Biscoff Cookie Crust: Simple Two-Ingredient Delight
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If you’re looking for a crust that’s rich with caramelized spice and just the right crunch, a Biscoff Cookie Crust is the way to go. It’s made from simple ingredients but delivers big flavor with warm, buttery, lightly spiced notes. You only need crushed Biscoff cookies and melted vegan butter, a quick mix, and a firm press into your pan. In just a few minutes, you have a flavorful base ready for cheesecakes, tarts, and no-bake pies.
What Makes This Vegan Biscoff Cookie Crust Special
- Big flavor. A Biscoff pie crust tastes like caramelized sugar and cozy spice, so it upgrades any filling.
- Fast. Only cookies and vegan butter. No special equipment needed.
- Flexible. Use as a no-bake Biscoff crust or give it a quick bake for extra crunch.
- Perfect for vegan cheesecakes. The spiced cookie base pairs beautifully with tangy fillings and makes a stellar Biscoff cookie cheesecake crust.
A Quick Note Before You Start
For the most even texture, pulse the cookies to fine, sandy crumbs. You want every crumb lightly coated in melted vegan butter so the pie crust with Biscoff cookies holds together once chilled. If your pan has a removable bottom, place it on a baking sheet for easy transport to the fridge.
What Are Biscoff Cookies?
Biscoff are crisp cookie biscuits with caramelized sugar and warm spices. They’re sturdy enough to grind into fine crumbs, which makes them ideal for a Lotus Biscoff crust that holds its shape.
Nerdy Corner: Why This Works
Crumb crusts set up through two helpers: fat and pressure. The fat (melted vegan butter) coats crumbs so they fuse as the butter firms up in the fridge. Pressing the mixture firmly compacts the crumbs, which keeps slices clean and prevents slumping. A short bake drives off a touch of moisture and adds structure, which is handy for a Biscoff cookie crust cheesecake that carries a heavier filling.
Ingredients You Need
- 1 package Biscoff cookies (about 8.8 oz), finely crushed
- 4 tablespoons vegan butter, melted
How to Make It
- Melt butter and let it cool slightly.
- Crush cookies in a food processor until fine. Or place cookies in a zip-top bag and roll with a rolling pin.
- Combine crumbs with melted butter until evenly moistened.
- Press mixture firmly into a pie plate, or an 8 or 9 inch springform pan. Use a flat-bottomed measuring cup to compact the bottom and sides.
- For a no-bake Biscoff crust, chill 10–20 minutes before filling. For a crisper shell, bake at 350°F for 8–10 minutes, then cool completely. For a Biscoff cookie crust cheesecake, that quick bake is my pick for the best slice.
How to Store Biscoff Pie Crust
- Unfilled: Wrap well and refrigerate up to 3 days or freeze up to 2 months. Thaw in the fridge.
- Filled: Follow your recipe. Most chilled pies keep 3–4 days refrigerated.
Try These Variations for Your Vegan Pie Crust
- Extra toasty: Bake 12 minutes for deeper caramel notes.
- Ginger kick: Mix in 1 tablespoon finely chopped crystallized ginger.
- Salty-sweet: Sprinkle a small pinch of flaky salt over the pressed crust before chilling.
- Gluten-free swap: Use gluten-free speculoos-style cookies and adjust butter as needed.
- Chocolate shell: Brush the cooled crust with a thin layer of melted dairy-free chocolate to keep creamy fillings from softening the crumbs.
FAQs about Lotus Biscoff Crust
Can I use cookie butter instead of butter?
- Swap 1 tablespoon of melted butter with 1 tablespoon cookie butter for extra Biscoff flavor.
Why is my crust crumbly?
- Add 1 to 2 teaspoons more melted butter, then press again. Compact firmly up the sides.
Can I make mini vegan pie crustS?
- Yes. Divide crumbs among lined muffin tins and press firmly for mini Biscoff cheesecake crust bases.
Salted or unsalted vegan butter?
- Either works. A pinch of salt can balance sweetness if using unsalted.
Are Biscoff Cookies Vegan?
- Yes, Lotus Biscoff cookies are vegan. They are made with plant-based ingredients like wheat flour, vegetable oils, sugar, and spices, and do not contain milk or eggs.
This simple vegan biscoff cookie crust is a quick, flavorful base that works with all kinds of desserts. It adds caramelized spice and crunch to cheesecakes, cream pies, and chilled fillings. Use it baked or no-bake depending on your recipe, and pair it with anything from tangy vegan cheesecake to rich chocolate or fruit fillings. It’s an easy way to make any dessert taste a little more special.
Here are a few desserts that pair with this Biscoff cookie crust:
Biscoff Cookie Crust
Ingredients
- 1 package Biscoff cookies about 8.8 oz, finely crushed
- 4 tablespoons vegan butter melted
Instructions
- Melt the vegan butter and let it cool slightly.
- Crush Biscoff cookies in a food processor until fine, or place cookies in a zip-top bag and crush with a rolling pin.
- Combine cookie crumbs and melted butter in a bowl, stirring until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a pie plate or 8–9 inch springform pan. Use a flat-bottomed measuring cup to compact it evenly.
- For a no-bake crust, chill for 10–20 minutes before filling.
- For a baked crust, bake at 350°F (175°C) for 8–10 minutes, then cool completely before adding your filling.
Notes
- For a firmer crust, bake before filling.
- To make mini crusts, divide crumbs among lined muffin tins.
- Swap 1 tablespoon of butter for cookie butter for extra Biscoff flavor.
- Either salted or unsalted vegan butter works fine.
