spread in the microwave and drizzle it all over top of the pie, and finish it off with some cookie butter crumbles.
Other ideas are white chocolate chips or white chocolate curls made from a white chocolate bar. You could also spread the layer of whipped cream all over the top, for a double layer kind of pie. Or just garnish each slice with whipped cream and the toppings as it’s served.
Recipe FAQ’s
Can I Use A Different Type of Crust?
Yes, you can use a variety of bases for the crust – such as oreo cookie crumbs for an oreo cookie crusts, graham crackers, gingerbread cookies, shortbread cookies, vanilla wafers, or any package of cookies that you love!
How Can I Make This Dessert Less Sweet?
If you find that the pie is too sweet for your liking, try reducing the powder sugar to 3/4 cup or even 1/2 cup. Although, I have never had anyone say that this pie is too sweet. Biscoff cookies naturally are spicier and not as sweet as normal cookies, so the added powdered sugar actually enhances that spicier flavor of the biscoff cookies.
Are There Alternatives to Biscoff Cookies?
Biscoff cookies are a type of cookie called speculoos. Some stores will sell a generic version of them labeled as biscoff cookies or similar. They look like a gingerbread cookie but are usually in a rectangular shape instead.
Can I Make It Ahead of Time?
Yes! Because it’s a cream pie and it’s a no bake dessert – it actually needs lots of chill time in the fridge, making it the perfect make ahead dessert. I prefer refrigerating it overnight so I always make this pie the night before and leave it in the fridge overnight and into the next day, until I am ready to serve it. The fridge time allows the flavors to meld together and for the pie to get really thick and creamy, and really cold!
How Do I Cut This Pie Without It Falling Apart?
Sometimes no-bake pies can be tricky to get clean slices cut out and onto a plate. I found that sticking the pie in the freezer for 5-10 minutes before slicing helps a lot. Also, you want to cut a few slices before trying to remove one slice for serving. If you cut the pie right after removing it from the fridge, so it doesn’t have time to soften, that also helps with making clean slices.
More No Bake Pie Recipes You’ll Love
- Classic Peanut Butter Pie
- No Bake Jello Pie
- No Bake Key Lime Pie
- Easy Nutella Pie
- Snickers Cheesecake Pie
- Pistachio Pie
Cookie Butter Pie
Ingredients
Biscoff Cookie Crust
- 1 package (8.8 oz) Biscoff cookies
- 4 tablespoons butter melted
Cookie Butter Cream Filling
- 1 bar (8 oz) cream cheese room temperature
- 1 cup cookie butter (also called biscoff spread or speculoos)
- 1 cup powdered sugar
- 8 ounces Cool Whip thawed
- 1 teaspoon vanilla extract
Garnish
- whipped cream (store-bought, spray can whipped cream, or homemade)
- 1/4 cup cookie butter (warmed in microwave for drizzling)
- crumbled biscoff cookies
Instructions
- Place the biscoff cookies into a food processor or blender. Pulse/process until the cookies are in fine crumbs. Add the cookie crumbs and the melted butter into a mixing bowl, and stir until combined well and the mixture resembles wet sand.1 package (8.8 oz) Biscoff cookies, 4 tablespoons butter
- Firmly press the cookie crust mixture into the bottom and up the sides of a 9- inch pie plate. Cover the pie plate with a lid, plastic wrap, or aluminum foil, and place the crust in the freezer for 1 hour to set.
- In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat together the cream cheese and cookie butter until light and fluffy.1 bar (8 oz) cream cheese, 1 cup cookie butter
- Add in the powdered sugar and beat until well combined.1 cup powdered sugar
- Add in the Cool Whip and vanilla extract and beat on low speed just until combined thoroughly.8 ounces Cool Whip, 1 teaspoon vanilla extract
- Evenly spread the cookie butter mixture into the pie crust and smooth out the top. Cover the pie with a lid or plastic wrap, and place it in the fridge for at least 4 hours, or up to overnight is even better.
- When ready to serve, garnish the entire pie (or garnish individual slices) with additional whipped cream or Cool Whip, biscoff cookie crumbles, and warmed & melted cookie butter drizzled over top. Enjoy!whipped cream, 1/4 cup cookie butter, crumbled biscoff cookies
Notes
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