This 2-ingredient Biscoff Cheesecake Crust adds a warm, caramelized flavor to any cheesecake, and it comes together in just minutes. It bakes into a crisp, reliable base that holds its shape without turning dense, which makes even simple fillings taste a little more special.
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Note from Erin
I first made a Biscoff crust years ago when I wanted to make a holiday cheesecake that was a little extra special.
The cozy flavor always reminds me of the little cookies they handed out on flights when my kids were small, and it gives any cheesecake that same comforting feeling.
Ways to Use This Crust
This crust is surprisingly versatile. It pairs beautifully with fillings that have warm spices, caramel notes, or brown-butter richness, and it adds a little more character than a classic graham base.
I especially love it with Pumpkin Cheesecake, Apple Crumble Cheesecake, and this Creme Brulee Cheesecake.
It also works well for cream pies, no-bake desserts, and bar-style cheesecakes.
Helpful Ingredient Tips
This recipe gives you a crust with a classic thickness. Sturdy enough for a tall cheesecake without feeling heavy.
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Biscoff Cookies: This recipe uses exactly one box of Lotus Biscoff cookies, but you can use generic speculoos cookies or gingersnaps. You'll want about 2 cups of fine crumbs.
- Melted Butter: When I tested this crust, I found the cookies didn't need as much butter as a graham cracker base. This amount keeps the crumbs easy to press and the crust still soft enough to slice once chilled.
How to Make the Best Cookie Crust
- Make Cookie Crumbs: A food processor gives the most consistent texture. If you don't have one, crush the cookies in a resealable bag with a rolling pin, working in smaller batches so the crumbs break down evenly.
- Add the Butter: Mix until the crumbs feel like damp sand and lightly hold their shape when pressed between your fingers. If the mixture stays dusty, drizzle just a touch more melted butter until the crumbs clump together when pressed.
- Press into Pan: Press the crust until it no longer shifts under a light touch, then smooth it with a flat-bottom cup to create an even surface.
- Bake: Bake just until the surface looks slightly darker and it's no longer shiny.
Top Tip!
Grind the cookies into super fine, uniform crumbs with no larger pieces. Consistent crumbs bind evenly, bake evenly, and give you a crust that holds its shape when slicing.
Do I Need to Bake the Crust
You only need to bake the crust if your filling will be baked as well. For no-bake cheesecakes or layered desserts, you can skip the oven. The crust will be softer, so refrigerate it for about 10–15 minutes to help it set before adding the filling.
Recipe
2 Ingredient Biscoff Cheesecake Crust
Recipe by:Ingredients
- 32 Biscoff cookies one 8-ounce package
- 5 tablespoons (70 grams) salted butter melted
Instructions
- Preheat oven to 350°F (177°C).
- Pulse the Biscoff cookies into fine crumbs using a food processor. If you don't have a food processor, place the cookies in a zip-top bag and roll them with a rolling pin until no large pieces remain.32 Biscoff cookies
- Stir the melted butter into the crumbs until the mixture looks evenly moistened and lightly holds together when pressed.5 tablespoons salted butter
- Press the mixture firmly into the bottom and slightly up the sides of the pan, forming an even layer.
- Bake for 10 minutes. Then remove from the oven and place on a wire rack to cool.
Notes
- If the crust cracks in the oven, press it gently back into shape with a measuring cup. Once cooled, a quick chill helps it firm up enough to add the filling without issues.
- If your kitchen is warm and the butter makes the crumbs feel greasy or loose, chill the bowl for 5 to 10 minutes before pressing it into the pan. Cooler crumbs pack more evenly and hold their shape better as they bake.
- This amount fits an 8- or 9-inch springform pan or a 9-inch pie plate.
- For a 10-inch pan or a 9x13 pan, use the same amount and keep the crust on the bottom only.
- For mini cheesecakes, use about 1 ½ tablespoons per cavity.
Keep the baked crust covered for up to 3 days. For same-day or next-day use, store the cooled crust covered at room temperature. You can also wrap the crust in a double layer of aluminum foil and freeze it for up to 2 months. Thaw in the refrigerator before filling.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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