Quick & Easy Oreo Crust Recipe
This Oreo crust recipe is a quick and easy kitchen staple used in so many of my desserts like chocolate cheesecake, peanut butter pie, and peppermint bark cheesecake. It uses just 2 ingredients and takes minutes to prepare, plus it tastes SO much better than those pre-packaged cookie crusts from the store (I can never fit all of my pie filling into them anyway!). The beauty of this recipe is that it can be used for pretty much any type of dessert that calls for an Oreo crust. Baking your crust with a filling (like pumpkin pie)? Bake away! Making a no-bake cheesecake? Just pop it in the fridge or freezer while you prepare your batter. It’s so versatile!
Why use my recipe:
Includes instructions for baking in a pie plate, springform pan, or 9×9 pan.Just 10 minutes to prep!Can be made with or without a food processor.Great for bake or no-bake desserts!
What You Need
Prepare yourself for this extremely brief ingredient list…are you ready?
Melted butter. I like to use salted butter here for the best flavor. If you only have unsalted butter, use that and add a pinch of table salt.Oreos. If you are making this crust in a pie plate (like for my chocolate icebox pie) or 9×9 pan, you do not need to remove the cream filling; just leave the sandwiches intact and just blend everything together. If you are making crust for a springform pan, you may want to remove the filling–I talk more about this below.
SAM’S TIP: You can substitute different flavors of Oreos for a unique crust. Golden Oreos are a good non-chocolate option (I use those for my funfetti cheesecake bars). Mint or peanut butter Oreos would be fun too! Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Do You Remove the Cream?
The only scenario where I remove the cream from my Oreos before crushing is when I’m making an Oreo crust for a springform pan. I find the cream tends to leak out of the pan and make a huge mess in my oven. While you can always follow this recipe as written and take your chances with the cream, this is what I recommend for a springform pan instead:Use 35 Oreo cookies (just the cookies!) and 5 tablespoons of butter. This works just as well as the recipe I’m sharing below, but without any melting cream. I recently changed my Oreo cheesecake recipe (pictured above) to use this version because of leaks. SAM’S TIP: Make sure you crush your Oreos into fine crumbs. Bigger crumbs will cause the crust to be crumbly, while finer crumbs will help the crust stick together and maintain its shape.
How to Make an Oreo Crust
SAM’S TIP: You will want to tamp down the crumbs tightly into your pan. You can use your hands for this, or you can use the bottom of a glass or measuring cup to tightly and evenly press the crust into the pan. With 2 ingredients, 10 minutes of prep, and a significantly better flavor, this recipe will make you think twice before grabbing the store-bought version ever again! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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