Oreo Crust
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Rich, chocolatey, and wonderfully crisp, this easy Oreo cookie crust makes an irresistible base for creamy pies and cheesecakes.
This Oreo crust recipe couldn’t be simpler: all you need are Oreo cookies and melted butter, and there’s no need to scrape out the creme filling. A quick bake sets the crumbs and gives the crust a sturdier texture, making it a perfect base for creamy pies like my peanut butter pie, Mississippi mud pie, and chocolate cream pie. It’s also a great crust to have in your back pocket for cheesecakes and other chilled desserts.
What You’ll Need To Make An Oreo Cookie Crust
How To Make An Oreo Cookie Crust
Make the cookie crumbs: Process the whole Oreos—filling and all—with the melted butter until finely ground and evenly moistened. The mixture should resemble damp, dark chocolate sand with no large cookie pieces remaining.
Shape the crust: Transfer the crumbs to the pie pan and form the sides first, then press the remaining crumbs evenly across the bottom. A flat-bottomed measuring cup or glass works especially well for compacting and smoothing the crust. For a neat top edge, gently press around the rim with your fingers or the edge of the measuring cup.
Bake and cool: Bake just until the crust is set and slightly crisp. Let it cool completely before adding the filling so it stays firm and holds together cleanly when sliced.
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Oreo Crust
Ingredients
- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position.
- In the bowl of a food processor fitted with a steel blade, blend the Oreos and butter until the mixture is finely chopped and evenly moistened. Firmly press the crumbs into a deep-dish 9-in (23-cm) pie pan, starting by lining the sides to create a crust about ¼-in (6-mm) thick, then press the remaining mixture onto the bottom to form the base. Use the bottom of a measuring cup or glass not only to flatten and even out the surface of the base but also to press against the sides, ensuring they are compact and uniform. To refine the top edge of your crust, position the side of your thumb or the edge of a measuring cup inside the crust's side wall, and with the index finger of your other hand, gently press down on the top edge. Gradually rotate the pie pan, maintaining this motion, to ensure a consistently neat and smooth edge around the entire perimeter.
- Bake the crust for 5 to 6 minutes, or until slightly crisp, then allow it to cool completely before filling.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi, I don’t like overly sweet desserts so I would like to take out the centers of the Oreos to make the crust. Do you think the crust would still hold if I do that or make it too crumbly? I could keep the centers on 1/4 of them and not on the rest maybe?
Hi Nancy, it would be fine to remove the filling, and I don’t think it will make the crust too crumbly.
Hi Jenn ,
Would this recipe work for a baked cheesecake in a springform pan? If so would it still need to be prebaked ?
I’m afraid the crust will become too hard if it’s also prebaked before adding the batter..
Thank you .
Hi Marlene, yes, this will work for a cheesecake in a springform pan and, yes, I would pre-bake the crust first; if not, the filling will likely make the crust soggy. Hope that helps!
Hi Jenn, This crust came out great for my cheesecake! Thank you for the pre baking tip.
However I do have a question.. after I took the whole cake out of the oven I saw that a little butter leaked out of the spring form pan. Do you know what might have caused this?? I did not use a water bath.
Marlene
Hi Marlene, you could try reducing the sugar by 1 tablespoon, but are you certain that the leakage you saw didn’t come from the cheesecake?
Hi Jenn,
Yes it was definitely butter that leaked.. your reply indicated that I could decrease the sugar but there is no sugar in the crust.. did you mean decrease the butter??
Thank you once again!!
Marlene
Oh my gosh – yes – I meant the butter. Sorry for the confusion! 🙃