This 2-ingredient Oreo Crust recipe takes minutes to whip up for baked or no-bake desserts. Use it with pies, cheesecakes, bars, and more!
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:
If you are using this recipe for a baked cheesecake in a springform pan: 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
- Crush your Oreo cookies until they are fine crumbs. Melt the butter in a microwave safe bowl, then add the Oreo crumbs and toss until well coated.
- Pour the crumbs into your pan and spread until evenly distributed. There is no need to grease the pan beforehand.
- Firmly press the crust into the bottom of the pan using the bottom of a glass or measuring cup.
- Press the crumbs into the sides of the pan using your hands. Use as needed.
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.
Frequently Asked Questions
I recommend following the instructions specified in your recipe. For cheesecakes, this crust can be prepared and baked along with the cheesecake (no advance-baking required). For no-bake desserts that will be chilled, this crust does not need to be baked and will hold up fine without the oven, but you can briefly bake it before filling for a crispier crust. I provide instructions for both in the recipe below.
I really recommend using a food processor to crush your Oreos if you have one. If you don’t, you can place the cookies in a Ziploc bag and crush them with a rolling pin or mallet. Make sure the cookies are finely crushed for the best results.
I’d recommend increasing the recipe by 50% for a 9×13″ pan, so use roughly 38 Oreo cookie sandwiches and 6 tablespoons of melted butter. Keep in mind your baking time will probably be a bit longer with this 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
Oreo Crust
Ingredients
- 25 classic Oreo cookies (see note if using a springform pan)
- 4 Tablespoons (55 g) butter melted (salted or unsalted butter will work fine)
Instructions
- This recipe will work with a 9" pie plate or a 9×9 square pan. Please see important note below if you would like to make this recipe for a baked cheesecake in a springform pan or in a 9×13 pan.
- Place Oreo cookies in food processor (do not remove the cream filling) and pulverize until only fine crumbs remain. If you do not have a food processor, place cookies in a Ziploc bag (let all of the air out before sealing) and beat with a rolling pin or mallet until only fine crumbs remain.25 classic Oreo cookies
- In a separate, medium-sized microwave-safe bowl, heat butter until completely melted.4 Tablespoons (55 g) butter
- Pour cookie crumbs into the melted butter and stir until well-combined.
- Pour cookie crumbs into prepared pan and use your hands and/or the clean bottom of a glass or measuring cup to tamp crumbs tightly into the bottom and sides of your pan.
- If the recipe is to be baked — bake according to your recipe’s instructions. For cheesecakes, this crust does not need to be pre-baked unless your recipe specifically instructs so.
- If this crust is for a no-bake recipe, refrigerate or freeze for 10-20 minutes before filling.
If you wish to pre-bake this crust (for a crunchier crust), bake on 350F (175C) for 8-10 minutes and then allow it to cool completely before filling.
Notes
For a 9×13 pan:
Increase the recipe by 50%.If you are making the crust for a cheesecake in a springform pan:
Use 35 Oreo cookies (scrape out and discard the cream, you want to use just the cookies!) and 5 tablespoons of butter.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Dianna
Is it 25 or 35 cookies? Your notes say 35 but the recipe says 25. I want to half the recipe for your cupcake sized cheesecakes and that is a significant difference. Thanks for your help!
Sam
Hi Dianna! I am so sorry for the confusion! The 35 oreos you see if for if you are specifically making this in a springform pan as opposed to a pie plate. I will add some further clarification on that. If making in a pie pan you will want to use 25 oreos. 🙂
megan
hi there! is it 35 whole cookies(70 cookie pieces) or 35 of the halves to do the oreo crust without the cream?
Sam
35 whole cookies. Enjoy! 🙂
Kim
Have you ever tried chocolate graham cracker crumbs? Do thy work just as well?
Sam
Hi Kim! I have not tried chocolate graham cracker crumbs, but they should work just fine following the steps in my traditional graham cracker crust. 🙂
Angelina Marie
Can I make this recipe in cupcake liners for mini cheesecakes
Emily @ Sugar Spun Run
Absolutely! Enjoy 😊
Gail
I made a Oreo crumb base for a cheesecake to give to someone but the crust is crumbling apart now that it’s chilled. Is there any way to fix it now. Any help would be very much appreciated. Thank you.
Sam
Hi Gail! Unfortunately, I’m not sure there’s a way to make it not crumbly after it’s been chilled. It is going to be a little bit more of a crumbly crust than a traditional pie crust, but shouldn’t be too much of an issue when you cut after making the cheesecake.
Raquel EG
Hi Sam – I was so excited to find your website. I will make key lime pie using the Oreo gluten free cookies (it’s new in the market they just came out). I will follow exactly your instructions. I’m glad you specifically mentioned not to remove the creme in the middle because I usually remove them to lessen the sugar. Many thanks to you, for sharing a great Oreo crust recipe and your many other recipes.
Alyssa
hello! I have a question. can you freeze this crust? If so, how long and how would you dethaw it? If not, how long can it be refrigerated by its self? Thank you!
Sam
Hi Alyssa! You can store it in the freezer for several months. I would just let it sit at room temperature to thaw. If you don’t freeze it you’ll want to use it within a week of making it. 🙂
Jeanine
Do you find that this crust gets soggy under a cheesecake as it sits in the fridge for a couple of days?
Sam
Hi Jeanine! I haven’t had this issue but to be honest it never really lasts beyond two days in my house.
Robyn
Do you need to spray the pan so it won’t stick?
Sam
I never do but I don’t think it would hurt 🙂