Oreo Cheesecake Crust! With only two ingredients, you can make an Easy Oreo Cookie Crust at home! This crust is great for pies and cheesecakes, and it can be cooked or no-bake!
Pie and Cheesecake Crust Made From Oreo Cookies
I’ve never used store-bought Oreo crusts. Not only do I like to make my own, but the “pie plate” they come in isn’t exactly adorable. When I can, I like to use my own unique pie plates. Oreo Cheesecake Crust!
And because Oreo cookie crusts are so simple to create on your own, that’s what I’ve always done. It takes around 10 minutes to assemble — most people can’t even get to the shop and back in that time. So now I’m going to walk you through exactly what you need to accomplish. I’ve made several cheesecakes and pies, and this crust is one of my favorites. Oreo Cheesecake Crust!
Making an Oreo Cookie Crust
This crust just requires two ingredients: Oreos and butter. It is not necessary to remove the filling from the Oreos. It provides flavor and helps the crust stay together. That’s one of the main reasons why I use less butter in this crust than I would in a graham cracker crust. Simply said, you don’t need as much butter to keep everything together. While you may use whichever flavor Oreo you like without making any changes, I recommend sticking with ordinary Oreos rather than the double or gigantic varieties. These will provide moisture and may result in a crust that leaks a little butter when cooked – ideal for a baked cheesecake crust. Oreo Cheesecake Crust!
Once you’ve chosen your butter and Oreo, place the Oreos (filling and all!) in a food processor and pulse until small crumbs form. If you don’t have a food processor, you could put the Oreos in a bag and smash them with something like a rolling pin, but getting lovely, tiny crumbs would be more difficult. Fine crumbs will adhere better.
Stir up the Oreo crumbs and the melted butter until thoroughly mixed. The mixture is squeezed into an equal layer on the bottom and around the sides of the pie crust or springform pan. To prevent sticking, I coat my dish with nonstick cooking spray. Oreo Cheesecake Crust!
Do You Make an Oreo Crust at Home?
This Oreo Cookie Crust may be cooked or left as is for a no-bake dessert. Refrigerate the crust until ready to add the filling for a no-bake dessert. Follow the directions in the recipe for the pie or cheesecake crust to make a baked crust. Oreo Cheesecake Crust!
Tips for a Delicious Crust
– You’ll note that I’ve put different quantities for the pie crust and the cheesecake crust. That’s because I feel you need more crust to make a complete cheesecake crust. There’s also a bit more butter in the pie crust to keep everything together. I believe that pie crust is more difficult to remove from a pie dish without it falling apart, therefore the extra butter helps hold it together a bit more. Oreo Cheesecake Crust!
— As previously stated, there is no need to remove the filling from the Oreos.
You may create the crust ahead of time and freeze it. Cover with aluminum foil and wrap in plastic wrap if not used within a few days. It’ll be OK for the next 2-3 months.
– To ensure that the crust is well packed, use a glass cup or measuring cup to assist press it into the bottom of the pan. Oreo Cheesecake Crust!
Strawberry Oreo Cheesecake
Fresh strawberries poured with a strawberry sauce top this luscious, creamy New York-style cheesecake with a crumbly Oreo cookie crust. Oreo Cheesecake Crust!
My son-in-favorite law’s dessert is cheesecake. My daughter requested me to assist her in making a magnificent cheesecake for her father’s birthday. We debated ideas and decided to bake strawberry cheesecake because magnificent, delicious California strawberries are now available at the store.
We didn’t want just any old strawberry cheesecake; we wanted something special. So we coupled it with an Oreo cookie crust, left the berries whole, creatively piled them on top of the cake, and drizzled the berries with fresh strawberry glaze.
Strawberry cheesecake with an oreo cookie crust
We cooked an outstanding cheesecake in a water bath at a lower temperature. It takes a bit longer to bake this method, but the end product is fantastic: extremely smooth and creamy. The cheesecake does not crack, get excessively brown on top, or become dry around the edges. It’s ideal! Oreo Cheesecake Crust!
And, yes, I did move my coffee table into my entryway so that I could take better photos. Strawberry Cheesecake with an Oreo Cookie Crust was a smashing success. My daughter couldn’t wait to present it to her husband when he arrived home from work, and my son-in-law was even happier.
If you’ve never cooked a cheesecake before, give it a go. It’s not difficult, and the results are spectacular. Just be sure you start with room-temperature cream cheese. It will be soft and creamy, will readily integrate with the other components, and will not be over-mixed. Oreo Cheesecake Crust!
This dish has been quite popular among my readers. I’ve been enjoying seeing photos of this Strawberry Cheesecake with an Oreo Cookie Crust that readers have prepared and shared with me on Instagram and Facebook. I’d love to see it. Oreo Cheesecake Crust!
- Ingredients should be at room temperature.
- Using an instant-read thermometer takes the guesswork out of cooking cheesecake. When the center of your cheesecake reaches 140°F, it is ready to remove from the oven, Oreo Cheesecake Crust, White Chocolate Snickers Cheesecake
May You Also Love This!
- Oreo Cheesecake Cheesecake Factory
- Oreo Cheesecake at Cheesecake Factory
- Recipe For Oreo Cheesecake
- Biscuits Recipe Southern
Oreo Cheesecake Crust
With only two ingredients, you can make an Easy Oreo Cookie Crust at home! This crust is great for pies and cheesecakes, and it can be cooked or no-bake!
Oreo Cookie Pie Crust
Oreo Cookie Cheesecake Crust
- In a food processor or blender, crush the Oreos into tiny crumbs.
- The filling in the Oreos does not need to be removed.
- Combine the Oreo crumbs and melted butter in a mixing basin.
- Pour the mixture into the bottom and up the sides of a pie plate or springform pan (I like to oil mine to prevent sticking).
- For a no-bake crust (pie or cheesecake), chill it for 30 minutes before adding the filling.
- If you want to bake it, bake it at 350°F for 8-10 minutes.
Serving Size 1
- Amount Per Serving
- Calories 381
- % Daily Value *
- Total Fat 29.7g46%
- Sodium 585.7mg25%
- Total Carbohydrate 27.7g10%
- Sugars 15.2g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.