oreo cookie crust

Learn how to make a thick Oreo cookie crust with only 2 ingredients.

Perfect Oreo Cookie Crust

22 regular Oreo cookies

Tablespoons (72 grams) unsalted butter, melted

Make the crust

In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl.

Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks.

Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. If the mixture seems really wet and is not forming a nice crust, grind up 2 more Oreos and mix those crumbs in. Tip: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. If making a pie, run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart when you cut slices.

For a baked dessert, pre-bake this crust per your filling recipe directions. I usually pre-bake for 8–10 minutes at 350°F (177°C). For a no-bake filling such as cookies &amp; cream pie, bake for 10–12 minutes at 350°F (177°C). Cool the crust completely before using, unless your no-bake filling recipe instructs otherwise.

This is a great Oreo crust. I use it for the cookies and cream pie, which is our favorite. I am going to try it with a chocolate pudding pie next.

Love the detailed instructions! A perfect crus Thanks for sharing!

Minty, chocolaty, and so delicious! This easy grasshopper pie recipe is alcohol-free with the same cool, refreshing, creamy filling you love + a no-bake Oreo crust. Perfect for any time of year and any occasion.

Grasshopper Pie

Oreo cookies

unsalted butter (melted)

milk

marshmallows (standard-size)

peppermint extract

vanilla extract

green gel food dye (optional)

heavy cream

whipped cream (or whipped topping)

Andes mints and/or chopped Oreo cookies

First, make the crust: In the bowl of a food processor, pulse Oreo cookies to a very fine crumb. Transfer cookies to a medium bowl; add melted butter and stir until mixture is well-combined. Press the mixture evenly and firmly into the bottom and sides of a 9-inch pie plate (use the bottom of a dry measuring cup to press the crust down as much as possible). Transfer pie plate to the freezer to chill the crust while you make the filling.

In a medium saucepan over medium heat, bring milk to a very gentle simmer. Add marshmallows; stir until just melted. Remove from heat; set saucepan aside to cool to room temperature, then transfer saucepan to the fridge until the mixture is fully cool, even slightly chilled.

Remove saucepan from the fridge; whisk in peppermint extract and vanilla extract until combined, then whisk in 1 to 2 drops green food dye, if using. Set aside.

In a separate large bowl using an electric hand mixer, beat heavy cream on high speed until stiff peaks form, about 3 to 5 minutes. Gently fold whipped cream into marshmallow mixture until just combined.

Spoon and spread filling into chilled and set Oreo crust. Cover pie plate with plastic wrap and return to the freezer. Chill pie for at least 3 hours.

Just before serving, top with more whipped cream and chopped Andes mints/Oreo cookies. Serve chilled. Store leftover pie, covered, in the freezer for up to 1 week.

Just used this as a base for my Thanksgiving pie. Added crushed pistachio when I folded the creams together. Also used toffee oreo for the crust for added complexity. Very happy with how easy and delicious this recipe is! Thank you for sharing!!!

nice, one of the few mint things that I really like! The texture, the oreos! Better too than the version I've had in the long-ago past, so thank you for this grasshopper pie

This is the ULTIMATE Oreo cheesecake! Filled to the brim with cookies and cream flavor, this cheesecake features 2 layers of Oreo cookie crust sandwiching a dense and creamy Oreo cheesecake filling and all topped off with a smooth ganache and MORE Oreo cookies on top. It's got plenty of texture and flavor and looks like a million bucks!

Oreo Cheesecake

unsalted butter, melted and cooled

(200 grams) granulated sugar

(120 grams) plain yogurt

cornstarch

salt

eggs, room temp

(100 grams) unsalted butter, melted and cooled

(170 grams) semi-sweet Baker's chocolate, finely chopped

(180 milliliters) heavy whipping cream

mini Oreo cookies and crumbs (optional - for decorating)

You'll need Oreo cookie crumbs for 3 parts in this recipe, so I find it's easiest to crush them all at once in a food processor and divide the mixture up as you go. You'll need a total of about 51 Oreo cookies (575g) crushed into a fine crumb, but I would throw in a few extras just in case. If you don't have a food processor, you can also add the cookies to a large plastic bag and whack them with a rolling pin. 

Position an oven rack in the bottom 1/3 of your oven and another rack in the center. Preheat your oven to 325F. 

