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!
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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
*Nutritional information is calculated for the standard pie crust (using 24 Gingersnap cookies) only.
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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