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Make an Easy Oreo Cookie Crust at home with just two ingredients! This crust is perfect for both pies and cheesecakes and can be used as a baked or no-bake crust!
I’ve never been a user of store bought Oreo crusts. Not only do I just prefer to make my own, the “pie plate” they come in isn’t really the cutest thing. I’m all about using my own fun pie plates when I can.
And since Oreo cookie crusts are so easy to make on your own, I’ve just always done that. It takes maybe 10 minutes to put together – most people can’t even get to the store and back that quickly. So today I’m going to talk you through just what to do. I’ve made countless cheesecakes and plenty of pies and I’m a big lover of this crust.
You only need two ingredients for this crust – Oreos and butter. There’s no need to remove the filling from the Oreos. It adds flavor and helps hold the crust together. That’s a big reason why the amount of butter I use in this crust is a decent amount less than I’d use in a graham cracker crust. You simply don’t need to add as much butter to help hold things together. So while you can use any flavor Oreo you like without having to make any adjustments, I’d recommend sticking with regular Oreos – not the double or mega stuf. Those will add even more moisture and might give you a crust that leaks a little butter when baked – mainly for a baked cheesecake crust.
Once you’ve got your butter and Oreo of choice, put the Oreos (filling and all!) into a food processor and pulse until you have fine crumbs. If you don’t have a food processor, you could put the Oreos into a bag and smash them with something like a rolling pin, but it’ll be harder to get nice, fine crumbs. Fine crumbs will hold together better.
Add the melted butter to the Oreo crumbs and stir them together until well combined. The mixture is added to your pie crust or springform pan and pressed into an even layer on the bottom and around the sides. I like to spray my dish with non-stick spray just to ensure no sticking.
Do You Bake an Oreo Crust?
This Oreo Cookie Crust can be left as is and used for a no bake dessert, or baked. For a no bake dessert, refrigerate the crust until you’re ready to add your filling. For a baked crust, follow the instructions in the recipe for either a pie or cheesecake crust.
Tips For a Successful Crust
– You’ll notice I have different amounts listed for the pie crust and cheesecake crust. That’s because to get a full cheesecake crust, I believe you need more crust. There’s also a little more butter in the pie crust to ensure it all stays together. I think pie crust is much harder to remove from a pie plate without it falling apart, so the extra butter helps hold it together a little more.
– As I mentioned before, you do not need to remove the filling from the Oreos.
– If you’d like to make the crust ahead and freeze it, you can. If not using with a few days, cover it with aluminum foil, then wrap it in plastic wrap. It’ll be fine for 2-3 months.
– You can use a glass cup or measuring cup to help press the crust into the bottom of the pan you use to make sure they are tightly packed.
More recipes you might enjoy
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No Bake Oreo Cheesecake
Chocolate Covered Strawberry Cheesecake
Baileys Chocolate Cream Pie
Chocolate Lover’s Cheesecake
No Bake Samoa Cheesecake
Guinness Chocolate Cheesecake
Snickers Cheesecake
No Bake Nutella Cheesecake
No Bake Brownie Batter Cheesecake
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 pie crust
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Make an Easy Oreo Cookie Crust at home with just two ingredients! This crust is perfect for both pies and cheesecakes and can be used as a baked or no-bake crust!
Ingredients
Oreo Cookie Pie Crust
- 24 Oreos (2 cups | 268g Oreo crumbs)
- 4 tbsp (56g) butter, melted (salted or unsalted is fine)
Oreo Cookie Cheesecake Crust
- 35 Oreos (3 cups |403g Oreo crumbs)
- 5 tbsp (70g) butter, melted (salted or unsalted is fine)
Instructions
1. Add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos.
2. Add the Oreo crumbs to a bowl and combined with the melted butter.
3. Pour the mixture into your pie pan or springform pan (I like to grease mine to ensure no sticking) and press into an even layer on the bottom and up the sides.
