Make this Oreo pie crust at home with just two ingredients in less than 20 minutes! Perfect for pies, cheesecakes, and other desserts, it works in both baked and no-bake recipes. Plus, it tastes WAY better than any store-bought crust.
I’ve never been a user of store-bought Oreo crusts. Not only do I just prefer to make my own, but the “pie plate” they come in really isn’t the cutest thing. I’m all about using my own fun pie plates when I can.
Enter this easy Oreo crust recipe, made with just 2 ingredients in less than 10 minutes (plus an optional 10 minutes of bake time). I’ve lost track of the number of cheesecakes and pies I’ve made with this crust. It’s my go-to for pretty much any chocolate pie and Oreo dessert, including Chocolate Cream Pie and my all-time favorite Oreo Cheesecake. It’s rich and chocolatey and works with both baked and no bake desserts. What more could a baker ask for?!
Why This Is The Best Oreo Crust Recipe
- Only 2 ingredients. Oreos and butter. That’s it, that’s the shopping list for this pie crust! And if you’re anything like me, you probably have those in the kitchen 90% of the time anyway.
- Rich chocolatey flavor. Making a dessert that needs a chocolate boost? Start with this pie crust! I use it in most of my chocolate and Oreo pies and cheesecakes, like my Oreo Pie, but it can be used in place of graham cracker crust in other recipes, too.
- Bake it – or not. For traditional pie and cheesecake recipes, this Oreo pie crust bakes in just 10 minutes. But it’s equally perfect for no bake desserts (looking at you, No Bake Chocolate Cheesecake!) and doesn’t need to be pre-baked.
Which Oreos Should I Use For Oreo Pie Crust?
I recommend using classic Oreo cookies for this pie crust. 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 when you leave the cream in.
As much as I love eating the double and mega stuffed Oreos, 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.
When it comes to flavored Oreos, most of them SHOULD work in this recipe, though I haven’t tested all of them. I’ve also only tested this with name-brand cookies. Store-brand cookies should also work, but may have less filling or be a different size, so you might need more cookies to make the correct amount of crumbs.
How to Make Oreo Cookie Crust
Once you see how easy this crust is to make, you’ll never look back! Here’s an overview; the printable instructions can be found in the recipe card below.
Begin by crushing the Oreos into fine crumbs in a food processor or blender.
Combine the cookie crumbs and butter in a bowl.
Add the mixture to a pie plate or springform pan.
Use the bottom of a glass to firmly press the crumbs into the bottom and up the sides of the pan.
Tips for the Perfect Crust
Ready to make this Oreo crust recipe? Here are a few helpful tips to keep in mind.
- Fine crumbs are best. When grinding the cookies, continue pulsing until they are in fine crumbs with no big pieces remaining. Fine crumbs mix into the butter more easily and will hold together better.
- Use a food processor. I recommend using a food processor to grind the crumbs because it’s easier to get fine crumbs that way. In a pinch, putting them in a ziploc bag and using a rolling pin will work, but it is harder to get nice, fine crumbs.
- Grease the pan. I like to spray my pie dish with non-stick spray before adding the Oreo crust mixture. It makes it so much easier to slice and serve later!
- Press the crumbs tightly. I like to use a glass cup or measuring cup to help press the crust into the bottom of the pan. Remember to also press up the sides, especially for a cheesecake.
Cheesecake vs Pie Crust
I use this Oreo cookie crust to make both pies and cheesecake. You’ll notice in the recipe card that the measurements are different for pie crust and cheesecake crust. Let’s talk about why!
- Cheesecake needs more crust. The springform pan cheesecake is prepared in is typically a bit bigger than most pie plates, and the sides are a bit higher. So, naturally, you need a bit more crust, which means more Oreo crumbs.
- Pie crust needs more butter. There’s more butter in the pie crust to ensure it all stays together. I think pie crust is harder to remove from the pie plate without it falling apart, so the extra butter helps.
Do You Bake an Oreo Pie Crust?
This Oreo cookie crust works baked and unbaked. For a no bake dessert, you can simply refrigerate it until it’s time to add the filling. For a baked crust, bake it for 8-10 minutes. You can also bake it and let it cool to use it for a no bake dessert, if you prefer. A baked crust will hold up better to slicing.
Ways to Use It
This Oreo cookie crust can be used to add a burst of chocolatey flavor to almost any pie or cheesecake. Here are a few of my favorite ways to use it:
- Cheesecakes: It adds a wonderful chocolate base to my popular Reese’s Cheesecake and Chocolate Cheesecake. Plus, it’s a must in all of my Oreo cheesecake recipes, including No-Bake Oreo Cheesecake and Mint Oreo Cheesecake.
