Description
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!
Ingredients
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)
Instructions
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.
Nutrition
- 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
