Tag: oreos

Eggless Oreo Cheesecake (Easy & Creamy)
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This Eggless Oreo Cheesecake is incredibly creamy and smooth. Each bite melts in your mouth, giving you that perfect cheesecake texture that’s both dense and velvety. It’s completely egg-free without sacrificing any of the deliciousness. The recipe is straightforward (no water bath needed) and uses simple ingredients, making it easy to follow and foolproof. Whether it’s a birthday, holiday, or just a casual get-together, this cheesecake is sure to impress your family and friends. It looks stunning and tastes even better!

Oriana’s Thoughts On The Recipe

When I first made this Eggless Oreo Cheesecake, we were instantly in love. The combination of the rich, creamy filling with the crunchy Oreo crust is simply irresistible. Plus, it’s eggless, which means more people can enjoy it, especially those with egg allergies or dietary restrictions. The simplicity of the ingredients and the straightforward process (no water bath needed) make it a go-to recipe for me, whether I’m hosting a party, celebrating a birthday, or just craving something sweet.

It’s perfect for any occasion, from casual get-togethers to fancy dinners. The Oreo chunks add a delightful texture that makes every bite a little piece of heaven. And let’s not forget the wow factor—every time I serve this cheesecake, it’s met with oohs and ahhs!

What I Love About This Recipe

Oreo Lovers’ Delight: We are big fans of anything Oreo, so this cheesecake is one of our favorites. The crunchy Oreo crust and chunks throughout the filling make it a delightful treat for Oreo enthusiasts.

Foolproof Recipe: Easy to make with simple ingredients, this cheesecake is perfect even for novice bakers. The steps are straightforward, ensuring a successful bake every time.

Perfect Texture: Smooth, creamy, and dense—this cheesecake has a texture that’s just right. It’s firm enough to hold its shape but melts in your mouth with every bite.

Skip the Water Bath: This cheesecake recipe skips the traditional water bath, yet still delivers a creamy and velvety texture. By carefully controlling the baking and cooling processes, the cheesecake achieves the same luxurious smoothness without the added complexity of a water bath.

Versatile Dessert: Perfect dessert for any occasion, from birthday parties to dinner gatherings. Its appealing look and delicious taste make it a crowd-pleaser.
Potential Cons Of The Recipe

High Caloric Content: As a rich and indulgent dessert, this cheesecake is quite calorie-dense.

Time-Consuming: It requires some time for chilling.

Tips To Mitigate These Cons

Portion Control: Serve smaller slices to keep the calorie intake in check.

Plan Ahead: Make the cheesecake a day in advance to allow enough time for chilling.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

For The Crust:
- Oreo Cookies: Provides the classic Oreo flavor and a crunchy base. You can use any chocolate sandwich cookie if you prefer.
- Butter: Helps bind the crust together. Use melted unsalted butter for best results.
For The Eggless Cookies-And-Cream Filling:
- Cornstarch: Acts as a thickening agent to help the cheesecake set.
- Granulated Sugar: Adds sweetness to balance the tanginess of the cream cheese.
- Cream Cheese: The star of the show, providing a creamy texture and tangy flavor. Note: Use full-fat version that comes in blocks.
- Sour Cream: Adds extra creaminess and a slight tang. Note: If sour cream is hard to find in your country, check out my How to Make Sour Cream at Home recipe.
- Sweetened Condensed Milk: Contributes to the sweetness and smooth texture. Note: Use full-fat version.
- Vanilla Extract: Enhances the flavor.
- Heavy Whipping Cream: Adds richness and a creamy consistency.
- Oreo Cookies: Adds the signature cookies-and-cream flavor and texture.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Make The Crust

Preheat oven to 350º F (180º C). Lightly grease a 9-inch round springform pan and line it with parchment paper. I like to line the bottom and sides to prevent any stickiness.

In a medium mixing bowl, combine Oreo crumbs and sugar with a fork until evenly moistened. Put the crumbs mixture into the springform pan and press the crumbs down into the base. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly. Bake the crust at 350º F (180º C) until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool before adding the filling.

Step 2 – Make The Cheesecake Filling

Mix cornstarch and sugar until well combine. Set aside. Place the cream cheese and sour cream in the bowl of an electric mixer and beat on low speed for 2-3 minutes until smooth and free of lumps. Add the sugar mixture and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy for 1-2 minutes. Add lemon juice and vanilla extract; beat until well incorporated. Add cold heavy cream and beat at high speed for 3 minutes. Turn off the mixer. Foil in the chopped Oreos until evenly distributed.

