Learn how to make the best cookie butter pie with only 5 ingredients, minimal baking and a creamy no bake filling. Packed with Biscoff (or your choice of cookie butter spread) and cream cheese, every bite is rich with a deep, satisfying cookie butter flavor.
(Looking for more cookie butter desserts? Make some Biscoff blondies, a Biscoff cheesecake or a Biscoff layer cake with Biscoff frosting. And yes, you can use Speculoos too!)
I love making no-bake pies and tarts like white chocolate raspberry tart and no bake pineapple coconut cream pie.
This no-bake biscoff pie is especially popular around the holidays, a delicious alternative to traditional pumpkin pie at Thanksgiving. It’s a family favorite!
Rich but no too sweet, easy to make, stunning to look at, delicious.
Let’s get to it.
- Minimal baking — we only bake the cookie pie crust to ensure it sets, and only for 5-7 minutes. If you want to get rid of baking altogether, however, you can use a ready-made graham cracker crust.
- Creamy filling — made with cookie butter spread, cream cheese and whipped cream, the pie filling is smooth and velvety.
- Feeds a crowd — this pie is very rich and a little goes a long way. Perfect to serve at your get-togethers!
- Make ahead — what’s more, you can make it ahead so spend more time entertaining vs. being cooped up in the kitchen.
This recipe is simple and straightforward but looks like you spent all day making it.
Ingredients
You’ll only need 5 ingredients (you can find the full ingredient list with measurements in the recipe card at the bottom of this page):
For the cookie butter pie crust
- Cookie butter cookies or biscuits — you can use any brand of cookie butter cookies you like: Speculoos or Biscoff. Alternatively, you can also substitute with graham crackers and even Oreo cookie crumbs.
- Butter — I default to unsalted butter in baking but you can use salted butter if that’s what available.
For the pie filling:
- Creamy cookie butter spread — again, you can use any brand of cookie butter you like. The important thing is to buy the creamy kind, not the crunchy variety.
- Cream cheese — you’ll need the cream cheese available in blocks and not those for spreading. And for best results, buy full-fat.
- Heavy cream — this is called differently in different countries but typically it’s cream that has milk fat content between 36 and 40%. You can substitute with whipping cream (35%) if heavy cream is not available.
Tools
You’ll need a mixer and a 9-inch pie dish.
A food processor will also be handy when crushing the biscuits, but you can also do this by putting them in a Ziploc bag and manually crushing them using a rolling pin.
Step-by-step photos
Preheat oven to 350F. Crush the cookie butter cookies and combine the crumbs with melted butter.
Stir until the mixture is evenly moist.
Transfer to a 9-inch pie dish. Press to the bottom and a little up the sides.
Bake for 5-7 minutes or until set. Take out of the oven and cool completely.
Using a handheld electric mixer or a stand mixer with the paddle attachment, beat the cookie butter and cream cheese until well combined (about 2 minutes on medium-high).
Remember to scrape the bottom and sides of your bowl.
Add whipped cream.
Fold a little at a time…
… until the mixture is smooth and fluffy.
Pour into your pie dish and smooth out the top. Chill until set, at least 4 hours, preferably overnight. Sprinkle cookie butter crumbs and decorate as desired. Serve with whipped cream.
Expert tips
Easy, right? Here are more tips for perfect no bake cookie butter pie every time.
- Ensure your cream cheese and cookie butter spread are room temperature. This make them easier to mix and incorporate.
- Make sure to crush your cookie butter cookies until no big chunks remain. And bake until firm to ensure your pie crust doesn’t crumble and break apart.
- To ensure your pie filling sets, ensure your heavy cream is whipped to stiff peaks. Also, allow enough time for your pie to chill in the fridge, ideally overnight.
- Note that there is no added sugar in this recipe. We find it unnecessary. If you want it sweeter though, taste the mixture and sweeten to taste.
- You can serve this straight out of the fridge when it’s firmer and colder, or slightly room temperature when it’s softer. Either way, it’ll be delicious.
Recipe FAQs
You can substitute with peanut butter or any nut butter.
There are so many ways to make this recipe your own:
– Top with chopped nuts or chocolate chips; you can even add them to the filling for some texture.
– Cover the top with chocolate ganache. Or drizzle with chocolate syrup. Or more Biscoff (simply heat in the microwave to soften it).
– White chocolate goes so well with cookie butter, too.
– Add chopped pretzels to your crust.
– And so much more!
Keep leftovers covered in the fridge. They should keep up to 3 days.
You technically can, though I don’t like freezing the pie because I find the texture changes after thawing.
If you have to freeze it, however, simply cover the pie, then thaw in the fridge the night before serving. A frozen pie should keep for at least a month.
You can top each slice with whipped cream and cookie butter biscuits. You can also choose to drizzle them with melted cookie butter spread.
