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Creamy No-Bake Cookie Butter Pie Recipe

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This Creamy No-Bake Cookie Butter Pie is a luscious summer dessert combining the spicy, gingerbread-like flavor of cookie butter with smooth cream cheese and fluffy homemade whipped cream, all nestled in a crunchy Biscoff cookie crust. Perfect for warm weather gatherings, this pie requires no baking and delivers rich, irresistible flavor with minimal effort.

Ingredients

Biscoff Cookie Crust

  • 1 (8.8 ounce) package speculoos cookies (such as Biscoff), reserve 3 cookies for garnish
  • ¼ teaspoon salt
  • 5 tablespoons unsalted butter, melted

Fresh Whipped Cream

  • 1 ½ cups heavy whipping cream
  • 3 tablespoons powdered sugar (or granulated sugar)
  • 1 teaspoon pure vanilla extract

Cookie Butter Pie Filling

  • 1 cup cookie butter (such as Biscoff)
  • 8 ounces cream cheese, softened to room temperature
  • ¾ cup powdered sugar
  • 2 cups prepared whipped cream (from above recipe)
  • 1 cup prepared whipped cream for garnish
  • Cookie butter for garnish
  • Crushed Biscoff cookies for garnish

Instructions

  1. Prepare the Crust: Place the Biscoff cookies and salt in a food processor and pulse until fine crumbs form. Add the melted butter and pulse again until the mixture clumps together. Press this mixture firmly into the bottom and up the sides of a deep 9-inch pie plate. Place the crust in the freezer while you prepare the filling. For a crispier crust, you may bake it at 375°F for 10 minutes and then let it cool.
  2. Make the Whipped Cream: In a medium mixing bowl, pour the heavy whipping cream, add the powdered sugar and vanilla extract. Using an electric hand mixer, beat the mixture until stiff peaks form. Set aside 1 cup of the whipped cream for garnish and cover the rest to keep chilled.
  3. Prepare the Pie Filling: In a large bowl, beat the softened cream cheese, cookie butter, and powdered sugar with a handheld mixer until the mixture becomes light and creamy, about 2 to 3 minutes. Gently fold in 2 cups of the prepared whipped cream until fully combined, taking care not to deflate the whipped cream.
  4. Assemble the Pie: Remove the crust from the freezer and pour the creamy filling into the crust, smoothing the top evenly with a spatula. Refrigerate the pie for at least 2 hours, or freeze if you prefer to serve it chilled faster.
  5. Garnish and Serve: Before serving, transfer the reserved whipped cream to a piping bag fitted with a star or round tip. Pipe dollops around the edges of the pie. Place a small amount of cookie butter in a zip-top plastic bag and warm it briefly in the microwave for about 15 seconds, then snip the tip and drizzle the melted cookie butter over the top. Finally, sprinkle crushed Biscoff cookies over the pie for an added crunch and visual appeal. Enjoy!

Notes

  • You can substitute a store-bought or homemade graham cracker crust for the cookie crust if desired.
  • Thawed Cool Whip can replace homemade whipped cream in the filling, and canned whipped cream may be used for garnish.
  • For a peanut butter variation, substitute peanut butter for the cookie butter in the filling.
  • Mascarpone cheese can be used instead of cream cheese for a softer filling texture.
  • The pie should be kept refrigerated until ready to serve for best texture and freshness.
  • Make ahead tip: This pie can be made up to one week in advance and frozen. Add garnish right before serving.
  • Leftover pie can be stored airtight in the fridge for up to 5 days or frozen for up to 3 months.

Find it online: https://crispcharm.com/creamy-no-bake-cookie-butter-pie-recipe/