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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
Easy No Bake Chocolate Cheesecake
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
I am gluten intolerant, so was very very happy when Nabisco came out with gluten free oreos. Just made a pudding pie with them and it was amazing. I did bake the crust and it was still a bit hard, but my taste buds didn’t care a bit! Thank you for an easy and enjoyable recipe!!
Glad you enjoyed it!
So good!,
Is there a alternative for the butter? Something lower calorie?
Thank you for clarifying that you don’t need to remove the filling. Appreciate it!
I followed the recipe exact except (don’t you love critics that start this way) I used Nutter Butter sandwich cookies. My Oh My, it was perfect! Filled it with a chocolate pudding and added more peanut butter to the Cool Whip. The crust and the topping were the best part.
awesome recipe just wondering if it can be a lesser portion
Sure, just reduce it by how much you need.
I used GF oreo’s for cheesecake for my granddaughter who must eat a gluten free diet. Turned out super good! We all loved it!
Is there any reason not to use sugar free oreos?
I haven’t ever used them, so it’s hard to say. I would expect them to be fine.
Easy and perfect, held up my chocolate mousse perfectly!
I made an ice cream [ie using this crust. The Oreo crust was so hard I could not cut through it so we just had the ice cream topping! What sis I do wrong?
Hmmm not sure. I wouldn’t think it’d be that hard when frozen. You could try reducing the butter a bit, but it may not hold together quite as well.
Is it okay if we scrape out the filling?
You can, but you might need to add a bit more butter.
If you are going to bake it, bake at 350 degrees for 8-10 minutes.
Then scoop the no bake cheesecake in while its hot, or put it in fridge ?
You would want to let the crust cool before adding the no bake filling.
This is my go-to Oreo cheesecake recipe. I make at least 10 cheesecakes a month and this is 1 of the most requested.
I have had marriage proposals over this recipe. Mostly from women.
I tried this with a cheesecake in a 9 inch pan and the crust came out like cement. I would not use this again. A little dusting on the bottom would be fine, but a whole package of Oreos along with butter and the creme filling is way too much. It was cloyingly sweet. In the future I would separate the cookies and use just crumble a few to dust the bottom.
cheesecake is always baked, so we have a misnomer here.
a no-bake ‘cheesecake’ is really a cream cheese pie or dessert, not a cheesecake, per se… thus, the confusion.
This crust worked out perfect for me i found if you bake it ahead of time like a graham wafer crust it becomes more hard. In my base i did not pre bake it, it baked with my cheesecake it was super. Thanks for that simple recipe.
So glad you were happy with it!
Lol thank you! The only true cheesecake is baked. Not that cream pie nonsense 😉
Help… total newb to this… for this step:
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.
Are you saying, if I’m going to be baking my cheesecake, bake the crust by itself first for 8-10 mins before doing anything with the rest of the cheesecake?
In that particular instruction, I am talking about no bake cheesecake. You can either bake the crust or leave it unbaked. For a baked crust though, yes you would want to pre-bake it for about eight minutes.
Very nice blog and great recipes 🙂 Have already tried some of Your cheesecakes and they turned out nicely, except one thing – crust was too thick. Since I’m using 11 inch springform pan, but Your cakes are made in 9 inch pan, then should I change amounts of the ingredients a bit smaller?
That’s really up to you it sounds like. I would think that if you take the ingredients for a 9 inch crust and make it into an 11 inch, it would be plenty thin. But it sounds like maybe you like less crust than me, so I would use your best judgment.
If I’m going to use this Oreo cookie crust for an ice cream pie, will the crust last if I make the pie a week in advance? Also, should I bake the crust or just chill it before filling it with ice cream? Thank you so much for your wonderful recipes!
Yes, it will last just fine for a week. As for baking versus not baking, either will work. I tend to like pre-baking it because I think it holds up better when you cut into it, but either way will work fine.