Cookie Butter Pie – Creamy No-Bake Biscoff Dessert Recipe

Introduction

This creamy no-bake Cookie Butter Pie is a dreamy dessert that combines the warm, spiced flavors of speculoos cookies with a luscious, fluffy filling. Perfect for any occasion, it’s easy to make and doesn’t require baking, making it a great choice for stress-free entertaining.

Ingredients

• 2 cups speculoos cookie crumbs (or graham cracker crumbs)
• 1/2 cup unsalted butter, melted
• 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, or melted chocolate

Instructions

1. Step 1: Make the crust by mixing the cookie crumbs with melted butter and a pinch of salt until the mixture resembles wet sand. Press the mixture firmly into a 9-inch pie dish and chill for 15 minutes.
2. Step 2: In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Add the cookie butter and continue beating until the mixture is glossy and fully combined.
3. Step 3: In a separate cold bowl, whip the heavy cream to soft peaks. Fold one scoop of the whipped cream into the cookie butter mixture to lighten it, then gently fold in the remaining whipped cream until the filling is fluffy.
4. Step 4: Spoon the filling into the chilled crust, smoothing the top. Tap the pie dish gently to release any air bubbles. Cover and chill the pie for at least 6 hours, or preferably overnight.
5. Step 5: Just before serving, drizzle warmed cookie butter or melted chocolate over the top and sprinkle with crushed cookies. Use a warm knife to slice clean wedges.

Tips & Variations

• Use room-temperature cream cheese to ensure a smooth, lump-free filling.
• Don’t skip the chilling time—overnight chilling helps the pie set properly for neat slices.
• For a flavor twist, swap speculoos crumbs for gingersnap or Oreo crumbs in the crust.
• Add toppings such as crushed cookies or chocolate drizzle just before serving for the best presentation.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat the knife with warm water before slicing to maintain clean edges. This pie is best served chilled and should not be frozen as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute speculoos cookie crumbs with graham cracker crumbs, gingersnaps, or Oreos depending on your flavor preference.

How do I get the pie slices to come out cleanly?

Using a warm knife helps create clean cuts. Dip the knife in warm water, wipe it dry, and slice gently. Also, chilling the pie overnight allows it to set fully, making slicing much easier.

Cookie Butter Pie – Creamy No-Bake Biscoff Dessert Recipe

Print Recipe

★★★★★

4.6 from 133 reviews

Indulge in a creamy, no-bake Cookie Butter Pie featuring a buttery speculoos cookie crust and a luscious cookie butter cream cheese filling. This easy dessert combines the rich flavors of cookie butter and whipped cream, chilled to perfection for smooth, clean slices. Perfect for gatherings or anytime you crave a decadent yet simple treat.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes (includes chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Prepare the crust: In a bowl, combine the speculoos cookie crumbs with melted butter and a pinch of salt until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for 15 minutes to set.
2. Make the filling base: Using a stand mixer or hand mixer, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy, free of lumps. Then add the cookie butter and continue beating until the filling is glossy and fully combined.
3. Whip the cream: In a chilled bowl, whip the heavy cream to soft peaks. To lighten the filling, fold one scoop of whipped cream into the cookie butter mixture gently, then carefully fold in the remaining whipped cream until the filling is fluffy and well incorporated without deflating.
4. Assemble and chill: Spoon the filling into the chilled crust, smoothing the top with a spatula. Gently tap the pie dish on the counter to release any air bubbles. Cover the pie with plastic wrap and chill in the refrigerator for at least 6 hours or preferably overnight to allow the pie to set fully.
5. Serve: Before serving, optionally drizzle warmed cookie butter or melted chocolate on top and sprinkle with crushed cookies for an appealing finish. Use a warm knife to slice clean wedges and enjoy.

Notes

• Use room-temperature cream cheese to ensure a smooth, lump-free filling.
• Do not skip the chilling time; overnight refrigeration yields the best texture and clean slices.
• For flavor variations, substitute the crust with gingersnap or Oreo cookie crumbs.
• Add toppings just before serving to keep them looking fresh and appetizing.

Keywords: Cookie Butter Pie, No-Bake Dessert, Biscoff Pie, Cream Cheese Pie, Easy Pie Recipe, Speculoos, No-Bake Cookie Butter Dessert