No Bake Biscoff Pie
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This no bake Biscoff pie is the perfect easy dessert for anyone who loves cookie butter. It has a crunchy speculaas cookie crust, creamy no-bake Biscoff cheesecake filling, and whipped cream on top.
If you love Biscoff, then you need to try make this easy Biscoff pie recipe. If you’re unfamiliar Biscoff – let me convince you why you’re going to love this recipe. Biscoff – AKA cookie butter – is a European spread that’s made from crushed cookies, called speculaas. It has a consistency similar to peanut butter and a delicious caramel, cinnamon flavor.
For this no bake Biscoff pie, the recipe starts with a crunchy crust that’s made from crushed speculaas cookies – I used Lotus brand. Then the pie filling is luxuriously creamy with a delicious cookie butter flavor. It’s essentially a no bake Biscoff cheesecake filling – AKA to die for. I like to top this pie with whipped cream and drizzles of Biscoff – but that’s up to you.
Method – with Step-by-Step Photos
Below are step-by-step photos and recipe tips so you can see exactly what each step should look like. If you want to get straight to the recipe, you can click the link below.
Jump to RecipeFor the Crust:
- Crush the Lotus Cookies. I use a food processor. Placing the cookies in a freezer bag and using a rolling pin works too.
- Mix in Melted Butter. It should hold together when you squeeze the mixture in your hands.
- Form the Crust. Press into the bottom and up the sides of your lightly greased pie plate.
- Chill. Place in the freezer as you make the crust.
Then for the filling, it’s easy, creamy and takes very little effort.
- Whip the Cream. Do this in a separate bowl and be sure to keep whipping until stiff peaks form. Set aside.
- The cream should be cold, from the fridge for easy whipping.
- Beat the Cream Cheese, Powdered Sugar, Biscoff, Cinnamon, and Vanilla. Occasionally, turn off the mixer and scrape down the sides and bottom of the bowl to make sure there’s nothing stuck. When you’re finished, the mixture should be smooth and creamy.
- The addition of cinnamon and vanilla really amplifies the Biscoff flavor because the speculaas cookies (which Biscoff is made of) are flavored with cinnamon and vanilla.
- Fold the Whipped Cream into the Cream Cheese Mixture. Do this by hand with a rubber spatula or wooden spoon. Go gently. When you’re finished, the mixture should be an even consistency – you should no longer see whipped cream separate from the Biscoff mixture.
- Add the Filling to the Crust. You’ll spoon the Biscoff filling into the pie crust and smooth the top.
Make Ahead Tips
The pie will need to chill in the fridge for at least 4 hours before serving to set properly. I typically make it the night before I plan to serve, and then pop in the fridge to chill overnight.
Before serving, I’ll add the whipped cream and Biscoff drizzle.
Recipe Tip
Technically, you can freeze this pie and serve from frozen. However, I find the crust becomes very difficult to slice and the Biscoff pie filling can get ice crystals. Therefore, I prefer the pie chilled instead of frozen.
Super simple to make and incredibly creamy, this no bake Biscoff pie is the perfect recipe if you love cookie butter. And if you love cookie butter, be sure to try:
Biscoff Pie
Equipment
- 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% MF, cold from the fridge
- 8 ounces cream cheese (226 grams), full fat, brick style – 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% MF
- 1/4 cup cookie butter spread, I used Biscoff brand
Instructions
- Lightly grease a 9-inch (23 cm) pie plate.
Biscoff Crust
- Crush the Biscoff Lotus cookies in a food processor until they're crumbs. You can also place the cookies in a freezer bag and crush with a rolling pin. You should end up with about 2 cups.
- Mix the crushed cookies with the melted butter. The mixture should stick together when you squeeze it in your palms.
- Press the mixture into the bottom and up the sides of the pie plat to form an even crust.
- Place in the fridge as you make the filling.
Biscoff Pie Filling
- In a medium bowl, beat the whipping cream until stiff peaks form. Set aside.
- In a separate large bowl, beat together the cream cheese, Biscoff, powdered sugar, vanilla and cinnamon until the mixture is smooth. Be sure to turn off the mixer and scrape down the sides and bottom of the bowl a few times to ensure there are no lumps of cream cheese stuck to the bowl.
- Using a rubber spatula or wooden spoon, gently fold the whipped cream into the Biscoff mixture. When finished, it should be an even consistency and you should no longer see streaks of whipped cream.
- Spoon the filling into the prepared pie crust and smooth the top.
- Cover the pie plate and refrigerate for at least 4 hours or overnight.
Topping
- Beat the whipping cream until peak medium peaks form. Gently dollop/spread the whipping cream over the chilled pie. Return to the fridge.
- Measure the Biscoff spread and place in a small bowl. Microwave on medium power for about 20-30 seconds and stir until smooth. It should be thin enough to drizzle. Drizzle the extra Biscoff spread over the pie. The pie can be placed back in the fridge until ready to serve.
- When ready to serve, remove the pie from the fridge. Do not remove from the fridge until ready to serve. Slice with a sharp knife. Be sure to slice all the way through the crust. Lift out of the pie plate using a pie lifter. The first piece is often a bit messier, but after that the pie slices cleanly.
Notes
- Lotus Cookies: Lotus cookies can be replaced with graham crumbs if needed. Use 1 3/4 cup graham crumbs and 1/3 cup melted butter.
- Biscoff Spread: One 13.4 ounce (400 gram) jar of Biscoff is enough for the filling and topping.
- Whipping Cream vs Whipped Topping – such as Cool Whip: This recipe is designed using whipping cream that comes in a carton that you will beat to form whipped cream. If you prefer to use whipped topping, skip step 1 of the pie filling and in step 3 fold 1 1/4 cups of thawed whipped topping into the Biscoff mixture. I prefer the flavor of using whipping cream because I find it provides a creamier texture.
- Storage: Store pie covered in the fridge for up to 4 days.
- Nutrition: Details provided are an estimate only based on 1 slice with whipped cream and a drizzle of Biscoff on top, assuming the pie is sliced into 10 uniform slices.
