Oreo Cookie Crust
I’ve tested countless pie crust recipes for my blog, cookbook, and bakery, and this classic Oreo cookie crust remains one of my all-time favorites. It’s an easy recipe made completely from scratch that transforms whole Oreo cookies into a rich, buttery chocolate crust perfect for cheesecakes, tarts, and no-bake pies. The result is a crust that tastes like the best part of a cookie—crispy, chocolatey, and just the right amount of sweet.
Unlike graham cracker bases, this crust uses regular Oreos (cream and all!) to create a deep, nostalgic flavor that pairs beautifully with everything from silky custards to fluffy whipped fillings. Whether you’re making a bake or no-bake dessert, this Oreo crust recipe is a must-have in your baking toolkit.
Best Oreo Crust Recipe
What makes this the best Oreo crust is the balance between finely crushed cookie crumbs and melted butter, which binds everything into a smooth, sturdy base. It presses easily into a pie plate, sets up firmly when chilled, and holds its shape beautifully when sliced. The flavor is pure chocolate cookie goodness—rich, bold, and perfectly crisp.
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Full ingredients and instructions can be found at the bottom of this post in the recipe card!
Making the Oreo Crust
👉 Stick with regular Oreos, not double-stuffed. The extra filling can make the crust too soft and greasy.
Place the whole Oreo cookies into a food processor and pulse until you have fine cookie crumbs—the texture should resemble sand with no large chunks. If you don’t have a food processor, you can make this from scratch by placing the cookies in a sturdy zip-top bag and crushing them with a rolling pin. The finer the crumbs, the sturdier the crust will be.
Pour in the melted butter and pulse until the mixture looks like wet sand and holds together when pressed. Transfer it to a pie plate, deep-dish 8-inch pie pan, or springform pan. Use the bottom of a measuring cup or glass to press the mixture firmly and evenly across the bottom and slightly up the sides, creating a smooth and compact base.
How to Use This Crust
For no-bake recipes, chill the crust in the refrigerator for at least 30 minutes (or freeze for 15 minutes) until firm.
For bake recipes like cheesecakes, pre-bake the crust at 350°F (175°C) for 10–12 minutes. Let it cool completely before adding your filling.
Storage
This Oreo crust recipe can be made up to 3 days ahead. Once pressed into the pan, tightly wrap it with plastic wrap and refrigerate until ready to fill. You can also freeze the unfilled crust for up to 2 months; just thaw it in the fridge before using.
Tips & Tricks for Oreo Cookie Crust
- Crush the cookies finely for a firm, clean-slicing chocolate crust.
- Press the crumbs firmly with a flat-bottomed cup to avoid gaps or cracking.
- Chill thoroughly before filling to help the butter set.
- Pre-bake for cheesecakes and baked pies to keep the crust crisp.
Variations on Oreo Cookie Crust
- Golden Oreo Crust: Swap the cookies for Golden Oreos to create a sweet vanilla base.
- Mint Oreo Crust: Use mint-flavored Oreos for a refreshing chocolate-mint twist.
- Add 1 tbsp cocoa powder to the crumbs for an even darker chocolate flavor.
FAQ for Oreo Cookie Crust
Do I need to remove the cream from the cookies?
No, use the whole Oreo cookies—the cream helps the crust bind and adds flavor.
Can I use double-stuffed Oreos?
I don’t recommend it. Regular Oreos give the best texture and balance of butter to crumbs.
Can I make this crust ahead?
Yes! You can wrap it and refrigerate for up to 3 days, or freeze for up to 2 months.
Can this crust be baked?
Yes, and it often should be for cheesecakes or custard fillings. Pre-bake for 10–12 minutes for a sturdier base.
What type of pan works best?
A pie plate, deep-dish 8-inch pie pan, or springform pan all work well for this oreo crust recipe.
Similar Recipes
If you love this Oreo cookie crust, try my Oreo Cheesecake because it’s featured there, or pair it with fruity fillings like Raspberry Cheesecake for contrast. It’s also a fantastic base for no-bake pies, tarts, and custard-based desserts like my Banana Cream Pie and Chocolate Cream Pie.
This Oreo crust recipe is one of those simple, versatile foundations that instantly elevates your desserts. It’s easy to make from scratch, it tastes amazing, and it works for both no-bake and baked recipes. If you make it, don’t forget to tag me on Instagram—I love seeing how you use it in your creations.
Oreo Crust
Ingredients
- 5 tbsp butter melted (70 grams)
- 24 Oreo cookies 250 grams, about 2½ cups of crumbs
Instructions
- Add whole cookies (cream and all) to a food processor. Pulse until fine crumbs form.
- If you don’t have a food processor, place them in a zip-top bag and crush with a rolling pin. but make sure to crush them until very fine. Larger pieces will make a crust that crumbles too easily.
- Pour in the melted butter and stir. The crumbs should look like wet sand and hold together when pressed.
- Pour the mixture into a 9-inch pie dish, deep dish 8-inch pie dish, or a springform pan.
- Use the bottom of a measuring cup or glass to press firmly and evenly across the bottom and slightly up the sides.
- For a no-bake filling: Chill in the refrigerator for at least 30 minutes (or freeze for 15 minutes).
- For a baked dessert (like cheesecake): Bake at 350°F (175°C) for 10-12 minutes, then cool completely before adding the filling.
