Sweet, crunchy, cinnamony Biscoff cookies, crushed with butter and sugar, make for a delectable pie or cheesecake crust! Prepped in a few minutes, this Biscoff Crust recipe will be your new go-to!
TGIF, my friends! So glad the week is over. And so glad March is over, for that matter. It’s been a busy month. Even though it’s been a really hectic month, it’s also been a good month.
For example, I’m blogging from the airport this morning. I’m on my way to DC to visit my best friend, and to meet her 5 month-old son. I’m so excited to meet him. I’ve been warned that he screams bloody murder when he meets new people, and I feel like I’m not a ‘kid person’ anyway, so wish me luck. I will arrive bearing presents though, so hopefully that will earn me some points.
Either way, our weekend agenda is super simple. Hang with the kid, relax and catch up, squeeze in some shopping, and make a few cupcake runs to Baked & Wired. That spot is a must. The unicorn cupcakes are heaven on earth.
I also learned that they’ve opened a Duck Donuts in DC, so that’s our first stop. My love affair with donuts has not let up, and my friend knows me all too well. She prioritized donuts at the top of the list. She’s the best.
Onto pie crusts. Isn’t this the most exciting recipe post you’ve ever seen on this blog?? Second only to the time last week when I posted a recipe for Nutella Buttercream. Yes, frosting and only frosting in a recipe post. Seriously though, that is an exciting blog post – that buttercream is insane.
Why did I decide that this Biscoff Crust recipe warrants its own post? Because you guys ask about it all the time! People come here to find out how to make a Biscoff crust, and I wanted to deliver, so here you go. This Biscoff Crust recipe can be used for pies, cheesecakes, cheesecake bars, and really anything you need a crust for. You don’t need to bake it, though I find that 8-10 minutes in the oven does help it hold together better, so I recommend it.
It’s just crushed Biscoff cookies, a little sugar, and melted butter. That’s it. Couldn’t be simpler! You can make a crust out of just about any cookie, btw.
I made this Cookie Butter Cheesecake with Biscoff Crust around the holidays, and you guys love that recipe. I’m with you – it rocks. It’s a simple no-bake cheesecake filling, based from this ever-popular No Bake Peanut Butter Pie recipe.
With a few small tweaks, and swapping out peanut butter for cookie butter, that Cookie Butter Cheesecake with Biscoff Crust is outrageously wonderful. Creamy, rich, cookie butter cheesecake. For the flavors to match up, you definitely want to pair that cheesecake filling with this Biscoff Crust.
For a pie crust, these pictures are kinda pretty, don’t ya think?
Biscoff Crust
Ingredients
- 2 1/2 c. Biscoff cookie crumbs It will be about 1 1/2 8-oz. sleeves of cookies
- 2 tbsp. sugar
- 6 tbsp. butter melted
Instructions
- In a large bowl, stir together cookie crumbs, sugar, and butter, until well-combined.
- Press into the bottom of a 9-inch pie plate.
- Bake at 350 degrees for about 10 minutes, or until crust is firm and set.
- Remove from heat, and cool completely on a wire rack.
Notes
You may also like:
Cookie Butter Cheesecake with Biscoff Crust
No Bake Peanut Butter Pie Recipe
Reese’s Cup No Bake Peanut Butter Pie Recipe
No Bake Eggnog Cheesecake with Gingersnap Crust
This is so yummy and such a great idea! Definitely adds a little extra interest to the usual graham cracker crust… and I LOVE Biscoff!
Hi, when you say 2 1/2 c. Biscoff cookie crumbs, what does the “c” stand for?
Cups! 2 1/2 cups. 🙂
Hi there, this looks amazing; thanks for sharing. Do you think it would be weird to use this crust for a pumpkin pie? And, if not, would you NOT pre-bake it, since it would be baked with the pie filling anyway?
I love that idea!!! I think that would be amazing. I think I would still pre-bake it, but perhaps only 7-8 minutes. It shouldn’t hurt to pre-bake it, and it’ll hold together much better. It’s a crumbly crust. I would keep an eye on it toward the end of baking the pumpkin pie so that you can cover the edges if they’re looking too brown!
My plan is to make this to go with a no bake pumpkin cheesecake recipe that I really like when it’s time for my offices Thanksgiving potluck. I love Biscoff cookies and think it would go well with the lightness of the cheesecake filling. Thanks for the recipe!
I love that idea! I think that’ll be amazing. Someone else is planning to use it as the crust for a pumpkin pie. I think these are both fantastic ideas. I also have a no bake pumpkin cheesecake recipe that I love!: https://thegoldlininggirl.com/2014/10/double-layer-nobake-pumpkin-cheesecake/, and I’ve got a Biscoff version too: https://thegoldlininggirl.com/2017/10/double-layer-biscoff-pumpkin-cheesecake/. But I think I made the Biscoff one with a Biscoff crust. I MUST. Good luck, Jen!
Do you have any tips for how hard it is to get the slices out? I find when I use these cookies my pie is harder to get out in nice slices – still tastes amazing so we don’t care but a bummer to aesthetics.
Perhaps a cooking spray or parchment?
I know what you mean – it does kinda want to stick. I honestly just usually go with a sharp knife and some elbow grease when getting it out with a spatula. But I do think a hit of cooking spray helps. Parchment would definitely help if you can get it to fit well into the pie plate! Thank you for pointing that out – I will update the notes on the recipe with any tips. I hope you have a wonderful holiday!
I found this recipe while having what I thought was a brilliant idea for my now perfected sweet potato pie recipe. (Also my obsession for Biscoff cookies) I’m reading the comments about it being a little tough after the pre-bake. Do you think adding a bit more butter would help soften it a bit? Especially if the crust is going to be used for a pie that will need to be baked for a lenghty amount of time (60+ min)? I read that you recommend the pre-bake no matter the recipe, but I would hate to not be able to cut a beautiful pie with a glorious crust.
WOW — you are not kidding, that is a BRILLIANT idea. Sweet potato pie with Biscoff crust sounds incredible! What an excellent brainstorm! I think adding a bit more butter will ultimately result in it being crispier actually. I would still pre-bake, but I would only pre-bake for 3-4 minutes instead of 10 minutes. I’m just worried that the sweet potato pie filling will seep into the cracks of the crumbs if the crust isn’t a little set first. Even just 3 or 4 minutes will get the butter melted, moved around in the cracks, and give it some cohesiveness before you add filling. My suggestion is a shorter pre-bake. Let me know what you decide, and how it turns out!! Happy holidays!
I am using this crust for a banana pudding cheesecake. I think it will add a delicious twist to a traditional graham cracker or nilla wafer crust.
I love that idea! Let me know how it turns out!