Step 3 – Bake

Pour the cheesecake batter evenly over the prepared crust. Smooth the top with a spatula and tap gently to remove any air bubbles. Bake at 325º F (165º C) for 40 minutes or until the edges are just barely puffed, but the filling is pale—you’re not looking for golden brown. Turn off the oven and leave the door closed for 40 more minutes (leave the cheesecake inside of the oven). The cheesecake will continue to cook but slowly begin to cool as well. After 40 minutes, remove the cheesecake from the oven. The cheesecake center should still wobble when you remove it; it will continue to cook as it cools on the counter. Let it cool at room temperature. Then refrigerate for at least 8 hours or overnight (recommended).

Step 4 – Chill, Decorate, and Serve

Just before serving, decorate the cheesecake as your heart desires. I topped it with whipped cream and more Oreo cookies.

Achieving Perfect Cheesecake Without Water Bath

For this Eggless Oreo Cheesecake, the water bath is not necessary! You can still achieve a nice, smooth cheesecake by doing three things:
- Bake low and slow: This cheesecake bakes at 325°F. I recommend monitoring your oven’s temperature with an oven thermometer. Also, avoid opening the oven door, as this causes the temperature to fluctuate.
- Add a pan filled with water to the bottom rack. I like to place the cheesecake on the center oven rack of the preheated oven. Then, I put a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. Immediately, I close the oven to trap the steam inside. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process.
- Release from the sides: To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. Run a flexible knife or a thin rubber spatula around the edge of the cheesecake pan after removing it from the oven so it can be released from the edges of the pan. Don’t remove the rim of the springform pan yet.
- Gradual Cooling: After baking, turn off the oven and let the cheesecake cool inside for 40-60 minutes. Then, remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating it overnight or for at least 8 hours.
Recipe Tips

Plan ahead! Cheesecake is one of those desserts that requires planning in advance. It takes a long time to chill and set.

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting to give it ample time to reach the ideal recipe temperature.

Know your oven! Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will affect baking time, so keep an eye on things.

Avoid overcooking the cheesecake, or it will crack. When you remove it from the oven, the center should still wobble; it will continue to cook as it cools on the counter.

To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then, carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.

Allow the cheesecake to chill for at least 8 hours in the refrigerator before attempting to cut it. For a very clean cut, use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off just before cutting) and wipe the knife clean between cuts.
Food Allergy Swaps

Gluten-Free: Use gluten-free chocolate sandwich cookies.

Dairy-Free: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting dairy ingredients for non-dairy. Here are some suggestions:

Storing and Freezing Instructions

Storing: Keep the cheesecake in the refrigerator, covered, for up to 5 days

Freeze: Eggless Cheesecake can be frozen for up to three months.
- First, cool the cheesecake on the counter before freezing—you can skip cooling it in the refrigerator.
- Next, remove the outer rim of the springform pan (leave the base).
- Then, wrap the cheesecake and the bottom of the pan with a few plastic wrap layers, followed by a final layer of aluminum foil. Don’t freeze your cheesecake with any toppings!
- When you’re ready to eat your cheesecake, thaw it overnight in the refrigerator. Add your toppings before serving a delicious Eggless Cheesecake.
Frequently Asked Questions

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake actually benefits from being made a day in advance, giving it time to set properly.

What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper, but a springform pan is recommended for easy removal.

Can I use light cream cheese?

I do not recommend that, since the cheesecake won’t set up properly.

More Egg-Free Cheesecake Recipes You’ll Love!

Recipe Card 📖
Eggless Oreo Cheesecake

Oriana Romero

This Eggless Oreo Cheesecake is incredibly creamy and smooth. Each bite melts in your mouth, giving you that perfect cheesecake texture that’s both dense and velvety. It’s completely egg-free without sacrificing any of the deliciousness. The recipe is straightforward (no water bath needed) and uses simple ingredients, making it easy to follow and foolproof. Whether it’s a birthday, holiday, or just a casual get-together, this cheesecake is sure to impress your family and friends. It looks stunning and tastes even better!

Prep Time 15 minutes

Cook Time 40 minutes

Chilling Time: 10 hours

Total Time 10 hours 55 minutes

Servings 12 slices

Ingredients

For the Eggless Cookies-and-Cream Filling:

Instructions

Make the Crust:

Preheat oven to 350º F (180º C). Lightly grease a 9-inch round springform pan with baking spray and line the bottom and sides of the pan with parchment paper to prevent any stickiness.

