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    Home » Recipes » Baking Basics

    Two Ingredient Oreo Crust - Quick and Easy Oreo Base

    Published: Dec 29, 2021 · Modified: Aug 13, 2022 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    Two ingredient Oreo crust pressed firmly into the base of a lined 8" springform baking tin and about 1 inch up the sides.

    The Two Ingredients for Perfect Oreo Crust

    All you need for the ultimate Oreo biscuit base is:

    1. 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.
    2. Butter - 7 tablespoons of butter (or about 96 grams), melted.
    Two ingredients for Oreo crust, bowl of Oreo biscuits and unsalted butter.

    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).

    Whole Oreo chocolate sandwich cookies in the bowl of a food processor.
    Oreos blitzed to a fine crumb in food processor.
    Adding butter to crushed chocolate biscuits in a large mixing bowl.
    Chocolate cookie crumb crust mixed together in mixing bowl, showing consistency.

    Some Quick Tips for Oreo Crust

    1. 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.
    2. 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.
    3. If you're using a springform tin, line this with parchment paper. This will make removing the dessert from the base easier.
    Adding chocolate biscuit crust to a lined springform baking tin.

    FAQs for Two Ingredient Oreo Crust

    How long does an Oreo crust keep?

    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.

    Do I need to add sugar to an Oreo crust?

    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.

    Do I need to bake an Oreo crust?

    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.

    Can I use different flavoured Oreos?

    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 pressed firmly into the base of a lined 8" springform baking tin and about 1 inch up the sides.

    Two Ingredient Oreo Crust

    Liz Mincin
    Easy Oreo biscuit base made with only two ingredients. The perfect accompaniment to cheesecakes and pies.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 0 mins
    Chilling 2 hrs
    Course Dessert
    Cuisine American
    Servings 1 crust
    Calories 1033 kcal

    Ingredients
      

    • 28 regular stuffed Oreo cookies
    • 7 tablespoon unsalted butter melted

    Instructions
     

    • 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.

    Nutrition

    Calories: 1033kcalCarbohydrates: 50gProtein: 2.8gFat: 94.6gSaturated Fat: 55.1gCholesterol: 214mgSodium: 853mgPotassium: 154mgFiber: 2gSugar: 28.1gCalcium: 24mgIron: 4mg
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

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    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me →

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