Mock Chocolate Cookie Crust

Mock Chocolate Cookie Crust

Made  times
The Purple Baker 4

"Tastes just like a chocolate wafer pie crust...but only has 5 ingredients as opposed to about 50! This is extremely easy and I promise you won't do more work than if you used chocolate cookies."
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15 m servings 279 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Whisk sugar, flour, cocoa powder, and salt together in a bowl until thoroughly combined. Pour melted butter into the mixture and stir to incorporate. Press dough into the bottom and up the sides of a 9-inch pie pan.
  3. Bake crust in preheated oven until the sides are firm and the bottom bubbles slightly, about 10 minutes.


  • Cook's Note:
  • Can also be baked into 2 springform pans for cheesecakes. Bake for 13 minutes. Can also be baked into 24 cupcake liners for mini cheesecakes. Bake for 10 minutes.


  1. 28 Ratings

Most helpful positive review

I had to write a review of this. I was kind of skeptical about this recipe because it only had one review. I tried it and it is better than an actual Oreo cookie crust. The best part about it, i...

Most helpful critical review

Not too impressive. It stuck really bad,would not do again.

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Least positive

I had to write a review of this. I was kind of skeptical about this recipe because it only had one review. I tried it and it is better than an actual Oreo cookie crust. The best part about it, i...

I love this recipe because it tastes even better than an Oreo crust, and no food processor/ hammer is needed! Don't bake it for more than 10 minutes; otherwise, you'll get a hard shell instead o...

I have made this recipe several times in the last few days. The first time, I made it exactly as the recipe stated. It was wonderful, except the sugar crystals crunched a little (might have be...

Tastes better than oreo! I was skeptical, cause I really like oreo. I multiplied recipe by 4 and made it in 2 cake pans still using same time. Word of advice, if you make one to crumble and do ...

Wonderful recipe! Easy with just a few common pantry items. I am gluten (corn and egg) free and this was very adaptable to my dietary needs. I substituted sorghum flour for white flour with very...

This tasted very good and a lot easier than crushing up chocolate cookies. The only problem was that I cooked it longer than the 10 minutes, because it didn't look done to me and when cooled, t...

I love this recipe, I never have Oreo crumbs but I always have these ingredients, remember to use 325 degrees, burnt my first one since I didn't read the directions properly.

I came across this recipe while searching for a substitute to a cookie crust. I have a lot of cocoa powder at home and didnt plan to spend extra cash and time just to get myself a packet of oreo...

Great and easy crust. I do lower the sugar to 1 cup, though, and careful about that temp and cooking time or it will harden - still yummy, but almost impossible to slice!

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