Easy no bake Shortbread Crust Recipe for cheesecake, pies, bars and tarts.
As it starts to warm up, I tend to use my oven a little less. It’s a mix of wanting to spend more time outdoors and a smaller effort in the kitchen, and the love for all things chilled this time of year.
That’s one of the many reasons I love this no bake Shortbread Crust! It’s simple, buttery, sweet but yet not too sweet, making it a delicious base for cheesecakes, pies, bars, tarts and more. This Shortbread Crust Recipe creates a thick crust with great texture and can hold filling without becoming soggy.
How to Make Shortbread Pie Crust:
It’s quick and easy to make and like so many of my recipes, only uses a few ingredients. Shortbread cookies, butter and sugars are all you need to make this tasty treat. You can even just dump them all into a food processor and let it do all the “work.” It takes just 3 minutes!
It’s so hard to use your spoon to press it in your pie dish rather than into your mouth.
A Shortbread Crust is often a welcomed, but unexpected surprise when slicing into a pie where most anticipate the usual graham cracker crust.
Shortbread Crust isn’t Just for Pies
So, what should you put in a shortbread crust? The list is endless, but here are a few of my Shortbread Crust Recipe favorites: Pecan Pie Bars, Lemon Pie, Rhubarb Bars, Fruit Pizza, Banana Cream Pie, Lemon Berry Pie, Lemon Tart and whatever your little heart desires {um, all of the above, please?}
The Best Shortbread Crust Recipe:
Shortbread Crust Recipe
Ingredients
- 10 oz shortbread cookies
- 6 Tbsp {salted} butter melted
- 1 Tbsp brown sugar packed
- 2 Tbsp sugar
Instructions
- In a food processor {or bag with a mallet}, crush shortbread cookies until smooth.
- Add butter and sugars and combine in processor {or in a bowl with a spoon}.
- Press into a greased pie crust.
- Refrigerate 10+ minutes and fill.
Recipe Notes
It’s simple, buttery, sweet but yet not too sweet, making it a delicious base for cheesecakes, pies, bars, tarts and more. This Shortbread Crust Recipe creates a thick crust with great texture and can hold filling without becoming soggy.
If you’re a fan of sweet and salty, you’ll love my Pretzel Crust recipe! It’s a favorite with Chocolate or Peanut Butter Cheesecake.
If you love this recipe as much as I do, please write a five-star review and help me share on Facebook and Pinterest
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Hi Julie, do you think this would work for an ice cream pie base? Wondering how it would freeze.
Yessssss! It would be amazing. It works just like a graham cracker crust (but better)!
You’re right, I wanted to eat this by the spoonful. I filled it with lemon curd to make a last minute dessert and everyone raved about it!