Biscoff cookie crust is the perfect base for cheesecakes, pies, and tarts. This easy cookie crust recipe is versatile, with both no-bake and baked options for creating delicious desserts. Read along and find out all you need to know to make the perfect crust.
Looking for more biscoff recipes? Try these delectable biscoff truffles!
Biscoff cookie crust recipe
Making a Biscoff cookie crust is an easy way to add rich flavor and texture to your desserts.
Whether you prefer the no-bake method or love the slightly toasted flavor of a baked crust, this recipe delivers every time.
Ready to try it? Use your crust to make a creamy Biscoff cheesecake or try it out with your favorite fillings. To make holidays baking easier, stock up on Biscoff crumbs to make prep even faster!
Why we love this!
- Easy to make: Whether you bake it or use the no-bake method, this Biscoff pie crust comes together in minutes.
- Incredibly versatile: Pairs beautifully with desserts like cheesecakes, pies, and even tartlets.
- Rich, spiced flavor: The cinnamon-spiced Biscoff cookies add an irresistible depth to any dessert.
- Beginner-friendly: You don’t need special skills to nail this recipe!
What you'll need
- Biscoff cookies
- Butter
* Need to print out this guide? You’ll find a printable recipe card at the end of this post. Enjoy!
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- Food processor
- Mixing bowl
- Spatula
- 9 inch Springform pan if you using the crust for a cheesecake or
- 9 inch Pie plate if you are making a pie.
How to make biscoff cookie crust
Transfer the cookies to the bowl of a food processor. Pulse till fine crumbs form. Based on what you want use the cookie crust for, proceed to the next steps.
No bake method
Combine the Biscoff cookie crumbs with melted butter and mix until well combined. Line the springform pan with parchment paper.
Transfer the butter and crumb mixture to the parchment paper lined springform pan.
Press the mixture firmly into the bottom and sides of your pie dish or springform pan.
Chill in the refrigerator for at least 1–2 hours or freeze for 10 to 15 mins to set. Then fill with your desired filling based on the recipe you are making.
Pre-bake method
Follow the same steps as the no-bake method.
Preheat your oven to 350°F (175°C).
Bake the crust for 8–10 minutes until it’s lightly golden and set.
Let it cool completely before adding your filling.
Helpful Tips
- Crust thickness: I used 1.5 packages (48 cookies) to make this thick crust. For a thinner crust, use 1 package of the 8.8 oz biscoff cookies (32 cookies) and 5 tablespoons of melted butter.
- Use a Food Processor: To get fine Biscoff crumbs, use a food processor. If you don’t have one, seal the cookies in a zip-top bag and crush them with a rolling pin.
- Press Firmly: Use the bottom of a measuring cup or glass cup to press the crust firmly into your dish for an even, compact base.
- Chill for Stability: Chilling the dough is import for stability when making a no bake recipe. However, If you are using the baking method, allow the crust to cool down completely before adding your filling.
FAQs
Yes, you can substitute melted coconut oil or a plant-based butter alternative for a dairy-free version.
Ensure the crumbs are finely ground and the butter is well-mixed. Press firmly into the dish to create a compact crust.
Yes you can substitute any cookie to make a cookie crust. You can use similar spiced cookies or graham crackers as substitutes.
More how to guides
- How to make edible sand
- Easy Oreo crust
- How to make Oreo crumbs
- Check out all our Home Cooked Recipes.
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How to make a biscoff cookie crust
Equipment
- Food processor
Ingredients
- 48 Biscoff cookies (1.5 of an 8.8oz package. Please see note 1 below)
- 10 tablespoons Melted salted butter
Instructions
- Transfer the cookies to the bowl of a food processor. Pulse till fine crumbs form. Based on what you want use the cookie crust for, proceed to the next steps.
No bake method
- Combine the Biscoff cookie crumbs with melted butter and mix until well combined. Line the springform pan with parchment paper.
- Transfer the butter and crumb mixture to the parchment paper lined springform pan.
- Press the mixture firmly into the bottom and sides of your pie dish or springform pan.
- Chill in the refrigerator for at least 1–2 hours or freeze for 10 to 15 mins to set. Then fill with your desired filling based on the recipe you are making.
Pre-bake method
- Follow the same steps as the no-bake method.
- Preheat your oven to 350°F (175°C).
- Bake the crust for 8–10 minutes until it’s lightly golden and set.
- Let it cool completely before adding your filling.
Notes
- I used 1.5 packages (48 cookies) to make this thick crust. For a thinner crust, use 1 package of the 8.8 oz biscoff cookies (32 cookies) and 5 tablespoons of melted butter.
- To get fine Biscoff crumbs, use a food processor. If you don’t have one, seal the cookies in a zip-top bag and crush them with a rolling pin.
- Use the bottom of a measuring cup or glass cup to press the crust firmly into your dish for an even, compact base.
- Chilling the dough is import for stability when making a no bake recipe. However, if you are using the baking method, allow the crust to cool down completely before adding your filling.
