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+ servings
Cheesecake with a biscuit base.

Biscuit Base

The perfect biscuit base consists of plain sweet biscuits and butter. This easy biscuit base can be used for cheesecakes, pies and tarts. This recipe can be used for an 8 or 9 inch (20 or 23cm) cake pan or tart tin.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings1 crust


Biscuit Base

  • 250 grams biscuits (*Note 1)
  • 115 grams butter (Between 115 - 125 grams/8-9 tablespoons *Note 2)

Graham Cracker Crust

  • 240 grams Graham cracker crumbs
  • 115 grams butter
  • 35 grams white granulated sugar (or light brown sugar)


  • Preheat the oven to 180°/350°F. 
  • Melt the butter or margarine. This can be done in the microwave in 10 to 15-second bursts, stirring in between until completely melted. Or it can be done over low heat in a small saucepan. Remove from the heat as soon as the butter has melted. 
  • Let the butter cool down while you carry on with the biscuits.
  • Process or crush the biscuits until they have mostly fine crumbs, think a sand like texture.
  • Stir the melted butter (and sugar if using Graham crackers) through the crushed biscuits until all the crumbs are coated in butter.
  • Prepare the cake tin/springform pan or tart pan. You can line the bottom of your pan with a layer of baking paper or parchment paper.
  • Place the biscuit mixture into the bottom of your pan. Spread out evenly over the bottom. But do not press it in yet. 
  • Using the back of a spoon (I usually use a soup spoon and/or a teaspoon), place the spoon about an inch (2.5cm) from the edge into the bottom of pan, pull the spoon towards the side (without scraping the bottom) and press the crumb mixture into the wall or side of the pan.  Continue all the way around the pan.
  • Using your spoon, redistribute the biscuit crumbs in the center of the pan over the entire bottom. Then either using the back of the spoon, an offset spatula, a small measuring cup, or the bottom of a glass, press the biscuit crumbs into the bottom of the pan. We want the biscuit to be packed in really nice and tightly.
  • To finish off the edges, I like to take my spoon or a teaspoon and run it around the inside corner.
  • Bake the biscuit base in the preheated oven for 10 minutes (you can bump this up to 12 minutes for a no-bake recipe).
  • If you don't want to bake the crust for your no-bake recipe, simply refrigerate for at least an hour before moving on.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.



  1. Biscuits that can be used include: Marie, Tennis, Nice, Vanilla Wine, Digestive, Biscoff biscuits (plain with no filling)
  2. Some biscuits will require a touch more butter that others, if the mixture is feeling a bit dry add in an additional tablespoon or two or melted butter. If the mixture feels too wet or greasy, add an additional crushed biscuit or two. 


Serving: 1crust | Calories: 1977kcal | Carbohydrates: 218g | Protein: 18g | Fat: 117g | Sodium: 2321mg