For an even richer flavor, use browned butter instead of melted butter. To brown butter, cook it over medium heat, swirling occasionally, until it turns a nutty brown color and smells fragrant. Be careful not to burn it! If you prefer a chocolate crust, substitute chocolate graham crackers or chocolate wafer cookies for the vanilla wafers. You can also add a tablespoon of cocoa powder to the mixture for a deeper chocolate flavor. To prevent the crust from puffing up during baking, prick the bottom with a fork several times before baking. This crust can be made ahead of time and stored in an airtight container at room temperature for up to 2 days, or in the freezer for up to 1 month. If freezing, wrap the cooled crust tightly in plastic wrap before placing it in a freezer-safe bag.
Butter Cookie Crust
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS91
Transform your desserts with this luxuriously buttery and fragrant cookie crust. Its delicate vanilla notes and warm cinnamon spice provide the perfect canvas for both sweet and savory fillings. Ideal for cheesecakes, tarts, or even a unique base for ice cream pies!
Ingridients
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Nutrition
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Carbohydrate30 g
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Cholesterol23 mg
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Fiber1 g
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Protein2 g
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Saturated Fat7 g
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Sodium165 mg
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Sugar6 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375 degrees F (190 degrees C). (5 minutes)
02 Step
Recipe View In a medium bowl, combine the finely crumbled vanilla wafers, granulated sugar, melted butter, and ground cinnamon. Mix thoroughly until all ingredients are evenly moistened and the mixture resembles wet sand. (3 minutes)
03 Step
Recipe View Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate or tart pan. For a more polished look, use the bottom of a measuring cup to ensure a smooth and compact crust. (5 minutes)
04 Step
Recipe View Bake in the preheated oven for 7 minutes, or until the crust is lightly golden brown and fragrant. (7 minutes)
05 Step
Recipe View Remove from the oven and let cool completely on a wire rack before filling. This allows the crust to firm up and prevents it from becoming soggy. (30 minutes)
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Lera Vonrueden
May 27, 2025The cinnamon adds such a nice warmth to the crust. I'll definitely be making this again!
Dortha Rippin
Feb 23, 2025I found that pre-baking the crust helped to keep it from getting soggy with my custard filling. Great recipe!
Nickolas Lebsack
Jul 23, 2024I used chocolate graham crackers instead of vanilla wafers, and it was delicious with a chocolate filling.
Norval Boehm
Jun 27, 2024This crust was so easy to make and tasted amazing! My cheesecake was a huge hit.