Creamy No-Bake Cookie Butter Pie
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.
Servings: 8 servings
Calories: 595kcal
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.
Nutrition
Serving: 1slice | Calories: 595kcal | Carbohydrates: 54.2g | Protein: 5.5g | Fat: 40.5g | Saturated Fat: 19.9g | Cholesterol: 76mg | Sodium: 343mg | Potassium: 51mg | Fiber: 0.6g | Sugar: 36.5g | Calcium: 47mg | Iron: 1mg