Biscoff Cookie Crust Recipe for Pies & Cheesecakes

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 tested this crust with cheesecakes, pies, and no-bake desserts to find the right balance of flavor, texture, and stability.

Why this recipe works

• Rich Biscoff flavor — complements cheesecake, chocolate, and fruit fillings
• Perfect for pies and cheesecakes — firm enough to slice yet tender and buttery
• No-bake and quick — simply mix, press, and chill

Ingredients you need

• Biscoff cookies: finely crushed into crumbs
• Unsalted butter: melted to bind the crust
• Sugar: optional, for a slightly sweeter crust

Tips for the perfect Biscoff crust

• Chill the crust long enough before filling to prevent crumbling when slicing.
• Use very fine crumbs so the crust holds together neatly.
• Press firmly into the bottom and slightly up the sides for a clean edge.

How to make a Biscoff crust (no-bake)

Crush the Biscoff cookies into fine crumbs using a food processor or a rolling pin and a zip-top bag.

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

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

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

Chill the crust in the refrigerator for at least 30 minutes before filling to help it set.

Optional: bake the crust

If you prefer a firmer base, bake at 180°C (350°F) for 8–10 minutes, then cool completely before adding the 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 ideal for Biscoff cheesecakes, no-bake cheesecakes, and other creamy, chilled 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 a tablespoon or two of 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 well with New York–style cheesecake and other dense fillings.

Recipe questions

Can I use this crust for a baked cheesecake?

Yes — bake the crust briefly at 180°C (350°F) for 8–10 minutes, then cool completely before adding the filling.

Do I need to add sugar?

Not usually. Biscoff cookies are already sweet, but add a tablespoon of sugar if you prefer a sweeter crust.

Can I make it ahead?

Yes. Prepare and chill the crust up to 24 hours in advance; keep it covered in the refrigerator.

What pan size works best?

A 9-inch (23–25 cm) springform pan or a standard pie dish works well.

More crust recipes

• Oreo crust
• Graham cracker crust

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

Biscoff Crust (No-Bake Pie & Cheesecake Crust)

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• Author: Fadela
• Total Time: 20 minutes
• Yield: 25 inch cheesecake