Oreo Pie Crust

Hello! Here is my 2nd installment of the cheesecake making process and I’m back with an Oreo crust recipe! Oreo crust is one of my favourite crusts for cheesecakes because really… who doesn’t like Oreos?

Here is a simple tutorial on making the Oreo crust – the primary reason for doing up this post is so that I don’t have to take step-by-step photos of the crust-making process in the future (yes, lazy me oops!) and the second reason is to compile whatever I’ve learned from making the cookie crusts here so it will be easier to refer here in the future! The crust can be used for cheesecakes as well as pies, so it’s very versatile! (I will write up a digestive cookies crust version in the future.)

And here we go!


1) Melt some unsalted butter.


2) Break some Oreos and dump them into a ziploc bag.

How much Oreos you want to crush depends on how big is your cheesecake / pie.

For an 8-inch standard cheesecake with a crust of regular thickness – I find that about 250 grams of Oreo cookies (with cream) will suffice.

If you want the crust to come up to the sides of the cheesecakes, increase the amount of Oreo cookies by 50% or even 100%.


3) Crush the Oreo cookies with a rolling pin.

If you have a food processor, by all means use it to do the job! I don’t have a food processor (you don’t know how much I wanted one!), so I can only crush them manually. I tend to make the crust the night before so that I don’t have so many things on hand to do the next day – but that’s just me!


4) Beautiful, crushed Oreos.

I like to crush extra Oreos so that I can reserve some of them to sprinkle onto ice creams – yummy!


5) Pour in the melted, golden and luscious butter.

How much butter is needed for the Oreo cookies crust? As the cream in the Oreo cookies acts as a binder for the cookies, I usually go by this ratio when making the Oreo pie crust: 10 parts cookie, 3 to 4 parts of butter.

Example: For every 100 grams of Oreo cookies used,  I will melt 30 to 40 grams of butter to mix into the crushed Oreo cookies.


6) Mix the crushed Oreos and butter well and tip them into the baking tin / cheesecake tin.

(Read more about what baking tins to use for making cheesecake here!)


7) Press down the buttered and crushed Oreo cookies evenly on the bottom of the tin. Chill the pie crust until firm.

Chilling the pie crust will help to set and firm up the crust. There is no specific amount of time to chill, but I usually chill for about 15 to 30 minutes.


8) Grab a fork!


9) Poke holes all over the bottom of the chilled cheesecake.

Poking holes will allow a teeny weeny bit of cheesecake batter to seep into the holes, helping to hold the crust and the cheesecake together.


10) And now you are ready to pour your cheesecake batter in and bake away!

So here’s a rough summary (may be tweaked in the future as I bake more cheesecakes):

Size  Type Amount of Oreos (with cream) Amount of unsalted butter
 7-inch round / 7-inch square Regular 200 grams 60 grams – 80 grams
 8-inch round / 8-inch square  Regular 250 grams 75 grams – 100 grams
 9-inch round / 9-inch square Regular  300 grams 90 grams – 120 grams

 Hope you all find the above information useful!

 Happy cheese-caking!

Which Tin to Use for Cheesecakes?

Have you ever wanted to bake a cheesecake but afraid that you don’t have the right tin to do the job? I have been baking quite a few cheesecakes lately and decided to share the different types of tins I’ve used to make a cheesecake!

1) Cake Rings


Cake rings are one of my favourite moulds to make cheesecakes. They come in many shapes and sizes – I especially love to use the small ones to make mini cheesecakes – small cakes are always cuter, don’t you think?


To use the cake ring, place a piece of parchment paper on a baking sheet then the cake ring on top of the parchment paper. Tip in the crust mixture and press it evenly on the base of the cake ring. This method will not be suitable if you want to bake the cheesecakes in water baths.

Tried and Tested

2) Springform Tins


Springform pans are awesome in making cheesecakes as they can release beautiful and perfect cheesecakes. If you want to bake the cheesecake in a water bath, it’s still a good idea to wrap the tin with several layers of aluminum foil to prevent water from seeping in. My springform pan is the largest in the house, so I have to bake the cheesecake without a water bath.

The downside of springform pans is that they are pretty expensive.

Tried and Tested

3) Loose-Bottom Tins


I have a 7-inch loose-bottomed tin, so this is one of my go-to tin whenever I’m making a smaller but tall cheesecakes (usually using recipes meant for 8-inch cheesecakes). It removes pretty easily from the tin – simply place the whole tin on top of a bottle (e.g. beer bottle), wipe the exterior of the tin with a hot cloth and slide down the exterior of the tin. Or you can enlist the help of your friend to push out the cheesecake.

I found that the sliding down action helps to smooth the sides of the cheesecake, so no need to worry about uneven sides!

They definitely need to be wrapped in at least 2 layers (I usually go for 3) of aluminum foil if baking the cheesecake in a water bath.

The down side is that there is not much use of this tin except for making cheesecakes.

Tried and Tested

4) Regular Tins


Regular baking tins are usually my last resort – when I want to make a square/rectangle cheesecake. They are the best if you want to bake the cheesecake in a water bath – 0% water will seep in! But it can be a little tedious removing the cheesecake from the tin (unless you are serving the cheesecake straight in the tin) and the edges won’t be very smooth and pretty – but who cares as long as they are delicious right? (;


To get some help in lifting out the cheesecake, I will lay a piece of parchment paper in the tin, leaving a hanging edge. After chilling the cheesecake, I will run a knife along the edges, then slowly and gently lift the cheesecake out. It’s best that your cheesecake is not too tall, otherwise your cheesecake may be a little too heavy and the parchment paper may tear!


Pulling the cheesecake out… and also a sneak peak to an upcoming cheesecake recipe!

Tried and Tested

5) Muffin Tins

Last but definitely not the least, muffin tins are also awesome to use for making mini cheesecakes, but they can be a pain when removing them from the tin, so I always use a paper liner, but most of the time when I make mini cheesecakes with muffin tins, I will not bother making the crust, instead, I will simply drop an Oreo cookie inside. It won’t be as delicious, but a great alternative if you are out of time and need a shortcut.

Tried and Tested

And there you have it! All the tins that you can use to make cheesecakes – now you have no excuse to not make them (and I have no excuse to buy more tins… hehe!)

What is your favourite tin to use to make cheesecakes? Have you tried making cheesecakes in other types of tins? Do share with me your ups and downs in cheesecake making!

Have fun cheese-caking!

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