This easy no bake Biscoff Cookie Butter Pie is a great choice for those hot summer days. No need to turn on the oven and you can enjoy a cold delicious treat in just a couple of hours.
Even if you’re an avid baker, it’s always nice to have an easy recipe that doesn’t require turning on the oven in the middle of the summer. Plus, you don’t even need any baking skills to whip up this simple Biscoff pie and look like a pro!
Don’t believe me? I’ll show you exactly how to make this easy yet impressive pie with step by step instructions and have you serving your pie in style in no time.
Table of Contents
Why you’ll love this recipe
- This Biscoff cookie butter pie is super easy to make. In fact, you don’t even need any baking skills to whip it up.
- Best of all, every single component from the pie crust to the pie filling and toppings are all no-bake and can be set in the refrigerator or freezer.
- This pie freezes and thaws easily while keeping its shape, making it perfect to be prepared ahead.
Ingredients and substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips for each ingredient:
- Biscoff cookies – I used one whole package of Lotus Biscoff cookies for this pie crust. Speculoos cookies are basically the same. And the best substitute for Biscoff cookies, beside Speculoos, would be cinnamon Graham crackers and ginger snaps.
- Salt – just a tiny pinch of salt to add a little sweet and salty taste. Though you can omit it if you want since Biscoff cookies themselves already contain sodium.
- Butter – I use unsalted butter since I think salted butter may make the pie crust too salty.
- Biscoff cookie butter – it is best to use creamy cookie butter for this recipe. You’ll use it in the filling as well as the drizzle on top of the pie. You can use store bought or homemade cookie butter.
- Cream cheese – I used regular cream cheese in this recipe. Mascarpone would be a good substitute here.
- Cream – heavy whipping cream is whipped and folded into the pie filling to give it volume and lighten it a bit. It is also used to decorate the top of the pie as well. Light whipping cream should also work in the pie filling, though I don’t know how well it will hold up as the whipped cream decoration on top.
- Sugar – I used plain ole granulated sugar in this recipe. You can use powdered sugar instead which would incorporate in the filling and whipped cream easily. But if substituting powdered sugar, make sure to match the weight and not the volume. If you don’t have a kitchen scale, 1 tablespoon of granulated sugar is equal to 2 tablespoons of powdered sugar.
- Vanilla – use just a splash of pure vanilla extract to enhance the flavor of the pie filling and whipped cream.
- Chocolate – I used semisweet chocolate chips for the ganache layer. You can use any type of chocolate; if you want it more bitter use dark chocolate, if you want it sweeter use milk chocolate. Chocolate chips, wafers, bars should all work, as long as it’s something you enjoy eating.
Tools you’ll need
Here are the few tools you’ll need to make this cookie butter pie:
- A food processor will be useful to make the Biscoff cookie pie crust though you could make it by hand. Check out my full post for the pie crust for more tips and tricks.
- A stand mixer or an electric hand mixer would be handy to mix up the pie filling and whipped cream.
- You’ll also need a 9” pie pan. The one I used in this recipe is not a deep dish pie pan.
How to make Biscoff cookie butter pie
The following instructions, step by step photos and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
Make the Biscoff pie crust
Process a whole package of Biscoff cookies in a food processor until the cookies become fine crumbs.
Tip: you can save a few cookies for decorations if you wish. I only used one whole cookie to place in the middle of the pie. Also save some crumbs to sprinkle on top of the pie.
Drizzle in melted butter while the food processor is running and process until the butter is distributed and the cookie crumbs start to clump together.
Tip: you may need to stop the food processor to scrape the side and bottom to get everything to mix more evenly.
Turn the mixture out into your pie dish, and press into an even layer on the bottom and up the sides of your pan to form the crust. Refrigerate or freeze the crust to allow it to set while you prepare the filling.
Make the Biscoff pie filling
First, beat together heavy whipping cream, sugar and vanilla until stiff peaks form.
Then, beat together the cookie butter and softened cream cheese until well mixed.
