Cookie butter is one of those things that I forget about for a long time, and when I “rediscover” it, I become obsessed. This is one of those times. This speculoos (Belgian cookie) butter tart is the result of my love for these yummy cookies.
This recipe uses both Biscoff cookie butter and the cookies themselves (which my family fondly refers to as ‘airplane cookies’). It’s the best of both worlds!
Did I mention this recipe is no-bake?
Beautiful, isn’t it? And it’s delicious. With minimal effort.
Speculoos/Cookie Butter/Biscoff Tart
- 24 Biscoff cookies, crushed (I used a food processor)
- 3 tbsp. butter
- 8 oz. package of cream cheese
- 1 tub of Cool Whip
- 1 c. Biscoff cookie butter
- 1 tsp. vanilla extract
Pulse your Biscoff cookies in the food processor until finely ground. Add 3 tablespoons of melted butter, mix and add to the bottom of a tart pan. Press into the pan.
In the bowl of a mixer, combine the softened cream cheese and Biscoff spread. Add vanilla and Cool Whip and mix until combined.
Add the cookie butter mixture into the tart pan and spread around until the bottom of the crust is covered. Refrigerate for at least two hours or overnight.
Slice and serve with whipped cream and Biscoff cookies on top. Enjoy!