Home » Recipes » 2-Ingredient Biscoff Pie Crust (For Cheesecakes & No-Bake Desserts)
A split image showing half of a Biscoff pie crust and the other half a key lime pie in the biscoff pie crust.

2-Ingredient Biscoff Pie Crust (For Cheesecakes & No-Bake Desserts)

This Biscoff Cookie Crust has been my go-to cheesecake cookie crust for well over a decade now. It’s even easier (and tastier) than a graham cracker crust and it makes the best cookie pie crust for our favorite desserts like key lime pie, Biscoff cheesecake, and no-bake cream cheese pies.  Buttery, full of caramel flavor, with just a hint of warm spice, Biscoff cookies are moreish and you only need 2 ingredients to make this cookie crust recipe!

In this post, I give you multiple ways to customize your Biscoff pie crust including photos and instructions, including how to make vegan Biscoff pie crust!

What are Biscoff Cookies?

Speculoos cookies (also known as Lotus cookies or Biscoff cookies) are shortbread-style crumbly cookies with a deep buttery caramel flavor and just a hint of warm cinnamon spice. They were invented by a Belgian baker named Jan Boone Sr. in 1932, but are known to many simply as Delta biscoff cookies.

This is because Delta, America Airlines, and KLM serve these speculoos cookies throughout their flights. If you’ve never tried them and are wondering where to buy Biscoff cookies, you can order them online from Amazon or pick up a package at your local grocery store or big-box retailer. You can also find Biscoff ice cream, ice cream bars, creamy Biscoff cookie butter, and Biscoff crunchy cookie butter.



Why We Love This Biscoff Pie Crust

  • This cookie crust uses just 2 ingredients
  • It takes 10 minutes to make
  • It’s a kid-friendly pie crust recipe
  • Use it to make Biscoff cookie cups or mini cheesecake crust
  • You can bake it to set it or make it a no-bake biscoff pie crust

Overview: Biscoff Cookie Pie Crust Ingredients

This cookie pie crust recipe requires just 2 ingredients (Biscoff cookies and butter) and it’s ready in just 10 minutes making it the perfect crust for cheesecakes and no-bake desserts. You’ll find the full ingredient measurements in the recipe card below. 

  • Biscoff cookies
  • butter

Overview: How to Make Biscoff Cookie Pie Crust

Use this pie crust for any recipe that calls for a cookie crust or graham cracker crust. All you have to do is crush the cookies, melt the butter, and mix! There’s no need to measure or add sugar because the Biscoff cookies are already sweet. Plus, you can use it to make mini Biscoff pie crusts and mini cheesecakes. Here’s a glance at how to make it, but you can find detailed instructions in the recipe card below.

  1. Crush the Biscoff cookies. 
  2. Melt the butter and combine the cookies. 
  3. Press the Biscoff mixture into a cake pan, pie plate, pie tin, tart pan, cupcake liners, or 9×13 baking dish.
  4. Bake the cookie crust.  If the dessert recipe requires baking the crust before filling it, then place the prepared crust into a preheated 325°F/162°C oven and bake for approximately 5 to 7 minutes and cool completely before adding the filling.  If the recipe does not require baking the prepared crust, fill it with the desired filling and proceed with the recipe instructions.

Biscoff Cookies Crust Step-by-Step Photos

How To Make Biscoff Pie Crust Without a Food Processor or Vitamix Dry Blade

You don’t need any special equipment to make this Speculoos pie crust. Most often Biscoff cookies are crushed using a food processor or Vitamix dry container, but you’ll be happy to know all you need is a rolling pin (or empty wine bottle) and two large freezer bags. *See left image below of hand-crushed Biscoff cookie crust. I wouldn’t use a stick blender (immersion blender) to crush Biscoff cookies, because it’s much easier to crush them with a rolling pin.

Place the cookies inside a freezer bag and remove the air. Gently, crush the cookies using the rolling pin or empty wine bottle until you reach the desired consistency. You may want to double-bag the cookies just in case one bag busts while you’re smashing it with a rolling pin.  Be sure to reuse the bags — just wash, rinse and dry them instead of throwing them out.

How To Press Cheesecake Crust

First, there are two styles of cookie crusts — one that covers the bottom and comes up the sides of the baking pan, and one that just covers the bottom of your baking pan. Regardless of which style you want, you’ll need to make sure the cookie crust is pressed into the baking dish well so that it’s compact and holds together. The easiest way to press a cookie crust into a baking dish is to use the back of your hands, a flat-bottomed glass jar, or a flat-bottomed 1-cup measuring cup. 

For desserts like cream cheese pie and key lime pie I typically bring the crust up the sides of the pan (as shown in the left image above). Be sure to make the thickness of the bottom and sides as even as possible.

For desserts like cheesecake press the crust into an even layer across the bottom of the springfrom pan or pie plate (as shown in the right image above).

For mini Biscoff cups where you’re using a cupcake liner, I find it’s easier to use a 1 tablespoon measuring spoon to press the crust in.

Are Biscoff Cookies Vegan?