In a medium mixing bowl, combine Oreo crumbs and sugar with a fork until evenly moistened.

Put the crumbs mixture into the springform pan and press the crumbs down into the base. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.

Bake the crust at 350º F (180º C) until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool before adding the filling.

Reduce oven temperature to 325º F (165º C).Extra Tip: Since this recipe does not call for a water bath, I like to place a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process.

Make the Cheesecake Filling:

Mix cornstarch and sugar until well combine. Set aside.

Place the cream cheese and sour cream in the bowl of an electric mixer and beat on low speed for 2-3 minutes until smooth and free of lumps. Add the sugar mixture and continue mixing until incorporated. Gradually add sweetened condensed milk and vanilla; beat until creamy and smooth, for 1-2 minutes.

Add cold heavy cream and beat at high speed for 3 minutes. Turn off the mixer. Foil in the chopped Oreos until evenly distrubuted.

Pour the cheesecake batter evenly over the prepared crust. Smooth top with a spatula and tap gently to remove any air bubbles.

Bake:

Place the springform pan in the middle rack of your oven (just above the rack with the pan with the water). Bake at 325º F (165º C) for 40 minutes or until the edges are just barely puffed, but the filling is pale—you're not looking for golden brown. After the inicial 40 minutes, turn off the oven and leave the door closed for 40 more minutes (leave the cheesecake inside of the oven). The cheesecake will continue to cook but slowly begin to cool as well.

After the second 40 minutes, remove the cheesecake from the oven. The cheesecake center should still wobble when you remove it; it will continue to cook as it cools on the counter. Let it cool at room temperature for 15 minutes, then, loosen the cheesecake from the sides of the pan by carefully running a thin metal spatula or knife around the inside rim. Do not remove the rim yet. Let the cheesecake cool completely at room temperature. Then, refrigerate for at least 8 hours or overnight (recommended).

Unmold:

Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim again. Remove the rim. Unmold and transfer to a cake plate.

Decorate with whipped cream and more Oreos if desired.

Storing: Keep the cheesecake in the refrigerator, covered, for up to 5 days Freeze: Eggless Cheesecake can be frozen for up to three months.

First, cool the cheesecake on the counter before freezing—you can skip cooling it in the refrigerator.

Next, remove the outer rim of the springform pan (leave the base).

Then, wrap the cheesecake and the bottom of the pan with a few plastic wrap layers, followed by a final layer of aluminum foil. Don’t freeze your cheesecake with any toppings!

When you’re ready to eat your cheesecake, thaw it overnight in the refrigerator. Add your toppings before serving a delicious Eggless Cheesecake.

Food Allergy Swaps: Gluten-Free: Use gluten-free chocolate sandwich cookies. Dairy-Free: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting dairy ingredients for non-dairy. Here are some suggestions: Recipe Tips:

Plan ahead! Cheesecake is one of those desserts that requires planning in advance. It takes a long time to chill and set.

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting to give it ample time to reach the ideal recipe temperature.

Know your oven! Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will affect baking time, so keep an eye on things.

Avoid overcooking the cheesecake, or it will crack. When you remove it from the oven, the center should still wobble; it will continue to cook as it cools on the counter.

To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then, carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.

Allow the cheesecake to chill for at least 8 hours in the refrigerator before attempting to cut it. For a very clean cut, use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off just before cutting) and wipe the knife clean between cuts.

Achieving Perfect Cheesecake Without Water Bath: For this Eggless Oreo Cheesecake, the water bath is not necessary! You can still achieve a nice, smooth cheesecake by doing three things:

Bake low and slow: This cheesecake bakes at 325°F. I recommend monitoring your oven’s temperature with an oven thermometer. Also, avoid opening the oven door, as this causes the temperature to fluctuate.

Add a pan filled with water to the bottom rack. I like to place the cheesecake on the center oven rack of the preheated oven. Then, I put a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. Immediately, I close the oven to trap the steam inside. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process.

Release from the sides: To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. Run a flexible knife or a thin rubber spatula around the edge of the cheesecake pan after removing it from the oven so it can be released from the edges of the pan. Don’t remove the ring of the springform pan yet.

