Looking for a simple no-bake dessert that still feels special? This no-bake cookie butter pie combines smooth cookie butter, tangy cream cheese, and light whipped cream in a crunchy Biscoff cookie crust. It’s rich but airy, easy to assemble, and perfect for warm-weather gatherings when you don’t want to turn on the oven.
Cookie butter brings warm, spiced flavor—think gingerbread and caramelized biscuits—to the filling, making this pie irresistibly comforting. The filling is stable enough to slice cleanly after chilling, and the finished pie is easily customized with simple garnishes like extra cookie crumbs and a drizzle of cookie butter.
Variations and Substitutions
If you want to change the flavor or adapt the recipe to what you have on hand, try one of these swaps:
- Swap the speculoos crust for a graham cracker crust for a milder base.
- Use thawed Cool Whip in place of fresh whipped cream for a quicker shortcut.
- Replace cookie butter with peanut butter to make a peanut butter pie variation.
- Substitute mascarpone for the cream cheese for a richer, silkier filling.
Important Ingredient Notes
The full ingredient list and exact measurements appear in the recipe card below.
- Speculoos cookies (Biscoff). These spiced cookies give the crust a gingerbread-like character. Crush to fine crumbs to form a crisp, buttery base.
- Butter. Melted unsalted butter binds the crumbs. If you only have salted butter, reduce or omit any added salt in the recipe.
- Heavy cream. Use heavy whipping cream to whip to stiff peaks for stability and structure in the filling.
- Powdered sugar. Confectioners’ sugar sweetens and helps stabilize the filling and whipped cream; granulated sugar can be used for the whipped cream instead if needed.
- Cream cheese. Soften to room temperature for a smooth, lump-free filling. Full-fat cream cheese gives the best flavor and texture.
- Cookie butter. The star ingredient: a spread made from crushed spiced cookies that adds a warm, caramelized flavor to the filling.
How To Make This Recipe
Step 1. Place the Biscoff (speculoos) cookies and a pinch of salt in a food processor and pulse until you have fine crumbs. Add the melted butter and pulse until the crumbs hold together when pressed. Press the mixture into the bottom and up the sides of a deep 9-inch pie plate. Chill in the freezer while you prepare the filling.
Step 2. In a chilled bowl, whip the heavy cream with the sugar and vanilla extract until stiff peaks form. Reserve about 1 cup of whipped cream for topping and keep it chilled.
Step 3. In a large bowl, beat the softened cream cheese, cookie butter, and powdered sugar until light and smooth, about 2–3 minutes with a handheld mixer.
Step 4. Gently fold in about 2 cups of the prepared whipped cream until the mixture is uniform and airy. Keep the remaining whipped cream refrigerated for piping and garnish.
Step 5. Remove the crust from the freezer and spoon the filling into it. Smooth the top with a spatula and refrigerate for at least two hours to set, or freeze if you prefer a firmer texture.
Step 6. To serve, pipe dollops of the reserved whipped cream around the edge. Warm a small amount of cookie butter, place it in a small plastic bag, snip the corner, and drizzle over the top. Finish with coarsely crushed cookies for texture and visual appeal.
Recipe FAQs
Yes. If you like a crisper crust, bake it at 375°F for about 10 minutes, then let it cool before adding the filling.
You can substitute one thawed 8-ounce package of Cool Whip for the homemade whipped cream in the filling. Use canned whipped cream if you prefer for garnish.
For the best texture and food safety, keep the pie refrigerated while serving. If frozen, you can set it out for up to an hour before serving.
Make Ahead and Storage Instructions
This pie stores beautifully and is ideal for making ahead. Assemble the pie and wrap it tightly in plastic wrap, then freeze for up to a week before serving. Add piped whipped cream and final garnishes just before serving for the best presentation.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw in the refrigerator before serving.
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If you make this Cookie Butter Pie, please leave a star rating and a comment to let others know how it turned out. Your feedback helps improve the recipe and gives ideas for variations others can try.
📖 Recipe
Creamy No-Bake Cookie Butter Pie
A no-bake pie with a spiced Biscoff crust, a creamy cookie butter and cream cheese filling, and light whipped cream. Easy to make and perfect for warm weather.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric handheld mixer
- 9-inch deep dish pie plate
- Piping bag and tip (optional)
Ingredients
Biscoff Cookie Crust
- 1 (8.8 ounce) package speculoos cookies (reserve 3 cookies for garnish)
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, melted
Fresh Whipped Cream
- 1 1/2 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
- 2 cups prepared whipped cream (from above)
- 3/4 cup powdered sugar
- 1 cup prepared whipped cream (reserved for garnish)
- Additional cookie butter and crushed Biscoff cookies for garnish
Instructions
- Pulse the Biscoff cookies and salt in a food processor until fine crumbs form. Add melted butter and pulse until the mixture clumps. Press into the bottom and sides of a deep 9-inch pie plate and chill. (Optional: bake crust at 375°F for 10 minutes for extra crispiness, then cool.)
- In a medium bowl, whip the heavy cream with sugar and vanilla until stiff peaks form. Set aside 1 cup for garnish.
- In a large bowl, beat the cream cheese, cookie butter, and powdered sugar until light and smooth, about 2–3 minutes. Gently fold in 2 cups of whipped cream until combined.
- Pour the filling into the prepared crust, smooth the top, and chill for at least 2 hours or freeze until set.
- Before serving, pipe the reserved whipped cream around the edge, warm a small amount of cookie butter and drizzle over the pie, then sprinkle with crushed cookies. Slice and serve.
Notes
- Cool Whip can replace homemade whipped cream in the filling (use one thawed 8-ounce package). Canned whipped cream works for garnish.
- Keep the pie refrigerated while serving for the best texture. If frozen, allow up to an hour at room temperature before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 595 kcal |
Carbohydrates: 54.2 g |
Protein: 5.5 g |
Fat: 40.5 g