Lotus Biscoff Pie is my kind of dessert when I want something creamy, cookie-forward, and honestly a little rich. It’s a cookie crumb crust with a cookie butter cheesecake filling, and it slices like a dream once it’s chilled.
The flavor is all caramelized spice and sweet cookie butter, with that tangy cream cheese bite that keeps it from tasting flat. I also really like the texture here: the filling is lightened with whipped cream so it doesn’t eat like a brick.
I usually make this for weekends, holidays, or anytime I need a make-ahead dessert that looks a little special on the table. It’s especially nice after a heavier dinner, because it’s chilled and clean to serve.
Why You’ll Love This Recipe
Make-ahead friendly: This is one of those desserts that actually gets better after a long chill, which makes hosting easier.
Real Biscoff flavor: You get Biscoff in the crust, in the filling, and again on top, so it tastes like what it says it is.
Classic cheesecake texture: It’s thick and creamy, but folding in whipped cream keeps it lighter and easier to slice.
Easy to serve: No scooping or messy plating. Just slice, add a little whipped cream, and you’re done.
Looks great with minimal effort: That melted cookie butter topping sets up glossy and smooth, and a little crushed cookie on top finishes it off.
Ingredients You’ll Need
Biscoff Crust
- Biscoff cookie crumbs: I like a fine crumb here so the crust packs well and cuts cleanly. A food processor makes it quick, but a zip-top bag and rolling pin works too.
- Unsalted butter: Melted butter is what holds the crust together. If you only have salted butter, just go easy on the added salt.
- Granulated sugar: This adds a little extra sweetness and helps the crust bake up nicely. You can skip it if your cookies are already very sweet, but I prefer it in this one.
- Salt: Just a pinch makes the cookie flavor taste more balanced. Don’t skip it.
Biscoff Filling
- Cream cheese: Use full-fat, block-style cream cheese for the firmest set. Let it fully soften so you don’t end up with little lumps.
- Lotus Biscoff spread: Smooth cookie butter mixes in the easiest and gives the filling that deep Biscoff flavor. Crunchy works in a pinch, but the texture won’t be quite as silky.
- Powdered sugar: Powdered sugar dissolves right in, so you get a smooth filling without any grit.
- Vanilla extract: It’s a small amount, but it helps the filling taste more like a cheesecake and less like straight cookie butter.
- Heavy cream: Cold heavy cream whips up quickly and gives the filling that lighter, mousse-like finish. If it’s not whipping well, it’s usually just not cold enough.
Topping
- Lotus Biscoff spread: Melt it just until it’s pourable, not piping hot. If it’s too warm, it can soften the top of the pie.
- Whipped cream: I like a dollop on each slice, especially if you’re serving this after dinner. Homemade or store-bought both work.
- Biscoff cookies: A quick crush over the top adds crunch and makes the pie look finished. Big crumbs look nicer than a fine dust.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F.
- Mix the crust: Stir the Biscoff cookie crumbs, melted butter, sugar, and a pinch of salt together until everything looks evenly moistened.
- Press the crust: Press the mixture firmly into a 9-inch pie dish, across the bottom and up the sides. Use the bottom of a measuring cup to pack it in well.
- Bake: Bake for 8 to 10 minutes, then set the crust aside to cool completely.
- Beat the cream cheese: Beat the softened cream cheese until smooth, scraping down the bowl so there are no lumps.
- Add the cookie butter: Beat in the Biscoff spread, powdered sugar, and vanilla extract until fully combined and fluffy.
- Whip the cream: In a separate bowl, whip the cold heavy cream to stiff peaks.
- Fold the filling: Fold the whipped cream into the Biscoff mixture until no streaks remain.
- Fill the crust: Spoon the filling into the cooled crust and smooth the top.
- Chill: Chill for 4 to 6 hours, or until the pie is set and slices cleanly.