4. For a no bake crust (pie or cheesecake), you can refrigerate it for 30 minutes before adding your filling. If you are going to bake it, bake at 350 degrees for 8-10 minutes.
Nutrition
- Serving Size: – Full crust
- Calories: 381
- Sugar: 15.2 g
- Sodium: 585.7 mg
- Fat: 29.7 g
- Trans Fat:
- Carbohydrates: 27.7 g
- Protein: 1.9 g
- Cholesterol: 0 mg
Can you freeze if making more than one……and should you pre-bake before freezing.
Does freezing change the texture?
Sure, you can freeze it. I’d leave it in the pan. Even when frozen, it’s probably still kind of delicate. I haven’t experimented with baking before and after freezing, so I’m not sure. To be safe, I’d probably bake it after thawing.
I have not made this yet but I want to use it as the crust for 7 Layer or Magic
Cookie Bars. Would the 3 cups work for a 9 X 13 inch pan? I also read you should not use the double stuffed Oreos as it would be too greasy. Is that correct? Thanks!
You know, I don’t think I’ve used this crust in a 9×13 inch pan. It should be fine, I’m just not sure if you’d need it all depending on how thick you want the crust to be. And correct, I wouldn’t recommend double stuff Oreos.
Recipe for 10×15 Oreo crust
why does the crust get soo hard?
I mean, it shouldn’t really be that hard. It should be firm enough to hold together when you slice into it but that’s it. If it is super hard, perhaps you over baked it.
what is the difference between the pie crust and the cheesecake crust? (besides measurements). I want to make mini cheesecakes, not sure if this makes a difference.
It’s just the amount of crust that it makes. You need more for a cheesecake. If making mini cheesecakes, you can check out my recipe for those and use those measurements, if you’d like.
I have not made this crust yet. I bought oreo THINS with mint filling (St. Patrick’s Day) Could I use these in this recipe? Thank you
Yes, mint ones would be fine.
Hello! Looks nice and easy. I’d like to use this as a base to some cheesecake chocolate swirl bars, made in a 9×13 pan. Do you think the amount of crust made for the cheesecake (2nd recipe) would suffice for a 9×13 pan? Or should I bump it up by a fraction? Also, would you prebake this for the bars? I make a pumpkin cheesecake swirl bar that uses a homemade graham cracker crust layer, and it’s not pre-baked. Thank you!!
Yes, it’d work for a 9×13 crust and should give you a fairly thick crust.
Thank you for giving both pie and cheesecake measurements. I ended up using my springform pan. One thing that didn’t seem clear in the recipe was when should it be baked vs not baked? I did bake it, just in case. It was easy and turned out tasty!
Whether you bake it or not would depend on what recipe you’re using for the filling. Typically a cheesecake crust would be baked, but if it’s a no-bake cheesecake, you don’t have to. And for pies, it depends a little as well, but often either way is fine.
Great recipe and so simple! Thanks!
I’m so glad you were happy with it!
Great recipes with so many pointers! Really help me change the crust for my dessert!
I’m glad it was helpful!
I plan to use this as the crust for an ice cream pie/cake. Should the crust be baked?
You could really do it either way for a frozen dessert. I do think the crust holds together better if it’s been baked, but either way is fine.
I’m making a cherry pie filling (on top) cheesecake using cream cheese, condensed milk, lemon juice and an Oreo pie crust. Should I refrigerate or bake the pie crust? Thanks
You can do it either way. I personally always pre-bake my crust, even if it’s a no bake cheesecake. It just holds together better. But you don’t have to.
Will this come out the same if I remove the Oreo centre?
And if I remove the centre will I need more Oreos to make the 3 cups of Oreo crumbs? Thank you
I haven’t ever removed the center so it’s hard for me to say of the exact outcome. But I know that leaving the center in means you don’t need as much butter. So you may need more butter because the crumbs will be dryer.
Is this for a 9″ pie pan? Please specify. Thank you.
Yes, that’s what I use it for.