If you love Biscoff cookie butter desserts, this no bake Biscoff cookie pie is about to become your new favorite. It’s creamy, rich, and ridiculously easy to make—no oven, no stress, and no fancy steps. This is the kind of dessert that disappears fast at parties, holidays, and family get-togethers.

a slice of biscoff pie on a white plate with a blue handtowel, fork, and whole pie missing a slice in the background

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Made with simple ingredients like Cool Whip, cream cheese, sweetened condensed milk, and Biscoff cookies, this pie comes together quickly and chills to perfection in the fridge. If you need an easy dessert that looks impressive but takes minimal effort, this one checks all the boxes.

Why you’ll love No Bake Biscoff Cookie Pie

No oven required – perfect for warm weathers and busy days

Creamy, smooth texture – and all the Biscoff flavor!

Simple ingredients – easy to find ingredients at any grocery store

Crowd pleaser – perfect for holidays, potlucks, and parties

Perfect to make-ahead – get the dessert ready the night before!

Supplies needed to make Biscoff Cookie Pie

A mixing bowl – one for your crust and another for your pie filling
I crushed my cookies in a zip lock back
Measuring cup and measuring spoon
A hand mixer or a whisk (we also attempted to use a fork to mix the filling!)

Ingredients

Cool Whip – Keeps the pie nice and light, fluffy, and creamy making each bite feel like it is melting in your mouth.

Cream Cheese- Adds a tasty rich, creamy base that helps balance out the sweetness.

Unsalted Butter – Binds the cookie crumbs together to create the yummy buttery Biscoff crust.

Sweetened Condensed Milk – Adds a smooth sweetness to the pie filling and helps it set perfectly without baking.

Biscoff Cookie Butter – The MVP of the recipe adding the tasty spiced Biscoff cookie flavor everyone loves.

Biscoff Cookies – Adds texture and flavor, giving the best crunchy caramel-spiced crust and topping.

The full recipe, along with the ingredients, can be found below.

How to make No Bake Biscoff Cookie Pie

crumbled biscoff cookies in a clear mixing bowl

crushed biscoff cookies in a clear mixing bowl with butter being poured over it

Set aside 24 cookies for the crust, 4 to mix in the pie mixture, and 4 for the topping. If you like a thick crust, a lot of crunchy texture inside your pie, and a lot of topping, you may want to consider a second Biscoff cookie package.

Place 24 cookies inside a zip lock bag and crush until it is crumbs. In a mixing bowl, mix together your crushed cookies and butter. Pour into your pie pan and press evenly on the bottom and sides of the pie pan.

Place your crust in the fridge to allow the pie crust to set.

Place the remaining 8 cookies in a zip lock bag and crush until it is crumbs. Divide and set aside.

In a separate bowl, mix together your cookie butter, cream cheese, and sweetened condensed milk until combined. Then, gently fold your Cool Whip and half of your crushed cookies until it is combined.

Pour your pie mixture inside your pie pan and evenly spread the remaining crushed cookie over your pie pan.

Refrigerate for at least 2 hours to allow the pie to set.

biscoff cookie crumbled on top of the coolwhip

Tips

Make sure your cream cheese is fully softened and room temperature to help avoid any clumps. Some clumps is ok!
Chill overnight for clean slices.
For a little extra pizazz, drizzle melted Biscoff cookie butter on top before serving.
This pie stores really well in the fridge for up to 4 days – though, it likely won’t last that long!

a slice of biscoff pie with a bite taken out of it - you can see the fork marks

FAQs

The key ingredients are Biscoff cookies, Biscoff cookie butter, Cool Whip, cream cheese, sweetened condenses milk, and unsalted butter.

Store your leftovers in an airtight container in the fridge for up to 4 days.

Yes! This pie is perfect for making a day ahead and chilling overnight, giving it sufficient time to set!

You don’t need a hand mixer but it sure does make it easier! You can mix it by hand if your cream cheese is very soft.

You can freeze it for up to one month. Thaw in the refrigerator before serving.

Yes, technically it is very rich and sweet, b ut the cream cheese and salty buttery crust helps balance out the sweetness!

a fork with a bite of pie on the end of it

Recipe

No Bake Biscoff Cookie Pie

Super creamy and cookie butter flavored pie. This one is an absolute crowd please. It comes together quickly and can be whipped up without even heating up your oven!

Print Recipe Pin Recipe

Prep Time 30

Course Dessert

Cuisine American

Servings 8

Ingredients

8 oz Coolwhip
8 oz Cream Cheese room temperature
5 tbsp Unsalted Butter melted
14 oz Sweetened Condensed Milk
1 package Biscoff Cookies (about 32 cookies) crushed
1 cup Biscoff Cookie Butter

Instructions

Set aside 24 cookies for the crust, 4 to mix in the pie mixture, and 4 for the topping. If you like a thick crust, a lot of crunchy texture inside your pie, and a lot of topping, you may want to consider a second Biscoff cookie package.
Place 24 cookies inside a zip lock bag and crush until it is crumbs. In a mixing bowl, mix together your crushed cookies and butter. Pour into your pie pan and press evenly on the bottom and sides of the pie pan.
Place your crust in the fridge to allow the pie crust to set.
Place the remaining 8 cookies in a zip lock bag and crush until it is crumbs. Divide and set aside.
In a separate bowl, mix together your cookie butter, cream cheese, and sweetened condensed milk until combined. Then, gently fold your Coolwhip and half of your crushed cookies until it is combined.
Pour your pie mixture inside your pie pan and evenly spread the remaining crushed cookie over your pie pan.
Refrigerate for at least 2 hours to allow the pie to set.