Our cookie butter dip is a dessert-ready favorite: creamy, airy, and bursting with raspberry brightness. With just five ingredients and about five minutes of hands-on time, this dip is perfect for parties, weeknight treats, or a quick sweet snack.
This Biscoff dip blends cookie butter with cream cheese, whipped topping, brown sugar, and raspberry preserves to create a smooth, slightly spiced dessert dip. The result is rich and balanced — sweet cookie butter notes with a lively tartness from the preserves.
Raspberries add a bright contrast to the dip’s sweetness, keeping each bite light and addictive. Serve with sliced apples, graham crackers, shortbread, or Lotus cookies for a crowd-pleasing combination.
Tips below will help you get the best texture and flavor. If you prefer, skip to the recipe card at the end for full ingredients and instructions.
Serve the dip with sliced apples, graham crackers, pretzels, or cookies for an indulgent bite. It’s the kind of recipe guests will ask for again and again.
What is Cookie Butter?
Cookie butter is a creamy spread made from ground Belgian Lotus-style cookies (speculoos). It has a thick, spreadable texture similar to nut butter and a warm, caramel-ginger spice flavor that pairs beautifully with fruit and cream-based recipes. You’ll commonly find it labeled as Biscoff or Speculoos at many grocery stores.
Biscoff Cookie Butter Dip Ingredients
- Cream cheese – provides a smooth, tangy base that balances the sweetness.
- Cookie butter – brings warm, spiced notes and rich sweetness.
- Brown sugar – deepens the caramel flavor that echoes the cookies.
- Vanilla extract – rounds and enhances the other flavors.
- Whipped topping – adds lightness and volume for a fluffy texture.
- Raspberry preserves – adds bright, tart contrast to the sweet spread.
Get the complete ingredients and directions in the recipe card below.
How to Make Cookie Butter Dip with Cream Cheese
This recipe is quick and straightforward; once you’ve made it a time or two the steps will feel second nature.
1. In a large bowl, beat the softened cream cheese with the cookie butter, brown sugar (if using), and vanilla until smooth. Scrape the bowl sides as needed to ensure everything is fully incorporated.
2. Gently fold in the whipped topping to keep the mixture light and airy, then fold in the raspberry preserves until swirled or fully combined, depending on your preference.
That’s it — ready to serve in minutes.
Tips for Making Biscoff Dip with Raspberry Jam
- Use room-temperature cream cheese so the dip blends smoothly without lumps.
- Opt for a quality cookie butter (Biscoff or Speculoos) for the best flavor.
- If the cookie butter is very thick, use a hand or stand mixer to make blending easier and achieve a silky texture.
Recipe Substitutions and Variations
- Swap the raspberry preserves for strawberry, blueberry, or blackberry for different fruit notes.
- Omit the preserves for a spiced cheesecake-style dip.
- Try crunchy cookie butter, cocoa swirl, or cookies-and-cream spreads to change the texture and flavor.
- Stir in mini chocolate chips or a pinch of cinnamon or nutmeg for added depth.
Can I make Biscoff dip ahead of time?
Yes. This dessert dip stores well and can be prepared up to a day in advance. Keep it covered in an airtight container in the refrigerator until ready to serve.
What to Serve with Cookie Butter Dip
This versatile dip pairs with many dippers. Try:
- Fresh fruit: apple slices, pineapple spears, or strawberries.
- Cookies: graham crackers, shortbread, animal crackers, vanilla wafers, or Lotus/Biscoff cookies.
- Pretzels for a sweet-and-salty contrast.
How to Store Leftover Cookie Butter Cheesecake Dip
Store leftovers in an airtight container in the refrigerator for up to five days. Stir gently before serving to restore the creamy texture.
This light, flavorful cookie butter dip proves quick snacks can be impressive and effortless. The combo of creamy, fruity, and spiced flavors makes it a hit for gatherings, school snacks, or holiday spreads.
If you try this recipe, come back and share your thoughts or a photo — we love seeing how people customize it.
Cookie Butter Dip with Raspberry Jam
Print
Pin
Rate
Equipment
-
Mixing bowl
-
Hand mixer or stand mixer
-
Silicone scraper
-
Measuring cups and spoons
-
Serving bowl
Ingredients
- 8 ounces cream cheese, softened
- ½ cup cookie butter (Biscoff or Speculoos)
- 1 teaspoon vanilla extract
- 8 ounces whipped topping (Cool Whip or store brand)
- ½ cup raspberry preserves
Instructions
-
Beat together the softened cream cheese, cookie butter, and vanilla extract in a mixing bowl until smooth, scraping down the sides as needed.
-
Fold in the whipped topping until light and uniform, then gently fold in the raspberry preserves to taste — either fully combined or swirled.
Notes
- Use an electric mixer for the smoothest results.
- Substitute other fruit preserves like strawberry, blueberry, or blackberry for different flavor pairings.
- Omit the preserves for a simple spiced cheesecake-style dip.
- Serve with tea cookies, fresh or frozen raspberries, sliced apples, pineapple spears, or your favorite scoopable treats.
- Store leftover dip in an airtight container in the refrigerator for up to 5 days.
Nutritional Estimate
Nutritional information is an estimate provided for reference; verify independently if you need exact values.