2 Ingredient Biscoff Cheesecake Crust
Recipe by:A simple 2-ingredient Biscoff crust that adds warm, caramelized flavor to any cheesecake. It mixes together in minutes and bakes into a crisp, reliable base that holds its shape without turning dense.
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 your cheesecake filling leans rich or very sweet, add a tiny pinch of salt to the crust mixture to help balance the flavors.
Troubleshooting:
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.
- 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
Calories: 119kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 141mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 146IU | Calcium: 16mg | Iron: 1mg
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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