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Biscoff Marshmallow Pie

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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.

A white cake plate with no-bake cheesecake decorated with Biscoff cookies, a slice it cut out

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. 

A slice of pie on a plate with a couple bites missing

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.
A slice of Biscoff pie on a white plate, a jar of strawberries in the background

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.

An overhead shot of the top of a pie garnished with whipped cream and biscoff cookies

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.

A slice of Biscoff pie on a white plate with whipped cream and Biscoff cookies on top

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. 

A gorgeous slice of pie with whipped cream and Biscoff cookies on top

Biscoff Marshmallow Pie

  • Author: Julianne Dell
  • Prep Time: 4 hours (includes cooling time)
  • Total Time: 4 hours (includes cooling time)
  • Yield: 10 slices


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.


For the crust

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


For the Crust:

  1. 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.
  2. Grind one and half packages of the cookies into a fine crumb using a food processor or blender. Save leftover cookies for garnish.
  3. 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.
  4. 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: 

  1. Prepare a batch of whipped cream. First place the metal mixing bowl in the freezer for 5 minutes to chill.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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:

  1. 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.


  • 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 Information:
1 slice
  • Category: No-Bake Dessert
  • Method: Chilled
  • Cuisine: American

Leave a Comment

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77 Responses
  1. Anuki Dissanayake

    Did you add in extra Biscoff cookie crumbs and white chocolate curls on top of the pie as well? I’m obsessed with it!

  2. Maniecel

    Made this last night to try to put to the restaurant and it’s amazing!! Can I put gelatin on it? Cause it will be a display on the shelf. If ever I can how much the ratio though.. thanks for sharing this recipe!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Thank for your kind words! I am happy you enjoyed it. I am not sure what you mean about adding gelatin on it?

  3. kathy moss

    I served this at a dinner party, and received rave reviews. It is going on my list of keeper recipes. It is both light and rich. Things to know: (1) As best I can tell (and I researched this after reading the recipe) Biscoff cookies come only in 8.8 oz (not 8 oz) packages. I used one and a half 8.8 oz packages for the crust, which turned out fine. (2) I didn’t see when I was supposed to add the vanilla; I added it after the Biscoff spread. (3) The recipe doesn’t specify whether the the cook should use smooth or crunchy Biscoff. I used smooth. I would love to know whether the crunchy works as well or better. (4) The whipped cream topping adds a nice touch, but I wasn’t going to be piping whipped cream in front of my guests after serving the main course. (Our dining room and kitchen are one room.). I just added a dollop of whipped cream to each serving. Honestly, I didn’t need to — the pie (really an unbaked cheesecake) stands alone nicely. (5). After having doled out 6 pretty generous servings, I had 1/2 of a pie leftover. I think you could get easily 12 servings out one pie. (6) This is not a recipe for the budget conscious! BTW, I used store brand cream cheese, not Philadelphia, which is over-the-top expensive these days. It was fine.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Kathy, thanks to much for sharing your feedback, I made a couple of updates in the recipe card to clarify. I am so glad you enjoyed this recipe!

  4. Dorinda

    I made this for a work group birthday party and it was all gone in less than 15 minutes. I have had several people tell me I can make it again for their birthdays. We have another birthday party coming up and I am going to make this but a banana pudding version. Wish me luck and thanks for this scrumptious recipe. It has made many people where I work very happy.

  5. Teri

    In the ingredients there is no cream cheese on the the list, but the directions call for cream cheese, how much cream cheese do I use?

  6. Rae Lynn Carter

    Could you leave out white chocolate completely and sub whipped cream for the Cool Whip? Would it be the correct consistency? I don’t like either.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Rae- I don’t think you’re actually going to taste the white chocolate in the filling but if you omit it, the recipe should still work. Yes, you can use homemade whipped cream instead of Cool Whip.

  7. Bella Hardy

    It is very decadent, and the people in my office are happy today! They looked soooo good, I had to try and make them. I used your suggestion and used 6 tbsp Unsalted butter- melted.

  8. Ann

    Made it! Wow, that is one rich pie! I don’t know if it’s that waist-unfriendly, after all, because it’s hard to eat more than a tiny slice. I must be one of the only freaks who doesn’t like cookie butter much and had a jar lying around, so after seeing this recipe, I thought what the heck, who could go wrong with those ingredients? And yep, nobody could. The pie was good! It definitely has that cookie butter flavor, but i did not find it iffy here. I can imagine that the cookie butter could easily be swapped out for Nutella, another nut butter, or chocolate spread for other flavor variations. (Also subbing white chocolate with dark) Thumbs up on the recipe!

    1. Ann

      For more flavor variations, the Biscoff could even be replaced with dulce de leche or slightly drained cherry pie filling! (Chocolate cherry marshmallow pie??)

    2. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Ann, you are correct, this is very rich! I am so glad you enjoyed it. I actually do have a Nutella version on my blog as well!

  9. SandyH

    I’ve had a jar of a Trader Joes biscoff spread forever, and I fjnally used it today…in this pie!! It’s still chilling, but I’m lucky I just didn’t go ahead and eat the filling straight out of the bowl, it’s that good.

  10. Winnie

    AMAZING pie !!
    I just loooooooooove Biscoff spread (I eat it with a teaspoon) and together with marshmallow – it must taste heavenly 🙂

  11. Lindsey @ American Heritage Cooking

    This biscoff pie looks so delicious! Are there people who want to eat a “waist=friendly” pie? Who are these people? Pass me a fork!

  12. Wendy

    I am not a crust enthusiast so the filling to crust ratio here is just about perfect for me, Juliannne! Loads of fluffy marshmallow-y biscoff sounds heavenly! 🙂

  13. Sammi @Sammi Sunshine

    I have never heard of biscoff spread. What’s it taste like? Where can I find it?

    Peace & Sunshine,
    Sammi at Sammi Sunshine- A Food Blog

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Sammi! You can usually find it at Walmart or Target, some grocery stores carry it. Or if all else fails, you can buy it on Amazon. It’s worth it, trust me!

  14. Carrie @Frugal Foodie Mama

    I am pretty much obsessed with all things Biscoff/cookie butter, so you know I will have to make this one soon! 🙂 This looks amazing!

  15. Renee@Two in the Kitchen

    You know what? I have never tried Biscoff anything. This pie looks like an amazing reason to start!! It looks fabulous Julianne!! 🙂

  16. Kathleen @ Fearlessly Creative Mammas

    This sounds really good. I love Biscoff cookies and I keep hearing about this spread. I think I need to get my hands on some of it.

  17. Susan

    Oh my pie! I love no bake pies, they are so easy and take all the fear out of pie making! This is incredible and a must for biscoff lovers!

  18. Kelley

    YUM! You had me at biscoff. And I love that its a whole jar of it. No wasting the good stuff! Straight into the pie. Great recipe!

  19. Christie - Food Done Light

    I have never had biscoff spread. I know, where have I been? This pie looks so lusciously, light. I need to break down and get some so I can try this gorgeous pie.

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