This simple no-bake cookie crust is the perfect solution for shortening the preparation time of your favorite dessert recipes. Use it for cheesecakes, tarts, pies, but also for bars and blondies, and more.
Table of Content
When I bake a tart, where the filling does not need to be cooked, guess what? I use a cookie crust. The main advantage of a cookie crust as compared to a classic shortcrust pastry is that you don't need to spend time making, chilling, and baking.
A cookie crust can be used not just to make cheesecakes or tarts but also to make bars and blondies.
Ingredients and substitutes
- Cookie crumbs - Graham crackers or digestive biscuits are the most commonly used, but that does not mean you can't use another favorite cookie.
- Butter - Melted butter is what holds crumbs together. But, the trick is using just enough to hold the crumbs together.
- Sugar - Depending on the sweetness you may or may not use a little sugar for sweetness.
Homemade cookie crust
- Using a food processor, crush the graham crackers until breadcrumb consistency. Add melted butter and sugar. Combine well so there are no dry crumbs. Alternatively, place them in a ziplock bag and crush them with a rolling pin.
Pro tip - Make sure you do not have large cookie chunks as that can cause the crust to break easily when sliced. - Pour into the tart pan and use the back of the spoon or glass to press the crumbs into the pan. Place the tart in the freezer for an hour.
Pro tip - Freezing the tart will prevent the filling from soaking into the crust.
Chocolate cookie crust
- Use the same process as above with chocolate biscuits or add a little cocoa powder to the vanilla cookies during pulsing.
Tips for Success
- Use digestive-type biscuits or cookies that have texture. Avoid crumbs that will melt into a paste.
- Use the right amount of melted butter. Too little or too much will make it break easily.
- Ideally, you don't need to bake a cookie crust. But, in some cases, baking it for just 10 minutes at 180C will help strengthen it.
- Chill the crust well before you pour the filling in.
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Printable Recipe
Cookie Crust
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cookie crust
- 7 oz (200 g) Graham crackers ((2 cups))
- ¼ cup (60 g) Melted butter
- 1 tablespoon Sugar
Instructions
Prepare crust
- Using a food processor, crush the graham crackers until breadcrumb consistency. Add melted butter and sugar. Combine well so there are no dry crumbs. Alternatively, place them in a ziplock bag and crush them with a rolling pin.Pro tip - Make sure you do not have large cookie chunks as that can cause the crust to break easily when sliced.
- Pour into the tart pan and use the back of the spoon or glass to press the crumbs into the pan. Place the tart in the freezer for an hour.Pro tip - Freezing the tart will prevent the filling from soaking into the crust.
Recipe Notes & Tips
- Use digestive-type biscuits or cookies that have texture. Avoid crumbs that will melt into a paste.
- Use the right amount of melted butter. Too little or too much will make it break easily.
- Ideally, you don't need to bake a cookie crust but in some cases, baking it for just 10 minutes at 180C will help strengthen it.
- Chill the crust well before you pour the filling in
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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