Gradual Cooling: After baking, turn off the oven and let the cheesecake cool inside for 40-60 minutes. Then, remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating it overnight or for at least 8 hours.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 653kcalCarbohydrates: 66gProtein: 9gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 96mgSodium: 409mgPotassium: 332mgFiber: 1gSugar: 48gVitamin A: 1177IUVitamin C: 1mgCalcium: 177mgIron: 6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 653

Keyword cheesecake egg-free oreo recipe
[ad_2] Oriana Romero
Source link
July 31, 2024
Easy Oreo Pie Crust (2 ingredients)
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This Easy Oreo Pie Crust is super simple and quick to make—only two ingredients! It’s buttery, thick, crunchy, and bursting with that rich, chocolatey Oreo flavor we all adore. It adds an amazing texture and taste to any dessert, making each bite a delightful experience. Whether you’re planning to make a creamy cheesecake, a decadent chocolate tart, or a fresh fruit pie, this Oreo crust is the perfect base, so keep this trusty recipe on hand for any sweet creation.

Oriana’s Thoughts On The Recipe

I can’t wait to share with you my go-to recipe for an Easy Oreo Pie Crust. My daughter absolutely adores this crust and insists on an extra-thick layer every time I make it. It’s her favorite part of any dessert, and I have to say, it’s become mine too!

This crust is buttery, thick, crunchy, and packed with that irresistible chocolate-y goodness that only Oreos can bring. Plus, it’s incredibly simple to make—just two ingredients!

I love how versatile this crust is. From cheesecakes to tarts and pies, it pairs perfectly with so many desserts. Trust me, once you try it, you’ll never go back to the pre-made crusts from the store. Keep this recipe handy, and you’ll always have a delicious base ready for your sweet creations.

What I Love About This Recipe

Easy as Pie: Easy to make – only 2 ingredients. Seriously, it doesn’t get simpler than this. With just Oreos and butter, you can create a delicious crust in minutes. Perfect for those last-minute dessert plans!

Homemade is Best: It’s better than a pre-made crust from the store. There’s just no comparison. Homemade always wins, especially when it’s this easy and tasty.

Perfect Taste and Texture: The combination of buttery richness and the thick, crunchy texture, mixed with the chocolate flavor from the Oreos, is a match made in heaven. It adds an amazing layer of flavor and texture to any dessert.

Ultimate Versatility: This Oreo crust is the perfect base for many desserts, from creamy cheesecakes to chocolate pies. Let your creativity run wild!
Potential Cons Of The Recipe

Crumbly Texture: It can sometimes be a bit crumbly and hard to cut cleanly.

Allergy Concerns: Oreos contain gluten and dairy, which can be problematic for those with allergies.

Tips To Mitigate These Cons

Firm Pressing: Press the crust firmly into the pan to ensure it holds together better. Chilling it or baking it before adding the filling can also help.

Allergy-Friendly Options: Opt for gluten-free or dairy-free Oreos and butter substitutes to make this crust suitable for more dietary needs
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Oreo Cookies: The star of the show! These provide the chocolatey flavor and the bulk of the crust. You can use regular or gluten-free Oreos. Note: I do not recommend using Double-stuff. They’re tasty to eat, but don’t work well for an Oreo crust.
- Butter: Melted butter helps bind the crushed cookies together. You can substitute with margarine or a dairy-free butter alternative if needed.
Oreos You’ll Need Depending On Your Dish/Pan Size

To make an Oreo pie crust, you typically need about 25 to 30 Oreo cookies, depending on the size of your pie dish or pan and how thick you want the crust to be. Here is a general guideline:

For an 8 or 9-inch Pie Crust:
- 25 Oreos: This amount is usually sufficient to cover the bottom and sides of an 8 or 9-inch pie dish or springform pan.
- 4 tablespoons of melted butter: This helps bind the crumbs together.
For a 10-inch Pie Crust:
- 30 Oreos: This amount is usually sufficient to cover the bottom and sides of a 10-inch pie dish or springform pan.
- 5 tablespoons of melted butter: This helps bind the crumbs together.
For a 9×13-inch pan:
- 38 Oreos: This amount is usually sufficient to cover the bottom of a 9×13-inch pan.
- 6 tablespoons of melted butter: This helps bind the crumbs together.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Grind

In a food processor or blender, pulse 25 whole Oreos (including the cream filling) into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or 275 g.

Step 2 – Mix

Add the Oreo crumbs to a bowl and combine with the melted butter. The mixture will be thick and wet. If you notice any large chunks, try to smash/break up.

Step 3 – Press

Add the mixture to your pie dish, cake pan, springform pan, or square pan. With moderate pressure, use your hand to press the crumbs firmly into the bottom and up the sides to create a compact, thick crust.

Tip: A wooden pie tamper or small flat-bottomed measuring cup can help press down the bottom crust and smooth the surface but don’t press too hard, or the crust will be very difficult to cut. For pies, run a spoon around the bottom edge where the sides and bottom meet to create a rounded crust—this helps keep the crust intact when slicing.

