Easy Oreo Crust Recipe
This Easy Oreo Crust Recipe is a game-changer for any dessert lover, offering a rich, velvety base in just 20 minutes. The blend of crushed Oreos and butter creates a decadent, crumbly texture that’s both indulgent and satisfying.
Ingredients
- 25 classic Oreo cookies
- 4 Tablespoons butter melted (salted or unsalted butter will work fine)
Instructions
- This recipe will work with a 9″ pie plate, a 9″ springform pan, and a 9×9 square pan.
- Place Oreo cookies in food processor (do not remove the cream filling) and pulverize until only fine crumbs remain.
- If you do not have a food processor, place cookies in a Ziploc bag (let all of the air out before sealing) and beat with a rolling pin or mallet until only fine crumbs remain.
- In a separate, medium-sized microwave-safe bowl, heat butter until completely melted.
- Pour cookie crumbs into the melted butter and stir until well-combined.
- Pour cookie crumbs into prepared pan and use your hands and/or the clean bottom of a glass or measuring cup to tamp crumbs tightly into the bottom and sides of your pan.
- If the recipe is to be baked — bake according to your recipe’s instructions.
- For cheesecakes, this crust does not need to be pre-baked unless your recipe specifically instructs so.
- If this crust is for a no-bake recipe, refrigerate or freeze for 10-20 minutes before filling.
- If you wish to pre-bake this crust (for a crunchier crust), bake on 350F (175C) for 8-10 minutes and then allow it to cool completely before filling.
Nutrition
Calories: 1809kcalCarbohydrates: 212gProtein: 17gFat: 105gSaturated Fat: 48gCholesterol: 120mgSodium: 1780mgPotassium: 658mgFiber: 8gSugar: 123gVitamin A: 1405IUCalcium: 79mgIron: 26mg
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