Vegan Biscoff Cookie Crust

This Vegan Biscoff Cookie Crust is made with Biscoff cookies, cookie butter, and water for the perfect base for pies, cheesecakes, and more.

Finished cookie crust from above. It's a lovely deep brown color which is wrinkled and textured like a gingersnap cookie. Text overlay reads three ingredient vegan biscoff cookie crust, cookies, cookie butter, and water

Simple ingredients and a simple process come together for a quick and delicious variation of cracker crust that you’ll favor over grahams for any pie, bar, or cheesecake recipe!

What is Biscoff?

Biscoff is a Belgian brand that makes and sells some of the most delicious vegan cookies in the entire world – Lotus! Lotus cookies are a type of speculoos (or speculaas) cookie which is a crisp confection with a lovely snap and warm spices. Perfectly paired with coffee! The combination of European brown sugar and cinnamon makes it a unique treat that’s 100% craveable.

Not only do they make these amazing vegan cookies, but they make butter out of the cookies. You can spread it just like peanut or almond butter, but it tastes like cookies. I KNOW, RIGHT???

What ingredients are in this Vegan Biscoff Cookie Crust?

Cookies in the food processor and a tablespoon overflowing with cookie butter

Three ingredients, y’all:

  1. Biscoff Lotus Cookies
  2. Cookie butter
  3. Water

THAT’S IT!

How do you make the crust?

The process of making this crust is as incredibly easy as the ingredients themselves.

  1. Put the cookies into the bowl of a food processor and pulse until about half of it is ground like sand and half are still large chunks.
  2. Add the cookie butter, and pulse until the mix resembles coarse sand and starts to hug the outer wall of the food processor bowl.
  3. While the food processor is running, add cold water a teaspoon at a time until a dough ball comes together.

4. Preheat your oven to 375F (175C) and grease the bottom and sides of your preferred baking pan – this recipe will fill a 9″-10″ pan nicely..
5. Transfer the dough to your baking pan and press it into the bottom and sides with your hands, a rubber spatula, or the bottom of a measuring cup.
6. Once you’re happy with the fill of your pan, pop it into the oven for 12 minutes, or until the edges are crisp and set.

7. When the crust is finished baking, it will be puffy and slightly bready, and any sharp inner corner will be softened and curved. Fix this by using the bottom of your measuring cup to press down and into the edges. It will compact the crust and help it to be sturdier.
8. Allow the vegan Biscoff cookie crust cool for at least an hour before filling with your favorite pie, cheesecake, or other recipe!

The edges of the finished crust hold their shape perfectly. This picture shows the exact shape of the scalloped edge of a tart pan.

What is the finished vegan Biscoff cookie crust like?

It’s crisp on the edges, but chewy and sturdy. It’s not like a graham cracker crust in texture because it has more sugar – and brown sugar at that – so it’s caramelly and softer.

How do I store this cookie crust?

Store this crust covered at room temperature until it’s ready to use. If you feel it’s too soft, pop it back into the oven for 5-10 minutes until it reaches the crispness you like.

What recipes can I fill this cookie crust with?

Any and every cheesecake, cream or custard pie, dessert bar recipe, or even brownies would be AMAZING in this crust!

A front on look at a slice of pumpkin cookie butter cheesecake with a forkful taken and a biscoff lotus cookie on top

Stay tuned for a couple of days and I’ll be publishing my cookie butter pumpkin cheesecake recipe I actually designed this crust for. 🙂

Video:

This video shows the process for making my graham cracker crust, which is the same except we use cookies instead of grahams and cookie butter instead of butter. We also press the crust into the pan both before and after baking with the cookie crust!

Thanks for stopping by!

Please let me know if you make this cookie crust, and what you filled it with!

May you and your coffee both be strong,

Meggan

Recipe:

Yield: 9"-10" crust

Vegan Biscoff Cookie Crust

Finished cookie crust from above. It's a lovely deep brown color which is wrinkled and textured like a gingersnap cookie

This Vegan Biscoff Cookie Crust is made with Biscoff cookies, cookie butter, and water for the perfect base for pies, cheesecakes, and more.

Prep Time 5 minutes
Cook Time 12 minutes
Additional Time 1 hour 3 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 200g Biscoff Lotus cookies
  • 1.5 tablespoons cookie butter
  • Water, cold

Instructions

  1. Pulse the cookies in a food processor until about half of them are crumbs and half are still bigger pieces.
  2. Add the cookie butter and pulse until it all looks like coarse sand and hugs the outer walls of the food processor.
  3. While the food processor is running, add cold water a teaspoon at a time until a dough ball comes together.
  4. Preheat the oven to 350F (175C) and grease your baking dish.
  5. Transfer the dough to the baking pan and press it into the bottom and edges with your hands, a silicone spatula, or the bottom of a measuring cup.
  6. Bake for 12 minutes or until the edges are crisp and set.
  7. Remove from the oven and press the dough back down and into the sides.
  8. Allow it to cool for at least an hour before filling.

Notes

Please see the blog post for additional information about this recipe.

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