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.
Robin
Absolutely Speculoos Spectacular bliss 🙂 Great work!
Jolina
Thanks Robin! You really are my #1 fan, eh? 🙂 Appreciate it!
Pam
This looks fabulous and so delicious. How great to serve this at a party this fall or as a dessert for the holidays!
Jolina
Thanks Pam! And you’re absolutely right, this would be fantastic to serve during the holidays 🙂
Elizabeth O.
Cookie butter became so popular and it’s difficult to resist having it on your toast! It’s really good. This cake is the perfect fix for your cookie butter cravings, really. And it’s easy to do! What more can you ask for!
Jolina
IKR? There was a time even that some stores limited people to 2 jars. Crazy!
Teresa
I don’t think I have ever had a butter cookie pie or even know what one is. I will have to try this as this sounds simply scrumptious!
Jolina
Hi Teresa! Cookie butter is a spread kind of that tastes like gingerbread 🙂 The popular brand in the States is Speculoos from Trader Joe’s. Check it out!
Nicole Escat
What a yummy cookie butter pie! I’m pretty sure kids would love to make this because it was no bake.
Jolina
Absolutely! They would need help with the crushing and the baking of the crust but other than that this is very easy for kids to do. Decorating would be a blast too. Thanks Nicole!
Borka
Rich, creamy cookie butter cream cheese filling sitting on a crunchy, buttery cookie butter crust. This sentence makes me cry how good it sounds. All the photos look great, I think I am going to die how hungry my eyes are. ( I just finished dinner )
Jolina
LOL you crack me up Borka! 🙂 I feel the same way when I’m scrolling through Pinterest haha. Hope you get to make this pie soon! It’s quick and easy and delicious!
Fatima
OMG this looks delicious! I would love to try out the recipe. Its too late right now but will definitely make it soon!
Jolina
Thanks Fatima! Would love to hear how it goes 🙂
Liz Mays
Oh this is such a fun dessert. That crushed butter cookie flavor sound super nice and I’d love that filling.
Jolina
Thanks Liz! The crust is really my favourite. Or maybe the filling. So hard to decide! Haha!
Neely Moldovan
This sounds very delicious and very easy! Win win in my book!
Jolina
And it is seriously both that 🙂 Thanks Neely!
Michele
UH OH–I am in Trader Joe’s almost every week because by Mom loves to shop there. Somehow I doubt those ingredients would make it into the cart and if they did they would be disappearing the minute I turned my back!! That looks so darn good and sounds delicious. Maybe I can sneak to the register without her seeing me?
Jolina
So jealous! We would be there every week too if we had it here in Canada. So yes, maaaaybee you can sneak some jars under the cart lol. The hiding and secrecy is so worth it haha. Thanks Michele!
Rose Sahetapy
I prefer non bake butter cream/cheesecake for the simplicity reason. Look at that delicious cream cheese and the whipped cream…yum!
Jolina
IKR? You don’t need to bother with water baths and the tops cracking 🙂 Thanks Rose! Hope you get to give this one a go.
Ana De- Jesus
Just those 5 minutes to bake the crust I bet made alll the difference. This cookie butter pie looks so good!
Jolina
I thought about it – crunchy crust or soft kinda soggy crust? I went with the crunchy one haha. Thanks Ana!
Dawn
Oh my goodness! This looks so creamy and dreamy, Jolina! If I make this, do I have to share? Pinning!
I love checking out all the foodie places when I travel and love finding new and different things that we can’t often get in Canada. So fun!!
I’m going to be thinking about this pie all day. Looks so freaking good 🙂
Jolina
You absolutely don’t have to share Dawn haha! 🙂 It’s really one of my pet peeves that we don’t have Trader Joe’s here, but oh well. I’m just thankful we live near-ish one (we have to cross the border though lol!).
Anne Marie
This looks absolutely divine! I cannot wait to try making this pie.
Jolina
Thanks Anne Marie! Can’t wait to hear about how it goes! 🙂
Tania Potter
Nooo, we don’t have creamy cookie butter here! I need to go and Google what exactly it is because this pie looks delicious.
Jolina
Hi Tania! There’s a link at the bottom of the post so you can see the exact brand I used 🙂 Hope you can find an equivalent or have the exact one delivered to you! It’s pretty awesome 🙂
Tania Potter
Thanks, Jolina, I’ll check it out.