Easy Homemade Oreo Cookie Crust | Bake or No Bake! (2024)

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Make an Easy Oreo Cookie Crustat 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!

Easy Homemade Oreo Cookie Crust | Bake or No Bake! (1)

Table of Contents

  • Easy Oreo Cookie Crust for Pies and Cheesecakes
  • How to Make Oreo Cookie Crust
  • Do You Bake an Oreo Crust?
  • Tips For a Successful Crust
  • Get the Recipe

Easy Oreo Cookie Crust for Pies and Cheesecakes

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.

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How to Make Oreo Cookie 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.

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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.

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Recipe

Easy Oreo Cookie Crust Recipe

★★★★★5 from 7 reviews

  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 pie crust
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
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Description

Make an Easy Oreo Cookie Crustat 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

Keywords: oreo cookie crust, oreo pie crust recipe, oreo pie crust, oreo cheesecake crust, oreo crust, oreo crust for cheesecake, cookie crust

Categories

  • Cheesecakes
  • No Bake Desserts
  • Pie
  • Recipes
  • Sweets and Treats

I've spent years exploring baking techniques and experimenting with various crust recipes, including Oreo cookie crusts, both baked and no-bake versions. Creating the perfect texture and ensuring the crust holds together without compromising flavor is a balancing act I've mastered through extensive trial and error.

This recipe employs two simple ingredients: Oreos and butter. One common misconception I've encountered is the necessity of removing the filling from the Oreos, but leaving it in actually enhances the flavor and aids in binding the crust. The ratio of butter to Oreo crumbs is crucial, and I've found that adjusting this ratio slightly depending on whether it's for a pie or a cheesecake impacts the final result significantly.

To achieve the ideal consistency, it's essential to process the Oreos into fine crumbs. While a food processor works best, alternatives like crushing them in a sealed bag with a rolling pin can suffice, though the texture might not be as fine.

For a successful crust, the butter and Oreo crumbs should be thoroughly combined and pressed evenly into the pie or springform pan. I often recommend lightly greasing the pan to prevent sticking. Whether you opt for a no-bake dessert or a baked crust, this recipe allows for both options.

When baking the crust, it's vital to follow the specified instructions for the recommended duration and temperature. Additionally, the number of Oreos used can vary based on the desired crust thickness or the dish's size. Freezing the crust for future use is also an option; however, proper wrapping and storage techniques are crucial to maintaining its quality.

The flexibility of this Oreo cookie crust makes it a versatile choice for various desserts, from classic pies to decadent cheesecakes. Its simplicity and adaptability have made it a staple in my baking repertoire.

Easy Homemade Oreo Cookie Crust | Bake or No Bake! (2024)
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