- Add the topping: Warm the Biscoff spread just until pourable, then spread it over the top of the chilled pie.
- Chill again: Chill for about 15 minutes to set the topping, then slice and serve with whipped cream and crushed cookies.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use block cream cheese. The tub-style cream cheese tends to be softer, and the pie can come out a little looser than you want.
Make sure the crust is fully cool. If there’s any warmth left in the dish, it can soften the filling and make the first chill take longer.
Whip the cream to stiff peaks. If the peaks are still soft, the filling won’t hold as well. If your kitchen is warm, chill the bowl and beaters first.
Don’t overheat the topping. Warm it just enough to spread. If it’s hot, it can melt the top layer of the filling and look a little messy once it sets.
Want it fully no-bake? Skip baking the crust and chill it for about 30 minutes before adding the filling. It still holds together well as long as you press it firmly.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Whipped cream: A simple dollop on each slice is all you really need. If you want it a little extra, dust the whipped cream with crushed Biscoff crumbs.
- Fresh berries: Strawberries or raspberries are nice on the side. The little bit of tart fruit helps when the pie feels rich.
- Coffee: This is really good with coffee, especially if you drink it black or not too sweet. It’s also great with a latte.
- Caramel drizzle: If you like a sweeter plate, add a thin drizzle of caramel right before serving. I keep it light since the pie is already sweet.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. The crust will soften a little over time, but the flavor stays great.
You can make this recipe ahead the day before you need it and keep it chilled overnight. I usually add the melted Biscoff topping once the pie is already set, so the top stays neat.
If you want them to last longer, you can freeze individual portions or freeze the whole pie (wrapped well). Thaw in the fridge overnight before serving.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I make this pie completely no-bake?
Yes. Skip the oven step and chill the pressed crust for about 30 minutes before you add the filling. I still recommend pressing it very firmly so it holds together when sliced.
Why is my filling soft or runny?
The most common issue is the whipped cream not being whipped to stiff peaks, or the cream and tools being too warm. Chill the mixing bowl and beaters, re-whip the cream to stiff peaks, then fold it in again.
Can I use crunchy Biscoff spread?
You can, but the filling won’t be quite as smooth. I usually stick with smooth for the filling and use crushed cookies on top for crunch.
Can I freeze Lotus Biscoff pie?
Yes, it freezes pretty well. The texture is a little more firm straight from the freezer, so I like to thaw it in the fridge overnight before serving.
Do I have to use a pie dish?
A 9-inch pie dish is the easiest for slicing, but you can also make this in a springform pan if that’s what you have. If you do, press the crust slightly higher up the sides so it holds its shape when you remove the ring.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Lotus Biscoff Pie
INGREDIENTS
Biscoff Crust
- 2 cups Biscoff cookie crumbs
- 6 tbsp unsalted butter melted
- 1 tbsp granulated sugar
- pinch of salt.
Biscoff Filling
- 16 oz cream cheese softened
- 1 cup Lotus Biscoff spread smooth
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream cold.
Topping
- 1 cup Lotus Biscoff spread melted
- whipped cream for serving
- Biscoff cookies crushed for garnish.
INSTRUCTIONS
Make the Crust
- Heat oven to 350 F
- mix Biscoff cookie crumbs with melted butter sugar and salt until evenly moistened
- press firmly into a 9 inch pie dish across the bottom and up the sides
- bake 8 to 10 minutes then cool completely.
Make the Filling
- Beat cream cheese until smooth
- beat in Biscoff spread powdered sugar and vanilla until fully combined and fluffy
- whip heavy cream to stiff peaks in a separate bowl
- fold whipped cream into the Biscoff mixture until no streaks remain.
Assemble and Chill
- Spoon filling into the cooled crust and smooth the top
- chill 4 to 6 hours or until set
- warm Biscoff spread just until pourable then spread over the top
- chill 15 minutes to set the topping
- slice and serve with whipped cream and crushed cookies.
