Biscoff Pie

I’ve been wanting a Biscoff dessert that sits somewhere between a cheesecake and a pie—something creamy, sliceable, and a little easier to pull together. This is the version I came up with and it’s so good! It has that rich, smooth filling you expect from a cheesecake, but baked into a Biscoff cookie crust and finished with a simple cookie butter topping. It’s straightforward, but still feels like something special.

Why I love this pie

This is one of those desserts that looks more involved than it actually is.

• The filling is smooth, creamy, and easy to make, similar to my Eggnog Pie and Coconut Cream Pie
• The Biscoff flavor comes through clearly without being overwhelming
• It bakes gently and sets up beautifully in the fridge
• The cookie butter topping adds just enough richness, as it does with my Biscoff Cheesecake and Biscoff Cake
• Works well for make-ahead desserts

Key ingredients & why I use them

Cream cheese: This is the base of the filling. I always use block-style cream cheese for the best texture.

Brown sugar: Adds a deeper flavor that works really well with Biscoff.

Biscoff cookie butter: This is where all the flavor comes from. I use creamy for a smooth filling.

Sour cream: Helps loosen the filling slightly and keeps it from feeling too dense.

Eggs: Give structure to the pie. I mix them in gently so the texture stays smooth.

Biscoff cookie crust: This ties everything together. It adds texture and reinforces the flavor throughout.

How to make this pie

Pies like this can be a little tricky to set, so follow my detailed instructions to get you going in the right direction. Full ingredients and instructions can be found at the bottom of this post in the recipe card.

Step 1: Prepare the crust

Preheat your oven to 325°F (160°C).

Make this Biscoff cookie crust according to the recipe and press it firmly into the bottom and up the sides of your pan. I don’t grease the pan here—the butter in the crust is enough.

Bake the crust as per the recipe instructions, then set it aside to cool slightly.

Step 2: Start the filling

In a large bowl, beat the cream cheese for about 1 minute until smooth.

Add the brown sugar and mix for 2–3 minutes, until creamy and fully combined.

Step 3: Add the Biscoff cookie butter

Add the Biscoff cookie butter and mix again.

Step 4: Add the sour cream

Then add the sour cream and mix until smooth, scraping the bowl as needed.

Step 5: Add the eggs

Add the eggs one at a time, mixing on low speed just until incorporated. With the second egg, add the vanilla and salt.

At this stage, I’m careful not to overmix—just enough to bring everything together. This helps prevent cracks and keeps the texture silky.

Step 6: Bake

Pour the filling into the prepared crust and smooth the top. Bake for 40–50 minutes, until the edges are set, but the center still has a slight jiggle.

Turn the oven off, crack the door open, and leave the pie inside for 20 minutes. This helps it cool gradually and keeps the texture smooth.

Remove from the oven and let it cool completely at room temperature. Then transfer to the fridge and chill for at least 6 hours, or overnight. This step really matters—the pie needs time to fully set.

Step 7: Melt the cookie butter and finish the pie

Before serving, pour melted Biscoff cookie butter over the top and spread it gently.

Sprinkle with Biscoff cookie crumbs. Slice and serve chilled or slightly softened.

Storage / Make ahead

I usually make this a day ahead. Store it in the fridge for up to 4–5 days. Keep it covered so it doesn’t dry out. You can also freeze it (without the topping) for up to 1 month and thaw in the fridge.

Variations

I keep this version simple, but here are a few ways I change it:

• Add a thin layer of chocolate ganache or chocolate frosting under the topping
• Swirl extra Biscoff into the filling before baking
• Use a graham crust for a lighter flavor
• Turn it into mini cheesecakes using the same filling

FAQ

More recipes you might like

If you like this pie, you’ll probably also enjoy my Biscoff cheesecake for a more classic version, or my no-bake Biscoff cheesecake if you want something even easier. For something richer, my Biscoff chocolate cheesecake adds a deeper, more indulgent layer of flavor.

Final thoughts

This is one of those desserts that feels a little elevated but is actually very straightforward once you make it. If you try it, let me know how it turns out or tag me so I can see your version.

Biscoff Pie

Camila Hurst

A creamy Biscoff pie with a smooth, cheesecake-style filling baked in a Biscoff cookie crust and topped with melted cookie butter and crumbs.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Chill Time 8 hours hrs

Course Dessert

Cuisine American

Servings 12 slices

Calories 550 kcal

Ingredients

 

Biscoff Cookie Crust

• Biscoff cookie crust recipe here

Biscoff Pie Filling

• 2 8 oz packages cream cheese, softened
• ⅔ cup brown sugar 145g
• ¼ cup sour cream 60g
• ½ cup Biscoff cookie butter use creamy (125g)
• 2 tsp vanilla extract
• ¼ tsp salt
• 2 large eggs room temperature

Topping

• ½ cup Biscoff cookie butter use creamy (125g)
• ¼ cup Biscoff cookie crumbs

Instructions

 

• Preheat the oven to 325°F (160°C).
• Prepare the Biscoff cookie crust according to this recipe. Press the crust firmly into the bottom and up the sides of an 8-inch deep tart pan (see notes below for pan options). Do not grease the pan before adding the crust.
• Bake the crust according to the recipe and set it aside.
• In a large bowl, beat the softened cream cheese for one minute. Add the brown sugar and beat until smooth and creamy, about 2–3 minutes.
• Add the Biscoff cookie butter and mix to combine.
• Add the sour cream and mix until fully combined and smooth, scraping down the sides of the bowl as needed.
• Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Along with the second egg, add the vanilla and salt. Mix to combine.
• Pour the filling over the prepared crust and smooth the top.
• Bake for 40–50 minutes, until the edges are set but the center still has a slight jiggle.
• Turn the oven off, crack the oven door open, and leave the pie inside the oven for 20 minutes.
• Remove from the oven and let it cool completely at room temperature. Then transfer to the refrigerator and chill for at least 6 hours, or overnight, until fully set.
• Before serving, pour about ½ cup of melted Biscoff cookie butter over the top and sprinkle with Biscoff cookie crumbs.

Notes

I used an 8-inch deep tart pan, but you can also use a 9-inch tart pan or a springform pan.

Sour cream: You can use full-fat yogurt instead of sour cream.

Brown sugar: Granulated sugar can be used instead.

Biscoff butter: I used creamy butter. Feel free to use creamy or crunchy.

Cream cheese: Use the block kind, not the spreadable type.

Nutrition

Serving: 1sliceCalories: 550kcal

Keyword biscoff pie

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