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Biscoff Cookie Butter Pie

This creamy Biscoff cookie butter pie is a quick and easy dessert that combines sweet and spiced flavors, perfect for any gathering or special occasion.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 367
Ingredients Method Notes

Ingredients
  

For the Pie Filling
  • 1 package (8 ounces) cream cheese, softened Make sure to let it sit at room temperature until fully softened.
  • 1 cup Biscoff creamy cookie spread Use the creamy version for the best flavor.
  • 3/4 cup confectioners' sugar Adjust for sweetness preference.
  • 1 carton (8 ounces) frozen whipped topping, thawed (3 cups), for folding in Use any thawed whipped topping if needed.
  • 2 store-bought graham cracker crusts (9-inch) Can substitute with cookie crusts if desired.
For the Topping
  • 1 carton (8 ounces) frozen whipped topping, thawed (3 cups), for the top layer Ensure it covers the filling adequately.
  • 1/4 cup caramel sundae syrup Can substitute with caramel sauce.
  • 4 pieces Biscoff cookies, crushed For garnish and added texture.

Method
 

Preparation
  1. In a large bowl, beat the softened cream cheese, Biscoff spread, and confectioners' sugar until completely smooth.
  2. Gently fold in one carton of thawed whipped topping until no streaks remain.
  3. Divide the filling evenly between the two graham cracker crusts and smooth the tops.
Topping and Freezing
  1. Spread the second carton of whipped topping over each pie, ensuring to cover the filling to the edges.
  2. Drizzle about 2 tablespoons of caramel syrup over each pie and sprinkle the crushed Biscoff cookies on top.
  3. Cover the pies and freeze for at least 4 hours or until firm.
  4. Let it sit at room temperature for a few minutes before slicing and serving.

Notes

Store covered in the refrigerator for up to 5 days; freeze for up to 3 months. Serve cold and consider pairing with fresh berries or ice cream.