Easy Oreo Cookie Crust Recipe

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Make an Easy Oreo Cookie Crust at 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 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.

Oreo Cookie Crust in a red springform pan on a wooden table

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.

A glass bowl filled with Oreo Cookies turned into fine crumbs using a food processor
A step in making Oreo Cookie Crust showing the crust mixture in a springform pan

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.

A step in making Oreo Cookie Crust showing the crust mixture pressed into the bottom and up the sides of a springform pan
Oreo Cookie Crust being pressed into a clear glass pan

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Oreo Cookie Crust in a clear glass pan on a wooden table

Easy Oreo Cookie Crust Recipe

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


Make an Easy Oreo Cookie Crust at 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!


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)


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.


  • 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


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    1. Lindsay

      I mean, it shouldn’t really be that hard. It should be firm enough to hold together when you slice into it but that’s it. If it is super hard, perhaps you over baked it.

  1. Kerri

    what is the difference between the pie crust and the cheesecake crust? (besides measurements). I want to make mini cheesecakes, not sure if this makes a difference.

    1. Lindsay

      It’s just the amount of crust that it makes. You need more for a cheesecake. If making mini cheesecakes, you can check out my recipe for those and use those measurements, if you’d like.

  2. Deborah Field

    I have not made this crust yet. I bought oreo THINS with mint filling (St. Patrick’s Day) Could I use these in this recipe? Thank you

  3. Don

    Hello! Looks nice and easy. I’d like to use this as a base to some cheesecake chocolate swirl bars, made in a 9×13 pan. Do you think the amount of crust made for the cheesecake (2nd recipe) would suffice for a 9×13 pan? Or should I bump it up by a fraction? Also, would you prebake this for the bars? I make a pumpkin cheesecake swirl bar that uses a homemade graham cracker crust layer, and it’s not pre-baked. Thank you!!

  4. Lynette Smith

    Thank you for giving both pie and cheesecake measurements. I ended up using my springform pan. One thing that didn’t seem clear in the recipe was when should it be baked vs not baked? I did bake it, just in case. It was easy and turned out tasty!

    1. Lindsay

      Whether you bake it or not would depend on what recipe you’re using for the filling. Typically a cheesecake crust would be baked, but if it’s a no-bake cheesecake, you don’t have to. And for pies, it depends a little as well, but often either way is fine.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29