Gingersnap cookie crust will elevate the taste of your favorite pie, cheesecake, or tart recipe with its buttery and warmly spiced flavor! This cookie crumb crust is incredibly easy to make with 4 ingredients and is ready to fill in only 15 minutes. Make this gingersnap crust this holiday season if you are needing an easy and quick crust!
Easy Gingersnap Crust Recipe
I love making new desserts for the holidays so I'm always looking for creative ways to update traditional sweets! This gingersnap cookie crust is a delicious alternative to classic pie crust and will add a unique twist to your holiday spread.
To make this crust, you will only need 4 ingredients and it can be used for a variety of no-bake or baked desserts. By using gingersnaps and cinnamon, you will get a flavorful, spiced, and festive pie crust that everyone will love!
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🥘 Gingersnap Cookie Crust Ingredients
My gingersnap crust is effortless and only requires 4 ingredients! Your ingredient amounts will need to be adjusted based on the type of dessert you are making.
Gingersnap Crust for Pies & Tarts
- Gingersnap Cookies - 2 cups of Gingersnap cookies (use 24-26 Gingersnap cookies per tart or pie crust).
- Light Brown Sugar - ¼ cup of packed light brown sugar.
- Ground Cinnamon - ⅛ teaspoon of ground cinnamon.
- Ground Nutmeg (optional) - 1 pinch of ground nutmeg.
- Butter - 6 tablespoons of butter (melted).
Gingersnap Crust for Cheesecakes & Deep Dish Pies
- Gingersnap Cookies - 3 cups of Gingersnap cookies (use 36-40 Gingersnap cookies per cheesecake or deep dish pie crust).
- Butter - ½ cup of butter (melted).
- Light Brown Sugar - ⅓ cup of packed light brown sugar.
- Ground Cinnamon - ¼ teaspoon of ground cinnamon.
- Ground Nutmeg (optional) - ⅛ teaspoon of ground nutmeg.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Gingersnap Cookie Crust
Gingersnap cookie crust is much simpler than preparing a regular pie, tart, or cheesecake crust! Take out a food processor, several microwave-safe glass bowls, and a mixing bowl to begin.
This recipe will yield one gingersnap cookie crust to go with any filling you choose to use!
- Pulverize cookies. Add 2 or 3 cups of gingersnap cookies in a food processor or blender. Blend until the cookies are broken down into tiny crumbs. You could also put the gingersnaps in a sturdy gallon plastic bag and smash the cookies with a hard object rolling pin or skillet.
- Blend ingredients. Put your pulverized gingersnap cookies in a bowl then add the ¼ or ⅓ cup of light brown sugar, ⅛ or ¼ teaspoon of ground cinnamon, and optional 1 pinch or ¼ teaspoon of ground nutmeg. Stir to evenly distribute the ingredients. Add 6 tablespoons or ½ cup of melted butter and stir again until evenly distributed and clumps form.
- Form crust in pan. Fill your prepared dish (pie pan, tart pan, or springform pan) with the gingersnap cookie mixture. Make sure the bottom and sides of the dish are evenly coated. *Use the flat surface of a measuring cup to press the cookie mixture into the pan.
- No-bake recipes. When making a no-bake recipe, place the gingersnap crust in your fridge for 30 minutes, or chill it in the freezer for 10-15 minutes.
- Par-bake. When you need to partially bake for other recipes, bake in the oven at 350°F (175°C) for 8-10 minutes.
My gingersnap cookie crust is delicious to pair with a large variety of fillings! Try using this crust to make a pumpkin pecan tart or a chocolate pumpkin pie for your fall holiday get-together! Enjoy!
💭 Angela's Tips & Recipe Notes
- Either salted or unsalted butter will work in this easy gingersnap crust recipe.
- If you're using a blender or food processor, you can add the remaining ingredients (light brown sugar, ground cinnamon, and optional ground nutmeg) to the cookie crumbs, pulse to combine, and then pour the melted butter directly in. Pulse again until the butter is evenly distributed and clumps begin to form.
