Biscoff Cookie Crust
A simple Biscoff cookie crust made with just cookies and butter, with a rich, spiced flavor and a firm texture that works perfectly for cheesecakes and tarts.
Servings 1 crust
Calories 180kcal
Ingredients
- 250 grams Biscoff cookies 1 package of Biscoff cookies
- ⅓ cup unsalted butter 76g
Instructions
- Preheat your oven to 350°F (175°C).
- Add the Biscoff cookies to a food processor and pulse until you have fine, even crumbs.
- Melt the butter, then pour it over the crumbs and mix until the texture resembles wet sand. It should hold together when pressed.
- Press the mixture firmly into the bottom of an 8 or 9-inch tart pan or an 8–9 inch cheesecake pan, making sure to create an even, compact layer. Use the bottom of a glass or measuring cup to really pack it down.
- Bake for 8–10 minutes, until lightly set and fragrant. Remove from the oven and let it cool completely before filling.
- This amount fits an 8–9 inch tart pan or an 8–9 inch cheesecake pan.
Notes
If you want to go up the sides of a springform pan or use a 10-inch pan, make 1.5x the recipe for enough coverage.
For a no-bake option: Add an extra ½ tablespoon of melted butter to help bind the crust. Press it into the pan as instructed, then place it in the freezer for 15 minutes to set. Keep in mind, the crust will be more delicate and slightly crumblier than the baked version.
Nutrition
Serving: 1slice | Calories: 180kcal