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.
Bonita
Hi Sam,
I am going to make this recipe this afternoon. I realized I purchased the double stuffed Oreos. Do you think I should take out some of the filling in some of the cookies? I don’t want it to be too sweet.
Thank you for all your recipes!!
Sam
Hi Bonita! Honestly I don’t think it will make that much of a difference in the sweetness, but if you are worried about it you could scrape the filling out of 1/3-1/2 of the oreos. 🙂
Donece Edwards
Hi Good day, I am currently baking a 6″ inch cheesecake so I split the recipe in half. However I am also using double stuffed oreos, when I blended the oreos by them selves it was already together. I then added a table spoon of melted butter and the mixture became slightly wetter almost like a paste but not quite there. Is there a way I can fix that, for example baking it before I add the filling
Ann
Hi! I’m about to try this recipe with your oreo cheesecake recipe, and I was planning on buying crushed oreos already because baking stores sell it here. Would that be okay? And would you have any idea how many cups or grams I’ll be needing? Thanks!
Sam
Hi Ann! I have never bought them this way but I don’t see any reason they wouldn’t work. I think you will need about 275 grams of the oreo crumbs. 🙂
Tashula Temera, Dellisa Newland
Hi.. I’m interested in making the cheese cake but in my country there’s no sour cream what would you have me use
Otherwise
Sugar Spun Run
Hi, Tashula! Plain yogurt will work well as a substitute. I hope that helps! 🙂
Grace
Question – will keeping the filling in the Oreos make the crust too sweet? Would it be better to just crush the oreos without the creme filling? Or do you take that into account for the sweetness of the oreo cheesecake? I haven’t made this recipe, yet, but it has been requested by my family. I wanted to check before starting on the oreos for the crust.
Thank you.
Sugar Spun Run
Hi, Grace! I reccomend leaving the cream inside the Oreo’s. I hope that your family enjoys it! 🙂
Jeanine Bevacqua
I came looking for a no bake cheesecake for my grand daughter’s boyfriend who has never tried cheesecake. Then found out he doesn’t like strawberries (after we bought them) so I decided to make him an Oreo cheesecake because he LOVES Oreos! Oh, look, you not only have an Oreo cheesecake recipe, you even have the crust recipe for me. I’m a fan for life!
Sam
Aw! I’m so happy you enjoyed the recipe, Jeanine! Thank you for commenting! 🙂
linda rogan
how many oreos for 9/13 pan?
Sugar Spun Run
Hi, Linda! To fit in an 9″ x 13″ being pan, I would recommend doing 1 batch + 1/2 batch! So you will need: 38 classic Oreo cookies
6 Tablespoons butter melted. If you like a thicker crust you can also double the recipe. 🙂
Mariana
This oreo crust was GOLD. I did have to use more oreos to get the crust all the way up to the sides but for the most part the recipe was perfect.
Sugar Spun Run
I am so glad that you enjoyed it, Mariana! Thanks for commenting. 🙂
Ellen Manalo
Hi Sam! I have ready to use Oreo crumbs in my pantry, if I am going to make this how many cups of crumbs is 25 Oreo cookies? Thanks in advance for replying and warm regards from the Philippines!
Sugar Spun Run
Hi, Ellen! I do not know the exact measurement but it is around 1-1/2 cups of crushed Oreo® cookie crumbs. 🙂
Michelle
How long does a homemade Oreo crust last in the fridge? I made the crust and was planning on using it for a no-bake cream pie tonight (Wed), but now I may actually assemble the pie on Friday to share with friends this weekend. Should the crust be fine 2 days later? Thanks in advance!
Sam
Hi Michelle! It should be fine in the refrigerator for 2 days, just make sure you cover it tightly so it doesn’t dry out. 🙂
Robin
This is an awesome cookie crust. I have baked and not baked and the baked seems to come out easier. Thank you.
Sam
I am so glad you enjoy it, Robin! 🙂
Tracy
Been wanting to make a blacl forest cheese cake (no bake) but can never find crust
michelle ruggiero
Just wondering, who eats all your goodies? I would be big as a house as everything looks and sounds so delicious. I have to pace what I make from your delicious recipes!!! Do you donate your recipes or have an extended family (no pun intended) who comes over for frequent dessert?
Mikaru86
Looking forward to that chocolate cake 🙂
Sam
Soon! 😉
Candace Atkins
Thank you, Sam! I needed a chocolate cookie crust recipe, and is perfect.
I will use mint Oreos, if they are to be found, to make the crust for a Grasshopper Pie, even though, hint hint, the recipes out there for the refrigerated version sound a little ho-hum or too boozy.
I recently made your Peanut Butter Blossoms, and they were the best ever. I gave in to family pressure and used Dove semi-sweet squares in place of the Hershey’s Kisses, and the cookies were devoured.
Your recipes are so spot-on. Thank you some more!
Christy
Can’t wait until Monday’s recipe! Yum!