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
Ingredients
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.
Instructions
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!
Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.
PrintRecipe Card
Biscoff Pie Crust
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.
- Total Time: 38 minutes
- Yield: 1-9 Inch Crust 1x
Ingredients
- 1-8.8oz/250 Gram Package of Biscoff Biscuits
- 4oz (8 Tablespoons) Salted Butter, melted
Instructions
- 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
Amber D says
I used this crust with the no bake pumpkin cheesecake and it was amazing. The flavors are incredible together. Just don’t forget to purchase an extra package of cookies for snacking!! Thank you Elizabeth ❤️
★★★★★
Elizabeth Waterson says
Hi Amber, thank you so much for the lovely review! And yes I know what you mean about snacking! I get a big box of these cookies at Costco! Take care. XX Liz
debbie says
Too much butter!…add the butter gradually…I think I used a recipe that called for half the amount last time.
★
Elizabeth Waterson says
Hi Debbie, I am sorry you felt it was too much better. I don't find that the case at all. Please let me know if I can help with anything. XX Liz
michelle says
Hi want to use this for a vegan pumpkin pie... do I par bake the crust prior to putting in the filling and then bake the entire pie, or do I put the filling in the raw pie crust the way I would a dough crust?
Elizabeth Waterson says
Hi Michelle, I would make the crust then chill it in the freezer whilst you make the filling then add the filling and bake it all together! 🙂 Please let me know if you tyr it how you get on. Take care. XX Liz
Marie K. says
I used this crust with the no bake pumpkin cheesecake and let me tell you…it doesn’t disappoint! I mean, c’mon-Biscoff and butter?!? ❤️❤️ Instructions were perfect and clear and can’t wait to try the crust with other pie fillings! CBQ does it again!!
Elizabeth Waterson says
Hi Marie, thank you so much for the lovely review!! So glad you enjoyed this with a no-bake pumpkin cheesecake -- a perfect combo! Happy Thanksgiving 🙂 XX Liz
Dania Jordan says
This recipe has too much butter. The butter from the crust leaked to the bottom of my stove, making it smokey in my kitchen. I agree with another comment that the recipe may need to be put in fridge prior to adding the mix and popping in the oven.
It's my first time making this recipe and I am curious what happens to the crust if the butter leaked.
Elizabeth Waterson says
Hi Dania, I don't have an issue with the butter and I have made this multiple times. I am so sorry you had an issue. Your pan might not be as tight, when baking in a springform pan I often bake it on a sheet pan in case there is any leakage. Take care. XX Liz