- Pies: Starting with a chocolate crust makes any chocolate pie even better, including French Silk Pie. Some of my other favorite pies made with Oreo crust include Mississippi Mud Pie and Reese’s Peanut Butter Pie.
Proper Storage
- Fridge: Oreo pie crust can be prepared 1-2 days in advance and stored in the fridge, covered with foil.
- Freezer: For longer storage, let the crust cool completely, then cover it with foil and wrap it in plastic wrap. It can be frozen for 2-3 months.
More Oreo Recipes
Oreo Pie Crust
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Ingredients
Oreo Cookie Pie Crust
- 24 Oreos (2 cups Oreo crumbs, 268g)
- 4 tablespoons butter ( melted (salted or unsalted is fine), 56g)
Oreo Cookie Cheesecake Crust
- 35 Oreos (3 cups Oreo crumbs, 403g )
- 5 tablespoons butter (melted (salted or unsalted is fine), 70g)
Instructions
- 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.
- Add the Oreo crumbs to a bowl and combined with the melted butter.
- 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.
- 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.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I am gluten intolerant, so was very very happy when Nabisco came out with gluten free oreos. Just made a pudding pie with them and it was amazing. I did bake the crust and it was still a bit hard, but my taste buds didn’t care a bit! Thank you for an easy and enjoyable recipe!!
Glad you enjoyed it!
So good!,
Is there a alternative for the butter? Something lower calorie?
Thank you for clarifying that you don’t need to remove the filling. Appreciate it!
I followed the recipe exact except (don’t you love critics that start this way) I used Nutter Butter sandwich cookies. My Oh My, it was perfect! Filled it with a chocolate pudding and added more peanut butter to the Cool Whip. The crust and the topping were the best part.
awesome recipe just wondering if it can be a lesser portion
Sure, just reduce it by how much you need.
I used GF oreo’s for cheesecake for my granddaughter who must eat a gluten free diet. Turned out super good! We all loved it!
Is there any reason not to use sugar free oreos?
I haven’t ever used them, so it’s hard to say. I would expect them to be fine.
Easy and perfect, held up my chocolate mousse perfectly!
I made an ice cream [ie using this crust. The Oreo crust was so hard I could not cut through it so we just had the ice cream topping! What sis I do wrong?
Hmmm not sure. I wouldn’t think it’d be that hard when frozen. You could try reducing the butter a bit, but it may not hold together quite as well.
Is it okay if we scrape out the filling?
You can, but you might need to add a bit more butter.
If you are going to bake it, bake at 350 degrees for 8-10 minutes.
Then scoop the no bake cheesecake in while its hot, or put it in fridge ?
You would want to let the crust cool before adding the no bake filling.
This is my go-to Oreo cheesecake recipe. I make at least 10 cheesecakes a month and this is 1 of the most requested.
I have had marriage proposals over this recipe. Mostly from women.
I tried this with a cheesecake in a 9 inch pan and the crust came out like cement. I would not use this again. A little dusting on the bottom would be fine, but a whole package of Oreos along with butter and the creme filling is way too much. It was cloyingly sweet. In the future I would separate the cookies and use just crumble a few to dust the bottom.
cheesecake is always baked, so we have a misnomer here.
a no-bake ‘cheesecake’ is really a cream cheese pie or dessert, not a cheesecake, per se… thus, the confusion.
This crust worked out perfect for me i found if you bake it ahead of time like a graham wafer crust it becomes more hard. In my base i did not pre bake it, it baked with my cheesecake it was super. Thanks for that simple recipe.
So glad you were happy with it!
Lol thank you! The only true cheesecake is baked. Not that cream pie nonsense 😉
Help… total newb to this… for this step:
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.
Are you saying, if I’m going to be baking my cheesecake, bake the crust by itself first for 8-10 mins before doing anything with the rest of the cheesecake?
In that particular instruction, I am talking about no bake cheesecake. You can either bake the crust or leave it unbaked. For a baked crust though, yes you would want to pre-bake it for about eight minutes.
Very nice blog and great recipes 🙂 Have already tried some of Your cheesecakes and they turned out nicely, except one thing – crust was too thick. Since I’m using 11 inch springform pan, but Your cakes are made in 9 inch pan, then should I change amounts of the ingredients a bit smaller?
That’s really up to you it sounds like. I would think that if you take the ingredients for a 9 inch crust and make it into an 11 inch, it would be plenty thin. But it sounds like maybe you like less crust than me, so I would use your best judgment.
If I’m going to use this Oreo cookie crust for an ice cream pie, will the crust last if I make the pie a week in advance? Also, should I bake the crust or just chill it before filling it with ice cream? Thank you so much for your wonderful recipes!
Yes, it will last just fine for a week. As for baking versus not baking, either will work. I tend to like pre-baking it because I think it holds up better when you cut into it, but either way will work fine.