This Oreo cookie crust is the best way to add a rich, chocolate element to any of your favorite pie, cheesecake, or tart recipes! It is so easy to whip up that it is perfect for any beginner baker! There are so many reasons that this easy 2-ingredient Oreo crust is a family favorite recipe!
Easy Oreo Cookie Crust Recipe
I'm always on the lookout for some fun and new pie crust alternatives. This Oreo cookie crust is definitely a favorite in my house! With a rich chocolate flavor, this crust pairs wonderfully with so many different types of fillings!
It only uses 2 ingredients and can be used on both no-bake and baked dessert recipes. Plus, who doesn't love Oreo cookies?
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🥘 Oreo Cookie Crust Ingredients
This incredibly simple recipe only uses 2 ingredients! The amount of each ingredient varies based on what kind of dessert you are preparing.
Oreo Crust for Pies & Tarts
- Oreo Cookies - 2 cups of Oreo cookies. For tarts or pies, use 24 standard Oreo cookies in total.
- Butter - 4 tablespoons of melted butter.
Oreo Crust for Cheesecakes & Deep Dish Pies
- Oreo Cookies - 3 cups of Oreo cookies. For cheesecakes or deep dish pies, use 36 standard-size Oreo cookies in total.
- Butter - 6 tablespoons of melted butter.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make An Oreo Cookie Crust
Making an Oreo cookie crust is even easier than making a standard pie crust! All you will need is a food processor (or blender), a mixing bowl, and whatever pie pan you will be using.
This recipe will make you one cookie crust for whatever filling you want to pair it with!
- Crush the cookies. Add the whole 2 or 3 cups of Oreo cookies to a food processor or blender. Pulse until you have fine crumb consistency. Alternatively, place the Oreo cookies into a heavy-duty gallon Ziploc storage bag, seal, wrap with a kitchen towel, and crush with a heavy item like a meat mallet or skillet.
- Mix in the butter. Transfer your crushed Oreos to a mixing bowl and add 4 or 6 tablespoons of melted butter. Stir until well combined.
- Press into the pan. Pour the Oreo mixture into your prepared pie pan, tart pan, or springform pan and press into an even layer over the bottom and sides of the dish. *I use the bottom of a measuring cup to press the cookie crumbs into place.
- No-bake. To use in a no-bake recipe, transfer the assembled crust to your refrigerator for 30 minutes, or place it in the freezer for 10 minutes.
- Par-bake. To par-bake for other desserts, bake at 350°F (175°C) for 8-10 minutes.
This tasty crust works well for so many different fillings! Try it with a white chocolate raspberry jello cake or chocolate pecan pie bars! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- *Nutritional information is calculated for the standard pie crust (using 24 Oreo cookies) only.
- Salted or unsalted butter both work in this Oreo cookie pie crust recipe.
- There are 38 Oreo cookies in a 14.3-ounce standard package or classic Oreos.
- If using a food processor, you can add the melted butter directly to the crumbs and pulse until the butter is distributed and clumps begin to form.
- Make sure that your pie pan, tart pan, or springform pan is greased enough to release the crust. I like to use greased clingfilm in my no-bake desserts that I make in springform pans.
🥡 Storing
You can easily wrap this crust with plastic wrap and store it in the fridge for a few days before using it.
Additionally, if you would like to freeze it, wrap it tightly with plastic wrap followed by a layer of aluminum foil. Freeze it for up to 2 months.
❓ Recipe FAQs
If you don't have a food processor, a blender will work just as well! If you have neither of those, you can always place the Oreo cookies into a large zip-top bag and crush them with a rolling pin.
Baking this crust is completely optional. In fact, this Oreo crust works great for both no-bake and baked desserts! Simply bake it (or not) depending on the filling you are pairing it with.
Nope! There is no need to remove the filling from your Oreo cookies before crushing them. In fact, the filling adds to the flavor of the crust!
🍰 More Sweet Treats
- Chocolate Birthday Cake - This classic chocolate cake is layered with homemade chocolate buttercream frosting!
- Pumpkin Pecan Tart - Go ahead and combine pumpkin and pecan pie for this tasty holiday dessert!
- Melting Moments - These tender and buttery shortbread cookies just melt in your mouth!
- Sugar Cookie Cherry Cobbler - This delicious cobbler is so easy to make and it only uses 2 ingredients!
- Peach Dump Cake - For this simple cake, just dump in the ingredients and pop it in the oven!
- Peach Galette - This flaky pastry is packed with sweet peaches and cinnamon!
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📖 Recipe Card
Oreo Cookie Crust
Ingredients
Oreo Crust for Pies & Tarts
- 2 cups Oreo cookies (use 24 Oreo cookies per tart or pie crust)
- 4 tablespoon butter (melted)
Oreo Crust for Cheesecakes & Deep Dish Pies
- 3 cups Oreo cookies (use 36 Oreo cookies per cheesecake or deep dish pie crust)
- 6 tablespoon butter (melted)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add the whole Oreo cookies to a food processor or blender. Pulse until you have fine crumb consistency. Alternatively, place the Oreo cookies into a heavy-duty gallon Ziploc storage bag, seal, wrap with a kitchen towel, and crush with a heavy item like a meat mallet or skillet.
- Transfer your crushed Oreos to a mixing bowl and add the melted butter. Stir until well combined.
- Pour the Oreo mixture into your prepared pie pan, tart pan, or springform pan and press into an even layer over the bottom and sides of the dish. *I use the bottom of a measuring cup to press the cookie crumbs into place.
- To use in a no-bake recipe, transfer the assembled crust to your refrigerator for 30 minutes, or place it in the freezer for 10 minutes.
- To par-bake for other desserts, bake at 350°F (175°C) for 8-10 minutes.
Notes
- Salted or unsalted butter both work in this Oreo cookie pie crust recipe.
- There are 38 Oreo cookies in a 14.3-ounce standard package or classic Oreos.
- If using a food processor, you can add the melted butter directly to the crumbs and pulse until the butter is distributed and clumps begin to form.
- Make sure that your pie pan, tart pan, or springform pan is greased enough to release the crust. I like to use greased clingfilm in my no-bake desserts that I make in springform pans.
- To store: If not using immediately, wrap your crust in plastic wrap and store it in the fridge for a few days.
- To freeze: You can tightly wrap your crust in plastic wrap and then aluminum foil and freeze it for up to 2 months.
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