I grew up eating this plain and simple cream cheese pie without the Biscoff. It was a simple, sweet treat that was easy to make.
The other night, I had a nostalgic craving for the stuff so I set out to make it. When I went into the pantry to grab the sugar, I noticed the Biscoff spread sitting there and I thought, “Hey, this would be good in that pie.” And sure enough, it is! Now, you’re perfectly welcome to leave the Biscoff out if you don’t have any or just want the plain version. Without the Biscoff it is great topped with fresh fruit or even your favorite pie filling.
Don’t know what I’m talking about with this Bioscoff spread stuff? It’s an amazing cookie butter, much like peanut butter but with a totally different flavor. It has the flavor of the buttery, brown sugar and spice cookies also called Speculoos. I know this is getting complicated, so here… this is what it looks like. You can find it in most grocery store near the peanut butter. 🙂
Biscoff Cream Cheese Pie
- 1 (8-ounce) block cream cheese, softened
- 1 tablespoon lemon juice
- 1/3 cup sugar
- 5 heaping tablespoons Biscoff spread
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 pre-made regular graham cracker crust
- Combine the cream cheese, lemon juice, sugar, and Biscoff spread in a large bowl with a hand mixer or in a stand mixer. Blend until smooth. Add the whipped topping and mix until combined, but be cautious to not over-mix. Spread the mixture in the pie crust and refrigerate for a few hours before serving.
Nutritional values provided are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Help! I sent my husband to get the stuff to make this but the Biscoff Spread that they had was a crunchy. Will that work for this still? I was getting ready to make it and just pulled it out and saw that on the label. Love all your recipes by the way!
I think it should still work just fine. The filling just might have a little bit different texture.
Here’s an idea. Use the Biscoff cookies for the crust instead of graham crackers.
This is an excellent idea Emily! Thank you!
This is a delicious pie and Denise, Barb and Rita are right: It’s best with a Biscoff cookie crust. It takes about 25 cookies to make the crust.
Such a great idea! Glad y’all enjoyed it!
Can you substitute fresh whipped cream for the cool whip?
I’m not sure in this particular recipe…
While sitting here eating Biscoff with a spoon straight out of the jar, I searched for recipes with this stuff and found this pie. Quick question, is the lemon juice just for flavor? Can you taste it in the pie? Can i leave it out? I know my mom used lemon juice in her cream cheese pie for flavor but not sure how it would taste with Biscoff.
Thanks for any feedback.
I use the lemon to also help thicken the mixture and have never actually tasted the lemon in the pie. Using bottled lemon juice should be less “lemony” too.
Susan L. @ Full Happy Muffin and Mama
Mmmmm…now I have something new to do with Biscoff besides just dipping in a spoon, scarfing down, and repeating. I can’t wait to try this.
I know, right!? I love that stuff!!
I’ve always wondered about Biscoff spread when I see it in the store. Now I have an excuse to try it!
Hope you will enjoy it! I love that stuff!
Just like Denise, I think I’ll try this with a biscoff crusty to up the flavor factor.
Good Morning to you, Stacey! This sounds very yummy – will definitely have to try it, once I round me up some Biscoff spread. Speaking of trying recipes, I tried your ‘Mom’s Peach Cobbler’ from Southern Bite cookbook, this past week on a camping trip. It was fantastic! Using Jiffy cake mix made it so easy and so good! My cousin kept going back to the dish for more – and he is not one to hand out compliments lightly! Will definitely be making it again. Thanks.
So glad it turned out so well for you! It is certainly a favorite in our family!
OMG Stacy!!! Thank you for this recipe. I’ve been dying to make something with Biscoff in it!!! Actually, I love, love, love Biscoff cookies, and I’d love to try your recipe. I’d make the crust out of Biscoff cookies though. I’d feel like I died and went to Biscoff Heaven. 😉
I’d never heard of the Biscoff spread before, but our local grocery store does carry the cookies.
That’s what I was thinking, a crust made with Biscoff cookies! They sell them at the WalMart near me… (I remember the first time I had them on a flight, YUM!)
How cool! I haven’t seen those yet!
Jennifer | Bake or Break
I am all about these kinds of desserts in the summer. Love the Biscoff variation!
They are so easy and yummy! Thanks, Jennifer!
You are killing me! Haha! As if Cream cheese anything wasn’t good enough…..now you have a recipe that adds Biscoff! That stuff is incredible. I have to admit we have eaten sandwiches with Biscoff and marshmallow fluff. I will have to try this recipe soon!
LOL! I know, right!?!
Made this yesterday. Not a bite left today. Everyone loved it! Easy to make as well!
Awesome! SO glad y’all enjoyed it!!
I knew sooner or later I’d be seeing recipes with Biscoff Spread! The stuff is incredible. Thanks for sharing. can’t wait to try it!! I’m not a big graham cracker fan, so I’m going to try this with the shortbread pie crust. Thanks, Stacey!
Sounds perfect! Enjoy!
What is Biscoff?? have never heard of it or seen it,that I can recall.
I do my best to explain it up in the post.
Oh, I can’t wait to try this, and I already have a jar of Biscoff in the pantry! Do you remember when Delta would serve Biscoff cookies on their flights? I loved those things! I tried to make cookie butter cookies recently using Trader Joe’s cookie butter, but they spread out too much and just weren’t… right. Do you have a recipe for chewy Biscoff cookies?
I do remember. In fact, on several of my flights over the last few months, I’ve been served some. Love those little things. I don’t have a recipe quite like that, but it sounds delicious!
The Better Baker
No wonder I love you! You’re brilliant!!!