Description
Easy no-bake Biscoff crust made with just two ingredients. This buttery cookie crust is perfect for a 25 cm (10-inch) pie dish or springform pan and works beautifully for cheesecakes and chilled desserts.
Ingredients
- 220 g biscoff cookies - about 18–22 cookies
- 80 g (⅓ cup) unsalted butter - melted
Instructions
- Crush the Biscoff cookies in a food processor, or place them in a ziplock bag and crush with a rolling pin until you get fine crumbs.
- Melt the butter, then mix it into the cookie crumbs until evenly combined.
- Pour the mixture into a greased springform pan. Press the crumbs firmly along the sides first to create an even border, then press the remaining mixture into the bottom. Smooth the surface using the bottom of a glass.
- Chill the crust in the fridge while you prepare the cheesecake filling or pie filling.
Notes
Storage: Keep the crust refrigerated, well covered, for up to 3 days.
Tips
- Crush the cookies very finely so the crust holds together cleanly.
- Always press the sides first, then the base, for a neat edge.
- Chill before filling to prevent crumbling.
- For a firmer crust, bake at 180°C (350°F) for 8–10 minutes and let cool completely.
- Prep Time: 20 minutes
- Category: crust,
- Cuisine: American