Pie crust made from cookies is so delicious! I had to take this recipe and make it “skinny.” Rather than make the crust from the cookies, I swapped them for a reduced fat graham cracker pie crust. It’s already made and has fewer calories. The Biscoff is all in the spread and filling. Of course the topping is made from my favorite: Cool Whip Free. You can use this as a topping for most pies to dramatically cut out unwanted fat or calories! Hope you like my skinny version!

Skinny No-Bake Biscoff Pie

Prep time: 10 minutes

Fridge time: 2-4 hours

Yield: 8 servings

Serving size: ⅛ pie


  • 6 oz reduced-fat cream cheese
  • ½ cup confectioners sugar
  • ⅓ cup Biscoff Spread - you can substitute all natural peanut butter or almond butter spread
  • 8 oz Cool Whip® Free spread, thawed
  • 1 reduced-fat graham cracker pie crust
  • Optional Toppings*:
  • chocolate sprinkles
  • fresh strawberries
  • *Optional ingredients are not included in nutritional calculations.


  1. In a stand-up mixer, or using a hand mixer, beat cream cheese and confectioners sugar until smooth.
  2. Mix in Biscoff spread, (or natural peanut butter or almond butter) and beat until smooth.
  3. Fold in Cool Whip® Free topping using a spatula.
  4. Spoon mixture into reduced fat graham cracker crust.
  5. Refrigerate for 2-4 hours before serving.
  6. Top with (optional) fresh strawberries and/or chocolate sprinkles.

Nutrition Information

Per Serving (1/8th of pie):

Calories: 246

Fat: 7g

Carbohydrates: 40g

Fiber: 0g

Protein: 2g

Sugars: 22g

WWP+: 6 points