This easy Oreo cheesecake crust calls for two ingredients and is ready in just minutes! Try it with any of our cheesecake recipes!
An Oreo cheesecake crust provides the perfect crunchy contrast to any creamy cheesecake filling! Plus, it can be whipped up in minutes and is extremely versatile — whether you’re making chocolate, raspberry or peanut butter cheesecake, this chocolate crust is the ideal base! In this guide, we’ll show you how to make an expertly crafted Oreo cookie crust so you can up your cheesecake game.
The best part about this Oreo cheesecake crust recipe? You need just two ingredients:
- Oreo cookies: No need to scrape out the filling – you’ll use both the cookies and cream! You’ll need about 24 Oreos. Make sure to use regular Oreos and not the Double Stuf version.
- Unsalted butter: Butter adds flavor and binds the cookie crumbs together.
Step by step instructions
Step 1: Place the Oreo cookies in a food processor. Use both the cookie and cream filling.
Step 2: Pulse the cookies until fine crumbs form. If you don’t have a food processor, you can place the cookies in a zip-top bag and use a rolling pin to crush them.
Step 3: Melt the butter and pour it into the Oreo crumbs.
Step 4: Mix until the Oreo crumbs are evenly coated.
Step 5: Transfer the Oreo mixture to a greased springform pan. I use a 9-inch (23 cm) pan. Use your hands or the bottom of a measuring cup to firmly press the crumbs into the bottom of the pan and slightly up the sides.
Step 6: Bake for 10 minutes at 325°F (160°C) and allow to cool before filling.
Expert tips and tricks
- Let the Oreo cheesecake crust cool completely before adding the filling. This will help the crust maintain its crispiness when it goes back in the oven with the cheesecake filling.
- If your crust is feeling too dry, try adding a bit more melted butter.
- And if your crust is feeling too wet or greasy, simply crush 1-2 more cookies and add them to the mixture!
You can easily customize your Oreo cheesecake crust with substitutions and mix-ins that pair well with your cheesecake. Here are some of my favorite options:
- Use different Oreo varieties. Mint-flavored Oreos, Golden Oreos and even gluten-free Oreos can all be used in this crust.
- Add some zest. A bit of freshly grated orange zest would be perfect in our Chocolate Orange Cheesecake crust.
- Spice it up. A dash of cinnamon is perfect in autumn-inspired cheesecakes!
- Use ground nuts. Substituting some of the crushed Oreos for ground hazelnuts, almonds or pecans can add an extra layer of flavor.
No, you can leave the filling in when crushing the cookies.
This Oreo crust recipe will work in any 8-inch (20 cm), 9-inch (23 cm) or 10-inch (25 cm) springform pan, cake pan or pie dish. Our cheesecake recipes generally call for a 9-inch springform pan.
Yes, and technically you don’t have to bake the crust. For no-bake cheesecakes, you could just place the crust in the refrigerator for 30 minutes before adding the filling. However, I still prefer pre-baking the crust even for no-bake cheesecakes, as it makes it much crispier!
Absolutely! While we designed this Oreo crust to work in our cheesecake recipes, it’s also great for pies!
You need approximately 12 Oreo cookies (130 grams) to get one cup of packed crushed Oreos. This recipe calls for two cups of crushed oreos, which would be about 24 cookies (260 grams).
You can use this Oreo cheesecake crust recipe with any of our cheesecakes:
- Classic New York Cheesecake
- Chocolate Orange Cheesecake
- Toblerone Cheesecake
- Chocolate Chip Cheesecake
- Apple Crumble Cheesecake
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