Yes, you’ll be happy to know that Biscoff biscuits (cookies) are 100% vegan. They’re made with vegetable oil (palm oil to be specific) and contain no ingredients derived from animals. These cookies are also made using non-GMO ingredients and contain no preservatives, no artificial flavors, and no artificial colors.

How to Make a Vegan Biscoff Pie Crust 

You’ll be happy to know that Lotus Biscoff cookies are vegan-friendly. All you have to do to make a vegan Biscoff pie crust is substitute the butter called for in this recipe with coconut oil, or your favorite vegan butter substitute. It’s really as easy as this.

Biscoff Cookie Nutrition

In the scheme of things, even though they’re processed, you can feel pretty good about eating Biscoff biscuits in moderation. They’re made using only natural ingredients without preservatives, etc. as mentioned above and each Biscoff cookie contains just 38 calories, 5.7g of carbs, 1.5g of fat, and 0.4g of protein.

A Few More Biscoff Recipes

We love a good cookie crust and just about any recipes using Biscoff Cookies, but we also love desserts made with Biscoff creamy cookie spread. Here are our favorites we think you may want to try.


Let’s get started!

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A split image showing half of a Biscoff pie crust and the other half a key lime pie in the biscoff pie crust.

2-Ingredient Belgian Biscoff Cookie Crust

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  • Author: Kelly
  • Total Time: 12 minutes
  • Yield: (1) 8 or 9-inch Biscoff Pie crust
  • Diet: Vegetarian


If you love graham cracker crusts, this Biscoff Cookie pie crust is even better! Buttery with notes of caramel and a hint of warm spice, it’s perfect for all your cheesecake recipes and no-bake desserts.


  • one 8.8 ounce package Biscoff Lotus Cookies (250g)
  • 5 tablespoons unsalted butter, melted (70g) (sub salted butter)


  1. Crush the cookies. If using a food processor or Vitamix (dry container), process the cookies until the mixture resembles coarse sand.  *Alternatively, if using a plastic freezer bag and a rolling pin, place the cookies into the bag, seal, and pound the cookies to crush them.
  2. Melt the butter and combine the cookies. In a medium bowl, add crushed cookies and melted butter and stir to combine using a fork.
  3. Press the cookie crust into the baking pan or dessert dish. Place cookie mixture into a prepared springform cake pan (or into another glass or tin baking dish). Distribute the crumbs evenly across the bottom of the pan and up the sides approximately 1 to 2 inches (2.5-5cm) if the recipe calls for it. Press the mixture down using the back of your hand or a glass jar to make it compact. *If using a springform pan or tart pan, I recommend lining it first with parchment paper before adding the cookie crust. Alternatively, if you’re using a pie plate, 9×13 baking pan, 8×8 pan, etc. there’s no need to line it first with parchment.
  4. Bake the cookie crust.  If the dessert recipe requires baking the crust before filling it, then place the prepared crust into a preheated 325°F/162°C oven and bake for approximately 5 to 7 minutes and cool completely before adding the filling.  If the recipe does not require baking the prepared crust, simply fill it with the desired filling and proceed with the recipe instructions.


  • If using a freezer bag to crush the cookies, I find it helpful to double bag the freezer bags in case one of them tears while you’re pounding it to crush cookies.
  • Make mini no-bake dessert cups or trifles using this recipe, without needing to bake the crust before filling and serving.
  • This cookie crust may also be used for a larger 10-inch (25cm) pie or cake if the recipe does not require crust going up and around the sides of the dessert.
  • Meal prep and make ahead Biscoff pie crust 1 to 2 days in advance. No matter if you’re baking the pie crust to set it, or not, simply allow it to cool completely, cover it with sustainable cling film, and store it in a cool spot at room temperature for up to 2 days. You may also freeze the baked crust in an airtight container for up to 1 month, or refrigerate it for up to 3 days. Just be sure to make sure you store any odorous ingredients like onions etc. in glass jars to prevent the crust from taking on any bad smells in the refrigerator.
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Category: Pies + Cobblers + Crostate
  • Method: Food Processor
  • Cuisine: American


  • Serving Size: 1/8 slice
  • Calories: 215g
  • Sugar: 12g
  • Fat: 13.45g
  • Carbohydrates: 24g
  • Protein: 1.6g
Recipe Card powered byTasty Recipes


  1. I love Biscoff cookies and can’t wait to try this crust but I’ve got to disagree that they are made from healthy ingredients. Vegetable oils (soybean, sunflower, canola, and palm) are terrible for you!

    • Hi Laura! Please let me know if you make the cookie crust (and what you’ll be filling it with😊). I hope you enjoy it as much as we do (especially the ease of making it). As for the ‘healthy ingredients”, we really like that these cookies don’t use high fructose corn syrup, hydrogenated fats, or artificial ingredients of any kind. If I’m being honest, any processed food isn’t going to be healthy, but these cookies are a little less offensive to us (than most of what you find at the grocery store) so we definitely enjoy them from time to time🤗. I’ve had it on my list to make a version of Biscoff cookies from scratch (maybe I could use butter to replace the oil which would add a nice flavor!). I’ll let you know if/when I get around to making them and how they turn out (and if they’re worth the trouble of making from scratch:).

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