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.
Yum, this looks soooo good! I was looking through all your really old posts. What can’t you make with Biscoff, right?????
Haha. Exactly! It’s good stuff. And wow… this is indeed one of my oldest posts. :D
Maybe I missed it but what did you drizzle over the top of the pie?
Just melted Biscoff. :)
My 2 favourites combined, cheesecake and speculoos. Just ordered 6 jars of the stuff online as that is the only way we can get it here in Australia. Definitely making this as soon as they arrive. Hopefully in time for my husband’s birthday later this week.
Just one question: if I wanted to substitute the cream cheese and cream for ricotta or mascarpone or a combination, do you think it would work? If yes, would I use the same amount as creamcheese and cream combined? I prefer my cheesecake made with those cheeses, I find them a little lighter.
Thanks.
I hope that you’ll enjoy the pie! Biscoff is also difficult to come by in Germany but I think the pie is worth using some of your stash on. :) I don’t really have any experience using ricotta or mascarpone in pie so I’m afraid I’m not much of a help. It sounds like it would work but since I haven’t tried, I can’t really say. I hope you’ll enjoy it if you do try it!
Hey here! Do you use “whipping cream” or “heavy cream”? Wasn’t really clear for me in the instructions. Thanks!
I’ve used both and they both work! Whipping cream is what I used in the pie pictured but heavy cream works if you have that on hand. :)
I used crunchy biscoff instead. Everyone loved this recipe. I will be making again:)
Mmm! Sounds good. The crunchy kind of especially addictive, isn’t it? ;) Thanks for the feedback!
I know this post is from ages ago, but I’ve been looking for inspiration for a Biscoff post I’m doing in Aug., and this pie looks amazing! I want a piece, now! :)
So do I! It’s the least healthy thing I have on this blog. ;) Can’t wait to see your Biscoff post!
hi there. this looks so nice. but what in the world is
speculoospasta?can i use something different?
Hi and thanks. :) There's a link to the Biscoff store locator in the sentence right before the first picture. Trader Joe's has something similar called cookie butter. You could also use peanut butter!
Oh my goodness. I'm also a Texan living in Germany. I love making my mother's peanut butter pie recipe (which seems to be almost exactly the same as your grandfather's), and I'm addicted to Speculoospasta. This recipe says me all over!!!
Quick question: After running out of the Speculoospasta that I brought back from Belgium, I was satiated for awhile by Rewe's "Spekulatiuspasta," but that they don't make it anymore. Any tips for finding Speculoospasta in Germany? On Amazon.de, it is prohibitively expensive once you factor in shipping (only sold by a third party vendor jar-by-jar).
What?! Rewe has / had Spekulatiuspasta? I've seen it in the ads but thought it was like a twice a year thing. Like British week at Lidl or something. Although I really love peanut butter pie, I think Biscoff pie has it beat. At least for me. :)
A reader told me about this site and she was satisfied with them:
http://www.hollandshop24.de/product_info.php?info=p67_lotus-speculoos-pasta—400g.html
Shipping is (at least) 4.90 but if you get 3 or 4 jars, maybe it wouldn't be so bad? :)
France also Biscoff stuff, in case you have friends going or something.
The prices at the Hollandshop.de place were also too expensive once you included shipping.
However, I am in France right now. Which means that I not only purchased Speculoospasta but also got the other couple traveling with us addicted to it. The shelves at the nearby Spar have now been cleared out of Speculoospasta.
Haha. Nice! I'm happy you found it in France. And good going on getting the other couple addicted. ;) Have fun on the rest of your trip!
!!!!!! The Kaiser's on Bergmannstraße in Berlin just started selling Lotus Speculoospasta. I'd recommend checking out your nearest Kaiser's.
OMG!!!! I'm not sure where you live in Germany, but the Kaiser's at Kottbusser Tor in Berlin just started selling Speculoospasta! I would recommend that you check out your nearest Kaiser's (if you have one).
Hi Emily! Sorry about the comment problem. I added a message at the bottom about how comments are moderated due to spam. And YAY! Isn't it great?! We found it at our Kaiser's on Saturday and I made a post about it on Facebook but I still need to update my page. Thanks for letting me know! It's good to know that it's at least three Kaiser's now and therefore probably ALL Kaiser's. Woohoo!
I found it at “HIT” and sometimes ar our local “Rewe”!
