Biscoff Cookie Crust
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If you want a crust that brings warm, caramelized spice to every slice, make a simple Biscoff Cookie Crust. Two ingredients, a few presses with a measuring cup, and you’ve got a flavorful base for cheesecakes, tarts, and icebox pies.
More homemade crusts? You’ll love this Pretzel Pie Crust, this The Ultimate Graham Cracker Crust – 3 Ingredients, this Delicious & Easy Oreo Pie Crust Recipe and this Easy Homemade Pie Crust Recipe.
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Why Biscoff Cookie Crust Is Worth It
- Big flavor. A Biscoff pie crust tastes like caramelized sugar and cozy spice, so it upgrades any filling.
- Fast. Only cookies and butter. No special equipment needed.
- Flexible. Use as a no bake Biscoff crust or give it a quick bake for extra crunch.
- Perfect for cheesecakes. The spiced cookie base pairs beautifully with tangy fillings.
What are Biscoff Cookies?
Biscoff are crisp speculoos cookies / biscuits with caramelized sugar and warm spices. They’re sturdy enough to grind into fine Biscoff cookie crumbs, which makes them ideal for a Lotus Biscoff crust that holds its shape.
Ingredients You Need
no bake pie crust with Biscoff Cookies recipe
- 1 package Biscoff cookies (about 8.8 oz), finely crushed
- 4 tablespoons vegan butter, melted
Instructions How to Make Biscoff Cookie Crust
- Melt butter and let it cool slightly.
- Crush cookies in a food processor until fine. Or place cookies in a ziploc bag and roll with a rolling pin and crush.
- Combine cookie crumbs with melted butter until evenly moistened.
- Press mixture firmly into a pie plate, or an 8 or 9 inch springform pan. Use a flat-bottomed measuring cup to compact the bottom and sides.
- For a no bake Biscoff cookie pie crust, chill in the freezer or fridge for 10–20 minutes before filling. For a crisper shell, bake in the oven at 350°F for 8–10 minutes, then cool completely.
How to Store Biscoff Pie Crust
- Unfilled: Wrap well and refrigerate up to 3 days or freeze up to 2 months. Thaw in the fridge.
- Filled: Follow your recipe. Most chilled pies keep 3–4 days refrigerated.
FAQs about Lotus Biscoff Crust
Can I use cookie butter instead of butter?
- Swap 1 tablespoon of melted butter with 1 tablespoon cookie butter for extra Biscoff flavor.
Why is my crust crumbly?
- Add 1 to 2 teaspoons more melted butter, then press again. Compact firmly up the sides.
Can I make mini crusts?
- Yes. Divide crumbs among lined muffin tins and press firmly for mini Biscoff cheesecake crust bases.
Salted or unsalted butter?
- Either works. A pinch of salt can balance sweetness if using unsalted.
This simple Biscoff cookie crust is a fast, flavorful base for cheesecakes, cream pies, icebox pies, and more. If you try it, leave a comment with your favorite fillings.
Want more easy crust ideas and dessert inspo? Follow along on Pinterest, Instagram and Facebook.
More Biscoff Dessert Ideas!
- No Bake Chocolate Biscoff Pumpkin Cups
- Biscoff White Chocolate Cookie Bars
- Delicious Baked Biscoff Donuts
- Biscoff Cookie Butter Truffles
- Biscoff M&M Cookie Butter Cookies
Biscoff Cookie Crust
Ingredients
- 1 package Biscoff cookies about 8.8 oz, finely crushed
- 4 tablespoons butter melted
Instructions
- Melt butter and set aside to cool slightly.
- Crush Biscoff cookies in a food processor until fine crumbs form. Or place cookies in a zip-top bag and crush with a rolling pin.
- Combine crumbs with melted butter until evenly moistened.
- Press mixture firmly into the bottom and sides of an 8–9 inch pie pan or springform pan.
- For a no bake crust, chill in the fridge for 10–20 minutes before filling.
- For a firmer shell, bake at 350°F for 8–10 minutes, then cool before filling.
Notes
- Add 1–2 teaspoons extra butter if crumbs seem too dry.
- For extra flavor, swap 1 tablespoon butter with 1 tablespoon Biscoff cookie butter.
- This crust works great for cheesecakes, tarts, and icebox pies.
- Unfilled crust can be stored in the fridge up to 3 days or frozen up to 2 months.
