EASY OREO CRUST

​Ingredients

25 classic Oreo cookies

4 Tablespoons butter melted (salted or unsalted butter will work fine) (55g)

Directions

This recipe will work with a 9″ pie plate, a 9″ springform pan, and a 9×9 square 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.

For a 9×13 pan, increase the recipe by 50%. If you are making the crust for a cheesecake in a springform pan, see my notes in the blog post about suggested alterations for doing this.

Notes

For a 9×13 pan, increase the recipe by 50%. If you are making the crust for a cheesecake in a springform pan, see my notes in the blog post about suggested alterations for doing this.