Looking for an easy summer dessert that wows? This no-bake cookie butter pie features a creamy blend of cookie butter, cream cheese, and whipped cream in a Biscoff cookie crust. It’s rich, irresistible, and perfect for warm weather gatherings with no oven required.
Cookie butter is one of the best modern-day culinary inventions if you ask me. With its tempting spiced gingerbread-like flavor, cookie butter makes any dessert simply irresistible, and this pie is no exception!
For more delicious summer desserts, check out our old fashioned banana pudding and fresh strawberry cobbler recipes next!
Table of Contents
Variations and Substitutions
If you are short on an ingredient or want to switch up the flavors in this pie, here are a few suggestions:
- You may use a store-bought or homemade graham cracker crust instead of the speculoos (Biscoff) cookie crust.
- Thawed Cool Whip can be used in place of the homemade whipped cream.
- Make this into a peanut butter pie by substituting peanut butter for the cookie butter. Try our chewy monster cookies next if you love peanut butter!
- Try substituting mascarpone for the cream cheese.
Important Ingredient Notes
The detailed ingredient list with measurements is in the recipe card at the bottom of this post.
- Speculoos cookies (such as Biscoff). Speculoos cookies are deliciously spiced Danish cookies that taste a lot like gingerbread. Try our spiced molasses cookies for a similar flavor profile! We crush them in a food processor to create the crust for our pie.
- Butter. Melted unsalted butter binds the crust. If using salted butter, omit the additional salt.
- Heavy cream. Make sure you use heavy whipping cream to make the homemade whipped cream.
- Powdered sugar. Confectioner's sugar or granulated sugar works fine to sweeten the whipped cream.
- Cream cheese. Be sure to soften your cream cheese to room temperature before making the pie filling to avoid a lumpy texture. If you love cream cheese, try our carrot cake loaf with cream cheese frosting next.
- Cookie butter. Cookie butter, such as Biscoff, is the base for our creamy, spiced pie filling.
How To Make This Recipe
Step 1. Pulse the Biscoff cookies and salt in a food processor until fine crumbs form. Pour in the melted butter and pulse until the mixture clumps together. Press the crust into the bottom and sides of a deep 9-inch pie plate and place it in the freezer.
Step 2. Place the heavy cream, sugar, and vanilla in a mixing bowl and beat with an electric hand mixer until stiff peaks form. Set aside.
Step 3. Add the cookie butter, cream cheese, and powdered sugar to a large mixing bowl and beat with a handheld mixer until light and creamy.
Step 4. Gently fold in 2 cups of whipped cream until combined. Cover and refrigerate the remaining whipped cream.
Step 5. Remove the crust from the freezer and pour the filling into the crust. Smooth it out into an even layer and refrigerate or freeze until ready to serve.
Step 6. Before serving, garnish the pie with piped whipped cream, crushed speculoos cookies, and cookie butter drizzle. Enjoy!
Recipe FAQs
Sure! Bake the crust at 375°F for 10 minutes if you prefer a crispier crust.
Yes. Substitute one thawed 8-ounce package of Cool Whip in the filling. You may use canned whipped cream to garnish.
I recommend keeping this pie refrigerated for the best texture. You may freeze the pie and set it out on the counter when ready to serve for up to an hour.
Make Ahead and Storage Instructions
This pie makes an excellent make-ahead dessert! Make this pie up to a week in advance, wrap it tightly in plastic wrap, and store it in the freezer until ready to serve. Wait until ready to serve to garnish.
Leftover cookie butter pie can be stored in an airtight container in the refrigerator for up to 5 days and frozen for up to 3 months.
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📖 Recipe
Creamy No-Bake Cookie Butter Pie
Equipment
Ingredients
Biscoff Cookie Crust
- 1, 8.8 ounce package speculoos cookies - such as Biscoff, reserve 3 cookies for garnish
- ¼ teaspoon salt
- 5 tablespoons unsalted butter - melted
Fresh Whipped Cream
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar - or granulated sugar
- 1 teaspoon pure vanilla extract
Cookie Butter Pie Filling
- 1 cup cookie butter - like Biscoff
- 8 ounces cream cheese - softened
- 2 cups prepared whipped cream - (recipe above)
- ¾ cup powdered sugar
- 1 cup prepared whipped cream - for garnish
- Cookie butter - for garnish
- Crushed Biscoff cookies - for garnish
Instructions
- Place the Biscoff cookies and salt in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the mixture clumps together. Press the crust into the bottom and sides of a deep dish 9-inch pie plate and place it in the freezer while you make the filling. You can also bake the crust at 375°F for 10 minutes then cool if you prefer a crispier crust.
- Place the whipped cream, sugar, and vanilla in a medium mixing bowl and beat with an electric hand mixer until stiff peaks form. Set aside.
- Add the cookie butter, cream cheese, and powdered sugar to a large mixing bowl and beat with the handheld mixer until light and creamy. This should take 2-3 minutes. Gently fold in 2 cups of whipped cream until combined. Cover and refrigerate the remaining whipped cream.
- Remove the crust from the freezer and pour the filling into the crust. Smooth it out into an even layer and refrigerate for at least 2 hours or freeze until ready to serve.
- Before serving, transfer the remaining whipped cream to a piping bag fitted with a round or star piping tip and pipe dollops of whipped cream around the edge of the pie. Place a small amount of cookie butter in a zip-top plastic bag and heat it for about 15 seconds. Snip the tip of the bag and drizzle cookie butter over the pie. Coarsely crush the remaining cookies and sprinkle them over the pie. Enjoy!
Notes
- You may substitute one thawed 8-ounce package of Cool Whip for the homemade whipped cream in the filling. You may use canned whipped cream to garnish.
- I recommend keeping this pie refrigerated while serving for the best texture. You may freeze the pie and set it out on the counter when ready to serve for up to an hour.
- Leftover cookie butter pie can be stored in an airtight container in the refrigerator for up to 5 days and frozen for up to 3 months.
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