An easy guide on how to make an Oreo Crust at home with just two ingredients! This recipe includes instructions on how to make a crust for both baked and no-bake recipes, and is perfect for 9″ pie dishes or springform pans.
Coming at you with a quick and easy kitchen staple this Friday: How to make an Oreo Crust!
Spoiler alert: It’s really easy, just 2 ingredients. It’s hardly much of a “recipe” at all, but I know that I reference this recipe frequently when baking (especially when baking cheesecakes) and since I have quite a few recipes coming up that use this crust, I thought that sharing this recipe on its own might be helpful. Plus it will spare you from having to buy those pre-packaged cookie crusts in the future (plus those are always too small, I can never fit all of my pie filling into them!).
Let’s dive in.
How do I Make an Oreo Crust
- You’ll need melted butter, and you’ll need Oreos. Yup, just two ingredients.
- Pulverize the Oreo cookies into fine crumbs (preferably with a food processor, as seen above), and then stir in your melted butter, and pour into your pie plate or springform pan of choice. And… done.
Tips for Making an Oreo Crust:
- You do not need to remove the cream filling from the Oreos to make this crust, leave the cookies intact and just blend everything together.
- 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, just ensure that they are finely crushed.
- You’ll want to tamp down the crumbs tightly into your pie plate or pan. You can use your hands, but I like to use the bottom of a glass or measuring cup (as seen in the first photo) to tightly and evenly tamp down the crust.
Do You Bake an Oreo Crust?
- I recommend following the instructions specified in the recipe that you’ll be using this crust for, but this Oreo crust works great either way. For cheesecakes, it 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 for a crispier crust you can briefly bake it before filling. I provide instructions for both in the recipe.
And, in case you were wondering, you can definitely substitute different flavors of Oreos for a more exciting flavor! I know there are a lot of exotic flavors out there, but Golden Oreos would also be a good non-chocolate option (I use those for my Funfetti Cheesecake Squares).
Enjoy, and stay tuned for Monday’s recipe, which will be featuring this crust (sneak peek below the recipe, if you want to check it out)!
How to Make an Oreo Crust
- 25 classic Oreo cookies
- 4 Tablespoons butter melted (salted or unsalted butter will work fine) (55g)
- This recipe will work with a 9" pie plate, a 9" springform pan, and a 9x9 square 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.
- In a separate, medium-sized microwave-safe bowl, heat butter until completely melted.
- 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.
Sneak peek of Monday’s recipe!