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Firmly pressing golden Oreo sandwich cookie crumb crust into lined springform pan for cheesecake base.

Golden Oreo Crust

Liz Mincin
A quick and easy two ingredient recipe for the perfect golden Oreo pie crust. This crust recipe is suitable for pies, tarts or cheesecakes and will make enough for an 8" or 9" crust.
5 from 1 vote
Prep Time 15 mins
Cook Time 0 mins
Chilling 2 hrs
Course Dessert
Cuisine American
Servings 1 crust
Calories 2213 kcal


  • large mixing bowl
  • spatula
  • 8" or 9" springform cake pan or pie dish


  • 28 Golden Oreos crushed or ground to fine crumb
  • 7 tablespoon unsalted butter melted


  • Place the finely ground golden Oreos in a large mixing bowl and pour the melted butter in. Stir with a spatula until well mixed into a lightly moist crumb.
  • Pour the mixture into your prepared dish (either a lined springform pan, pie plate or tart shell) and press firmly into the base and up the sides (see note).
  • Once firmly pressed, this Golden Oreo crust can be used for baked or no bake cheesecakes or pies as directed in your filling recipe. I recommend chilling the crust while you prepare the filling. After filled (and baked if necessary), it is best to chill for at least 2 hours (or longer if needed for the filling) before serving, to ensure that the crust is set well for slicing.


The thickness of the base and sides will be dependent on your preferences and the size of pan being used. For a 9" springform pan, this recipe should provide enough for to create a base and to press the crumb about 1" up the sides.


Calories: 2213kcalCarbohydrates: 221.9gProtein: 12.8gFat: 140.6gSaturated Fat: 69.1gCholesterol: 214mgSodium: 1151mgPotassium: 234mgFiber: 4.6gSugar: 108.1gCalcium: 24mgIron: 6mg
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