Biscoff Cookie Crust
A quick and easy Biscoff cookie crust made with just two ingredients: crushed Biscoff cookies and melted butter. Perfect for cheesecakes, cream pies, and no bake desserts.
Servings: 1 crust (8-9 inch pan)
Calories:
Cost: $4
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.