The situation has definitely improved! I’m happy to be able to find it at lots of stores now. :) Thanks for the tip!
Erin – I'm sure you've probably figured this out by now, but Germans call these cookies Spekulatius. Here's hoping you've found a spread form! If you can get your hands on the cookies (they really are Christmas cookies), but not the spread, you might try the following recipe passed along by knitting friends (source unknown) to make the butter, but it will use some of your precious molasses, brown sugar, and vanilla.
2 packages (8.8 oz each) decorative caramelized biscuit cookies (graham crackers work too)
2 tablespoons packed light brown sugar
5 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla
1 tablespoon molasses
2 tablespoons vegetable oil
1 cup water
In large food processor, process cookies into fine crumbs. Turn off processor. Add brown sugar, cinnamon, nutmeg and vanilla; process until blended. Continue to process while adding molasses and oil through spout.
With processor running, add just enough water so mixture becomes a creamy consistency (you might not use all the water). Add more water as needed until you reach desired texture (it should be about the same as peanut butter).
Pour cookie butter into airtight container; seal. Store in refrigerator.
Guten Appetit!
But Biscoff are a little different. They now have them here! Even Lotus brand. I think they're called Karamellgebaeck (I'll have to look at the bag!) Your recipe uses so little molasses and brown sugar that I'm sure I can manage making it. Thank you so much for the recipe! I'll have to give it a try. Sounds wonderful. :)
Just a little heads up for anyone looking for the butter in Germany, too… I don’t know if they all have them yet, but our local Real in Herrenberg just started carrying Lotus brand Karamellgebäck Creme… aka Speculoos Cookie Butter.
Making this pie now, hope it turns out as good as it looks in the photo!
I hope you enjoyed the pie. :) And thanks for the tip! They seem to have disappeared from Kaiser’s so I’ll have to try Real.
Cathy – Great! So happy that you all enjoyed it. And super that you spread the Biscoff love. :) Thanks for the feedback!
Made this for a BBQ party today, and very few people knew about Biscoff before today (besides my family).
All LOVED it and are now Biscoff fans. I did cut back on the suger, per the comments, in both the crust and the filling. It was a great dessert on a 90 degree Labor day weekend! Thanks for sharing.
Diane – Of course that's okay! Thank you for sharing it and for linking to me. And that's nice of you to tell me. Thanks again!
Hi Erin, your pie looks FABULOUS, I'm linking to your pie and sharing your photo with credit to you. I hope that is ok, if not let me know and I will remove it.
Anon – Hi anon! Thanks for the feedback. I wonder if American Biscoff is sweeter than the European kind, like Nutella is. But nevertheless, I'm sure even less sugar would do! I'm happy you liked it and thanks for the suggestions. :)
I made this and really enjoyed the recipe as I love Biscoff Spread.
I might suggest leaving out even more sugar, and possibly adding a chocolate layer on top. While it tasted really good, it seemed to be missing something. Maybe the flavor of the Biscoff Spread was too diluted…nothing beats just eating it out of the jar!
Haha, I'm happy you found some of the spread in your small town! I'm in the capital of Germany and I can't even get it here. And I agree with the gingerbread thing. It definitely tastes like gingerbread to me but everyone else seems to bake with it year round so maybe we're alone in our gingerbread though. :) I hope you can try the pie! The Biscoff flavor doesn't disappear like in a lot of the baked goods I've tried with it.
I have loved Biscoff cookies ever since I first had them on a domestic Delta flight here in the US. Yesterday I found the Spread at my local Wal-Mart here in small town Mississippi. Never had it before and wow…if I thought the cookies were good, the spread was AHHHHMAZING!! So amazing in fact that between my hubby and I the jar is basically gone already. This pie looks so good! I will def have to try it!!
Oh, and I too describe them as "christmasy!!! I think they resemble gingerbread. But thats just me!
Anon – I'm so happy that you liked it! Thanks for leaving feedback. This was one of my first posts and you're the very first one to do that for this recipe. Thanks again. :)
My cousin made this a couple weeks ago, and I've got my crust in the oven right now – It's really good!
Pots and Pins – Haha. You're welcome! I think this pie is a really good use for it. And since you mentioned Seattle, did you know that Trader Joe's has Speculoos Cookie Butter? I haven't had it but it seems like everyone else on the internet loves it. Let me know how you like the pie if you try it. :)