Ingredients
Scale
- 1 1/2 cups Biscoff cookie crumbs (about 24 cookies)
- 5 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup Biscoff cookie butter, melted
- Optional: Whipped cream, Biscoff cookies for garnish
Instructions
- In a medium bowl, combine the Biscoff cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch pie plate to create the crust. Refrigerate for at least 15 minutes to set.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk and vanilla extract, mixing until well combined and creamy.
- Gently fold in the melted Biscoff cookie butter into the cream cheese mixture until evenly distributed. Be careful not to overmix.
- Pour the cookie butter filling into the prepared cookie crust, spreading evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Before serving, garnish with whipped cream and additional Biscoff cookies, if desired. Slice and enjoy this creamy, no-bake cookie butter pie!
Notes
For easier slicing, dip your knife in warm water before each cut. Store leftover pie in the refrigerator for up to 3 days. You can also use a graham cracker crust if you prefer. For a richer flavor, use European butter.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg