Introduction
No-bake desserts are a lifesaver when you’re craving something sweet but want to avoid turning on the oven. This No-Bake Cookie Butter Pie combines the rich, caramelized flavor of Biscoff cookie butter with the crunch of Speculoos cookies to create an indulgent, creamy dessert. Perfect for any occasion, this pie is incredibly easy to make and guarantees a delightful experience with every bite. The smooth, velvety filling is paired with a crunchy cookie crust that contrasts wonderfully with the creamy texture of the pie. Whether you’re hosting a party or just want a treat to satisfy your sweet tooth, this dessert will definitely impress.
The History of Biscoff Cookie Butter
Biscoff, also known as speculoos, is a spiced shortcrust biscuit originating from Belgium and the Netherlands. It gained widespread popularity in the United States after the spreadable version of the cookie butter became available. Known for its caramelized, cinnamon-infused flavor, Biscoff cookie butter is made from ground Biscoff cookies, often used as a topping for toast, stirred into desserts, or eaten straight from the jar. The rise in popularity of no-bake desserts has also led to an increased use of cookie butter as a creamy filling for pies, cheesecakes, and even milkshakes.
Ingredients Breakdown
For the Crust:
Speculoos cookies (or Biscoff cookies) – These cookies form the perfect base for the pie, offering a crunchy texture and a spiced flavor profile.
Butter – Used to bind the cookie crumbs together and create a sturdy base that holds the filling in place.
For the Filling:
Biscoff cookie butter – The star of the pie, providing a rich, creamy, and sweet filling with a slightly spiced flavor.
Cream cheese – Adds richness and helps create a smooth, creamy texture in the filling.
Heavy cream – Whipped cream helps lighten the filling and gives it an airy consistency.
Powdered sugar – Used to sweeten the filling while maintaining its smooth texture.
Vanilla extract – Enhances the flavors of the cookie butter and adds a touch of warmth.
For Topping:
Crushed Speculoos cookies – For sprinkling on top, adding texture and a burst of flavor.
Whipped cream – A light topping that adds extra creaminess and a decorative element.
Step-by-Step Recipe
- Prepare the Crust: Start by crushing the Speculoos cookies into fine crumbs. You can use a food processor or place them in a ziplock bag and crush them with a rolling pin. Once you have the crumbs, mix them with melted butter until fully combined. Press the mixture into the base of a pie dish or tart pan, ensuring it’s evenly distributed and compact. Refrigerate the crust to set while you prepare the filling.
- Make the Filling: In a large bowl, beat together the Biscoff cookie butter, cream cheese, and powdered sugar until smooth and well-combined. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the Biscoff mixture. Be careful not to deflate the whipped cream too much.
- Assemble the Pie: Spread the creamy filling over the chilled crust, smoothing it out with a spatula.
- Chill the Pie: Place the pie in the refrigerator for at least 4 hours or overnight to allow the filling to set and firm up.
- Add the Toppings: Once the pie has set, top it with whipped cream and crushed Speculoos cookies for extra flavor and crunch. Optionally, you can drizzle some additional Biscoff cookie butter on top for added richness.
Tips for the Perfect No-Bake Cookie Butter Pie
Use room temperature cream cheese to avoid lumps in the filling. Be sure to whip the cream until soft peaks form for a lighter, airier texture in the filling. Don’t skip chilling the pie for several hours – this helps the filling set properly. If you’re in a rush, freeze the pie for about an hour to speed up the setting process. When serving, slice the pie with a warm knife for cleaner cuts.
Variations and Customizations
For a twist on the classic, try using a combination of chocolate and Biscoff cookie butter for the filling, or add a layer of chocolate ganache between the crust and filling. You can also use other spiced cookies in place of the Speculoos for the crust, such as ginger snaps or graham crackers, to experiment with different flavors. For a lighter option, try substituting the cream cheese with Greek yogurt or mascarpone for a slightly tangy flavor.
Health Considerations and Nutritional Value
This No-Bake Cookie Butter Pie is indulgent and rich, making it a perfect treat for special occasions but not a regular dessert option for those looking for a low-calorie or low-sugar treat. While it provides a source of fat, primarily from the butter and cream cheese, it also contains small amounts of protein from the cream cheese and whipped cream. For those on a dairy-free or vegan diet, substitutions such as dairy-free cream cheese and whipped coconut cream can be used, but the texture and flavor will differ slightly.
FAQ
- Can I use a different type of cookie for the crust?
Yes, you can use other cookies like graham crackers or ginger snaps for the crust, but the flavor will change. Speculoos cookies give a distinct spiced flavor that complements the Biscoff filling. - How long should I refrigerate the pie?
For best results, refrigerate the pie for at least 4 hours or overnight to ensure the filling has time to set properly. - Can I make this pie in advance?
Yes, this pie can be made a day or two in advance and stored in the refrigerator until ready to serve.
No Bake Cookie Butter Pie (Biscoff Cream Pie with Speculoos
Ingredients
Biscoff Cookie Crust
- ▢1 package 8.8 oz Biscoff cookies
- ▢4 tablespoons butter melted
Cookie Butter Cream Filling
- ▢1 bar 8 oz cream cheese, room temperature
- ▢1 cup cookie butter also known as Biscoff spread or speculoos
- ▢1 cup powdered sugar
- ▢8 ounces Cool Whip thawed
- ▢1 teaspoon vanilla extract
Garnish
- ▢Whipped cream store-bought, spray can, or homemade
- ▢1/4 cup cookie butter warmed in the microwave for drizzling
- ▢Crumbled Biscoff cookies
Instructions
- Place the Biscoff cookies into a food processor or blender. Pulse or process until the cookies are finely crumbled. Combine the cookie crumbs and melted butter in a mixing bowl, stirring until well mixed and the texture resembles wet sand.
- 1 package (8.8 oz) Biscoff cookies, 4 tablespoons butter
- Press the cookie mixture firmly into the bottom and sides of a 9-inch pie plate. Cover the pie plate with a lid, plastic wrap, or aluminum foil, and freeze for 1 hour to allow the crust to set.
- In a large mixing bowl, use an electric hand mixer or a stand mixer with the paddle attachment to beat the cream cheese and cookie butter until light and fluffy.
- 1 bar (8 oz) cream cheese, 1 cup cookie butter
- Add powdered sugar and beat until well combined.
- 1 cup powdered sugar
- Add Cool Whip and vanilla extract, and beat on low speed just until thoroughly combined.
- 8 ounces Cool Whip, 1 teaspoon vanilla extract
- Evenly spread the cookie butter mixture into the prepared pie crust, smoothing the top. Cover the pie with a lid or plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
- When ready to serve, garnish the entire pie (or individual slices) with additional whipped cream or Cool Whip, crumbled Biscoff cookies, and warmed melted cookie butter drizzled over the top. Enjoy!
- whipped cream, 1/4 cup cookie butter, crumbled Biscoff cookies