Name: Perfect Oreo Cookie Crust
Prep time: 10 min
Cook time: 10 min
Total time: PT-489103H42M6S
Cuisine: American
Ingredients: 24 Oreo cookies (regular, not Double Stuf); 5 tablespoons unsalted butter, melted

Jump to Recipe·Leave a Review

This perfect Oreo cookie crust is rich, chocolatey, and buttery with the ideal balance of crispness and moisture. Whether I’m making a no-bake cheesecake, a creamy pie, or a frozen dessert, this crust is my go-to base. It’s easy to prepare and always adds that signature cookies-and-cream flavor that everyone loves.

Why You’ll Love This Recipe

I love how simple this Oreo crust is — just two ingredients and a few minutes of prep. It doesn’t require any special tools, and I can use it for both baked and no-bake desserts. The texture is perfectly firm yet tender enough to slice easily, and the flavor of real Oreo cookies brings a nostalgic richness to any dessert I pair it with. Plus, there’s no need to remove the cream filling from the cookies — I use the whole thing, which makes it even more convenient.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Oreo cookies (regular, not Double Stuf)
Unsalted butter, melted

Directions

I start by crushing the Oreo cookies into fine crumbs using a food processor. If I don’t have one, I place the cookies in a zip-top bag and crush them with a rolling pin until the texture is even.
I pour the melted butter over the crumbs and stir until everything is fully combined and resembles wet sand.
I press the mixture firmly into the bottom and up the sides of a pie dish or springform pan, using the bottom of a glass or measuring cup to pack it tightly.
For a no-bake dessert, I chill the crust in the refrigerator for at least 30 minutes to set.
If I’m using the crust for a baked dessert, I pre-bake it at 350°F (175°C) for 8–10 minutes, then let it cool completely before adding the filling.

Servings and timing

This recipe makes enough crust for one 9-inch pie or springform pan. It takes about 10 minutes to prepare and, if baking, an additional 10 minutes in the oven. For no-bake recipes, I just chill the crust for 30 minutes.

Variations

Sometimes I like to use different types of Oreo cookies to match the dessert — Golden Oreos for a vanilla twist or mint Oreos for a refreshing flavor. If I want a slightly less sweet crust, I’ll use chocolate wafer cookies instead and add a touch of sugar and a pinch of salt. For added texture, I’ve also stirred in a few crushed nuts or mini chocolate chips before pressing the crust into the pan.

storage/reheating

If I’m making the crust ahead of time, I store it in the refrigerator, covered, for up to 3 days. For longer storage, I wrap it tightly and freeze it (baked or unbaked) for up to a month. There’s no need to thaw if I’m using it for a baked dessert — I just fill and bake it straight from frozen.

FAQs

Do I need to remove the cream filling from the Oreos?

No, I use the whole cookie — cream and all. The filling actually helps bind the crust together and adds flavor.

Can I make this crust without a food processor?

Yes, I crush the cookies in a sealed plastic bag using a rolling pin. It takes a bit longer, but it works just as well.

How do I keep the crust from crumbling?

Pressing it firmly into the pan is key. I use the bottom of a glass to really compact the crumbs so the crust holds together once chilled or baked.

Can I use this crust for cheesecakes?

Absolutely. I often use this Oreo crust as a base for baked and no-bake cheesecakes. Just make sure to chill or bake it as needed for the type of cheesecake I’m making.

What’s the best way to slice a dessert with an Oreo crust?

I use a sharp knife and run it under hot water, wiping it clean between slices. That helps cut through the firm crust cleanly.

Conclusion

This perfect Oreo cookie crust is a quick and reliable base for so many desserts. It’s rich, chocolatey, and versatile, adding just the right crunch to pies, tarts, cheesecakes, and more. I love how easy it is to whip up and how it turns any treat into something extra special.