Measuring cup pressing oreo cookie crumbs into bottom of pie plate

Oreo Crust

A sweet and simple two ingredient easy Oreo Crust recipe!
Recipe from
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 oreo crust
Calories 1740kcal
Author Sam Merritt


  • 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.


Serving: 1crust | Calories: 1740kcal