If you’re a fan of creamy, indulgent desserts with a hint of spice, this Biscoff Cream Cheese Pie is sure to become a favorite. This delightful treat combines the rich, caramelized flavor of Biscoff cookies with the smooth, tangy taste of cream cheese, all nestled within a buttery Biscoff crust. Perfect for any occasion, this pie is both easy to make and incredibly satisfying. With just 15 minutes of prep time and a few hours to chill, you can create a dessert that will impress your family and friends. Let’s dive into the recipe and see how you can whip up this scrumptious pie in no time!

Yield: 1 thin 9 inch pie


Blender/Food Processor

Hand Mixer

Springform Pan

Prep Time: 15 minutes

Bake Time: 9 minutes

Idle Time: 3 hours


  • Biscoff Crust
  • 25 biscoff cookies
  • 4 tablespoons butter, melted
  • Whipped Filling
  • 1 cup heavy whipping cream
  • 1 cup biscoff
  • 8 ounces cream cheese
  • ¼ teaspoon salt
  • ¼ cup powdered sugar
  • Melted Biscoff for topping
  • Extra biscoff cookies for topping


1. Preheat the oven to 350 degrees Fahrenheit. In a blender, add the biscoff cookies. Blend until crumbs. Add the melted butter to the mixture and use a spoon to mix until a crumbly crust has formed.

Place the mixture in a greased springform pan and spread evenly, pressing into the bottom of the pan. Bake in the oven for 9 minutes.

While baking, in a separate bowl add the heavy whipping cream. Whip with a hand mixer until stiff peaks are formed.

Add the cream cheese and biscoff butter. Blend again until smooth and lump-free.

Pour in the powdered sugar and salt, blending once more until thoroughly combined.

Once the crust is removed from the oven, add the whipped filling to the pan.

Place in refrigerator for 3 hours or overnight.

When ready to serve, top with extra biscoff cookie crumbles and melted biscoff butter.


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