Step 4 – Continue According to Recipe Instructions

Depending on the recipe, you might need to chill or bake the crust. Usually, for a baked dessert, such as cheesecake, the crust is pre-baked for 8–10 minutes at 350°F (180°C). For no-bake desserts, such as no-bake pies, the crust needs to be frozen while you make the filling.
Recipe Tips

Crushing the Cookies: Use a food processor to get fine crumbs quickly, or put the cookies in a ziplock bag and crush them with a rolling pin. Ensure you crush your Oreos into fine crumbs. Larger crumbs can make the crust fall apart, while finer crumbs will help it stick together and retain its shape.

Mix Well: Ensure the melted butter is thoroughly mixed with the Oreo crumbs for the best texture.

Create a Flat-Top Edge: I use my thumb from one hand and the four fingers from my other hand to press and level around the top edge and make it even.

Other Oreo Flavors: You can substitute different flavors of Oreos for a unique crust. Golden Oreos are a good non-chocolate option.
Food Allergy Swaps
- Gluten-Free: Use gluten-free Oreos.
- Dairy-Free: Substitute butter with a plant-based butter alternative.
Variations & Additions
- Chocolate Lovers: Add a tablespoon of cocoa powder to the Oreo crumbs for an even richer chocolate flavor.
- Nutty Twist: Mix in some finely chopped nuts for added texture and flavor.
Storing and Freezing Instructions
- Storing: Store the crust in the refrigerator, covered, for up to 3 days.
- Freezing: You can freeze the unbaked crust for up to 1 month. Just wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before using.
Frequently Asked Questions

Can I use double-stuffed Oreos?

I do not recommend using Double-stuff. They’re tasty to eat but don’t work well for an Oreo crust.

Can I make this crust in advance?

Absolutely! You can prepare and store it in the refrigerator or freezer until you’re ready to use it.

How do I prevent the crust from sticking to the pan?

Typically, the butter in the crust mixture prevents it from sticking. However, to ensure an easy release, you can lightly grease the pan with non-stick spray before pressing in the crust.

How can I make this for a 9×13 pan?

I’d recommend increasing the recipe by 50% for a 9×13″ pan, so use roughly 38 Oreo cookie sandwiches and 6 tablespoons of melted butter.

How do you crumble Oreos without a food processor?

If you don’t have a food processor, you can crumble Oreos by placing the Oreos in a resealable plastic bag, removing as much air as possible before sealing it. Then, use a rolling pin to crush the cookies into fine crumbs, rolling back and forth over the bag. If you don’t have a rolling pin, you can also use a wine bottle or a can.

How many Oreos do I need to make a pie crust?

To make an Oreo pie crust, you typically need about 25 to 30 Oreo cookies, depending on the size of your pie dish or pan and how thick you want the crust to be. See the guidelines above.

Recipes For Your Oreo Crust!

Recipe Card 📖
Easy Oreo Pie Crust (2 ingredients)

Oriana Romero

This Easy Oreo Pie Crust is super simple and quick to make—only two ingredients! It’s buttery, thick, crunchy, and bursting with that rich, chocolatey Oreo flavor we all adore. It adds an amazing texture and taste to any dessert, making each bite a delightful experience. Whether you’re planning to make a creamy cheesecake, a decadent chocolate tart, or a fresh fruit pie, this Oreo crust is the perfect base, so keep this trusty recipe on hand for any sweet creation.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 1 9-inch pie crust

Instructions

In a food processor or blender, pulse 25 whole Oreos (including the cream filling) into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or 275 g.

Add the Oreo crumbs to a bowl and combine with the melted butter. The mixture will be thick and wet. If you notice any large chunks, try to smash/break up.

Add the mixture to your pie dish, cake pan, springform pan, or square pan. With moderate pressure, use your hand to press the crumbs firmly into the bottom and up the sides to create a compact, thick crust. Tip: A wooden pie tamper or small flat-bottomed measuring cup can help press down the bottom crust and smooth the surface, but don’t press too hard, or the crust will be very dificul to cut. For pies, run a spoon around the bottom edge where the sides and bottom meet to create a rounded crust—this helps keep the crust intact when slicing.

For a baked dessert, pre-bake this crust per your filling recipe directions. I usually pre-bake for 8–10 minutes at 350°F (180°C). Cool the crust completely before using, unless your recipe instructs otherwise.

