Life’s a Peach with This Amazing No-Bake Peach Biscoff Pie
Are you ready to have a peach of my heart with the easiest, dreamiest dessert ever? This No-Bake Peach Biscoff Pie is the peach-perfect answer to summer cravings—no oven, no sweat, just pure bliss! The Biscoff cookie crust is so good, you’ll want a slice of the action before the peaches even hit the top. Juicy, sun-kissed peaches crown this pie, making every bite un-peach-gettable. Trust me, you’ll be feeling just peachy after one taste of this sweet, simple treat!
Why this pie is great:
- Easy, no-bake pie with a delicious Biscoff cookie crust.
- Topped with canned peaches – the easiest way to create a delicious dessert!
- Perfect for parties, BBQs, potlucks, holidays, work parties – or any time you want a super easy no-bake dessert!
No-Bake Peach Biscoff Pie
Prep Time: 5 Minutes | Assembly Time: 10 Minutes
Serves: 8
Ingredients
- 1 ½ cups crushed Biscoff cookies (about 25 cookies)
- 6 tbsp melted butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- 1 cup whipped topping (or freshly whipped cream)
- 1 can peach pie filling
Directions
Mix crushed Biscoff cookies with melted butter until well combined. Press the mixture firmly into the bottom of a 9×9-inch dish or pie pan. Chill in the fridge while preparing the filling.
In a bowl, beat the cream cheese with powdered sugar, vanilla, and cinnamon until smooth. Gently fold in the whipped topping until fluffy and fully combined.
Spread the cream layer evenly over the chilled crust.
Spoon the peach pie filling on top and spread it out gently.
Refrigerate for at least 1 hour (or overnight) to allow the layers to set.
Optionally garnish with a few extra crushed Biscoff cookies or a sprinkle of cinnamon before serving.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
FAQ
Can I use a homemade peach pie filling instead of canned filling for the topping?
Absolutely! If you have a favorite peach pie filling recipe, you can use that!
Do I need to soften the cream cheese before mixing?
Yes, it’s best to let the cream cheese come to room temperature first. This helps ensure a smooth, lump-free filling when you mix it with the whipped topping.
Can I make this pie ahead of time?
Definitely! This pie is perfect for making ahead. Prepare it up to 24 hours in advance and keep it chilled until you’re ready to serve.
What’s the best way to store leftovers?
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It’ll stay peachy for up to 3 days!
