Description
Learn how to make a homemade Oreo crust base for your cheesecake, pie, or other desserts with just two ingredients. It’s crunchy, buttery, and full of chocolate cookie flavor — the perfect base for no-bake or baked treats. (for an 8-inch / 20 cm pie dish or springform pan)
Ingredients
- 25 Oreo cookies – Classic Oreos
- 80 g (1/3 cup) unsalted butter – Melted
Instructions
- Crush the Oreos – Add the cookies (cream and all) to a food processor or blender and pulse until you get fine crumbs.
- Mix with melted butter – Pour in the melted unsalted butter and blend until the crumbs are evenly coated and hold together when pressed.
- Press into the pan – Transfer the mixture to a pie dish or springform pan. Press firmly with a spoon or glass to form an even crust on the bottom and slightly up the sides.
Chill or bake :
- For a no-bake crust, refrigerate for 30–60 minutes before filling.
- For a baked crust, bake at 350°F (175°C) for 8–10 minutes, then let cool completely before adding the filling.
Notes
Storage: Keep the crust in the fridge (covered) for up to 4 days or freeze for up to 3 months.
Tips:
- Crush finely – Smooth, even crumbs make a sturdier crust.
- Press evenly – Use the bottom of a glass to get a flat surface and sharp edges.
- Don’t overbake – The crust should look set, not dry.
- Try flavor swaps – Golden, mint, or peanut butter Oreos work great too.
- Prep Time: 10 minutes
- Category: crust, pastry
- Cuisine: American