For no-bake desserts, freeze the crust while you make the filling.

Storing: Store the crust in the refrigerator, covered, for up to 3 days. Freezing: You can freeze the unbaked crust for up to 1 month. Just wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before using. Food Allergy Swaps:

Gluten-Free: Use gluten-free Oreos.

Dairy-Free: Substitute butter with a plant-based butter alternative.

Recipe Tips:

Crushing the Cookies: Use a food processor to get fine crumbs quickly, or put the cookies in a ziplock bag and crush them with a rolling pin. Ensure you crush your Oreos into fine crumbs. Larger crumbs can make the crust fall apart, while finer crumbs will help it stick together and retain its shape.

Mix Well: Ensure the melted butter is thoroughly mixed with the Oreo crumbs for the best texture.

Create a Flat-Top Edge: I use my thumb from one hand and the four fingers from my other hand to press and level around the top edge and make it even.

Other Oreo Flavors: You can substitute different flavors of Oreos for a unique crust. Golden Oreos are a good non-chocolate option.

Variations & Additions:

Chocolate Lovers: Add a tablespoon of cocoa powder to the Oreo crumbs for an even richer chocolate flavor.

Nutty Twist: Mix in some finely chopped nuts for added texture and flavor.

Oreos You’ll Need Depending On Your Dish/Pan Size: To make an Oreo pie crust, you typically need about 25 to 30 Oreo cookies, depending on the size of your pie dish or pan and how thick you want the crust to be. Here is a general guideline: For an 8 or 9-inch Pie Crust:

25 Oreos: This amount is usually sufficient to cover the bottom and sides of an 8 or 9-inch pie dish or springform pan.

4 tablespoons of melted butter: This helps bind the crumbs together.

For a 10-inch Pie Crust:

30 Oreos: This amount is usually sufficient to cover the bottom and sides of a 10-inch pie dish or springform pan.

5 tablespoons of melted butter: This helps bind the crumbs together.

For a 9×13-inch pan:

38 Oreos: This amount is usually sufficient to cover the bottom of a 9×13-inch pan.

6 tablespoons of melted butter: This helps bind the crumbs together.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 1914kcalCarbohydrates: 231gProtein: 17gFat: 108gSaturated Fat: 48gPolyunsaturated Fat: 13gMonounsaturated Fat: 42gTrans Fat: 2gCholesterol: 122mgSodium: 1266mgPotassium: 773mgFiber: 9gSugar: 132gVitamin A: 1426IUCalcium: 82mgIron: 39mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 1914

Keyword crust oreo recipe
[ad_2] Oriana Romero
Source link
July 31, 2024
Eggless Oreo Ice Cream
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This Eggless Oreo Ice Cream is smooth and creamy, and every bite is packed with delightful Oreo chunks, making it a truly indulgent treat. It is also completely eggless, making it a safe and tasty option for anyone with egg allergies. This recipe is super easy to whip up with just a few simple ingredients. If you have kids who adore cookies and cream ice cream, this recipe will be a big hit! My kids can’t get enough of it, and it’s always a crowd-pleaser at family gatherings and parties.

Oriana’s Thoughts On The Recipe

Hey friends! I am beyond excited to share with you one of my all-time favorite homemade treats: Eggless Oreo Ice Cream. This recipe is such a hit in our household, especially with my kids. They adore the creamy texture and those delightful Oreo chunks that are scattered throughout. I love making it because it’s super easy and quick—no need for fancy equipment or complicated steps.

What makes this ice cream even more special to me is that it’s completely eggless. As a mom, I am always cautious about what my family eats, especially my daughter, who has an egg allergy. Making this ice cream at home gives me peace of mind that it’s safe for her to enjoy, and I can see the joy on her face with every bite!

Another great thing about this recipe is that it’s incredibly smooth and creamy. The combination of sweetened condensed milk and heavy cream creates a luscious base that pairs perfectly with the crunchy Oreo pieces. It’s a treat that’s both comforting and indulgent, perfect for any occasion. This is the ice cream I use to make my famous Eggless Ice Cream Cake.

So go ahead and give this Eggless Oreo Ice Cream recipe a try. It’s a delightful treat that brings smiles, satisfies sweet cravings, and is made with love right in your own kitchen!

What I Love About This Recipe

Eggless & Allergy-Friendly: Many traditional ice creams contain eggs, which can be a problem for those with allergies. By making my own eggless version, I ensure that it’s safe for my daughter to enjoy without any worries. Plus, it tastes just as delicious as the store-bought varieties!

