This easy Biscoff pie crust is rich, buttery, and packed with warm caramelized cookie flavor. Made with only two simple ingredients, it comes together quickly and works perfectly for cheesecakes, cream pies, and no-bake desserts. The crunchy texture and sweet spiced taste make it a delicious alternative to a classic graham cracker crust.
Why You’ll Love This Recipe
Made with only 2 ingredients
Ready in about 10 minutes
Perfect for baked and no-bake desserts
Rich caramel and cinnamon flavor from Biscoff cookies
No extra sugar needed
Easy to make without special equipment
Great for cheesecakes, tart fillings, and cream pies
Can be prepared ahead of time
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 package Lotus Biscoff cookies (250 g)
5 tablespoons unsalted butter, melted (70 g)
Directions
Preheat the oven to 325°F (165°C) if you plan to bake the crust.
Add the Biscoff cookies to a food processor and pulse until they turn into fine crumbs. If you do not have a food processor, place the cookies in a sealed freezer bag and crush them with a rolling pin until finely ground.
Transfer the cookie crumbs to a mixing bowl.
Melt the butter and pour it over the crumbs. Stir until the mixture resembles wet sand and all crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of a 9-inch pie pan or springform pan. Use the bottom of a measuring cup or glass to compact the crust evenly.
For a baked crust, place the pan in the oven and bake for 5 to 7 minutes until lightly set. Remove and allow it to cool completely before filling.
For a no-bake dessert, chill the crust in the refrigerator for at least 30 minutes before adding the filling.
Servings and timing
Servings: 1 pie crust for a 9-inch pie or cheesecake
Prep Time: 10 minutes
Bake Time: 5–7 minutes
Cooling Time: 20 minutes
Total Time: About 35 minutes
Variations
Add 1 teaspoon cinnamon for extra warm spice flavor.
Mix in 2 tablespoons finely chopped nuts for added crunch.
Use dairy-free butter to make a vegan version.
Add a pinch of sea salt to balance the sweetness.
Press the mixture into muffin tins to make mini cheesecake crusts.
Combine Biscoff crumbs with chocolate cookie crumbs for a deeper flavor.
Storage/Reheating
Store the prepared crust covered in the refrigerator for up to 5 days. If baked, allow it to cool completely before storing.
You can also freeze the crust for up to 2 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container.
To use a frozen crust, thaw it in the refrigerator overnight before filling. This crust does not require reheating, but if you prefer a crispier texture, place it in a 300°F oven for 3 to 4 minutes.
FAQs
Can I make this crust without a food processor?
Yes. Place the cookies in a sealed freezer bag and crush them with a rolling pin until fine.
Do I need to add sugar?
No. Biscoff cookies are already sweet enough, so extra sugar is unnecessary.
Can I use salted butter?
Yes, but unsalted butter gives better control over the flavor.
Is this crust good for cheesecake?
Absolutely. It pairs especially well with vanilla, chocolate, and caramel cheesecakes.
Can I use this crust for no-bake pies?
Yes. Simply chill the crust before adding the filling.
Why is my crust falling apart?
The crumbs may not have enough butter or were not pressed firmly enough into the pan.
Can I freeze the crust?
Yes. Wrap it tightly and freeze for up to 2 months.
What size pan does this recipe fit?
It works best for a standard 9-inch pie pan or springform pan.
Can I make mini crusts with this recipe?
Yes. Divide the mixture into muffin tins or ramekins for individual desserts.
How do I make the crust extra firm?
Bake it for 5 to 7 minutes and allow it to cool completely before filling.
Conclusion
This 2-Ingredient Biscoff Pie Crust is one of the easiest dessert bases you can make. With its buttery texture and rich cookie flavor, it transforms simple pies and cheesecakes into something extra special. Whether you bake it or use it for no-bake treats, this quick recipe is reliable, delicious, and perfect for any dessert lover.
A simple 2-ingredient Biscoff pie crust made from crushed Lotus Biscoff cookies and melted butter. This quick, buttery crust has a rich caramelized flavor and is perfect for cheesecakes, cream pies, and no-bake desserts.
Ingredients
1 package Lotus Biscoff cookies (250 g)
5 tablespoons unsalted butter, melted (70 g)
Instructions
Preheat oven to 325°F (165°C) if baking the crust.
Crush Biscoff cookies into fine crumbs using a food processor or rolling pin.
Transfer crumbs to a bowl and mix with melted butter until evenly combined and texture resembles wet sand.
Press mixture firmly into a 9-inch pie or springform pan.
For baked crust, bake 5–7 minutes until set, then cool completely.
For no-bake use, refrigerate for at least 30 minutes before filling.
Notes
Press crumbs firmly to help the crust hold together.
No added sugar is needed since cookies are already sweet.
