Easy Gluten-Free Oreo Crust (Slices Perfectly!)

Learn how to make a gluten-free Oreo pie crust recipe that actually holds together and slices beautifully! What's the trick? Using GF Oreos for a chocolate cheesecake crust or no bake pie filling requires a little more butter then traditional recipes to hold it together. Discover the perfect 2-ingredient ratio right here!

Prep Time 5

Cook Time 10

Total Time 15

Servings

Author Melissa Erdelac

Ingredients

26 gluten-free Oreos reserve rest for topping
5 tablespoons butter melted

Instructions

Preheat the oven to 350°F. Crush the 26 cookies into fine crumbs. To do this quickly, use a food processor. Otherwise place in a ziplock bag and use a rolling pin to crush into extremely fine crumbs.
26 gluten-free Oreos
Add the melted butter to the food processor or transfer the crumbs to a bowl and mix with butter to combine.
5 tablespoons butter
Dump the mixture into a 9-inch pie plate or springform pan. Use a measuring cup or glass to firmly press the crumbs evenly along the bottom of the pan. Use the side of the cup to evenly distribute around the sides. Finally, press around the sides and bottom with your hand to make sure everything is compressed and even. If using a springform pan, you can just press along the bottom, or about ⅓ up the sides as well.
Bake for 10 minutes. Remove from the oven and cool while you prepare the cheesecake mixture. Garnish with pie with remaining cookies right before serving.

Notes

Make Ahead and Storage Tips

The crust may be made ahead of time and stored at room temperature for 24 hours. After it cools, loosely cover with foil until ready to fill. For longer storage, it may also be wrapped securely and frozen up 1 month.

Once the filling is in, refrigerate up to 24 hours before serving. A lil' bonus tip - if garnishing with Oreos, save those until ready to serve. I've found GF Oreos get soft when stored in the fridge. However, the filled crust is fine. Not sure why that is, but trust.

I've kept leftovers refrigerated up to a couple days and haven't noticed much difference in the crust texture, but eventually the moisture starts to seep in and it becomes softer.

Nutrition