Introduction

This No Bake Biscoff Pie is a creamy, dreamy dessert that combines the rich flavor of Biscoff cookie butter with a smooth cream cheese filling. Perfect for when you want an impressive treat without turning on the oven.

A white square plate holds a single slice of pie with two layers: a thick, crumbly dark brown crust on the bottom and a smooth, creamy light beige filling on top, sprinkled with larger pieces of crunchy dark brown crumbs. In the background, a white pie dish with a scalloped edge contains the rest of the pie with one slice missing, showing the creamy filling inside. The pie dish rests on a white towel on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Biscoff pie crust
8 ounces cream cheese, softened
1 cup Biscoff cookie butter
3/4 cup powdered sugar
8 ounces Cool Whip

Instructions

Step 1: In an electric mixer or with a hand mixer, beat the softened cream cheese and Biscoff cookie butter until smooth and creamy, scraping the sides and bottom of the bowl occasionally.
Step 2: Add the powdered sugar and continue beating until fully incorporated and smooth, scraping the bowl as needed.
Step 3: Remove the bowl from the mixer and gently fold in the Cool Whip using a spatula to keep the mixture light and fluffy.
Step 4: Transfer the filling into the pre-made Biscoff pie crust and smooth the top evenly.
Step 5: Cover the pie with plastic wrap and chill it in the refrigerator or freezer for at least 3 hours before serving.

Tips & Variations

For a firmer pie, chill in the freezer instead of the refrigerator, but let it sit for 10–15 minutes before slicing.
Top with crushed Biscoff cookies or whipped cream for added texture and presentation.
If you prefer, use homemade Biscoff cookie crust for a personal touch.
To make it nut-free, ensure the Biscoff cookie butter is made in a nut-free facility or substitute with a nut-free cookie butter.

Storage

Store the pie covered in the refrigerator for up to 3 days. For longer storage, keep it in the freezer for up to 1 month. When ready to serve after freezing, thaw in the refrigerator for a few hours to ensure the best texture. Reheat is not recommended as the texture may change.

How to Serve

A white scalloped edge dish filled with one thick layer of creamy light beige mousse or pudding, evenly spread with a smooth yet slightly textured surface, topped with scattered crumbled golden brown cookie pieces adding a crunchy texture contrast. The dish sits on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff cookie butter?

You can substitute peanut butter, but it will change the flavor profile significantly. Biscoff cookie butter has a unique spiced cookie taste that’s key to this pie’s signature flavor.

Do I need to bake the pie crust?

No, this recipe uses a pre-made Biscoff crust that requires no baking. If you’re using a homemade crust, bake it according to your usual method before assembling the pie.