No Bake Biscoff Pie Recipe with cookie butter and cream cheese. Quick 5-ingredient Biscoff pie ready in 3 hours—no oven needed for this creamy dream.
Hey, I’m Sofia! Welcome to Tasty at Home, where cooking is supposed to be fun, not scary.
Let me tell you, discovering this no bake Biscoff pie recipe was pure accident. My oven broke during a summer heat wave (talk about terrible timing), and I had promised dessert for a backyard BBQ. I grabbed what I had—cream cheese, cookie butter, and desperation—and created something that made my neighbors beg for the recipe.
This Biscoff cookie butter pie delivers velvety sweetness without turning on your oven. The caramelized spice flavor hits your taste buds like a warm cinnamon cloud, and honestly? It tastes better than most complicated baked pies I’ve sweated over.
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Table of Contents
What Makes This Biscoff Pie Recipe So Special
This no bake Biscoff pie combines European cookie butter with classic American cream cheese pie technique. You get restaurant-quality results with grocery store ingredients.
I’ve tested this recipe 12 times to perfect the ratio. The secret lies in beating the cream cheese until completely smooth—no lumps allowed. Most recipes skip this crucial step, leaving you with grainy filling.
The beauty of this Biscoff pie recipe no bake version? You control the texture. Chill it in the refrigerator for a mousse-like consistency, or freeze it for a firmer, almost ice-cream-pie experience.
No Bake Biscoff Pie
Equipment
- electric stand mixer
- hand mixer
- Large mixing bowl
- Rubber spatula
- 9-inch pie pan
- Plastic wrap
- Measuring cups and spoons
Ingredients
Pie
- 1 9-inch Biscoff pie crust Store-bought or homemade Biscoff crust
- 8 oz Cream cheese Full-fat, softened to room temp
- 1 cup Biscoff cookie butter Smooth or crunchy variety
- ¾ cup Powdered sugar Also called confectioners’ sugar
- 8 oz Cool Whip Thawed, one standard container
Instructions
- Place softened cream cheese and Biscoff cookie butter in a mixing bowl and beat on medium speed for 2-3 minutes until smooth. Scrape the sides twice.
- Sprinkle powdered sugar over the mixture and beat on low then medium speed for 1-2 minutes. Scrape the sides again to incorporate.
- Fold in the thawed Cool Whip gently using a rubber spatula until no white streaks remain.
- Pour the filling into the Biscoff pie crust and smooth the top as desired.
- Cover the pie with plastic wrap and chill in the refrigerator for a minimum of 3 hours or freeze for 3 hours for a firmer texture.
Notes
Ingredients You’ll Need
The ingredient list stays delightfully short. Quality matters here, so choose full-fat cream cheese and authentic Biscoff spread for the signature caramelized flavor.
For the bold cookie butter filling, use room-temperature cream cheese—this prevents lumps and creates silky texture. Cold cream cheese refuses to blend smoothly, leaving chunks that ruin the velvety mouthfeel. Trust me on this one.
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Biscoff pie crust | 1 (9-inch) | 23 cm | Store-bought or homemade Biscoff crust |
| Cream cheese | 8 ounces | 227 g | Full-fat, softened to room temp |
| Biscoff cookie butter | 1 cup | 250 g | Smooth or crunchy variety |
| Powdered sugar | ¾ cup | 90 g | Also called confectioners’ sugar |
| Cool Whip | 8 ounces | 227 g | One standard container, thawed |
Shopping Tips for US Grocery Stores:
Find Biscoff cookie butter in the peanut butter aisle at Target, Walmart, or Trader Joe’s. The European import section sometimes stocks it too. Look for the iconic red-and-white label.
Graham cracker crusts work as excellent substitutes if you can’t locate Biscoff crusts. The flavor profile shifts slightly sweeter, but the pie stays delicious. For international readers, digestive biscuit crusts deliver similar results.
Quality Indicators for Best Results
Choose Philadelphia-brand cream cheese for consistent texture. Generic brands sometimes contain stabilizers that affect whipping. The cream cheese should feel soft when pressed but still hold its brick shape.
Test your Biscoff spread by stirring it. Quality cookie butter flows smoothly without separation. If oil pools on top, stir vigorously before measuring.
Essential Equipment and Kitchen Tools
You need minimal equipment for this 5-ingredient Biscoff pie. An electric mixer saves your arm muscles, though a hand mixer works perfectly fine.
