Chocolate Cookie Crust
A crisp, dark chocolate crust that bakes into a firm base for creamy fillings.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat, Soy
Crushed chocolate cookies bind with melted butter to form a rich, crumbly crust that firms up in the oven. It works well under cheesecakes, cream pies, or no-bake tarts, adding a deep cocoa flavor and sturdy texture beneath softer fillings.
Ingredients
- 24 chocolate sandwich cookies, crushed into fine crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
Method
-
Preheat the oven to 350°F (175°C).
-
Pulse the chocolate sandwich cookies in a food processor until they form fine, even crumbs, or crush them in a sealed bag with a rolling pin.
-
In a medium bowl, stir together the cookie crumbs, sugar, and salt.
-
Pour the melted butter over the crumb mixture and stir until all the crumbs are evenly moistened and the mixture resembles wet sand.
-
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan or springform pan, using the flat bottom of a measuring cup to compact it evenly.
-
Bake the crust until it looks set and slightly darker at the edges, about 10 minutes.
-
Remove from the oven and let the crust cool completely at room temperature before filling, about 30 minutes.
Rate this recipe
Chocolate Cookie Crust
Crushed chocolate cookies bind with melted butter to form a rich, crumbly crust that firms up in the oven. It works well under cheesecakes, cream pies, or no-bake tarts, adding a deep cocoa flavor and sturdy texture beneath softer fillings.
40 min 8 slices 210 cal
Ingredients
- 24 chocolate sandwich cookies, crushed into fine crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
Method
- 1
Preheat the oven to 350°F (175°C).
- 2
Pulse the chocolate sandwich cookies in a food processor until they form fine, even crumbs, or crush them in a sealed bag with a rolling pin.
- 3
In a medium bowl, stir together the cookie crumbs, sugar, and salt.
- 4
Pour the melted butter over the crumb mixture and stir until all the crumbs are evenly moistened and the mixture resembles wet sand.
- 5
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan or springform pan, using the flat bottom of a measuring cup to compact it evenly.
- 6
Bake the crust until it looks set and slightly darker at the edges, about 10 minutes.
- 7
Remove from the oven and let the crust cool completely at room temperature before filling, about 30 minutes.