Oreo Crust

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings oreo crust

Calories 1809kcal

This recipe will work with a 9" pie plate or a 9x9 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 9x13 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 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.

Increase the recipe by 50%.

Use 35 Oreo cookies (scrape out and discard the cream, you want to use just the cookies!) and 5 tablespoons of butter.