Oreo Cookie Crust

Oreo Cookie Crust

An Oreo Cookie Crust is a simple, no-bake base perfect for cheesecakes, pies, and other desserts. It’s quick to make and adds a rich, chocolatey flavor to your creations.

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Ingredients:

• 24 Oreo cookies (approximately 2 cups crushed)
• 5 tbsp unsalted butter (melted)

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Instructions:

1. Crush the Cookies:

   • Place the Oreo cookies in a food processor and pulse until they form fine crumbs. Alternatively, you can put the cookies in a zip-top bag and crush them with a rolling pin.

2. Combine with Butter:

   • In a medium bowl, mix the Oreo crumbs with the melted butter until the crumbs are evenly coated and resemble wet sand.

3. Press into a Pan:

   • Transfer the mixture to a 9-inch pie pan or springform pan. Use the back of a spoon, measuring cup, or your hands to firmly press the crumbs into the bottom and up the sides of the pan to form an even crust.

4. Chill the Crust:

   • Place the crust in the refrigerator for at least 30 minutes to set. If you're making a no-bake dessert, it's ready to use after chilling. For baked desserts, proceed with your recipe's instructions.

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Tips:

• Double-Stuffed Oreos: If using double-stuffed Oreos, reduce the butter to 4 tablespoons, as the extra filling provides additional moisture.
• For a Firmer Crust: Bake the crust at 350°F (175°C) for 8-10 minutes, then let it cool completely before filling.
• Variations: Add a pinch of salt for a flavor contrast or a teaspoon of sugar for extra sweetness.

This Oreo Cookie Crust is a versatile and delicious base for a wide variety of desserts. Would you like some recipe ideas for what to fill it with?