I am a HUGE fan of cookie butter, so I can’t even explain how much I loved this pie. The graham cracker/Biscoff cookie combo is to die for and the cream cheese has the perfect balance of tartness. This is an easy no-bake dessert that is perfect for warm summer nights on the patio.
In a bowl with a whisk attachment, beat the heavy cream on high until stiff peaks form. Remove from the bowl and set aside.
Add the cream cheese to the mixing bowl and beat with the paddle attachment until smooth. Add the brown sugar, salt, and vanilla then mix. Beat in the cookie butter until completely smooth and blended.
Gently fold in the whipped cream (from step 1) little by little until it’s fully incorporated. Spoon it into the graham cracker crust. Cover and refrigerate for 4-6 hours.
When ready to serve, add the whipped topping and crushed Biscoff cookies.
Grab our Seasonal E-Magazine for free!
Our seasonal magazine is packed full of sweetness!