Required Equipment:
- Electric stand mixer or hand mixer
- Large mixing bowl (3-quart capacity)
- Rubber spatula for folding
- 9-inch pie pan (if making homemade crust)
- Plastic wrap for chilling
- Measuring cups and spoons
DIY Alternatives: No mixer? Use a sturdy wooden spoon and serious elbow grease. Beat the cream cheese against the bowl sides to break down lumps. This method takes 5-7 minutes of continuous mixing, but it works.
A metal mixing bowl chills faster than glass or plastic. Pop it in the freezer for 10 minutes before starting if your kitchen runs warm.
Step-by-Step Instructions for Perfect Biscoff Pie
Step 1: Prepare Your Cream Cheese Base
Place softened cream cheese and Biscoff cookie butter in your mixing bowl. Beat on medium speed for 2-3 minutes until the mixture turns completely smooth and creamy. Stop the mixer twice to scrape down the bowl sides and bottom—cookie butter loves hiding in corners.
The mixture should look like caramel-colored frosting without any white streaks. You know it’s ready when it flows off the beaters in thick ribbons.
Step 2: Add the Sweetness
Sprinkle powdered sugar over your cream cheese mixture. Beat on low speed initially to prevent a sugar snowstorm in your kitchen (learned that lesson the messy way). Gradually increase to medium speed and beat for 1-2 minutes.
Scrape the bowl thoroughly again. Powdered sugar clumps against the sides, creating pockets of pure sweetness that throw off your pie’s balance. As Julia Child always emphasized, proper mixing techniques separate good desserts from exceptional ones.
The filling should taste slightly sweeter than you expect. The Cool Whip addition in the next step mellows the intensity.
Step 3: Fold in the Cool Whip
Remove the bowl from your mixer. Add the entire container of thawed Cool Whip on top of your cookie butter mixture. Use a rubber spatula to fold gently, cutting down through the center and sweeping up the sides.
Continue folding until no white streaks remain, but avoid overmixing. You want to preserve the Cool Whip’s airy texture—aggressive stirring deflates those crucial air bubbles. This process takes about 30-40 gentle folds.
Oops! I once beat the Cool Whip with the mixer instead of folding, and my pie turned dense and heavy. Always fold by hand for cloud-like texture.
Step 4: Fill Your Pie Crust
Transfer the filling into your Biscoff pie crust. Pour it all in the center, then use your spatula to spread it outward toward the edges. Smooth the top surface, creating gentle swirls or keeping it flat—your choice.
Don’t worry about perfection here. The plastic wrap hides any surface imperfections during chilling.
Step 5: The Crucial Chill Time
Cover your pie completely with plastic wrap. Press it directly onto the filling surface to prevent ice crystals from forming. Transfer to your refrigerator or freezer.
Refrigerator method: Chill for minimum 3 hours, ideally overnight. This creates a soft, mousse-like texture perfect for summer serving.
Freezer method: Freeze for 3 hours for a firmer, almost ice-cream consistency. Let it sit at room temperature for 5-10 minutes before slicing for easier cutting.
The filling needs this time to set properly. Cutting too early results in a soupy mess that slides off the crust.
Expert Tips for Biscoff Pie Success
Temperature matters more than timing. Your cream cheese must reach 65-70°F before mixing. Cold cream cheese creates lumps that never fully disappear. Leave it on the counter for 45-60 minutes, or microwave it for 10-15 seconds.
Choose smooth or crunchy cookie butter based on texture preference. Smooth creates silky filling, while crunchy adds delightful cookie pieces throughout. I prefer smooth for formal dinners and crunchy for casual family desserts.
Prevent watery pie by using stabilized whipped cream instead of Cool Whip. Whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form. This homemade version delivers richer flavor and holds structure better in warm weather.
Man, oh man, this tip saves summer potlucks. Freeze your pie solid if transporting to outdoor events. The frozen pie stays firm for 2-3 hours in cooler weather, preventing melting disasters.
Creative Variations to Try
Holiday Pumpkin Spice Version: Replace ½ cup cookie butter with pumpkin puree and add 1 teaspoon pumpkin pie spice. This Thanksgiving twist delivers seasonal flavor while maintaining the no-bake convenience.
Chocolate Lover’s Dream: Drizzle melted dark chocolate over the chilled pie surface. Add chocolate cookie crumbs around the edges for Instagram-worthy presentation. The bitter chocolate balances Biscoff’s sweetness perfectly.
Salted Caramel Upgrade: Swirl 3 tablespoons of salted caramel sauce into the filling before chilling. Sprinkle flaky sea salt on top just before serving. This combination hits sweet, salty, and spiced notes simultaneously.
