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Perfect Oreo Cookie Crust Recipe

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4.1 from 14 reviews

This recipe shows you how to make a perfect Oreo cookie crust, ideal for pies, cheesecakes, and other desserts. Using just Oreo cookies and melted butter, this easy crust can be pressed into various pan sizes and either baked or used as a no-bake base. The crunchy, flavorful crust is a great foundation for your favorite sweet fillings.

Ingredients

Crust Ingredients

  • 22 regular Oreo cookies (including cream filling)
  • 5 Tablespoons (71g) unsalted butter, melted

Instructions

  1. Prepare the crumbs: Use a food processor or blender to pulse 22 Oreo cookies into fine crumbs, including the cream filling. Alternatively, place Oreos in a zip-top bag and crush thoroughly with a rolling pin until finely ground. You should have about 2 cups (250g) of packed crumbs.
  2. Combine with butter: Pour the Oreo crumbs into a large bowl and add the melted butter. Stir well to combine, breaking up any large clumps. The mixture will be thick and quite wet.
  3. Press the crust: Transfer the mixture into an ungreased 8-, 9-, or 10-inch pie dish, cake pan, springform pan, or square pan. Using your hand or a flat-bottomed measuring cup, press the crumbs evenly across the bottom and up the sides to form a compact crust. For a firmer crust, if the mixture is too wet, grind and add 2 extra Oreos’ crumbs to help bind.
  4. Shape edges: For pies, run a spoon around the bottom corners where the sides meet the base to create a rounded edge. This helps the crust hold together when sliced.
  5. Bake the crust: For baked desserts, pre-bake the crust at 350°F (177°C) for 8–10 minutes. For no-bake fillings, bake for 10–12 minutes to set the crust. Allow the crust to cool completely before adding your filling unless otherwise specified by your filling recipe.

Notes

  • You can adjust the crust thickness by pressing more or fewer crumbs into the pan.
  • If the crust mixture is too wet, grind and add 2 more Oreos to help it bind better.
  • Choose your pan size (8, 9, or 10 inches) based on the desired crust thickness and dessert size.
  • Make sure to cool the crust fully after baking to prevent sogginess when adding fillings.
  • The recipe uses regular Oreo cookies including the cream filling; using alternative cookies or gluten-free options will change texture and taste.

Find it online: https://cookedbysarah.com/perfect-oreo-cookie-crust-recipe/