More easy no bake desserts
If you’re a fan of no bake desserts like I am, check these out:
Speculoos cookie butter pie (or Biscoff cookie butter pie) is very rich so we can really only eat a small slice at a time… but find ourselves wanting mini slices several times a day. It’s really quite addicting. You’ve been warned lol.
So this holiday season or any time during the year that you need an easy, delicious dessert, make no bake cookie butter pie. You won’t regret it!
Did you make this no bake cookie butter pie with cream cheese recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest and YouTube.
Easy No Bake Cookie Butter Pie
Equipment
Ingredients
For the cookie butter crust:
- 2 cups crushed cookie butter cookies plus extra for topping (see notes)
- ½ cup unsalted butter melted
For the cookie butter filling:
- 1 14-oz jar creamy cookie butter see notes
- 1 8-oz block cream cheese softened
- 2 cups heavy cream whipped to stiff peaks
Instructions
- Preheat oven to 350F.
- Crush the cookie butter cookies and combine the crumbs with melted butter. Stir until the mixture is evenly moist.2 cups crushed cookie butter cookies, ½ cup unsalted butter
- Transfer to a 9-inch pie dish. Press to the bottom and a little up the sides.
- Bake for 5-7 minutes or until set. Take out of the oven and cool completely.
- Using a handheld electric mixer or a stand mixer with the paddle attachment, beat the cookie butter and cream cheese until well combined (about 2 minutes on medium-high). Remember to scrape the bottom and sides of your bowl.1 14-oz jar creamy cookie butter, 1 8-oz block cream cheese
- Fold whipped cream a little at a time until the mixture is smooth and fluffy.2 cups heavy cream
- Pour into your pie dish and smooth out the top. Chill until set, at least 4 hours, preferably overnight.
- Sprinkle cookie butter crumbs and decorate as desired. Serve with whipped cream.
Video
Notes
- If you want to make this pie 100% no bake, you can use a pre-baked 9-inch graham cracker or Oreo pie crust.
- You can use any brand of cookie butter you like. I use Biscoff most often but you can also use Speculoos or Penotti.
- Note that there is no added sugar in this recipe. We find it unnecessary. If you want it sweeter though, taste the mixture and sweeten to taste.
- To ensure your pie filling sets, ensure your heavy cream is whipped to stiff peaks. Also, allow enough time for your pie to chill in the fridge, ideally overnight.
- See post for more tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Janine
Best pie recipe ever, my go-to pie for family and friends and it never disappoints!
Jolina
Glad everyone enjoys it Janine!
Jenna
Okay now this is just amazing!!
Megan
Oh my gosh! This pie looks so addicting 🙂 I’m sure I couldn’t stop with just one bite!
Bethany Naismith
This looks really yummy! I can’t wait to try it out for myself
Jolina
Thanks a lot Bethany! It’s quick and easy. Hope you like it!
Sandra Garth
Cookie butter is a rare treat because it’s in my house all willpower goes right out of the window. Thank you so much for sharing this at Celebrate Your Story and have a great weekend.
Jolina
LOL I know exactly what you mean Sandra! When we have it at home we can’t stop eating it too. Hope you’re having a wonderful weekend!
Rina
It looks great ! Absolutely delicious idea 😉 Can’t wait to try this out!!
Jolina
Thank you! Hope you like it.
Kristen
What a delicious looking pie! Will have to try this one for sure!
Jolina
Thanks a lot Kristen! Hope you enjoy it as much as we do!
Joanna
I would have never thought of mixing peanut butter with cream cheese and make a pie so fast. I bet it is delicious. I can’t imagine the taste so I’ll have to try it out someday.
Jolina
Hi Joanna! Cookie butter is different from peanut butter so make sure to check the label when you go grocery shopping 🙂
Kandja
Creamy cookie butter and cream cheese as filling–no doubt I’ll bookmark this recipe. I can easily do this and have it with some tea. THanks for the recipe! xx
Jolina
We absolutely love it with tea (or coffee if you’re so inclined). Thanks Kandja! Hope you like it!
Natalie
Yum! We have a big jar of speculoos that would perfect for this
Jolina
Nice! You’re halfway there haha 🙂 Thanks Natalie!
Ty
Wow! 🙂 I have book marked this yummy looking recipe. I can not wait to try it.
Jolina
Thanks for saving Ty! Hope you like it!
Taylor Mobley
This looks absolutely mouth watering.
Jolina
Thanks a lot Taylor!
Tiina A
That pie not only sounds delicious it also looks super delicious. Gorgeous, tasty pics! I would love to have a slice right now after finished all that spinach I had for dinner.
Jolina
Hi Tiina! Thanks! And I think that’s the way to do it – veggies then a treat after haha 🙂
Christine
OMG. YUM. This sounds soooo good! Your beautiful photos and recipes get me every time!
Jolina
Hey Christine! Thanks a lot! 🙂