Ingredients
Scale
- 2 cups speculoos cookie crumbs (or graham cracker crumbs)
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup cookie butter (speculoos spread)
- 1 1/2 cups heavy cream, whipped to soft peaks
- Optional toppings: warmed cookie butter drizzle, crushed cookies, or melted chocolate
Instructions
- Make the crust: Mix cookie crumbs with melted butter and a pinch of salt until it resembles wet sand. Press firmly into a 9-inch pie dish. Chill 15 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth and creamy. Add cookie butter and beat until glossy and fully combined.
- Whip heavy cream to soft peaks. Fold one scoop into the cookie butter mixture to loosen, then gently fold in the rest until fluffy.
- Spoon filling into the chilled crust, smooth the top, and tap gently to release air bubbles. Cover and chill at least 6 hours or overnight.
- Before serving, drizzle warmed cookie butter or melted chocolate on top and sprinkle with crushed cookies. Slice with a warm knife for clean wedges.
Notes
- Use room-temperature cream cheese for a smooth filling.
- Don’t skip chilling time—overnight is best for clean slices.
- For a flavor twist, swap in gingersnaps or Oreos for the crust.
- Add toppings just before serving for the prettiest finish.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian