This No-Bake Biscoff Marshmallow Pie starts with a Biscoff cookie crust and a fluffy Biscoff cream filling. If you love Speculoos cookies, you’ll love this no-bake pie.
Looking for more No-Bake Pie recipes? Try my No-Bake Chocolate Marshmallow Pie or my No-Bake Peanut Butter Marshmallow Pie.
Easy No-Bake Biscoff Pie with Marshmallow
I gave this No-Bake Biscoff Marshmallow Pie a well-deserved make-over since posting the original recipe back in 2014, which I posted for PIE DAY, you know, March 14th.
Are you familiar with Biscoff cookies? Also known as Speculoos cookie (as referred to in Belgium- thank you Google). They are a cross between gingerbread and shortbread cookies but with the texture of a graham cracker. They taste like a spiced cookie with brown sugar and are not as buttery as a shortbread.
These cookies make a great crust, but the Biscoff brand also has a Biscoff spread, similar to peanut butter, and it’s an absolute dream.
I apologize in advance, but this recipe is not waist-friendly. In fact, I suggest you grab a pair of sweatpants and a fork and leave your guilt at the door. I promise you won’t be sorry
This pie it one of the fluffiest, creamiest pies you’ll ever eat with a dreamy Biscoff cookie pie crust.
The filling is packed with a jar of Biscoff, a block of cream cheese, a jar of marshmallow fluff and whipped cream. Just because I think chocolate makes anything better, there is also melted white chocolate in the pie filling.
Seriously, this pie is so good.
How to Make This Biscoff Pie
- Prepare the crust with Biscoff cookies and butter. Grind the cookies into a fine crumb and then combined with the melted butter. Press into a 9-inch springform pan.
- Prepare a batch of homemade whipped cream.
- Melt the white chocolate together with the heavy whipping cream and stir until smooth. For best results, use a bar of white chocolate such as Ghirardelli or Bakers. However, white chocolate chips can be used.
- To prepare the filling, beat the cream cheese until it’s free of lumps
- Then combine the cream cheese with the Biscoff Spread
- Next you’ll add the white chocolate and the marshmallow crème, one at a time and mixing until combine.
- Finally, you’ll fold in the whipped cream into the prepared filling.
- Pour the filling in the prepared crust and refrigerate for 3-4 hours until the filling has set.
- Add the toppings prior to serving.
What is Biscoff Spread?
It’s a spreadable and creamy with a texture is similar to peanut butter but made with speculoos cookies. It’s also commonly referred to as cookie butter. It’s truly amazing, with taste of cinnamon and brown sugar.
What Can I substitute for Biscoff Spread?
There really are not that many alternatives. Trader Joes sells their version of cookie butter, but I’ve made similar pies with Nutella, Peanut Butter and Marshmallow, which I’ve linked to above.
What Can I Use Besides White Chocolate?
There’s no good substitute for the white chocolate, because white chocolate has a very subtle flavor, so it doesn’t interfere with the other flavors in this pie. If you don’t have it or really don’t like it, then you should omit it.
No-Bake desserts are perfect for summer time because they don’t require an oven! This is a great dessert to bring to a party or BBQ.
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Biscoff Marshmallow Pie
- Prep Time: 4 hours (includes cooling time)
- Total Time: 4 hours (includes cooling time)
- Yield: 10 slices
- Category: No-Bake Dessert
- Method: Chilled
- Cuisine: American
Description
This No-Bake Biscoff Marshmallow Pie starts with a Biscoff cookie crust and a fluffy Biscoff cream filling. If you love Speculoos cookies, you’ll love this no-bake pie.
Ingredients
For the crust
- 2– 8 ounces packages Biscoff Cookies
- 8 tablespoons butter
For the Filling
- 1 cup + 2 tablespoons heavy whipping cream, divided
- ½ cup powdered sugar
- 4 ounces white chocolate bar
- 16 ounces cream cheese, at room temperature
- 1 jar (14oz) Biscoff spread (smooth)
- 1 teaspoon pure vanilla extract
- 1 jar (7oz) marshmallow crème
For the topping
- ¾ cup heavy whipping cream
- ¼ cup powdered sugar
Instructions
For the Crust:
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- Grind one and half packages of the cookies into a fine crumb using a food processor or blender. Save leftover cookies for garnish.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated and the crumbs easily stick together.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate or freeze the crust while you are preparing the filling.
For the Filling:
- Prepare a batch of whipped cream. First place the metal mixing bowl in the freezer for 5 minutes to chill.
- Pour 1 cup of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
- In a microwave-safe bowl, combine the white chocolate chips and 2 tablespoons of heavy whipping cream. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Set aside.
- In a large mixing bowl, beat the cream cheese until it’s free of lumps, scraping down the bowl as needed. Next, mix in the Biscoff spread and vanilla extract and beat until all the ingredients are well combined.
- Next add the melted white chocolate and beat until well combined. Finally, add the marshmallow crème and continue mixing until the filling is well mixed.
- Fold the prepared whipped cream into the filling until completely mixed. Pour the filling in the prepared crust and spread evenly. Refrigerate for 3-4 hours until the filling is set.
For the Topping:
- Prior to serving, make a second batch of whipped cream as instructed above. Use a large piping tip to decorate the boarder of your pie. Garnish with cookies. Keep stored in the refrigerator.
Notes
- Make ahead and freezing instructions: This can be prepared two days in advance and stored in the refrigerator. It’s best to add the toppings just prior to serving for best results. You can freeze the prepared dessert by tightly wrapping the pan with plastic wrap, I suggest to double wrap it. Thaw overnight in the refrigerator prior to serving.
- Crust alternatives: If you can’t find Biscoff cookies, you can use graham cracker crumbs or gingerbread cookies, you’ll need 2 1/2 cups of crumbs.
- Homemade whipped cream can be substituted with one 8 ounce container of Cool Whip for the filling and a second container to garnish the top.
- White chocolate: For best results, use a bar of white chocolate such as Ghirardelli or Bakers. However, white chocolate chips can be used. There’s no good substitute for the white chocolate, because white chocolate has a very subtle flavor, so it doesn’t interfere with the other flavors in this pie. If you don’t have it or really don’t like it, then you should omit it. The filling does not taste like white chocolate
Nutrition
- Serving Size: 1 slice
- Calories: 651
- Sugar: 32.1g
- Sodium: 301.5mg
- Fat: 45.3g
- Saturated Fat: 18.6g
- Carbohydrates: 54.4g
- Fiber: 2.8g
- Protein: 12g
- Cholesterol: 57.1mg
Ohmgh! I made this for a get together with my girlfriends and oh wow! It was incredibly delicious! In fact, it is the best ever no bake dessert that I have ever made! I didn’t add the sugar (as per recipe) as I felt it was sweet enough with the other ingredients and indeed, the sugar wasn’t missed as the dessert was deliciously sweet, rich and fillingly decadent without!
I implore you to try this Biscoff marshmallow fluff pie……you won’t be disappointed! 😊
I love a 5 star review 🙂 but you are 100% correct, this pie is outstanding!! Great to know about the sugar.