Quick & Easy Delight: This recipe is a lifesaver when you’re craving something sweet but don’t have much time. With just a few simple ingredients and no special equipment needed, you can whip up this ice cream in no time.

Kids’ Favorite – Cookies & Cream: Known as cookies and cream ice cream, this flavor is a big hit with my kids. They love the familiar taste of Oreos in a creamy, dreamy ice cream form. It’s always a winner, whether we’re having a family movie night or a summer barbecue.

Smooth & Creamy Texture: Every spoonful melts in your mouth, delivering a rich and satisfying texture that is hard to resist.

No Fancy Equipment Needed: This recipe doesn’t require an ice cream maker or any special gadgets. Just a mixer and a few bowls are all you need. It’s accessible and straightforward, making homemade ice cream a breeze.
Potential Cons Of The Recipe

High Caloric Content: Due to the heavy cream and sweetened condensed milk, this ice cream is quite rich.

Density: No-churn ice cream can sometimes be denser and less airy than traditional ice cream, which might affect the mouthfeel.

Melts Quickly: Homemade ice cream tends to melt faster than store-bought varieties.

Tips To Mitigate These Cons

Moderation Is Key: Enjoy this ice cream in moderation to keep your intake in check.

Proper Mixing: Whip the cream to stiff peaks to incorporate enough air, which helps create a smoother texture.

Serve Immediately: For best results, serve the ice cream immediately after scooping. If it melts, pop it back in the freezer for a bit.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Sweetened Condensed Milk: Adds sweetness and helps create a creamy texture. Note: Make sure you use the full-fat version.
- Vanilla Extract: Enhances the flavor and adds a pleasant aroma. Pure vanilla extract is best for flavor.
- Salt: Just a pinch to balance the sweetness and enhance the overall flavor.
- Heavy Cream: Provides richness and creaminess. Note: Make sure it has at least 35% fat content.
- Oreo Cookies: The star of the show! Use your favorite brand of chocolate sandwich cookies.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Whisk

Whisk together the condensed milk, vanilla, and salt in a bowl. Set aside.

Step 2 – Whip

Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until thick and stiff peaks form. The mixture will be thick and fluffy, similar in consistency to Cool Whip. This happens quickly, so watch it closely!

Step 3 – Fold

Gently mix a scoop of the whipped cream into the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream. Transfer the rest of the whipped cream to the bowl with the condensed milk mixture. Gently begin folding the whipped cream into the condensed milk – be careful not to deflate the mixture too much or over-mix.

Gently fold in the broken Oreos; fold into the mixture until completely combined.

Step 4 – Freeze

Pour the ice cream mixture into a 9×5” loaf pan. Gently press more broken Oreo cookies into the top of the ice cream, if desired. Cover the loaf pan tightly with plastic wrap. Freeze for at least 6 hours or until fully firm, preferably overnight, before scooping and serving.
Recipe Tips

Chill Your Mixing Bowl: For best results, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream.

Don’t Overmix: When folding in the Oreos, be gentle to avoid deflating the whipped cream.

Fold Gently: When combining the whipped cream and condensed milk, fold gently to keep the mixture light and airy.

Oreos: We don’t need our Oreo cookies to be crushed into fine bits, so just use your hands to break them up.

Storage: Pressing plastic wrap against the surface helps prevent freezer burn. The ice cream will easily pick up freezer odors and flavors, so keep it tightly sealed in a freezer container.
Food Allergy Swaps
- Dairy-Free Version: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting the condensed milk with non-dairy condensed milk and the heavy cream with non-dairy heavy cream or coconut cream. I’m not sure how this would turn out, as I haven’t tried it myself, but it’s worth a try! If you do try this, please let me know how it turns out for you.
- Gluten-Free: Substitute gluten-free chocolate sandwich cookies for Oreos.
- Nut-Free: Ensure all ingredients used are free from cross-contamination with nuts.
Variations & Additions
- Chocolate Chips: Add 1/2 cup mini chocolate chips for an extra chocolatey twist.
- Marshmallows: Fold in 1 cup of mini marshmallows into the base mixture.
- Mint Oreo: For a refreshing mint flavor, mix in a few drops of peppermint extract, and use Mint Oreos or add crushed mint candies.
- Fruity: Use golden Oreos or add small strawberry pieces.
Serving Suggestions

Serve this Eggless Oreo Ice Cream in a bowl, cone, or even sandwiched between two cookies for an extra special treat. Top with hot chopped fudge sauce, whipped cream, or extra Oreo crumbles for added indulgence.

