This no bake Chocolate Cookie Butter pie is an experience. It’s a combination of a heavenly, creamy cookie butter filling on top of a delightful chocolate cookie crust. Topped with a celestial cloud of slightly sweetened whipped cream. Each bite is like bliss on a fork.
Ok, so I may be alittle over the top with my description. But I promise, if you a fan of cookie butter and chocolate, you will love this.
Recipe Notes:
Chocolate sandwich cookies. Obviously I mean Oreos, lol. However, you can use another brand or even just chocolate wafer cookies. Oreos are the easiest to find.
Speculoos cookie butter. I’ve made this with both Biscoff cookie butter and the Trader Joe’s brand cookie butter. They both work fine.
Is this really no bake?? Technically, the way I did it, no because I bake my crust. However, you can make it truly no bake if you don’t mind a slightly more crumby crust. If you don’t feel like going through the trouble of baking the crust, you can set the crust for at least 30 minutes in the refrigerator. Be warned, the crust will not set as well as if you bake it.
Why freeze, then store in the fridge? Don’t skip the freezer step. It seems like you could just put it in the fridge for a little longer right? Yeah, but freezing will give you a firmer texture that just sitting in the refrigerator can’t do. I don’t know why this happens, but it’s a thing.
Using a food processor, process cookies until they are fine crumbs. (See blog details for alternative method)
Add melted butter. Process for a few pulses to mix butter into crumbs.
Firmly pack cookie crumbs along the sides and bottom of pie plate.
Bake for 10 minutes. Set aside to fully cool before adding fillilng.
Cookie Butter Filling
In a large bowl combine cream cheese and cookie butter. Using a handheld mixer, mix until fluffy and fully combined.
In the bowl of you stand mixer, add heavy whipping cream. Mix until cream forms stiff peaks. About 3-4 minutes depending on temperature.
Add whipped cream into cookie butter mixture. Mix with handheld mixer until fully combined.
Pour filling into cooled pie crust. Freeze for 1 hour. Store in refrigerator.
Whipped Cream Topping
In the bowl of you stand mixer, add heavy whipping cream and powdered sugar. Mix until cream forms stiff peaks. About 3-4 minutes depending on temperature.
Use to top pie after freezing or just before serving.
