Oreo Crust
User Reviews
5
Oreo Crust
Description
This crust starts by pulverizing Oreo cookies whole (including the cream filling) into fine crumbs using a food processor or rolling pin within a sealed bag. The cookies' cream content lends sweetness and moisture which integrates with melted butter to bind the crumbs. The mixture is pressed firmly and evenly into the bottom and sides of a pan for structure. This recipe fits a 9-inch pie or square pan but scaling 50% up is suggested for springform pans or larger pans to maintain thickness.
For baked cheesecakes, the crust typically requires no pre-baking unless specified, relying on the melted butter to hold shape. The chocolate and butter combination in this crust balances texture and sweetness to complement creamy fillings or tarts.
Ingredients
- 25 Oreo cookies see note if using a springform pan, classic
- 4 Tablespoons butter melted (salted or unsalted butter will work fine)
Instructions
- This recipe will work with a 9" pie plate or a 9x9 square pan. Please see important note below if you would like to make this recipe for a baked cheesecake in a springform pan or in a 9x13 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.
Notes
- To use this crust in a springform pan or larger pan, increase the ingredients by 50%: 35 Oreo cookies (without cream) and 5 tablespoons butter.
- Retain the cream filling in the original recipe for extra sweetness and moisture; removing cream is optional based on preference.
- Press crumbs firmly and evenly into your pan to create a sturdy crust base.
- If a baked crust is desired, confirm if your specific filling recipe requires pre-baking before proceeding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1oreo crust
Amount Per Serving
Calories 1809 kcal
% Daily Value*
| Serving | 1crust | |
| Calories | 1809kcal | 90% |
| Carbohydrates | 212g | 71% |
| Protein | 17g | 34% |
| Fat | 105g | 162% |
| Saturated Fat | 48g | 240% |
| Trans Fat | 2g | 100% |
| Cholesterol | 120mg | 40% |
| Sodium | 1780mg | 74% |
| Potassium | 658mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 123g | 246% |
| Vitamin A | 1405IU | 28% |
| Calcium | 79mg | 8% |
| Iron | 26mg | 144% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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