Biscoff Pie Crust (No-Bake)

Biscoff cookies and the creamy, spiced Biscoff spread have found their way into a cake recipe on my site, as well as buttercream, and cookie sandwiches. So it was only a matter of time before I used this versatile, sturdy cookie to make a pie crust. This no-bake Biscoff pie crust is an easy recipe. And as the name implies, no oven is necessary for whipping up this recipe. Use it as the base for this mascarpone cheesecake or another dessert with a similar filling.

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 cookie crumbs – Well-known as a sweet treat to enjoy during a flight, Biscoff cookies have a distinctive flavor, thanks to the unique blend of cinnamon and other spices in them. The crumbs create the crust of this cheesecake because when combined with melted butter, they form a sturdy base to hold the filling. I provide steps for grinding up the cookies, which is super easy, but in researching this recipe, I learned that Biscoff cookie crumbs are so popular in recipes like this that the brand has started selling pre-made Biscoff cookie crusts for convenience!
• Melted butter – Melted butter acts as a binding agent to hold all your crumbs together. Once it’s melted and is solidifying again with the cookies, it creates a sturdy crust. Best of all, using butter creates a firm and cohesive crust that requires no baking time!
• Brown sugar – I added a tablespoon of brown sugar to the crust to give it a bit of sweetness and moisture. However, this isn’t necessary if you’re trying to cut back on sugar.
• Salt – Maybe somewhat surprisingly, salt is generally a good ingredient to add to a dessert recipe. It actually helps to bring out the sweet flavor and give it a bit of complexity. I like to think about it this way: A hint of salt helps me better sense and appreciate the sweetness. Salt also counterbalances desserts that otherwise could taste a bit too sweet.

How to Make Biscoff Cookie Crust

Bring out your food processor. Depending on its size, you may need to make this recipe in two batches back to back; all of the ingredients wouldn’t fit into my small processor at one time!

Add your Biscoff cookies, brown sugar, salt, and melted butter to the processor. Grind cookies into a fine, crumb-like texture, which will resemble wet sand.

Line a springform pan with a 9-inch round of parchment paper before pressing the crumb mixture into the bottom and slightly up the sides of the pan.

While most springform pans are non-stick, the parchment paper is a nice added caution and will make it even easier to remove your crust before serving this cheesecake.

Also, pressing the crumbs down into the pan with a glass that has a rounded bottom helps spread the crumbs more evenly.

Place Biscoff pie crust in the freezer or refrigerator to firm up as you make the filling.

FAQ and Troubleshooting this Biscoff Cookie Pie Crust

Pie Crust Recipe Tips

• Use a springform pan: This kind of pan allows you to easily remove the crust from the pan.
• 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 a dessert with layers? Check out this banana cake with chocolate frosting – it’s a crowd pleaser!

Print