No Bake Cookie Butter Pie (Biscoff Cream Pie with Speculoos)

The History

The No Bake Cookie Butter Pie, often referred to as Biscoff Cream Pie or Speculoos Pie, has its roots in the growing global popularity of Biscoff cookies and cookie butter. Originating from Belgium, Biscoff (a contraction of “biscuit” and “coffee”) was originally created by Lotus Bakeries in the 1930s as a spiced biscuit served alongside coffee on European trains. Over time, these cinnamon-spiced biscuits gained international acclaim, especially when they began being served on flights by major airlines like British Airways and Delta.

In the early 2000s, the innovation of transforming crushed Biscoff cookies into a creamy spread—known as Biscoff or Speculoos cookie butter—sparked culinary creativity across continents. Home bakers and professional chefs alike began incorporating this rich, caramelized, warmly spiced spread into desserts. The No Bake Cookie Butter Pie emerged as a fan favorite due to its simplicity, decadent flavor, and no-oven-required preparation. It perfectly captures the essence of autumnal spices while offering a cool, creamy texture that appeals year-round. Today, it’s a staple dessert at dinner parties, holiday gatherings, and potlucks, celebrated for its nostalgic taste and Instagram-worthy presentation.

Ingredients Breakdown

The magic of this pie lies in the harmony between its few, high-quality ingredients. Each component plays a vital role in creating a balanced, luscious dessert:

Biscoff Cookie Butter (Speculoos): This is the star ingredient—smooth, sweet, and spiced with notes of cinnamon, ginger, nutmeg, and caramelized sugar. It provides both flavor and structure to the filling. You can use either the smooth or crunchy version depending on your texture preference.
Heavy Whipping Cream: Adds richness and helps create a light, airy filling when whipped to stiff peaks. Its high fat content ensures stability and a luxurious mouthfeel.
Cream Cheese: Provides body, tanginess, and helps stabilize the filling so it holds its shape when sliced. Full-fat cream cheese yields the best results.
Sugar: Enhances sweetness and balances the spices in the cookie butter. Powdered sugar dissolves easily and contributes to a silky texture.
Vanilla Extract: Complements the warm spices with a subtle floral note, rounding out the overall flavor profile.
Biscoff Cookies (for crust): Used to make the base of the pie, either whole or crushed. Their signature spice blend infuses every bite with warmth and nostalgia.
Butter (for crust): Binds the cookie crumbs together and adds richness. Melted unsalted butter allows for even distribution and helps the crust set firmly when chilled.
Optional Toppings: Extra cookie butter drizzle, whipped cream, chopped Biscoff cookies, caramel sauce, or even a sprinkle of sea salt for contrast.

Step-by-Step Recipe

Prepare the Crust: Begin by crushing about 20–25 Biscoff cookies into fine crumbs using a food processor or sealed plastic bag and rolling pin. Melt 5 tablespoons of unsalted butter and mix it thoroughly with the cookie crumbs until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish using the back of a spoon or a flat-bottomed glass. Chill in the refrigerator for at least 30 minutes to set.
Make the Filling: In a large mixing bowl, beat 8 oz of softened cream cheese with ½ cup of powdered sugar until smooth and creamy, scraping down the sides as needed. Add ¾ cup of Biscoff cookie butter and 1 teaspoon of pure vanilla extract. Beat on medium speed until fully combined and fluffy, about 2–3 minutes.
Whip the Cream: In a separate chilled bowl, whip 1 ½ cups of cold heavy whipping cream until stiff peaks form. This step is crucial for achieving a light, mousse-like texture. Be careful not to over-whip, which can cause the cream to turn grainy or even buttery.
Combine the Mixtures: Gently fold the whipped cream into the cream cheese and cookie butter mixture in two or three additions, using a spatula. Fold carefully to maintain as much air as possible, ensuring a cloud-like consistency.
Assemble the Pie: Pour the creamy filling into the chilled crust, smoothing the top with an offset spatula or the back of a spoon for a polished finish. Tap the dish gently on the counter to release any air bubbles.
Chill Thoroughly: Cover the pie loosely with plastic wrap or aluminum foil and refrigerate for at least 6 hours, preferably overnight. This allows the filling to firm up and all flavors to meld beautifully.
Garnish and Serve: Before serving, drizzle the top with warmed Biscoff cookie butter for a decorative touch. Add dollops of whipped cream, extra crushed Biscoff cookies, or a pinch of cinnamon if desired. Slice with a sharp knife dipped in hot water for clean cuts.

Tips

Cool Ingredients Are Key: Ensure your cream cheese is softened but not warm, and your heavy cream is well-chilled. Cold bowls and beaters help achieve maximum volume when whipping cream.
Avoid Overmixing: Once you add the whipped cream, fold gently to preserve the airy texture. Overmixing can deflate the filling and result in a dense pie.
Use Fresh Cookie Butter: Older jars may separate or harden. Stir thoroughly before using. If too thick, gently warm it for 10–15 seconds in the microwave to make it easier to mix.
Prevent Soggy Crust: Chilling the crust before adding the filling helps prevent moisture absorption. For extra protection, you can lightly brush the crust with melted chocolate and chill again before filling.
Perfect Slices: Use a sharp knife dipped in hot water and wiped dry between each slice for clean, professional-looking pieces.
Serve Chilled: This pie must be served cold to maintain its structure. Remove from the fridge just before serving.

