If you need a bit of a chocolate upgrade to your next cheesecake or pie, try out an easy two ingredient Oreo crust. This super simple biscuit base takes minutes to whip up and will complement a wide variety of both baked and no bake desserts.
The Two Ingredients for Perfect Oreo Crust
All you need for the ultimate Oreo biscuit base is:
- 28 standard stuffed Oreos - no need to strip the stuffing out, you'll use the whole 28 Oreo cookies, cream and all, for this recipe. Simply pop in a food processor and blitz until crumb.
- Butter - 7 tablespoons of butter (or about 96 grams), melted.
Making the Oreo Biscuit Base
This couldn't be an easier recipe - simply pour the melted butter over the crushed Oreo biscuits in a mixing bowl. Stir together to ensure the crushed cookie crumbs are well coated and then press into whatever baking tin you are using (whether a pie plate or a springform tin).
Some Quick Tips for Oreo Crust
- Chill the crust before use and prior to serving. Crushed biscuit bases or cookie crumb crusts are often prone to being a bit crumbly. Letting them chill helps solidify the butter and therefore makes the base more firm. Chilling before use, reduces the likelihood of any flecks of Oreo getting mixed in with your filling. Chilling before serving gives the whole dessert time to come together.
- Don't grease your pie pan. The butter in a biscuit base means these should not stick to your pans. Adding extra butter will only make the dessert greasy.
- If you're using a springform tin, line this with parchment paper. This will make removing the dessert from the base easier.
FAQs for Two Ingredient Oreo Crust
Prior to adding a filling, you can keep an Oreo crust in the refrigerator for a couple of days or in the freezer for up to 3 months.
Once filled, the shelf-life will mainly depend on the type of dessert. After a few days in the refrigerator, some pie or cheesecake fillings in biscuit bases may begin to make the crusts soggy (especially once cut). If the filling is safe to freeze, the prepared desserts can be frozen for better longevity.
This is a two ingredient recipe for an Oreo biscuit base and does not require any added sugar. Sugar in many cookie crumb crusts helps to bind the crust along with the butter. Oreos, with their added cream filling, don't need the sugar in order to help make them more firm. They also don't require sugar for added sweetness.
This crust can be treated in the same way as any other cookie crumb crust - you can either use it for a baked or no bake dessert. It is completely safe to eat unbaked and does not contain egg.
Yes, technically you can use any Oreo you'd like in this recipe. Do note that different flavoured Oreos will lend their flavour to the crust so avoid using flavoured Oreos that will clash with your dessert filling.
If you're looking for other crust ideas and related recipes, check out:
- Lotus Biscuit Base
- All-Butter Pie Crust
- S'mores Cheesecake
- Chocolate Ganache Cheesecake Cupcakes
- Biscoff Cheesecake
- Suspiro de Limeña Tart
- Pink Jello Pie
Two Ingredient Oreo Crust
- 28 regular stuffed Oreo cookies
- 7 tablespoon unsalted butter melted
- Begin by blitzing the Oreos in a food processor until these are a fine crumb. Then add these to a mixing bowl.
- Pour melted butter over the top of the Oreo crumbs and stir to combine.
- Press the mixture into the base of your baking tin.
- Place in a refrigerator to chill until ready to use. Once the dessert is made, allow to chill well to ensure the Oreo base firms up into a sturdy crust.
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