Description
A simple and delicious Biscoff cookie crust made with finely crushed Biscoff cookies and melted butter. This versatile crust can be chilled for a no-bake option or baked for a firmer texture, perfect for cheesecakes, pies, or tarts.
Ingredients
Scale
Crust Ingredients
- 1 package Biscoff cookies (about 8.8 oz), finely crushed
- 4 tablespoons butter, melted
Instructions
- Melt Butter: Melt the butter and set it aside to cool slightly to avoid melting the cookies when mixed.
- Crush Cookies: Crush the Biscoff cookies into fine crumbs using a food processor, or place them in a zip-top bag and crush with a rolling pin.
- Combine Crumbs and Butter: Mix the crushed cookie crumbs with the melted butter until the mixture is evenly moistened and holds together.
- Press Crust: Firmly press the cookie mixture into the bottom and around the sides of an 8–9 inch pie pan or springform pan, ensuring an even layer.
- Chill for No-Bake: For a no-bake crust, chill the crust in the refrigerator for 10–20 minutes before adding the filling.
- Bake for Firmer Crust: For a firmer crust, bake at 350°F (175°C) for 8–10 minutes, then allow it to cool completely before filling.
Notes
- Use a springform pan for easy removal when making cheesecakes or delicate pies.
- If you prefer a less buttery crust, reduce the butter slightly but note the crust may be less cohesive.
- This crust works well with fillings like cheesecake, cream pies, or mousse.
- Ensure the crust is fully cooled before adding fillings if baked to prevent sogginess.
- Storing the crust in the fridge after assembly helps it set well before serving.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes (optional baking)
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Biscoff cookie crust, no-bake crust, pie crust, cheesecake crust, cookie crumb crust
