I love making crumb crusts for desserts because they are easy and quick to prepare. Today, we’ll be making an Oreo cookie crust!
This crunchy Oreo crust recipe is made with just two ingredients and pairs well with both pies and cheesecake recipes.
It is perfect for those new to learning how to make desserts and is sure to become a go-to recipe for days when you need to put together a dessert in a hurry.
Keep reading to find out how to make this easy chocolate cookie crust recipe.
Oreo cookies add a new dimension of flavor and texture to your dessert. Their distinct chocolate flavor is a favorite with everyone and the creamy center filling also adds a touch of sweetness to the crust.
We’ll be using the cookies to make this crust today but you can also use them in the filling, too! See my Oreo cheesecake recipe here.
Using Oreos to make the crumb crust is more convenient than making a cheesecake crust from scratch and I’m all about saving time in the kitchen! You can whip up a delicious crumb crust in minutes.
Making an Oreo cookie crust recipe
Ready to make this easy Oreo crust recipe? You’ll need just two ingredients:
- 25 Oreo cookies
- 5 tablespoons of melted butter (74 ml) – I used unsalted butter
Instructions
Place the cookies in a food processor and pulse until they have a fine crumb texture. One of the beauties of this recipe is that you don’t have to remove the center filling of the Oreos which saves a lot of time.
As you pulse, scrape down the sides of the food processor and loosen any cookies that may get stuck on the blades. You will end up with about 2 cups of fine crumbs.
Melt your butter in the microwave.
Place the cookie crumbs in a mixing bowl, add the melted butter, and stir with a fork. The crumbs will be easy to form and not too sticky.
The mixture should hold together when you press the crumbs between your fingers.
Getting the right consistency to suit your taste may take some trial and error. If the crust is too dry, slowly add a bit more melted butter, a little at a time. On the other hand, if it is too wet, add more cookie crumbs a bit at a time.
Note: do not grease your pie plate. The crumbs have moisture in them and will not stick to the pan. Another time saver!
Transfer the mixture to a 9-inch pan or a pie dish. Use your fingers or the back of a spoon to firmly press the crumbs onto the side of the pan first and then slowly over the bottom in an even layer.
I used my forefinger to form the top edge of the crust first, then a cup to press down the layer on the bottom of the pie plate.
Next, I used a spoon to give the edges of the crust a slight curve and finished off by using a knife to flatten the top edge of the cookie crust.
For a crispy texture that holds together well, heat the crust in a preheated 350° F oven (176° C).
Alternatively, place the crust in the freezer for about 30 minutes so that it firms up before adding your filling. This will help the crust hold its shape better, although not as well as the baked crust.
You can keep the crust in the freezer for up to 3 months.
Once baked or frozen, the Oreo cookie crust is ready to be filled with your favorite batter! What could be easier?
Tips for recipe success with this Oreo cookie crust recipe
These cooking tips will help to make sure your Oreo cheesecake crust comes out perfectly.
I used regular Oreo cookies for this recipe, not the Double Stuf variety. While the latter is a super cookie for eating, it makes the crust too wet and you won’t get the crunch you desire if you use that type of cookie.
This recipe is made for a crust that will go into a 9-inch pie plate or pan. The recipe will also work in a 10-inch pan but the crust will be thinner.
Ceramic or glass pie plates work better than the non-stick variety, which can cause the filling to slump down when baked.
Since I crush the Oreos with the creamy center, the crust will leak out the sides if you use a spring form pan.
To make the recipe for a spring form pan, increase the number of Oreos to 35 and remove the filling of the cookies before pulsing them. Add an extra tablespoon of butter.
This crust can be used with a no-bake recipe, or you can bake it for 10 minutes in the oven if you want it to be more crispy like I do.
The best way to crush Oreos is with a food processor. If you don’t have one, place the cookies in a Ziplock bag and crush them with a heavy rolling pin. Note that the texture won’t be as fine as those from a food processor.
Share this recipe for an easy cheesecake base recipe on Twitter
If you enjoyed learning how to make an Oreo pie crust recipe for your dessert, be sure to share the recipe with a friend. Here is a tweet to get you started:
🍰 Looking for a simple yet indulgent crust for your pie or cheesecake? Check out our easy Oreo cookie crust recipe! It is sweet and crispy and ready in minutes. Get the recipe on Recipes Just 4U. 😋 #Oreo #CookieCrust #DessertRecipe… Click To TweetPin this chocolate cookie crust recipe for later
Would you like a reminder of this recipe for my easy Oreo cheesecake base? Just pin this image to one of your cooking boards on Pinterest so that you can easily find it later.
You can also watch our video on YouTube!
More Oreo Desserts to try
If you liked the flavor of this chocolate crust, you’ll love these Oreo desserts, too. Why not make one today?
- Oreo Bonbons – Cookies and Cream Candy Recipe
- No-Bake Oreo Mint Cheesecake Bars
- Oreo Thanksgiving Teepee cups – The Kids will love these!
- Oreo Dessert Recipes – Sweet Treat Roundup Featuring Oreo Cookies
- Oreo dirt pudding Cups – Christmas sweet treat
- Mummy pops – Fun Oreo Halloween dessert
Oreo Cheesecake Base - How to Make an Easy Oreo Cookie Pie Crust
This easy Oreo cookie crust recipe needs just two ingredients and comes together in minutes.
Fill the chocolate crust for cheesecake or pies with your favorite batter. This recipe is sure to become a family favorite.
Ingredients
- 24 Oreo cookies
- 5 tablespoons of melted butter (74 ml)
Instructions
- Place the cookies in a food processor and pulse until you have fine crumbs, scraping down the bowl as you make the crumbs.
- Melt the butter in a microwave-safe dish.
- Place the cookie crumbs in a mixing bowl and add the butter. Mix well with a fork to combine.
- The crumbs should be moist and stick together when pressed between your fingers.
- If the mixture is too sticky, add more crumbs. If it is too dry, add a bit more butter.
- Press the crumbs onto the sides first and then the bottom of a 9-inch pie plate. Use a spoon for the sides and a knife to level the top of the sides.
- Bake in a preheated 350° F oven (176° C) for 10 minutes, or freeze for 30 minutes before adding your filling. (Baking works best.)
- The crust is ready to use add fillings for either a no-bake or baked dessert.
Notes
To make this crust in a spring form pan, remove the filling of 35 cookies and increase the butter to 6 tablespoons (89 ml).
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 231Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 19mgSodium: 197mgCarbohydrates: 26gFiber: 1gSugar: 15gProtein: 2g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.