Biscoff Cookie Crust
A simple, two-ingredient Biscoff Cookie Crust that adds warm caramelized spice to any dessert.
Servings: 1 9 inch 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.