Variations and Customizations

This versatile recipe lends itself to endless adaptations. Here are some creative twists to try:

Chocolate Swirl Version: Melt ¼ cup of dark chocolate and swirl it into the filling before chilling, or add chocolate chips directly into the mixture.
Layered Pie: Create a tricolor effect by layering the cookie butter filling with vanilla pudding or cheesecake layers. Alternate with crushed cookies between layers for added crunch.
Oreo Crust Alternative: Replace the Biscoff crust with an Oreo cookie crust for a different kind of spiced-chocolate contrast.
Spice Boost: Add a pinch of ground cinnamon, nutmeg, or cardamom to the filling to intensify the warm flavor profile.
Gluten-Free Option: Use gluten-free Biscoff-style cookies (available in some regions) or certified GF speculoos to accommodate dietary needs.
Dairy-Free Version: Substitute cream cheese with vegan cream cheese (like Kite Hill), use coconut cream instead of heavy cream (chilled overnight), and dairy-free butter for the crust.
Coffee-Infused: Add 1 tablespoon of instant espresso powder dissolved in 1 tsp of hot water to complement the caramel notes in the cookie butter.
Fruit Twist: Top with a layer of raspberry compote or fresh banana slices before adding the filling for a Banoffee-inspired treat.
Mini Pies or Jars: Make individual servings in mason jars, tartlet pans, or mini disposable pie tins—perfect for parties or gifting.
Boozy Variation: Add 1–2 tablespoons of Baileys Irish Cream, Kahlua, or spiced rum to the filling for an adult-only indulgence.

Health Considerations and Nutritional Value

While undeniably delicious, this No Bake Cookie Butter Pie is a rich dessert best enjoyed in moderation. Here’s a general nutritional overview per serving (assuming 8 servings):

Calories: Approximately 450–500 kcal
Fat: 30–35g (mostly from saturated fats in cream, butter, and cookie butter)
Carbohydrates: 40–45g (including 25–30g sugars)
Protein: 5–6g
Sodium: 200–250mg

Considerations:

Sugar Content: The pie contains significant added sugars from cookie butter, powdered sugar, and cookies. Those monitoring blood sugar should consume sparingly or consider low-sugar alternatives.
Dairy Sensitivity: Contains cream cheese, butter, and heavy cream. Lactose-intolerant individuals may need substitutes.
Allergens: Contains dairy and wheat (unless using GF cookies). Always check labels on Biscoff products for allergen warnings.
Portion Control: Serve in small slices and pair with fresh berries or mint to balance richness.
Energy Density: High in calories and fat, making it more suitable as an occasional treat rather than a daily dessert.

Ingredients

20–25 Biscoff cookies (plus extra for garnish)
5 tablespoons unsalted butter, melted
8 oz full-fat cream cheese, softened
½ cup powdered sugar
¾ cup Biscoff cookie butter (smooth or crunchy)
1 ½ cups heavy whipping cream, very cold
1 teaspoon pure vanilla extract
Additional Biscoff cookie butter for drizzling (optional)
Whipped cream and cinnamon (optional, for topping)

Directions

Crush Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
Mix the crumbs with melted butter until evenly coated. Press firmly into a 9-inch pie dish, covering the bottom and sides.
Refrigerate the crust for at least 30 minutes to set.
In a large bowl, beat softened cream cheese and powdered sugar until smooth.
Add Biscoff cookie butter and vanilla extract; beat until creamy and well combined.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture in two batches, being careful not to deflate it.
Pour the filling into the prepared crust and smooth the top with a spatula.
Cover and refrigerate for 6–8 hours, or overnight, until firm.
Before serving, drizzle with warmed Biscoff cookie butter and garnish with whipped cream, crushed cookies, or a sprinkle of cinnamon.
Slice with a warm knife and enjoy chilled.

FAQ

Q: Can I make this pie ahead of time?
A: Absolutely! This pie actually improves with time. Make it 1–2 days in advance and store covered in the fridge.

Q: Why did my filling turn out too soft?
A: Likely causes include under-whipped cream, warm ingredients, or insufficient chilling time. Ensure cream is cold and whipped to stiff peaks, and chill the pie for at least 6 hours.

Q: Can I freeze this pie?
A: Yes, but with caveats. Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Texture may be slightly softer after thawing.

Q: Is there a substitute for Biscoff cookie butter?
A: While nothing replicates the exact flavor, you can try a homemade spiced cookie butter using graham crackers, brown sugar, and warming spices—but the unique caramelized taste of real Biscoff is hard to beat.

Q: Can I use low-fat cream cheese or milk instead?
A: Not recommended. Low-fat versions may result in a watery, unstable filling. Full-fat dairy is essential for proper texture and flavor.

Q: How long does it last in the fridge?
A: Up to 5 days when stored covered in the refrigerator.

Q: Can I make a vegan version?
A: Yes! Use vegan Biscoff-style cookies, vegan butter, dairy-free cream cheese, and coconut cream (chilled overnight) in place of heavy cream.

Q: Why is my crust soggy?
A: This can happen if the crust isn’t chilled before filling or if the filling is too warm. Try sealing the crust with a thin layer of melted chocolate before adding the filling.

Summary

The No Bake Cookie Butter Pie is a decadent, spiced dessert that combines the warm flavors of Biscoff cookies with a creamy, dreamy filling—all without turning on the oven.

Easy to make, endlessly customizable, and guaranteed to impress, this Speculoos pie is the ultimate treat for cookie butter lovers and dessert enthusiasts alike.