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speculoos cookie crust in a springform pan next to a blue linen on a light brown surface

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


Units Scale
  • 1-8.8oz/250 Gram Package of Biscoff Biscuits
  • 4oz (8 Tablespoons) Salted Butter, melted


  1. 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. 
  2. Next, add the melted butter and mix until all crumbs are evenly coated. The mixture should resemble wet sand. 
  3. 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. 
  4. 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.
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • 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

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