Easy Biscoff Pie

Slice of no-bake Biscoff pie served chilled

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This Easy Biscoff Pie has a crisp Biscoff cookie crust, a creamy cookie butter filling, and plenty of warm cinnamon flavor. It's topped with whipped cream and drizzled with Biscoff spread for an extra-rich finish. This easy no-bake dessert is perfect for fall, Thanksgiving, or any time you want something a little different from a traditional pie.

Course Dessert

Cuisine American

Keyword Biscoff cookies, Cookie Butter, cream cheese, easy, make ahead, no bake, party food, refrigerated

Prep Time 30

Chill Time 4

Total Time 4 30

Servings servings

Calories 721kcal

Author Laura

Equipment

Ingredients

Biscoff Crust

8.8 oz pkg Biscoff cookies crushed
⅓ cup butter melted

Biscoff Pie Filling

¾ cup whipping cream
8 oz cream cheese room temperature
1 cup cookie butter spread I used Biscoff brand
¾ cup powdered sugar
1 tsp vanilla extract
½ tsp cinnamon

Topping

½ cup whipping cream
1 heaping Tbsp powdered sugar
splash vanilla extract
¼ cup cookie butter spread I used Biscoff brand
Biscoff cookies extra for garnish

Instructions

Biscoff Crust

Lightly grease a 9-inch pie plate.
Crush the Biscoff cookies in a food processor until they're crumbs. You should end up with about 2 cups.
Mix the crushed cookies with the melted butter. Press the mixture into the bottom and up the sides of the pie plate to form an even crust.
Place in the fridge as you make the filling.

Biscoff Pie Filling

In a medium bowl, beat the whipping cream until stiff peaks form. Set aside.
In a large bowl, beat the cream cheese, Biscoff, powdered sugar, vanilla, and cinnamon together until smooth.
Using a rubber spatula, gently fold the whipped cream into the Biscoff mixture until no streaks of whipped cream remain.
Spoon the filling into the prepared pie crust and smooth the top.
Cover the pie plate and refrigerate for at least 4 hours or overnight.

Topping

Beat the whipping cream until medium peaks form. Add in a heaping Tbsp of powdered sugar and a splash of vanilla. Set aside.
Measure the Biscoff spread and place it in a small bowl. Microwave on medium power for about 20-30 seconds and stir until smooth. It should be thin enough to drizzle. Drizzle the extra Biscoff spread over the pie. Pipe the whipped cream around the pie. Place it back in the fridge until ready to serve.
When ready to serve, remove the pie from the fridge. Add the cookie garnishes. Slice with a sharp knife. Serves 8.

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