In a medium sized bowl, mix together Oreo cookie crumbs and butter until moistened.
- 2 1/2 cups (250g) Oreo cookie crumbs, 5 tablespoons (72g) unsalted butter

Drop the mixture into a 9" springform pan and use the bottom of a cup to firmly pack it into the bottom of your pan.

Partially bake the crust in the center of your preheated oven for 8 minutes to allow it to crisp up slightly (it won't look very different).

Keep your oven set to 325F and set the crust aside to cool slightly while you prep the filling. 

Bottom crust:

In a large mixing bowl, combine cream cheese and sugar. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, cream together until smooth and lump free. 
- (4) 8oz / 225g full-fat bricks cream cheese, 1 cup (200g) granulated sugar

Scrape down the bottom and sides of the bowl then add in your yogurt / sour cream, cornstarch, salt, and vanilla. Mix again until combined. 
- 1/2 cup (120g) plain yogurt or sour cream, 2 tablespoons cornstarch, 1/4 teaspoon salt, 2 teaspoons pure vanilla extract

If using an electric mixer, make sure to do this next step on low speed. If using a wooden spoon, you may find it helpful to switch to a whisk. 

Add the eggs into the mixture, one at a time, mixing until the egg just disappears into the batter before adding the next one. Take care not to overmix or this will cause cracks in the cheesecake.
- 4 large eggs

Add Oreo cookie crumbs and fold it into the cheesecake batter.
- 3/4 cup (75g) Oreo cookie crumbs

Pour the cheesecake filling over the slightly cooled crust (it's OK if it's a little warm). 

Place a large baking pan onto the bottom rack of your oven and carefully fill it with about 2 inches of boiling hot water. Place the cheesecake on the center rack of the oven (directly above the pan filled with water) then shut the oven door. 

Bake the cheesecake in the center of your preheated 325F oven for 60 to 70 minutes or until it's puffed up and the edges are lightly browned. If you gently shake the pan, the center of the cheesecake should jiggle but the edges should be firm. 

Turn the oven off and crack the door open. Cool the cheesecake in the oven with the door slightly ajar for 30 minutes then take a thin pairing knife and run it around the edges of the pan to make sure there isn't any cheesecake stuck onto the pan. If the sides of the cheesecake are stuck to the pan, then the cheesecake will be more likely to crack as it shrinks and cools - this helps prevent that!

After running the knife around the edges, continue cooling the cheesecake in the oven with the door ajar for another 30 minutes (for a total of 1 hour of cooling in the oven). Afterwards, pull the cheesecake out of the oven and set it aside on your counter to cool completely to room temperature.

Cheesecake filling:

In a medium bowl, mix together the ingredients for the top crust to make a second Oreo crust. This one will be slightly moister than the bottom crust so it can stick together without the need for baking.
- 2 1/2 cups (250g) Oreo cookie crumbs, 7 tablespoons (100g) unsalted butter

Drop it on top of the room temperature cheesecake. Use a spoon or spatula to lightly pack it on top. The cheesecake will still be a bit soft so don't press down too, too hard. Avoid pushing the crust directly up to the sides of the pan so it doesn't break apart later when you try to unmold the cheesecake.

Cover and refrigerate the cheesecake for at least 6 hours or overnight to allow the cheesecake layers to set.

Add the semi-sweet chocolate to a medium sized bowl and set aside.
- 6oz (170g) semi-sweet Baker's chocolate

In a medium saucepot, warm the heavy cream over medium heat until it starts steaming and the edges just start to bubble. Do not boil.
- 3/4 cup (180mL) heavy whipping cream

Pour the hot cream over the chocolate and let it sit for about 3 minutes. Whisk until melted and smooth.

Take the cheesecake out of the fridge and remove the sides of the springform pan. Move the cheesecake onto your serving plate or cake stand then pour the ganache on top. Decorate with more Oreos on top if you'd like.

Chill the cheesecake in the fridge for about 15 to 20 minutes to allow the ganache to set before slicing and serving!

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Perfect Oreo Cookie Crust

Grasshopper Pie

Oreo Cheesecake

Oreo Cheesecake

Top 4 oreo cookie crust recipes from across the web

The most viewed oreo cookie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Oreo Cookie Crust

Grasshopper Pie

Oreo Cheesecake

Oreo Cheesecake

The most viewed oreo cookie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine