This Biscoff Pie Crust adds the flavor of spiced speculoos cookies to your favorite pies and cheesecakes. It’s the perfect pie crust to use anywhere you would normally use a graham cracker crust.
The flavors of caramelized cookie and cinnamon in the crushed biscoff cookies taste amazing with both traditional and no bake cheesecake as well as winter holiday pie flavors like Key Lime and Pumpkin Pie.
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Easy Biscoff Pie Crust
Next time you find yourself making a no bake cheesecake or pumpkin pie, give this Biscoff Cookie Pie Crust recipe a try. It’s sweet and buttery with extra warm baking spice and caramelized cookie flavor.
Lotus brand Biscoff cookies can be found at most grocery stores and have a similar texture to graham crackers. The flavor, however, is more heavily spiced and has a strong caramelized flavor that pairs perfectly with Pumpkin Pie, Key Lime Pie, cheesecake filling, and so much more.
Below we have given you both the no bake and baked version of this easy cookie butter pie crust. If you are looking for even more pie crust options, try our Graham Cracker Crust, Gingersnap Pie Crust, or Nilla Wafer Pie Crust.
Biscoff Crust Ingredients
- Butter - salted or unsalted butter works great. You will need to melt it before using.
- Biscoff Cookies - the most common brand is Lotus brand Biscoff cookies. You can find them in most grocery stores or specialty grocery stores. Graham crackers, Oreos, Nilla Wafers, or any dry cookie crumbs will also work.
- Sugar - this recipe calls for white granulated sugar to make the crust.
How to Make Biscoff Pie Crust
- Make the cookie crumbs. In a food processor, grate or pulse Biscoff cookies until they turn into fine crumbs.
- Mix the crust. Transfer to a large mixing bowl and combine with the melted butter and sugar. Mix well.
- Press into a pie plate. Press the mixture firmly into a 9-inch pie plate or springform pan using the bottom of a measuring cup or your hands.
- Freeze or bake. Place in the freezer for about 30-60 minutes while you're making the filling. Or, bake in a preheated oven for 8-10 minutes (if you bake it, make sure to allow it to cool completely before adding the filling). Enjoy!
Biscoff Cookie Pie Crust Recipe Variations
If you want to experiment even further with the flavors in this pie crust, here are a few easy recipe variations:
- Chocolate Biscoff Pie Crust: Mix crushed Biscoff cookies with cocoa powder before adding melted butter.
- Almond Biscoff Pie Crust: Add finely chopped almonds to the crushed Biscoff cookies before combining with melted butter.
- Coconut Biscoff Pie Crust: Mix shredded coconut with crushed Biscoff cookies and melted butter.
- Lemon Biscoff Pie Crust: Add lemon zest to the crushed Biscoff cookies.
- Ginger Biscoff Pie Crust: Mix ground ginger or finely chopped crystallized ginger with crushed Biscoff cookies and melted butter.
- Pumpkin Spice Biscoff Pie Crust: Add pumpkin pie spice for a warm and cozy crust that pairs perfectly with pumpkin or sweet potato pie fillings.
- Salted Caramel Biscoff Pie Crust: Drizzle melted caramel sauce over the crushed Biscoff cookies before mixing with melted butter for a sweet and salty crust that pairs perfectly with caramel or chocolate fillings.
Frequently Asked Questions
Biscoff cookies are shortbread cookies from Belgium with baking spices added to them and a heavily caramelized flavor. They’re crunchy, sweet, and buttery.
If you don’t have any Biscoff cookies available, you could substitute graham crackers. Otherwise, any other kind of dry cookie such as Nilla wafers or butter cookies will work.
Yes! If you want to bake rather than freeze the crust, just bake in a preheated 350 degree oven for about 8-10 minutes. Be sure to cool completely before adding your filling.
If you don’t have a food processor, you can add your cookies to a freezer bag and use a rolling pin to crush them until they become fine crumbs.
Storing And Freezing Instructions
- Room Temperature: for a baked and unfilled crust, wrap well and store at room temperature for up to 3 days.
- Refrigerator: store covered in the fridge for up to 3 days before filling.
- Freezer: The best way to store this pie crust is in the freezer. Wrap well with plastic wrap and store frozen for up to 2 months. This will keep the crust fresh until you are ready to use it.
Biscoff Cookie Pie Crust Recipe
Ingredients
Biscoff Cookie Pie Crust
- 6 tablespoon Butter melted
- 1½ cups Biscoff Cookie Crumbs
- ¼ cup Sugar
Instructions
- In a food processor, grate or pulse Biscoff cookies until they turn into fine crumbs. Transfer to a large mixing bowl and combine with the melted butter and sugar. Mix well.
- Press the mixture firmly into a 9" pie plate or springform pan using a small flat cup or your hands.
- Place in the freezer for about 30-60 minutes while you're making the filling.* Enjoy!
Notes
Nutrition
More Easy Pie Crust Recipes
- Graham Cracker Crust
- Gingersnap Pie Crust
- Nilla Wafer Pie Crust
- Oreo Pie Crust
- Homemade Flaky Pie Crust
- More Pie Recipes
- More No Bake Desserts
This quick and easy Biscoff Pie Crust is a great alternative to graham cracker crust. It uses just 3 ingredients and is perfect for using with no bake cheesecakes and pie fillings.
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