Creamy No-Bake Cookie Butter Pie Recipe

Introduction

This Creamy No-Bake Cookie Butter Pie is a luscious dessert that combines the warm spice of speculoos cookies with a rich, silky filling. Perfect for a quick treat or a special occasion, it’s easy to assemble and delightfully indulgent.

Ingredients

• 1 (8.8 ounce) package speculoos cookies (such as Biscoff), reserve 3 cookies for garnish
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, melted
• 1 1/2 cups heavy whipping cream
• 3 tablespoons powdered sugar (or granulated sugar)
• 1 teaspoon pure vanilla extract
• 1 cup cookie butter (like Biscoff)
• 8 ounces cream cheese, softened
• 2 cups prepared whipped cream
• 3/4 cup powdered sugar
• 1 cup prepared whipped cream (for garnish)
• Cookie butter (for garnish)
• Crushed Biscoff cookies (for garnish)

Instructions

1. Step 1: Place the speculoos cookies and salt in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the mixture clumps together. Press the crust evenly into the bottom and sides of a deep 9-inch pie plate. Freeze while making the filling. For a crispier crust, bake at 375°F for 10 minutes and let cool.
2. Step 2: In a medium bowl, beat the 1 1/2 cups heavy cream, 3 tablespoons powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Set aside.
3. Step 3: In a large bowl, beat cookie butter, softened cream cheese, and 3/4 cup powdered sugar until light and creamy, about 2-3 minutes. Gently fold in 2 cups of prepared whipped cream until combined. Reserve remaining whipped cream, cover, and refrigerate.
4. Step 4: Remove the crust from the freezer and pour the filling into it, smoothing the surface. Refrigerate for at least 2 hours or freeze until ready to serve.
5. Step 5: Before serving, transfer the reserved whipped cream to a piping bag fitted with a round or star tip. Pipe dollops around the pie’s edge. Warm some cookie butter in a zip-top bag for about 15 seconds, snip a corner, and drizzle over the pie. Sprinkle crushed reserved cookies on top. Enjoy!

Tips & Variations

• For a crunchier texture, bake the crust before adding the filling.
• Use homemade whipped cream for the freshest flavor.
• Try adding a tablespoon of cinnamon or nutmeg to the crust for extra spice.
• Substitute cream cheese with mascarpone for a richer filling.

Storage

Store the pie covered in the refrigerator for up to 3 days. If frozen, thaw in the fridge overnight before serving. Reheat is not recommended, but you can refresh the whipped cream topping before serving if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute speculoos cookies with graham crackers or gingersnaps for a different flavor, but the unique spice of speculoos complements the cookie butter best.

Is it possible to make this pie vegan?

To make a vegan version, use dairy-free cream cheese, plant-based butter, and coconut cream whipped into stiff peaks. Choose vegan cookie butter and cookies as well.

Creamy No-Bake Cookie Butter Pie Recipe

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★★★★★

4.6 from 98 reviews

This Creamy No-Bake Cookie Butter Pie is a luscious dessert featuring a crunchy speculoos cookie crust and a smooth, velvety filling made from cookie butter, cream cheese, and whipped cream. Perfectly sweet and rich without any baking required, it’s topped with decorative dollops of whipped cream, drizzled cookie butter, and crushed cookie garnish for an irresistible treat.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 10 minutes (optional if baking crust)
• Total Time: 2 hours 30 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 (8.8 ounce) package speculoos cookies (such as Biscoff, reserve 3 cookies for garnish)
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter (melted)

Filling

• 1 1/2 cups heavy whipping cream
• 3 tablespoons powdered sugar (or granulated sugar)
• 1 teaspoon pure vanilla extract
• 1 cup cookie butter (like Biscoff)
• 8 ounces cream cheese (softened)
• 2 cups prepared whipped cream
• 3/4 cup powdered sugar

Garnish

• 1 cup prepared whipped cream (for garnish)
• Cookie butter (for drizzling 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. Pour in the melted butter and pulse until the mixture clumps together. Press the crust mixture evenly into the bottom and sides of a deep dish 9-inch pie plate. Place it in the freezer to set while you prepare the filling. Alternatively, bake the crust at 375°F for 10 minutes for a crispier texture and then allow to cool.
2. Make whipped cream: In a medium mixing bowl, combine 1 1/2 cups heavy whipping cream, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Beat with an electric hand mixer until stiff peaks form. Set aside this whipped cream.
3. Prepare the filling: In a large mixing bowl, beat together the cookie butter, softened cream cheese, and 3/4 cup powdered sugar with a handheld mixer until light and creamy, about 2 to 3 minutes. Gently fold in 2 cups of the prepared whipped cream until fully combined to create a smooth filling. Cover and refrigerate any remaining whipped cream for garnish.
4. Assemble the pie: Remove the crust from the freezer. Pour the prepared filling into the crust and smooth it out evenly. Refrigerate the pie for at least 2 hours to set or freeze until ready to serve.
5. Garnish and serve: Before serving, transfer the remaining whipped cream to a piping bag fitted with a decorative tip and pipe dollops around the edge of the pie. Warm a small amount of cookie butter in a zip-top plastic bag for 15 seconds, then snip the tip to drizzle it over the pie surface. Finally, sprinkle the crushed reserved cookies on top for added texture and decoration. Enjoy your creamy, no-bake cookie butter pie!

Notes

• You can bake the crust for a crispier texture or keep it no-bake by freezing.
• Use stiff peaks whipped cream for the best structure in the filling and garnish.
• For easier drizzling, slightly warm the cookie butter but do not overheat.
• Store leftover pie covered in the refrigerator for up to 3 days.

Keywords: cookie butter pie, no bake dessert, Biscoff pie, creamy pie, speculoos crust, no bake pie, easy dessert