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.
If nutritional values are provided, they 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.