- Make sure to prepare your pie pan, tart pan, or springform pan with enough grease to release the cookie crust. You can also grease cling film or parchment paper and line your springform pans when making no-bake desserts.
🥡 Storing
If you are not ready to serve, you can wrap the pie crust with plastic wrap and keep it in the fridge for up to 3 days.
If you need to freeze the crust, go ahead and double-wrap it in plastic wrap and store it on the bottom shelf of the freezer. This will help protect the crust from freezer burn. Enjoy within 3 months!
❓ Recipe FAQs
No, not necessarily. It will really depend on what type of dessert you are wanting to make with this crust. This gingersnap cookie crust works well with no-bake and baked desserts!
Many fillings would be delicious to put in this gingersnap cookie crust! You could use homemade apple pie filling, blackberry pie filling, cherry pie filling, or raspberry pie filling! If you are wanting to make a tart, try using this crust to make a sweet potato tart!
No! You can place the gingersnap cookies into a resealable plastic bag and crush them with a rolling pin on the counter. If you have a blender instead of a food processor, that would work too!
😋 More Delicious Desserts
- Pumpkin Fudge Poke Cake - This ultra-moist poke cake is an easy-to-make pumpkin dessert that everyone will love!
- Granny Smith Apple Pie - A classic apple pie dessert made with fresh apples, apple pie spice, and brown sugar!
- Pumpkin Fluff Dip - If you are needing a quick and simple dessert, this pumpkin fluff dip only takes 5 minutes to prepare!
- Peach Galette - A fresh and rustic French pastry made with juicy caramelized peach slices!
- Easy Chocolate Cake - This rich and moist chocolate cake will be your next go-to for birthdays, parties, and get-togethers!
- Double Chocolate Banana Bread - A delicious chocolate banana bread recipe that is for mornings or any time of the day!
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📖 Recipe Card
Gingersnap Cookie Crust
Ingredients
Gingersnap Crust for Pies & Tarts
- 2 cups Gingersnap cookies (use 24-26 Gingersnap cookies per tart or pie crust)
- ¼ cup light brown sugar (packed)
- ⅛ teaspoon ground cinnamon
- 1 pinch ground nutmeg (optional)
- 6 tablespoon butter (melted)
Gingersnap Crust for Cheesecakes & Deep Dish Pies
- 3 cups Gingersnap cookies (use 36-40 Gingersnap cookies per cheesecake or deep dish pie crust)
- ½ cup butter (melted)
- ⅓ cup light brown sugar (packed)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add 2 or 3 cups of gingersnap cookies in a food processor or blender. Blend until the cookies are broken down into tiny crumbs. You could also put the gingersnaps in a sturdy gallon plastic bag and smash the cookies with a hard object rolling pin or skillet
- Put your pulverized gingersnap cookies in a bowl then add the ¼ or ⅓ cup of light brown sugar, ⅛ or ¼ teaspoon of ground cinnamon, and optional 1 pinch or ¼ teaspoon of ground nutmeg. Stir to evenly distribute the ingredients. Add 6 tablespoons or ½ cup of melted butter and stir again until evenly distributed and clumps form
- Fill your prepared dish (pie pan, tart pan, or springform pan) with the gingersnap cookie mixture. Make sure the bottom and sides of the dish are evenly coated. *Use the flat surface of a measuring cup to press the cookie mixture into the pan
- When making a no-bake recipe, place the gingersnap crust in your fridge for 30 minutes, or chill it in the freezer for 10-15 minutes
- When you need to partially bake for other recipes, bake in oven 350°F (175°C) for 8-10 minutes
Notes
- Either salted or unsalted butter will work in this easy gingersnap crust recipe.
- If you're using a blender or food processor, you can add the remaining ingredients (light brown sugar, ground cinnamon, and optional ground nutmeg) to the cookie crumbs, pulse to combine, and then pour the melted butter directly in. Pulse again until the butter is evenly distributed and clumps begin to form.
- Make sure to prepare your pie pan, tart pan, or springform pan with enough grease to release the cookie crust. You can also grease cling film or parchment paper and line your springform pans when making no-bake desserts.
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