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.
Recipe ingredients
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!
Recipe variations
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.
FAQs
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
Oreo Cheesecake Crust Recipe
- Total Time: 20 minutes
- Yield: 1 Crust
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 24 Oreo cookies
- 4 tablespoons (55 grams) unsalted butter, melted
Instructions
- Preheat oven to 325°F (160°C) and lightly grease a 9-inch (23 cm) springform pan*.
- Place the Oreo cookies (both the cookie and cream filling) in a food processor and pulse until you get fine crumbs. Alternatively, place the cookies in a zip-top bag and use a rolling pin to crush them. You should have approximately 2 cups (260 grams) of crushed Oreos.
- Transfer the Oreo crumbs to a mixing bowl and add the melted butter. Mix together until the crumbs are evenly coated with butter.
- Pour the mixture into the prepared pan. Using the back of a spoon or measuring cup, firmly press the mixture into the bottom of the pan and slightly up the sides to form the crust.
- Bake the cheesecake crust for 10 minutes, then remove and let cool completely before adding your cheesecake filling.
Notes
Oreos: This recipe works best with regular Oreos. Make sure not to use Double Stuf Oreos, which have more filling.
Substituting other cookies: If using another brand of sandwich cookie, it’s best to go by volume or weight instead of number of cookies. Use 260 grams of cookies (about 2 cups of crushed cookies) and 4 tablespoons (55 grams) butter.
Pan size: While I generally use a 9-inch springform pan, this amount of crust will work for an 8-inch (20 cm), 9-inch (23 cm) or 10-inch (25 cm) round pan.
Nutrition
- Serving Size: 1 slice
- Calories: 127
- Sugar: 8g
- Sodium: 124mg
- Fat: 7.7g
- Saturated Fat: 3.2g
- Carbohydrates: 14.3g
- Fiber: 0.6g
- Protein: 1.1g
- Cholesterol: 10mg
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