Homemade Baby Biscuit Crust Recipe
American · Dessert · 10 min total
A simple, buttery crust made from crushed baby biscuits, perfect for no-bake pies and cheesecakes. This recipe uses wholesome ingredients suitable for little ones.
10
min prep
min prep
8
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups crushed baby biscuits (about 30 biscuits)
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey or maple syrup (optional, for sweetness)
Instructions
- Place baby biscuits in a resealable plastic bag and crush into fine crumbs using a rolling pin, or pulse in a food processor until finely ground.
- In a medium bowl, combine the biscuit crumbs, melted butter, and honey (if using). Stir until the mixture is evenly moistened and resembles wet sand.
- Transfer the mixture to a 9-inch pie dish or springform pan. Press firmly and evenly into the bottom and up the sides using the back of a spoon or a flat-bottomed glass.
- Refrigerate for at least 30 minutes to set before filling. The crust can also be frozen for 15 minutes for a firmer texture.
Tips
- For a sweeter crust, add 1-2 tablespoons of honey or maple syrup.
- Store the crust in the refrigerator for up to 3 days or freeze for up to 1 month.
- This crust works well with fruit fillings, pudding, or yogurt-based cheesecakes.
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