2-Ingredient Belgian Biscoff Cookie Crust

This Biscoff Cookie Crust recipe has been my go-to cheesecake crust for years.  It’s so easy and tasty that you may never go back to using a graham cracker crust again (and no one will be sad about it). Buttery, full of caramelly goodness, with a hint of warm spice, these cookies are moreish. All you need is Biscoff cookies and melted butter to make this cookie crust. If you’ve flown KLM or Delta or even traveled to Europe, you’re likely familiar with these tasty little speculoos cookies. Now you can buy them just about anywhere. And thank goodness because they really do make THE BEST crust for our favorite pies, cheesecakes, and everything else. 

What is are Biscoff Cookies?

Speculoos (or Biscoff) Cookies were invented by a Belgian baker named Jan Boone Sr. in 1932.  This shortbread-style crumbly cookie is buttery with a deep caramel flavor and just a hint of warm spice. And you can feel pretty good about eating them because they’re made using only natural ingredients.

The first time I had these cookies was when I was living in NYC and a friend wouldn’t stop talking about “Biscoff cookie spread” and the cookies it was made from.  She was obsessed with them both.  I figured they were probably pretty good but I had no idea just how delicious this stuff was until I tried them. The spread has a similar texture to peanut butter, and it comes in both crunchy and smooth varieties. But instead of being made with peanuts (or any nut), it’s made using ground Biscoff cookies. And fair warning, it’s as addictive as are the cookies used to make it. (*There’s a rumor that if you squeeze a little fresh lime juice on a Biscoff cookie, it tastes just like key lime pie.)

Biscoff Cookie Pie Crust Ingredients

Use caramelly Biscoff cookies as your go-to cheesecake crust recipe and you will never be disappointed. Made with just two ingredients and ready in the time it takes you to melt the butter and crush the cookies.

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

How to Make Belgian Biscoff Cookie Pie Crust — Easy as 1, 2, 3.

This is hands down the easiest cookie crust to make for any recipe that calls for a cookie 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 perfectly sweet saving you even more time in the kitchen.

1. Crumble the cookies. If using a food processor or Vitamix (dry container), process the cookies until the mixture resembles coarse sand.  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 with a fork (or hands).
3. Prep the cake pan, or pie plate. Place cookie mixture into a prepared springform cake pan (or into another preferred 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.
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.

Here are a Few More Belgian Biscoff Cookie Crust Recipes

We love a good cookie crust around here and we use them as often as possible. Here are a few of our favorite recipes that use a cookie crust.

• White Chocolate Creme Brûlée Cheesecake w/Biscoff CookieCrust
• The Best Key Lime Pie with Biscoff Cookie Crust
• Easy Strawberry-Rhubarb Cream Cheese Pie (or Cherry Cheese Pie)
• Easy + Delicious Double Biscoff Cheesecake
• Super Fudge Biscoff Brownies w/Cornflake Crunch
• Easy Classic Cheesecake w/Biscoff Cookie Crust (+Mini’s)

This is How the Cookie Crumbles

You don’t need any special equipment to make this Biscoff cookie crust. You can use a rolling pin or empty wine bottle and two large freezer bags to crush the cookies instead of a Vitamix dry blade or food processor. I’ve demonstrated both ways below so you can see just how easy this recipe is. You may want to double-bag the cookies just in case one bag busts while you’re smacking it with a rolling pin. And you can reuse the bags — just wash, rinse and dry them instead of throwing them out.

There are a Couple of Ways to Customize a Biscoff Cookie Crust

You may be one of those people who like to have a cookie crust encapsulating your dessert and in that case, bring the crust up the sides of the pan (as seen below in the image on the left).  Or you may only need the crust to remain as a single bottom layer of your dessert (as shown below in the image on the right). Depending on the needs of the dessert and your preferences, do what suits you.

Let’s get started!

2-Ingredient Belgian Biscoff Cookie Crust

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• Author: Kelly
• Total Time: 12 minutes
• Yield: one 8-9-inch cookie crust 1x
• Diet: Vegetarian

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Description

If you love graham cracker crusts, this Biscoff Cookie crust recipe is even better! Buttery with notes of caramel and a hint of warm spice, these cookies make the perfect dessert even better. This has been my go-to cookie crust recipe for years now because the flavor can’t be beat.  Use it for key lime pie, strawberry-rhubarb cheese pie, no-bake cheesecake, or anything that calls for a graham cracker crust.

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Ingredients

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

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Instructions

1. Crumble the cookies. If using a food processor or Vitamix (dry container), process the cookies until the mixture resembles coarse sand.  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 with a fork (or hands).
3. Prep the cake pan, or pie plate. Place cookie mixture into a prepared springform cake pan (or into another preferred 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.
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.

Notes

• 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 recipe may be used for a 10 inch (25cm) pie or cake if the recipe doesn’t require it to have crust going up and around the sides of the dessert.

• Prep Time: 5 minutes
• Cook Time: 7 minutes
• Category: Pies + Cobblers + Crostate
• Method: Food Processor
• Cuisine: American

Nutrition

• Serving Size: 1/8

Keywords: lotus cookie, lotus biscoff, lotus biscoff cookie, biscoff cheesecake, speculoos cookie crust, Biscoff cookies, cookie crust, Biscoff recipe, biscoff biscuits, biscoff wafers, biscoff pie crust, biscoff cheesecake crust,

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