Biscoff Pie (Cookie Butter Pie)
This Biscoff pie has a buttery cookie crust and a silky, rich filling made from Biscoff spread. Think of it as a peanut butter pie, just with Biscoff spread in the place of peanut butter!
It’s a dream dessert for cookie butter fans — sweet, spiced, and full of caramelized flavor. The filling is ultra-creamy thanks to a blend of Biscoff spread, cream cheese, and whipped cream, and it sets up beautifully in the fridge without any baking required.
The crust is just crushed Biscoff cookies, melted butter and a little sugar, which makes the whole thing taste like cookies-on-cookies in the best way. It’s the perfect contrast to the smooth, luscious filling.
This pie and my Biscoff Cheesecake are easily two of the most addictive desserts on my site — there’s just something about that spiced Biscoff flavor that makes them impossible to resist. But the best part about today’s recipe? It’s much quicker and easier to make, with the same crave-worthy flavor.
- It’s incredibly simple to put together, yet the flavor and texture feel anything but basic. That’s the magic of Biscoff spread — sweet, spiced, and loaded with caramelized cookie flavor.
- It’s easy to make ahead, which is a huge win when you’re hosting or juggling multiple dishes for an event.
- Adds the perfect crisp and crumbly contrast to the creamy filling. Each bite is rich, flavorful, and just the right amount of sweet.
Ingredient notes
Please scroll down for the full recipe! These are just notes on select ingredients.
- Biscoff cookies – these create the crust and add extra cookie flavor. If you can’t find Biscoff, any speculoos-style cookie will work, but the flavor may be slightly different.
- Biscoff spread – make sure to use smooth, not crunchy. You can substitute with another brand of cookie butter if needed, but Biscoff has the most authentic flavor.
- Cream cheese – this helps stabilize the filling and adds a little tang to balance the sweetness. Use full-fat for the best texture.
- Heavy whipping cream – adds lightness and creaminess to the filling. Make sure it’s cold when you whip it so it holds peaks properly.
- Powdered sugar – just enough to sweeten and stabilize the whipped cream. Don’t swap in granulated — it won’t dissolve properly.
- Make sure your cream cheese is fully softened before mixing—it makes a big difference in getting a smooth filling with no lumps. Same goes for the Biscoff spread. If it’s cold or firm, it won’t blend as easily. Let it sit at room temperature until it’s nice and creamy.
- When whipping your cream, stop as soon as you hit stiff peaks. Over-whipping can lead to a grainy texture or even butter. Fold it into the Biscoff mixture gently to preserve that light, fluffy consistency.
- And don’t skip the chill time! It might be tempting to slice early, but giving the pie time to set is key to clean, firm slices that hold together beautifully.
How to make ahead and store
This Biscoff pie is an ideal make-ahead dessert. Just cover the pie tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days.
If you want to get even further ahead, you can make and freeze the pie. Wrap it well in plastic wrap and then foil, and freeze for up to 3 months. Let it thaw in the fridge overnight before serving.
The pies below are also super easy to make and freeze great.
This Biscoff pie should be stored in the fridge. The crust may soften slightly over time, but the flavor stays amazing. If you’re adding any whipped cream or toppings, wait until just before serving for the best look and texture.
Please share your feedback by leaving a ✍️review and ⭐ rating – it helps me and others! I so appreciate it. ❤️
Biscoff Pie (Speculoos Pie)
Ingredients
Crust:
- 30 Biscoff cookies about 1 1/2 cups
- 3 tablespoons sugar
- 6 tablespoons (84 grams) unsalted butter
- 1 pinch salt
Filling:
- 1 cup (237 ml) heavy cream
- 8 ounces (227 grams) cream cheese
- 1 cup (270 grams) Biscoff spread
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Optional topping:
- additional Biscoff to spread over the top
Instructions
Make the crust:
- Preheat the oven to 325°F (160°C) and get out a 9" (23 cm) pie pan.
- Melt the butter in a medium microwave-safe mixing bowl at 50% power for 10-15 seconds. Stir and continue in 10-15 intervals until melted.6 tablespoons (84 grams) unsalted butter
- Place all the Biscoff cookies in a food processor fitted with an S-blade. Pulse until you have uniform crumbs. Pour the crumbs over the butter and add the salt. Stir until combined.30 Biscoff cookies, 1 pinch salt
- Pat the crust over the bottom and up the sides of the ungreased pie pan. Bake for 9 minutes. Remove to a wire rack to cool completely, about 1 hour.
Make the filling:
- In a medium bowl, beat the heavy cream until stiff peaks form. But don’t beat it so much that it makes butter!1 cup (237 ml) heavy cream
- In a separate medium bowl, using the same beaters, beat the rest of the filling ingredients until well blended.3 tablespoons sugar, 8 ounces (227 grams) cream cheese, 1 cup (270 grams) Biscoff spread, 1/2 cup (100 grams) granulated sugar, 1 teaspoon vanilla extract, 1/8 teaspoon salt
- Fold the whipped cream into the filling mixture until it’s well combined. Pour into the cooled crust. Serve with additional melted Biscoff spread, if desired.
- Refrigerate until set, about 2-4 hours. Cover and refrigerate for up to 4 days.
Notes
- If you buy a 14.1-oz / 400-gram jar of Biscoff spread for this recipe, you’ll have 125 grams (7 tbsp) of Biscoff after making the filling. You can melt it over low heat in a small saucepan on the stovetop. Let it cool a bit (you don’t want to melt the filling) and then pour over the chilled pie.
I really want to make this for Thanksgiving, as my family LOVES cookie butter more than I can express! I noticed that whatever the delicious looking topping is, is not in the recipe. Guessing it’s melted cookie butter, but is there cream in it, etc? Really don’t want to omit this step, as I’m assuming that it’s what takes this one over the top. Please help! Thanks so much. Jessica
I’m so sorry for just now seeing your question! Hopefully you saw the comment 2 below yours. :) It’s just melted Biscoff spread! I’ll add that to the recipe now. I hope you’ll enjoy the pie!