Mini Cookie Butter Pies

I love cookie butter.  On anything.  I will eat in a box.  I will eat it with a fox.  I will eat it in a house.  I will eat it with a mouse.  You (and Dr. Seuss) get the picture.

Some of my favorite Sunday mornings involve sitting with a good book, a hot coffee, and my own personal stack of Biscoff cookies (I'm an adult. I can have cookies for breakfast if I want to!).  Biscoff cookies, also called Speculoos, are the base for cookie butter.  If you've never had it, stop reading and get to your nearest grocery store and get some.  I'll wait.

Back? Good.  Anyways, I wanted to create a dessert that mimicked the creamy, gingerbready taste of Biscoff Spread and coffee.  And since it's summer and hot as Hades, I wanted something chilled or that I could freeze.  That is this dessert.  Easily made ahead of time, this dish is good frozen or fresh out of the fridge.  Definitely give it a try the next time you have a sweet craving!  And be sure to try the variation at the end of the recipe too.

Yields 18 mini pies.

Ingredients:

  • 12 graham crackers, finely ground
  • 3 ounces salted butter, melted
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1 14.1 ounce jar of Biscoff Cookie Spread
  • 2-3 tablespoons heavy cream
  • 1 1/2 cup powdered sugar
  • 8 ounces Cool Whip
  • 1-2 tablespoons instant ground coffee
  • 8-10 Biscoff cookies, crumbled

Instructions:

  1. Make crusts: Preheat oven to 350 F.  In a medium bowl, combine ground graham crackers, melted butter, granulated sugar, and salt until well incorporated.  Firmly press crumb mixture into bottom and up the side of your mini pie tins.  Bake for about 14 minutes, until crust edges are golden and the crust is fragrant.  You can also use the store-bought mini graham cracker crusts.  I won't judge you...but Sherród might.
  2. Make filling:  In the bowl of a stand mixer, fitted with the paddle attachment, combine cream cheese, Biscoff Cookie Spread, and heavy cream until smooth.  Slowly beat in powdered sugar and then, using a spatula, fold in Cool Whip.
  3. Fill crusts with filling and, using a sifter, sprinkle with powdered instant coffee grounds, and crumbled Biscoff cookies.
  4. Refrigerate for at least 4 hours, or overnight.  You can also freeze these for a cool delicious treat!  The filling will set similar to ice cream!

Variation: Not a fan of coffee?  For a sweet and salty treat, replace 3/4 of the finely ground graham crackers with about 5 ounces of finely ground hard pretzels (if using salted pretzels, you may want to omit the 1/8 teaspoon of salt from the crust).  Instead of the coffee, sprinkle pies with a little kosher salt and/or a few pretzel pieces.