This no-bake Biscoff pie crust is buttery, sturdy, and incredibly easy—just crushed Biscoff cookies, melted butter, brown sugar, and a pinch of salt. It takes about 10 minutes to pull together and works in a 9-inch pie plate or springform pan, making it the perfect base for cheesecake, no-bake pies, and icebox desserts. For an extra-firm cookie crust, I’ve included a quick baked option, too.
This sturdy base is a key player in many of my easy no-bake dessert recipes. It provides the crust for my creamy no-bake mascarpone cheesecake and mango mousse cake without gelatin.
And if you’re looking for more ways to use these spiced cookies, I have several recipes that lean into that signature caramelized flavor. You'll love my classic Lotus Biscoff cake recipe, these homemade Biscoff butter cookie sandwiches, or my silky Biscoff buttercream frosting for your next layer cake.
Jump to:
- 📺 TV-Tested: As Seen on the Hallmark Channel
- Recipe at a Glance
- 📋 No-bake Pie Crust Ingredients
- 📖 Step-by-Step Instructions for the Cookie Crust
- Alternative Cookie Crust Ideas
- Tips on Biscoff Crust for Cheesecake in a Springform Pan
- ❓FAQ: Biscoff Cookie Crust (Troubleshooting & Tips)
- 🌟 Recipe Tips
- More Dessert Ideas
- Biscoff Pie Crust (No-Bake Cookie Crust)
📺 TV-Tested: As Seen on the Hallmark Channel
I am so proud to share that this exact recipe was my foundational base for individual mini cheesecakes on an episode of Hallmark Channel’s Baked with Love: Holiday, where my husband and I were contestants!
In a high-stakes television kitchen, you need a crust that is both fast and structurally sound. This delivered on both fronts and helped us advance in the competition.
Recipe at a Glance
- Works for: Cheesecake, no-bake pies, icebox pies
- Pan options: 9-inch pie plate and/or a 9-inch springform (you could opt for a smaller dish but note your crust will be thicker*)
- Bake or no-bake? No-bake for chilled fillings; bake for extra stability
- Time: 10 minutes + chill time
- Minimal ingredient list: Biscoff cookies, butter, brown sugar, and a pinch of salt. Easy!
📋 No-bake Pie Crust Ingredients
The full list of ingredients for this Biscoff crust recipe is short and sweet. Melted unsalted butter and Biscoff cookie crumbs are the two required ingredients, but brown sugar and salt help to round out the flavors.
- Biscoff cookies (cookie crumbs): These give you a sturdy, spiced cookie base.
- Unsalted butter (melted): Binds the crumbs so the crust sets up firmly when chilled.
- Brown sugar: Adds a touch of extra sweetness and helps the crust hold together.
- Salt (optional but recommended): Balances the sweetness and makes the flavor pop.
📖 Step-by-Step Instructions for the Cookie Crust
Process the crust ingredients. In a food processor, combine the Biscoff cookies, brown sugar, salt, and melted butter. Pulse until the mixture is finely ground and resembles wet sand.
Tip: If your processor is small, work in two batches.
Prepare the pan. Line the bottom of a 9-inch springform pan with a round of parchment paper for easy release. You'll want it to have slight overhang for easier removal later.
A 9-inch pie plate works fine instead of a springform pan!
If you're using a pie plate, you won't need parchment paper, as you'll be serving the dessert in the dish itself.
Press the crumbs. Pour the crumb mixture into the pan and press it evenly across the bottom and slightly up the sides. Use the bottom of a rounded glass to help spread and compact the crumbs.
Chill the crust. Place the pan in the refrigerator or freezer to firm up while you make the filling.
Alternative Cookie Crust Ideas
Looking to change up this recipe? Try one of these options instead:
- Graham crackers
- Oreos
- Vanilla wafers
- Pretzels
Tips on Biscoff Crust for Cheesecake in a Springform Pan
For cheesecake, I like using a 9-inch springform pan so you can release the crust cleanly.
If you want extra-sturdy slices (especially for cheesecakes with heavier fillings), you can also bake the crust for 8-10 minutes at 350°F. Let it cool completely before adding filling.