Storing and Freezing Instructions

Store the ice cream in an airtight container in the freezer. To prevent ice crystals, place a piece of plastic wrap directly on the surface of the ice cream before sealing the lid. For optimal freshness, it’s best enjoyed within 1-2 weeks. However, when stored properly, it lasts for up to 2 months. If it gets too hard, let it sit at room temperature for a few minutes before scooping.

Frequently Asked Questions

Can I use low-fat ingredients?

I do not recommend using low-fat ingredients for this recipe. Your ice cream won’t set up properly.

How long does it take to freeze?

It typically takes about 4-6 hours to freeze completely, but overnight is best.

Can I add other mix-ins?

Absolutely! Feel free to get creative with additional mix-ins like chocolate chips, nuts, or fruit.

What if I don’t have a loaf pan?

You can use any other metal pan, like cake pans or pie dishes. Metal pans conduct cold well and help the ice cream freeze evenly.

More Oreo Recipes You’ll Love!

Recipe Card 📖
Eggless Oreo Ice Cream

Oriana Romero

This Eggless Oreo Ice Cream is smooth and creamy, and every bite is packed with delightful Oreo chunks, making it a truly indulgent treat. It is also completely eggless, making it a safe and tasty option for anyone with egg allergies. This recipe is super easy to whip up with just a few simple ingredients. If you have kids who adore cookies and cream ice cream, this recipe will be a big hit! My kids can’t get enough of it, and it’s always a crowd-pleaser at family gatherings and parties.

Prep Time 10 minutes

Freezing Time 6 hours

Total Time 6 hours 10 minutes

Servings 10 servings (1/2 cup each)

Instructions

Whisk together the condensed milk, vanilla, and salt in a bowl. Set aside.

Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until thick and stiff peaks form. The mixture will be thick and fluffy, similar in consistency to cool whip. This happens quickly, so watch it closely!

Gently mix a scoop of the whipped cream into the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.

Transfer the rest of the whipped cream to the bowl with the condensed milk mixture. Gently begin folding the whipped cream into the condensed milk – be careful not to deflate the mixture too much or over-mix.

Gently fold in the broken Oreos; fold into the mixture until completely combined.

Pour ice cream mixture into a 9×5” loaf pan. Gently press more broken Oreo cookies into the top of the ice cream, if desire. Cover loaf pan tightly with plastic wrap. Freeze for at least 6 hours, or until fully firm, preferably overnight, before scooping and serving.

Store the ice cream in an airtight container in the freezer. To prevent ice crystals, place a piece of plastic wrap directly on the surface of the ice cream before sealing the lid. For optimal freshness, it’s best enjoyed within 1-2 weeks. However, when stored properly, it lasts for up to 2 months. If it gets too hard, let it sit at room temperature for a few minutes before scooping. Food Allergy Swaps:

Dairy-Free Version: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting the condensed milk with non-dairy condensed milk and the heavy cream with non-dairy heavy cream or coconut cream. I’m not sure how this would turn out, as I haven’t tried it myself, but it’s worth a try! If you do try this, please let me know how it turns out for you.

Gluten-Free: Substitute gluten-free chocolate sandwich cookies for Oreos.

Nut-Free: Ensure all ingredients used are free from cross-contamination with nuts.

Recipe Tips:

Chill Your Mixing Bowl: For best results, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream.

Don’t Overmix: When folding in the Oreos, be gentle to avoid deflating the whipped cream.

Fold Gently: When combining the whipped cream and condensed milk, fold gently to keep the mixture light and airy.

Oreos: We don’t need our Oreo cookies to be crushed into fine bits, so just use your hands to break them up.

Storage: Pressing plastic wrap against the surface helps prevent freezer burn. The ice cream will easily pick up freezer odors and flavors, so keep it tightly sealed in a freezer container.

Variations & Additions:

Chocolate Chips: Add 1/2 cup mini chocolate chips for an extra chocolatey twist.

Marshmallows: Fold in 1 cup of mini marshmallows into the base mixture.

Mint Oreo: For a refreshing mint flavor, mix in a few drops of peppermint extract, and use Mint Oreos or add crushed mint candies.

Fruity: Use golden Oreos or add small strawberry pieces.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 393kcalCarbohydrates: 38gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 68mgSodium: 206mgPotassium: 244mgFiber: 1gSugar: 32gVitamin A: 816IUVitamin C: 1mgCalcium: 149mgIron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 393

Keyword dessert egg-free ice cream Oreos recipe
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July 24, 2024