Oreo Crust
This easy Oreo cookie crust is made completely from scratch using whole Oreo cookies and melted butter to create a rich, chocolatey base that’s perfect for cheesecakes, cream pies, tarts, and more. With its crisp texture and deep chocolate flavor, this versatile crust pairs beautifully with fruity, creamy, or decadent fillings.
Servings 10
Calories 210kcal
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.
Notes
Don't use double stuffed Oreos, just the regular ones.
Golden Oreo Crust: Substitute Oreos for golden Oreos, and follow the rest of the recipe to make a Golden Oreo Crust.
Nutrition
Serving: 1g | Calories: 210kcal