Next, fold the whipped cream back into the cookie butter/cream cheese mixture in 3 additions until smooth.
Spread the pie filling into the prepared pie crust and even out the top. Freeze or refrigerate while you make the ganache layer.
Make the quick ganache
Microwave heavy cream until hot but try not to let it boil over. Immediately add chocolate to the hot cream and let it sit for a minute. Then stir until smooth.
Spread the ganache on top of the Biscoff pie filling.
Decorate the pie
Drizzle melted cookie butter over the top of the pie and pipe whipped cream around the border. Finish it off with a cookie in the middle and crumbs sprinkled over the whipped cream.
Freeze for 30 minutes or refrigerate a few hours until very cold before serving.
Baker’s Tips
- The pie filling is very lightly sweetened and relies mainly on the cookie butter to give it sweetness. If you prefer a sweeter pie filling, increase the amount of sugar to ¼ cup to ⅓ cup max.
- I only use a small amount of whipped cream to pipe decoration on top but you can serve the pie with more whipped cream piled on top if you’d like, it would be even more delicious.
- If you want a crunchier, crispier pie crust, you could blind bake the crust at 375°F for 10 minutes. This gives a nice contrast to the creamy pie filling and adds a nice toasty flavor too.
- This pie is quite rich so serve it in small slices.
Storage
Store this pie in the refrigerator at all times and serve it cold, it will last up to 5 days. You can also freeze it for up to 3 months. Thaw it just enough to cut through the crust before serving.
FAQs
I usually buy Biscoff brand cookies and cookie butter at Target. They should also be available at grocery stores as well. If you can’t find Biscoff, you can use Trader Joe’s Speculoos cookie butter and cookies.
Absolutely! You can prepare this cookie butter pie a few days or even a few weeks ahead. Simply freeze it to keep it fresh. You can thaw it in the refrigerator the night before or just thaw it very briefly at room temperature before serving until you can slice through it.
More delicious summer treats
- Ice cream pie
- No bake Oreo cheesecake bites
- No churn mango ice cream
- No churn coffee ice cream
- Mango pudding bars
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📖 Recipe card
Biscoff Cookie Butter Pie
Equipment
Ingredients
Biscoff pie crust:
- 1 package Biscoff cookies (250 g, save a few cookies for decoration if desired)
- A pinch of kosher salt (optional)
- 3 oz unsalted butter (melted, 85 g)
Biscoff pie filling:
- ¾ cup heavy whipping cream (174 g)
- A splash of pure vanilla extract
- 2 tablespoon granulated sugar (23 g)
- 6 oz cream cheese (room temperature, 170 g)
- ¾ cup creamy cookie butter (210 g)
Chocolate ganache:
- ¼ cup heavy whipping cream (57 g)
- ⅔ cup semisweet chocolate chips (4 oz, 113 g)
Cookie butter drizzle:
- 3 tablespoon creamy cookie butter
Whipped cream:
- ½ cup heavy whipping cream (116 g)
- A splash of pure vanilla extract
- 1 tablespoon granulated sugar (12 g)
Instructions
Make the pie crust
- Break Biscoff cookies into small pieces and ground in a food processor until fine crumbs form. Reserve 1 – 2 tablespoons to sprinkle on top of the pie later.
- Melt the butter in the microwave for about 30 – 45 seconds, stir with a fork to dissolve any remaining solid butter. Drizzle melted butter over the Biscoff crumbs while the food processor is running, then process an additional 10-20 seconds until the mixture is the texture of wet sand.
- Turn the mixture out into a pie dish and press into the bottom and sides of the pan to form a crust.
- Freeze (or refrigerate) until ready to use.
Make the pie filling
- In a stand mixer bowl, add ¾ cup of heavy whipping cream along with 2 tablespoons of granulated sugar and a splash of vanilla, beat until stiff peaks form. Transfer the whipped cream to another bowl.
- In the same stand mixer bowl without washing, add 6 oz of softened cream cheese and ¾ cup of creamy cookie butter, beat until well mixed.
