Biscoff no bake pie is a great way to use your favorite Biscoff spread to make a yummy dessert this summer! Biscoff spread is mixed with cream cheese and whipped cream and then chilled in a homemade graham cracker crust.
Welcome to the fourth post in the World Cup for Kids Series! We are representing Belgium! So far we’ve made Belgian S’mores, Liege Belgian Waffles, and Roasted Brussels Sprouts in our Belgian culinary adventures as we root on Belgium in the World Cup. It has been a fun ride, but today Belgium plays the U.S. – and I’m not sure who to root for. Either way, I win, I suppose.
I fell in love with Biscoff spread when a friend mentioned being obsessed with it. Of course, I had to try it! Just like the rest of the world, I too fell in love with the sweet spread. So what’s to love about it? Biscoff Spread is made from Biscoff Cookies, which are Speculoos cookies. Biscoff was created in 2007 as part of a Belgium culinary show when a contestant converted the popular European cookie, Lotus Specullos, in to a creamy spread. Soon after the show Lotus Bakeries, the maker of the cookie, contacted the contestant and Biscoff Spread was born.
One of my favorite pies ever is my chocolate chip peanut butter pie – I could only imagine how tasty the pie would be with Biscoff spread in it! Oh boy was I right! This is a light, creamy, whipped up Biscoff piled on top of a graham cracker crust for a perfect summer time dessert.
10 minPrep Time
4 hrCook Time
4 hr, 10 Total Time
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 12 Tablespoons melted butter
- 1/2 cup white sugar
- 1/2 teaspoon ground cinnamon
- For the pie filling:
- 6 ounces cream cheese
- 1/2 jar (about 1 cup) Biscoff spread
- 1 cup powdered sugar
- 1 1/2 cups heavy whipping cream
- Stir together graham cracker crumbs, sugar, butter and cinnamon.
- Firmly press mixture in to the bottom and up the sides of a 9" pie pan.
- Bake at 350 degrees for 10 minutes.
- Set aside to cool.
- In the bowl of a stand mixer fitted with a paddle attachment, mix together cream cheese, Biscoff spread, and powdered sugar and vanilla extract using a hand held beater. Remove to a small bowl and set aside.
- Remove paddle and add whisk attachment to the stand mixer. Beat heavy cream until soft peaks form.
- Add Biscoff cream cheese mixture to the whipped cream and fold in gently. Just keep gently stirring! It will eventually mix together.
- Spread filling over cooled crust. Allow to chill for at least 4 hours before serving.
Thank you to Biscoff for sponsoring this post! The recipe and opinions are 100% mine!
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