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–+ servings
Crushed lotus biscoff biscuit base pressed into tart shell.

Lotus Biscoff Biscuit Base

Liz Mincin
Easy three ingredient recipe for a crushed cookie pie crust made with Lotus Biscoff biscuits. Perfect for baked or no bake cheesecakes, pie crusts or tart shells.
5 from 8 votes
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Prep Time 10 minutes
Cook Time 0 minutes
Chilling 1 hour
Course Dessert
Cuisine American
Servings 1 9" pie shell
Calories 1810 kcal

Ingredients
 
 

  • 2 cups crushed Lotus Biscoff biscuit crumbs
  • ¼ cup caster sugar or superfine granulated sugar
  • ⅓ cup unsalted butter melted

Instructions
 

  • In a mixing bowl, stir together the cookie crumbs and sugar. Then add the melted butter and stir well to form a coarse lightly damp crumb.
  • Transfer the mixture to your pie shell, tart base or springform tin. Press firmly to pack this into the tin evenly on the base and up the sides to the desired depth.
  • Place in the refrigerator to chill for about 1 hour before filling.

Nutrition

Calories: 1810kcalCarbohydrates: 215.1gProtein: 0.6gFat: 103.4gSaturated Fat: 59.9gCholesterol: 163mgSodium: 445mgPotassium: 18mgFiber: 3gSugar: 134.1gCalcium: 18mg
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