This pie requires no oven time, making it perfect for warm days or when you need a quick dessert. It features a crunchy cookie crust paired with a silky, melt-in-your-mouth filling packed with that signature spiced caramel flavor. It’s easy to prepare ahead of time, slices beautifully, and always impresses guests. If you’re a fan of cookie butter, this dessert will quickly become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
2 cups crushed Biscoff cookies 1/2 cup unsalted butter, melted
For the filling:
1 cup Biscoff spread 1 cup heavy whipping cream 8 ounces cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract
Optional topping:
1/4 cup melted Biscoff spread Whipped cream Crushed Biscoff cookies
Directions
In a mixing bowl, combine the crushed Biscoff cookies and melted butter. Stir until the texture resembles wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form an even crust. Refrigerate for at least 30 minutes to set.
In a separate bowl, beat the softened cream cheese until smooth and creamy.
Add the Biscoff spread, powdered sugar, and vanilla extract. Mix until fully combined and silky.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the Biscoff mixture until light and fluffy.
Spread the filling evenly into the chilled crust and smooth the top.
Refrigerate the pie for at least 4 hours, or until firm.
Before serving, drizzle with melted Biscoff spread and garnish with whipped cream and crushed cookies if desired.
Add a layer of melted chocolate over the crust before adding the filling for a chocolate twist. Swirl melted dark or white chocolate into the filling for a marbled effect. Use a graham cracker crust if Biscoff cookies are unavailable. Top with caramel sauce for extra richness. Fold in crushed cookies into the filling for added texture.
Storage/Reheating
Store Biscoff Pie covered in the refrigerator for up to 4 days. For longer storage, freeze the pie tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before serving. This dessert does not require reheating.
FAQs
Can I make this pie ahead of time?
Yes, it’s actually best when made a day in advance to allow it to fully set.
Can I freeze Biscoff Pie?
Yes, it freezes well. Wrap it tightly and thaw in the refrigerator before serving.
Can I use store-bought crust?
Yes, a pre-made cookie or graham cracker crust works perfectly.
What if I don’t have heavy cream?
You can use whipped topping as a substitute, though the texture may be slightly lighter.
Can I make this without cream cheese?
Cream cheese provides structure and richness, but mascarpone can be used as a substitute.
How do I get clean slices?
Use a sharp knife dipped in warm water and wipe it clean between cuts.
Is this pie overly sweet?
It’s rich and sweet, but the cream cheese balances the sweetness nicely.
Can I make it gluten-free?
Use gluten-free cookies for the crust to make the entire pie gluten-free.
Why isn’t my pie firm?
It may need additional chilling time. Ensure the whipped cream was beaten to stiff peaks.
Can I double the recipe?
Yes, simply double the ingredients and use a larger pan or make two pies.
Conclusion
Biscoff Pie is a creamy, dreamy dessert that combines crunchy cookie crust with a luscious spiced filling. Easy to prepare and impossible to resist, it’s the perfect make-ahead treat for holidays, gatherings, or whenever you’re craving something sweet and indulgent.
Biscoff Pie is a rich, creamy, no-bake dessert with a buttery cookie crust and smooth Biscoff-flavored filling, perfect for indulgent treats or special occasions.
Ingredients
For the crust: 2 cups crushed Biscoff cookies
1/2 cup unsalted butter, melted
For the filling: 1 cup Biscoff spread
1 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Optional topping: 1/4 cup melted Biscoff spread
Whipped cream
Crushed Biscoff cookies
Instructions
In a mixing bowl, combine the crushed Biscoff cookies and melted butter. Stir until the texture resembles wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form an even crust. Refrigerate for at least 30 minutes to set.
In a separate bowl, beat the softened cream cheese until smooth and creamy.
Add the Biscoff spread, powdered sugar, and vanilla extract. Mix until fully combined and silky.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the Biscoff mixture until light and fluffy.
Spread the filling evenly into the chilled crust and smooth the top.
Refrigerate the pie for at least 4 hours, or until firm.
Before serving, drizzle with melted Biscoff spread and garnish with whipped cream and crushed cookies if desired.
Notes
Add a layer of melted chocolate over the crust before adding the filling for a chocolate twist.Swirl melted dark or white chocolate into the filling for a marbled effect.Use a graham cracker crust if Biscoff cookies are unavailable.Top with caramel sauce for extra richness.Fold in crushed cookies into the filling for added texture.Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.
