Biscoff Pie: Creamy Meets Crunchy
Prep time
Total time
Who wants pie? Creamy meets crunchy in a perfect melding of crispy Biscoff cookies and smooth Biscoff spread.
Serves: 8
  • For the crust:
  • One 8.8 ounce package Biscoff cookies
  • 4 Tablespoons unsalted butter, melted
  • For the filling:
  • 1 cup heavy whipping cream
  • 1 (8-ounce) package cream cheese, softened to room temperature
  • ΒΌ cup powdered sugar
  • One 14-ounce jar Biscoff spread - about one cup (reserve a few tablespoons for garnishing)
  • 1 teaspoon pure vanilla extract.
  • pinch salt
  • India Tree Coffee Flavored Decorations (optional)
  1. Process the cookies in a food processor.
  2. Melt the butter and stir into cookie crumbs.
  3. Press the crumbs into a 9-inch pie dish.
  4. Place in freezer to chill.
  5. In a chilled bowl, whip the cream until stiff but not over beaten. Place in refrigerator.
  6. Beat the cream cheese and powdered sugar until completely blended and smooth.
  7. Beat in salt and vanilla.
  8. Add the Biscoff spread, reserving a few tablespoons for garnish.
  9. Fold in the chilled, whipped cream.
  10. Pour into prepared crust. Use an offset spatula to smooth the top.
  11. Decorate with sprinkles or reserved Biscoff spread.
  12. Refrigerate for at least two hours before cutting.
Recipe by Spatula Queens at