This easy recipe for a Biscoff cookie crust is the perfect cheesecake crust or pie crust. The warm spicy flavor of the speculoos cookies creates a warming and flavorful crust. Two ingredients are all you need for this gorgeous cookie crust.
There are many options when it comes to picking a crust for a cheesecake or pie. Do you feel like a graham cracker crust, an Oreo crust, a flakey pie crust, a shortbread cookie crust? See where I am going? There are endless options, but one of my all-time favorites is for sure the Biscoff cookie crust. So much so that now when I eat a Biscoff biscuit I legit think of it as my cheesecake base.
The flavors of the iconic biscuits give the base such a great flavor, plus a great crunch which I adore against a creamy filling!
Let's get to the recipe
You only need to things to make this crust:
Butter- I like to use salted butter but you can use unsalted if you want.
Biscoff Cookies- you can also use Trader Joe's speculoos cookies!
I don't add sugar because these cookies are sweet enough on their own.
Now I find this easiest to do in a food processor but you can also place the cookies in a plastic bag and use a rolling pin to crush the cookies into a fine crumb.
You want to ensure there are no large chunks fo cookie left.
Next, add the melted butter and mix until all crumbs are evenly coated.
The crust mixture should resemble wet sand.
Press the mixture into a 9-inch pie dish, I use my finger to start by pressing the crumbs up the sides of the dish then use the bottom of a measuring cup or a glass to help tightly pack the crust into the bottom.
If you need a pre-baked crust I suggest baking it at 350F/180C for 5-7 minutes. For a no-bake pie wrap the crust and chill in the freezer for 20 minutes before using.
Can you double
You can totally double the recipe for two cookie crusts. Just press the 2X button on the recipe card below.
More Biscoff recipes
These cookie butter pudding cookies will take your CCC to the next level.
A long time reader favorite are these Biscoff S'mores Bars.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 1-8.8oz/250 Gram Package of Biscoff Biscuits
- 4oz (8 Tablespoons) Salted Butter, melted
- In a food processor add the biscuits and pulse until finely crushed. You can also add the cookies to a large plastic bag and use a rolling pin to hit them to crush them.
- Next, add the melted butter and mix until all crumbs are evenly coated. The mixture should resemble wet sand.
- Press the mixture into a 9-inch pie dish, I use my finger to start by pressing the crumbs up the sides of the dish then use the bottom of a measuring cup or a glass to help tightly pack the crust into the bottom.
- If you need a pre-baked crust I suggest baking it at 350F/180C for 5-7 minutes. For a no-bake pie wrap the crust and chill in the freezer for 20 minutes before using.
- Prep Time: 10 Minutes
- Chill Time: 20 Minutes
- Cook Time: 8 Minutes
- Category: Dessert
- Method: Mix
- Cuisine: American
Keywords: biscoff cookie crust, speculoos cookie crust