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Oreo Cheesecake Crust

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This easy Oreo cheesecake crust comes together in just minutes with crushed Oreos and melted butter for a rich, chocolatey base that pairs perfectly with baked or no-bake cheesecakes and other desserts.

Ingredients

25 Oreos

4 tablespoons unsalted butter, melted

Pinch of salt (optional)

Instructions

  1. Add the Oreos to a food processor and pulse 5 to 7 times until they become large crumbs.
  2. With the food processor running, slowly drizzle in the melted butter until evenly combined.
  3. Add a pinch of salt if desired, especially when using a sweeter Oreo variety.
  4. Pour the prepared cookie crumb mixture into a 9-inch cheesecake pan.
  5. Press the crumbs firmly into the sides of the pan first to create an even border.
  6. Press the remaining crumbs evenly across the bottom until the crust is compact and uniform.
  7. Use immediately with your cheesecake filling or chill briefly before assembling your dessert.

Notes

Golden, mint, peanut butter, or chocolate crème Oreos can be substituted for different flavor variations.

Mix in 1 tablespoon of cocoa powder for an extra chocolate-rich crust.

Stir in finely chopped toasted nuts for added crunch if desired.

Store covered in the refrigerator for up to 5 days before filling.

Freeze tightly wrapped for up to 3 months and thaw in the refrigerator before use.

If you do not have a food processor, crush the cookies in a sealed bag with a rolling pin before mixing with butter.

Leave the Oreo filling intact for the best texture and flavor.

This crust works well for cheesecakes, pies, bars, mousse cakes, and no-bake desserts.

Nutrition

Find it online: https://chocolatecoveredamy.com/oreo-cheesecake-crust/