- Fold the whipped cream into the cookie butter/cream cheese mixture in 3 additions until thoroughly incorporated and smooth.
- Spread the pie filling into the pie crust and even out the top. Freeze or refrigerate while you make the chocolate ganache layer.
- Microwave ¼ cup of cream for about 1 minute or longer as needed, until hot, but don’t let it boil over in the microwave. Immediately add the chocolate to the hot cream, let it sit for a minute or two to allow the chocolate to melt. Then stir until smooth and spread on top of the pie filling.
- Microwave 3 tablespoons of cookie butter for 10-15 seconds just until melted, stir until smooth. Transfer to a piping bag or a ziploc bag, cut the corner to make a small hole and drizzle all over the pie. Freeze or refrigerate the pie while you make whipped cream.
- In a clean stand mixer bowl, add ½ cup of heavy whipping cream along with 1 tablespoon of granulated sugar and a splash of vanilla, beat until stiff peaks form. Transfer whipped cream to a piping bag fitted with your choice of piping tip.
- Pipe whipped cream around the border, sprinkle with the reserved Biscoff crumbs and decorate with a Biscoff cookie in the middle if desired.
- Freeze or refrigerate pie until ready to serve. It is best to serve this pie cold.
Notes
- If you want a crispy pie crust, you could blind bake the crust at 375°F for 10 minutes.
- For a sweeter pie filling, you can increase the amount of sugar called for to ¼ cup and up to ⅓ cup max.
- Mascarpone would make a very nice substitute for the cream cheese in the pie filling.
- Serve with more whipped cream if desired.
Nutrition
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Teri-May
What a genius idea and absolutely beautiful 🙂 I really love your photography! I’ve wanted to try cookie butter for so long but have never seen it in the UK!!
Teri x
Trang
Thank you Teri! I’m really surprised to hear that cookie butter is not available in Europe… 🙁 I thought it would have originated there…
Tina | Mademoiselle Gourmande
I have never heard of cookie butter and I don’t suppose you can get it anywhere near me. But I’d definitely go for a nutella filling… Haha, nutella pie cookies sounds great to me. 🙂
Trang
Oh totally, go for the nutella filling, it will be just as good!! I believe Speculoos (cookie butter) originated from Belgium, Spekulatius in German? It’s a spread made from speculoos cookies, I’d imagine you could get it anywhere in Europe??
Maryanne @ the little epicurean
These are so cute! I have to hide the cookie butter so that my boyfriend doesn’t eat all of it!
I don’t think it’s ever too early to start thinking about the holidays. It’s nice to prepared 🙂
Trang
Thanks Maryanne! Hahaha I have to hide the cookie butter from myself!
Raymund
Wow this is such a great idea, looks very cool! I know my daughter would love making this and me eating them 🙂
Trang
Thank you Raymund! It would be nice to be the one at the taste testing end once in a while eh 😉
Tina @ Just Putzing Around the Kitchen
These look amazing! I love cookie butter – cannot allow myself to buy the Biscoff stuff, b/c I’ll just eat it from the jar with a spoon…
Trang
That’s why I hide it way way back in the pantry and up on the high shelf so I can’t see it! 😛 Thanks for putzing by Tina!
Sarah @ SnixyKitchen
I’ve never had (or even seen) cookie butter, but it sounds so delicious that I’m going to have to search it out (and then try to make it at home too!). These are so darn cute!
Trang
Thanks Sarah! Well if you’ve never had cookie butter, you are in for a treat. I totally want to try and make it myself at home too, I kept telling myself that but haven’t got around to do it. If you do end up making some yourself, I’d love to know how it turns out (and maybe have a taste;))
Denise | Sweet Peas & Saffron
I have a jar of cookie butter in my cupboard that I wasn’t sure how to use…these pie pops look like an amazing option 🙂 They’re so cute!
Trang
Thanks Denise! Let me know how you like them if you do try them 🙂
Manali @ CookWithManali
so cute! and very creative! 🙂
Trang
Thanks Manali!