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Cookie Butter Pie

After trying Biscoff for the first time, I decided to create this no-bake cookie butter pie. You can substitute peanut butter or a different spread if you'd like. —Katrina Adams, Mount Olive, Alabama
This recipe is a finalist in our 2020 Recipe of the Year contest! See all 10 finalists and vote for your favorite.
  • Total Time
    Prep: 20 min. + freezing
  • Makes
    2 pies (8 servings each)


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup Biscoff creamy cookie spread
  • 3/4 cup confectioners' sugar
  • 2 cartons (8 ounces each) frozen whipped topping, thawed, divided
  • 2 graham cracker crusts (9 inches)
  • 1/4 cup caramel sundae syrup
  • 4 Biscoff cookies, crushed


  • In a large bowl, beat cream cheese, cookie spread and confectioners' sugar until combined. Fold in 1 carton whipped topping. Divide between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.
Nutrition Facts
1 piece: 367 calories, 21g fat (10g saturated fat), 14mg cholesterol, 187mg sodium, 40g carbohydrate (31g sugars, 0 fiber), 3g protein.


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Average Rating:
  • Seneca
    Nov 4, 2020


  • Carol
    Nov 3, 2020

    This pie is amazing.

  • Mary
    Oct 29, 2020

    Absolutely delicious

  • FoodieDiva
    Oct 28, 2020

    Absolutely delicious!!!

  • Patricia
    Oct 27, 2020

    This was a fantastic easy recipe that was suggested by another Alabama native. I have made 3 of these pies with overwhelming appreciation for the fabulous, delicious biscoff flavor. I found the cookie butter and cookies in our store with no problem.

  • Linda
    Oct 27, 2020

    No comment left

  • Deidra
    Oct 27, 2020

    No comment left

  • Ella
    Oct 27, 2020

    Great taste. Easy to make.

  • Jeanine
    Oct 27, 2020

    This dish was so good! I like that the recipe was simple!

  • smurfpam
    Oct 26, 2020

    super easy and super good!! thank you