Biscoff Crust (Easy Pie & Cheesecake Crust Recipe)

This easy Biscoff crust is a buttery, no-bake cookie crust that works perfectly for pies, cheesecakes, and chilled desserts.

Made with crushed Biscoff cookies and melted butter, this Biscoff pie crust holds together beautifully and slices clean every time.

I’ve tested this crust on cheesecakes, pies, and no-bake desserts to get the right balance of flavor, texture, and stability.

Why this recipe works

• Rich Biscoff flavor – works with cheesecake, chocolate, and fruit fillings
• Perfect for pies and cheesecakes – firm enough to slice, yet tender and buttery
• No-bake and fast – just mix, press, and chill

Ingredients you need

• Biscoff cookies: finely crushed into crumbs
• Unsalted butter: melted, helps bind the crust
• Sugar: optional, only if you like a slightly sweeter crust

Tips for the Perfect Biscoff Crust

• Chill long enough before filling to avoid crumbling when slicing.
• Use very fine crumbs so the crust holds together cleanly.
• Press firmly on the bottom and slightly up the sides.

How to Make a Biscoff Crust (No-Bake)

Crush the Biscoff cookies into very fine crumbs using a food processor or rolling pin.

Mix with the melted butter until the crumbs are evenly coated and look like wet sand.

Press the mixture up the sides of a greased springform pan first, using the back of a spoon or a glass.

Press the remaining crumbs firmly into the bottom to create an even, compact base.

Chill the crust in the fridge for at least 30 minutes before filling.

Optional: Bake the Crust

If you prefer a firmer base, bake at 180°C (350°F) for 8–10 minutes, then cool completely before filling.

How to Use It

• Cheesecake crust (baked or no-bake)
• No-bake cheesecakes
• Cream pies and chilled desserts
• Chocolate or caramel-based fillings

This Biscoff crust is perfect for a Biscoff cheesecake, whether baked or a no-bake biscoff cheesecake, and works beautifully with creamy fillings.

Storage

• Fridge: up to 3 days, tightly covered
• Freezer: up to 1 month, well wrapped

Recipe Variations

• Biscoff cheesecake crust: bake briefly for extra stability
• Chocolate Biscoff crust: add cocoa powder to the crumbs
• Pie crust version: press into a shallow pie pan instead of a springform

For a classic baked filling, this crust pairs perfectly with my New York cheesecake.

Recipe Questions

Can I use this crust for a baked cheesecake?

Yes, just bake the crust briefly before adding the filling.

Do I need to add sugar?

Not necessarily. Biscoff cookies are already sweet.

Can I make it ahead?

Yes, prepare and chill the crust up to 24 hours in advance.

What pan size works best?

A 9-inch springform pan or standard pie dish works perfectly.

More Crust Recipes

• Oreo crust
• Graham cracker crust

I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!

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