Chocolate Cookie Crust, made with Oreo Cookies and butter, is the perfect base for pie, cheesecake, and other simple desserts. It’s a quick and easy sweet treat recipe!
Chocolate Cookie Crust is the perfect base for so many desserts, especially my favorite copycat recipe, Olive Garden White Chocolate Raspberry Cheesecake. Made with only 2 ingredients, this crust is also a very simple recipe.
You can use any chocolate wafer cookie to make this crust. However, I prefer Oreos, mainly because they’re easy to find at the store and pretty much the texture and taste that I want for my crust.
The funny thing is, I couldn’t really find any other chocolate wafer cookies at all. There were chocolate graham crackers, but that’s just not the same as a chocolate cookie. So, Oreos it is.
I also choose to make this crust without all the cream filling in the Oreos. A little bit of icing still clings to the cookies, but for the most part, this crust is all cookies.
It’s easy to make, requires no rolling, and it tastes really good, especially with raspberry swirl cheesecake.
Tips for how to make a Chocolate Cookie Crust
First, gather your ingredients… You’ll need Oreo Chocolate Sandwich Cookies and salted butter.
- Pre-heat the oven to 350°.
- Spray your pan with cooking spray.
- Remove the cream from all of your Oreo Cookies.
- Place each de-creamed cookie in a gallon-sized Ziploc bag.
- Seal the bag, making sure to get all the air out, and crush the cookies with a rolling pin (or you can crush them up in a blender or food processor).
- Melt the butter.
- Add the crushed Oreos and the melted butter to a large mixing bowl, and stir together well.
- Press the cookie mixture into your pan, covering the bottom and up the sides of the pan.
- Bake at 350° for about 10 minutes.
- Allow the crust to cool, and fill with whatever type of cake, pie, or dessert you are making, following the instructions for that specific dessert.
Looking for more crust recipes for your favorite desserts?
Kitchen tools you may need to make a Chocolate Cookie Crust
Baking Pan – In this case, I used a 9-inch springform pan, since I was making a cheesecake.
Gallon Ziploc Bags – This makes it easy to crush the cookies with less mess.
Rolling Pin, Blender, or Food Processor – to crush the cookies.
Large Mixing Bowl – You’ll need a bowl for mixing the crushed cookies and melted butter together.
Print the recipe for this scrumptious Chocolate Cookie Crust
Chocolate Cookie Crust
Ingredients
- 3 dozen Oreos family size pack without cream
- 8 tablespoons salted butter melted
Instructions
- Pre-heat the oven to 350°.
- Spray your pan with cooking spray.
- Remove the cream from all of your Oreo Cookies.
- Place each de-creamed cookie in a gallon-sized Ziploc bag.
- Seal the bag, making sure to get all the air out, and crush the cookies with a rolling pin (or you can crush them up in a blender/food processor).
- Melt the butter.
- Add the crushed Oreos and the melted butter to a large mixing bowl, and stir together well.
- Press the cookie mixture into your pan, covering the bottom and up the sides of the pan.
- Bake at 350° for about 10 minutes.
- Allow the crust to cool, and fill with whatever type of cake, pie, or dessert you are making, following the instructions for that specific dessert.
Nutrition
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