Description
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.
- Let baked crust cool fully before adding filling.
- Use dairy-free butter for a vegan version.
- Can be frozen for up to 2 months if well wrapped.
- Prep Time: 10 minutes
- Cook Time: 5–7 minutes
- Category: Dessert Base
- Method: No-bake or baking
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 slice of crust (1/8 pie)
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
