Introduction

This creamy no-bake cookie butter pie is a decadent treat that blends the warm spice of speculoos cookies with rich cream cheese and whipped cream. Perfect for a quick dessert, it requires no baking and delivers a smooth, luscious filling in a crunchy cookie crust.

The image shows a round creamy dessert in a white scalloped bowl. The dessert has three layers: a smooth light brown base layer, a second layer of fluffy white cream dollops arranged in a circle on the edge, and a drizzle of caramel sauce over the cream and base. In the center, there are five small brown cookies standing up like a fan. Crumbled brown cookie pieces are sprinkled on top of the cream dollops and around the cookies. The bowl is placed on a white marbled surface with a fork and spoon nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (8.8 ounce) package speculoos cookies (such as Biscoff), plus 3 cookies reserved for garnish
¼ teaspoon salt
5 tablespoons unsalted butter, melted
1 ½ cups heavy whipping cream
3 tablespoons powdered sugar (or granulated sugar)
1 teaspoon pure vanilla extract
1 cup cookie butter (such as Biscoff)
8 ounces cream cheese, softened
¾ cup powdered sugar
Additional cookie butter for garnish
Crushed reserved Biscoff cookies for garnish

Instructions

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 mixture firmly into the bottom and sides of a deep 9-inch pie plate. Refrigerate or place in the freezer while preparing the filling. Alternatively, bake the crust at 375°F for 10 minutes and cool if you prefer a crisper crust.
Step 2: In a medium bowl, combine the heavy whipping cream, sugar, and vanilla extract. Use an electric hand mixer to beat until stiff peaks form. Set aside.
Step 3: In a large bowl, beat the cookie butter, softened cream cheese, and powdered sugar together until light and creamy, about 2–3 minutes. Gently fold in 2 cups of the whipped cream until fully combined. Reserve the remaining whipped cream for garnish and refrigerate it.
Step 4: Remove the crust from the freezer or refrigerator and pour the filling into the crust. Smooth the top with a spatula. Refrigerate the pie for at least 2 hours or freeze if you’re preparing it ahead of time.
Step 5: Before serving, transfer the reserved whipped cream to a piping bag fitted with a round or star tip. Pipe dollops around the edge of the pie. Warm a small amount of cookie butter in a zip-top bag for about 15 seconds, snip a corner, and drizzle it over the pie. Sprinkle crushed reserved cookies on top. Serve and enjoy!

Tips & Variations

For a crispier crust, bake it for 10 minutes at 375°F before adding the filling.
Use homemade whipped cream sweetened to your taste for a fresher flavor.
Try swapping the cookie butter for peanut butter or almond butter for a different twist.
Garnish with chopped nuts or chocolate shavings for extra texture and flavor.

Storage

Store the pie in the refrigerator covered tightly with plastic wrap or a pie container for up to 3 days. For longer storage, freeze the pie for up to 1 month and thaw overnight in the fridge before serving. Re-pipe the whipped cream garnish if needed after thawing.

How to Serve

The image shows a white ceramic pie dish filled with a layered dessert. The bottom layer is smooth and light brown, likely a creamy filling. Above this is a ring of evenly spaced dollops of white whipped cream, each topped with a drizzle of brown sauce and sprinkled with crushed brown cookie crumbs. In the center of the dessert, five whole brown cookies are placed in a fan shape, adding texture and visual interest. The dish is set on a white marbled surface with some scattered cookies and metal cutlery nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be made up to a day in advance and kept refrigerated or frozen for longer storage. Just add whipped cream and garnishes before serving.

What if I don’t have cookie butter?

If you don’t have cookie butter, you can substitute with peanut butter or almond butter, but the flavor will change. Another option is to blend crushed speculoos cookies with softened butter to simulate the cookie butter texture.