Description
This buttery and crumbly shortbread crust is made using Walkers Shortbread cookies, giving your cheesecake, tart, or pie a rich, melt-in-your-mouth flavor. It’s an easy, no-fuss alternative to graham cracker crusts, with a deliciously sweet and buttery taste!
Ingredients
Scale
- 1 package (5.3 oz / 150g) Walkers Shortbread cookies
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar (optional, for extra sweetness)
Instructions
- Preheat oven to 350°F (175°C) if baking the crust for a firmer texture.
- Crush the shortbread cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
- Mix the crust: In a bowl, combine the shortbread crumbs, melted butter, and sugar (if using). Stir until the mixture resembles wet sand.
- Press into a pan: Firmly press the mixture into the bottom of a 9-inch pie pan or springform pan, using the back of a spoon or a flat-bottomed glass to compact it.
- Bake (Optional):
- For a crispier crust, bake for 8-10 minutes, then let cool before adding the filling.
- For a no-bake option, chill the crust in the refrigerator for at least 30 minutes before filling.
Notes
- Works great for cheesecakes, fruit tarts, and custard pies.
- For a chocolate variation, add 1 tablespoon of cocoa powder to the crust mixture.
- If making a mini tart crust, divide the mixture into muffin tins and press into each cup.
- Prep Time: 5 minutes
- Cook Time: 10 minutes (if baking)
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (if used in a pie)
- Calories: ~150
- Fat: 9g
- Carbohydrates: 15g
- Protein: 1g
Keywords: walkers shortbread cookie crust