❓FAQ: Biscoff Cookie Crust (Troubleshooting & Tips)
Pressing the crumbs down into the pan with a glass that has a rounded bottom helps spread the crumbs more evenly. It also helps push them into all the edges of the pan. The high fat content from the melted butter acts as a binder, ensuring the crust holds its shape without crumbling when sliced.
A few small things make a big difference here:
Crush the cookies very finely. The finer the crumbs, the better they pack together.
Mix until it looks like wet sand. Every crumb should be coated in butter.
Press firmly. Use the bottom of a glass or measuring cup and really compact it into the pan (especially around the edges).
Chill before filling. Even 30 minutes in the fridge helps it set up and slice better.
If your crust still feels a little loose, the quick baked option will make it extra stable.
Absolutely. You can use a 9-inch pie plate or a 9-inch springform pan — the method is the same. Although with the plate, you will not need parchment paper.
The only real difference is serving: a springform makes it easier to lift the whole crust out and get those clean sides, but a pie plate works well too.
Generally, no — I typically do not.
If your filling is going to be chilled (think no-bake cheesecake, icebox pies, or mousse-style fillings), you can keep this crust no-bake — just chill it long enough to firm up.
That said, baking the crust for 8–10 minutes is a great move if you want a cleaner slice or a crust that feels a little more “locked in.” I like the baked version for traditional cheesecake or anything you want to cut into super neat wedges. But generally, this recipe holds up very well without any bake time.
Basically, yes. Speculoos is the style of spiced cookie, and Biscoff is a very popular brand/version of it. So if you see “speculoos crumbs” or “speculoos cookie crust” in a recipe, you’re in the same flavor family.
Most grocery stores carry these cookies. You can check out Biscoff's store locator link to find a place that sells Biscoff cookies near you.
🌟 Recipe Tips
- Use a springform pan: This kind of pan allows you to easily remove the crust from the pan. But you can opt for a pie dish instead if you plan to serve your dessert in the dish itself.
- Chill time: Once you've pressed the crust into the springform pan, give it some time to harden and form in the refrigerator before serving anything on top of this dessert.
- Preparing in advance: If it's more convenient for your schedule, make this Biscoff crust one day and add filling the next.
- Use parchment paper: If you're not sure if your pan is non-stick, use parchment paper to easily remove the crust from the pan when ready.
More Dessert Ideas
Looking for more easy, no-bake desserts? Check out my creamy chocolate mascarpone mousse or homemade chocolate cream pie.
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Biscoff Pie Crust (No-Bake Cookie Crust)
- Total Time: 10 minutes
- Yield: 12 slices 1x
Description
Make this no-bake Biscoff pie crust in just 10 minutes! This easy recipe is buttery, sturdy, and the perfect base for cheesecake, icebox pies, and more.
Ingredients
- 1 sleeve (240 grams) of Biscoff cookies
- 8 tablespoons (113 grams) unsalted butter, melted
- 1 tablespoon brown sugar
- Optional ¼ teaspoon kosher salt
Instructions
- Add your Biscoff cookies, brown sugar, salt, and melted butter to a food processor. Grind cookies [in two batches if needed for a smaller food processor] into a fine, crumb-like texture, which will resemble wet sand.
- Line a springform pan with a 9-inch round of parchment paper before using the base of a round glass to evenly press the crumb mixture into the bottom and slightly up the sides of the pan.
- Place in the freezer or refrigerator to firm up as you make whatever filling you plan to put inside the crust.
Notes
Please note that the nutritional information is an estimate and based on one slice of this 9-inch pie crust, which would yield approximately 12 servings.
- Prep Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 167.08
- Sugar: 7.03 g
- Sodium: 179.29 mg
- Fat: 11.43 g
- Saturated Fat: 6.4 g
- Unsaturated Fat: 3.98 g
- Trans Fat: 0.31 g
- Carbohydrates: 15.43 g
- Fiber: 0.1 g
- Protein: 0.88 g
- Cholesterol: 20.25 mg
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