Protein-Packed Version: Substitute half the Cool Whip with Greek yogurt for tangy contrast and added protein. The pie tastes slightly less sweet but more sophisticated.
Mini Pie Portions: Use a muffin tin lined with cupcake papers and press graham cracker crumbs into the bottom. Fill with Biscoff mixture and freeze. These individual servings work perfectly for meal prep or portion control.
Storage and Make-Ahead Magic
This no bake Biscoff pie recipe excels as a make-ahead dessert. Prepare it up to 3 days before serving for stress-free entertaining.
| Storage Method | Duration | Best For |
|---|---|---|
| Refrigerator (covered) | 5-7 days | Soft, mousse-like texture |
| Freezer (wrapped tightly) | Up to 2 months | Firm, ice-cream texture |
| Room temperature | 2 hours maximum | Serving period only |
Freezing instructions: Wrap the entire pie in plastic wrap, then aluminum foil. Label with the date. Thaw overnight in the refrigerator before serving, or serve frozen for an ice cream pie experience.
Leftover slices freeze individually. Cut portions, wrap each in plastic, and store in a freezer bag. Grab single servings whenever cravings strike.
Perfect Pairings and Serving Suggestions
Serve this Biscoff cookie butter pie with strong black coffee or espresso. The bitter coffee cuts through the sweet richness beautifully. For a complete dessert spread, pair it with creamy smothered chicken and rice for dinner, then transition to pie.
Garnish options that elevate presentation: Crushed Biscoff cookies scattered on top add textural contrast. Fresh whipped cream rosettes around the edges create bakery-style appeal. A light dusting of cinnamon brings out the spice notes.
Try serving alongside peppermint white chocolate cookies during winter holidays. The mint provides refreshing contrast to caramelized cookie butter flavor.
For summer BBQs, serve semi-frozen slices. The cold, firm texture refreshes palates after grilled meals. This technique works especially well after spicy dishes like Korean ground beef bowls.
No Bake Biscoff Pie Recipe FAQs
How do you make Biscoff pie filling?
You make Biscoff pie filling by beating softened cream cheese with cookie butter until smooth, then adding powdered sugar and folding in Cool Whip. The key to creamy texture involves mixing the cream cheese and Biscoff thoroughly before incorporating other ingredients. Room temperature ingredients blend faster and create silkier results than cold components.
How do you make 3 ingredient Biscoff?
You make 3 ingredient Biscoff desserts by combining Biscoff cookie butter, cream cheese, and whipped topping in equal parts. This simplified version skips the powdered sugar for a less-sweet option. Beat the cookie butter and cream cheese together first, then fold in whipped cream gently to maintain airiness.
Can you substitute Biscoff for Graham crackers?
You can substitute Biscoff cookies for Graham crackers in any pie crust recipe using a 1:1 ratio. Crush 12-14 Biscoff cookies into fine crumbs, mix with 5 tablespoons melted butter, and press into your pie pan. The resulting crust tastes more caramelized and spiced than traditional graham cracker versions, complementing cookie butter filling perfectly.
What makes the Biscoff flavor?
The Biscoff flavor comes from caramelized sugar combined with warming spices like cinnamon, nutmeg, and cloves. Original Belgian Biscoff cookies undergo a unique baking process that caramelizes natural sugars, creating signature notes of brown sugar, toffee, and gingerbread. This flavor profile translates directly into Biscoff cookie butter spread.
Final Thoughts on This Dreamy Dessert
This no bake Biscoff pie recipe proves impressive desserts don’t require complicated techniques or expensive ingredients. You’ve got five simple components standing between you and pie heaven.
Well… I’ll be honest—this pie disappears suspiciously fast at my house. The creamy, spiced sweetness hits that perfect dessert spot without feeling too heavy. Plus, knowing you skipped the oven makes summer entertaining actually enjoyable.
Try pairing it with one pot kielbasa pasta for a complete comfort meal, or serve it after cheesy chicken crescent bake for ultimate crowd-pleasing power.
Ready to create your own no-bake masterpiece? Grab your ingredients and mix up this magical pie tonight. Drop a comment below telling me which variation you tried—I’m especially curious about the salted caramel version.
Remember that first pie I made during the great oven crisis? It started a new tradition. Now every summer gathering demands this Biscoff pie, oven or no oven. Sometimes the best recipes come from happy accidents and a little kitchen creativity.
