No-Bake Biscoff Marshmallow Pie (2024)

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

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For the Crust:

1. Prepare a9-inch springform panby 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