Description
This Reese’s cookie crust is a rich and indulgent dessert base made with crushed Reese’s cookies and melted butter. It offers a perfect blend of peanut butter and chocolate flavors, ideal for cheesecakes, pies, and no-bake desserts.
Ingredients
- 2 cups Reese’s cookies, finely crushed (store-bought or homemade)
- 5 tablespoons unsalted butter, melted
- Pinch of salt (optional)
Instructions
- Crush the Reese’s cookies into fine crumbs using a food processor or by sealing them in a zip-top bag and rolling with a pin.
- In a mixing bowl, combine the cookie crumbs with melted butter and a pinch of salt if using. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie or cheesecake pan using the back of a spoon or measuring cup.
- For a no-bake crust, chill in the refrigerator for at least 1 hour before filling.
- For a baked crust, preheat oven to 350°F (175°C), bake for 8–10 minutes, then allow to cool completely before filling.
Notes
- Use finely ground crumbs and press the crust firmly to prevent crumbling when slicing.
- Add a tablespoon of sugar for extra sweetness if desired.
- Mix in chopped peanuts or mini chocolate chips for added texture.
- Substitute half the cookies with chocolate graham crackers for a milder flavor.
- Sprinkle sea salt on top for a salty-sweet twist.
Nutrition
- Serving Size: 1 slice (1/8 of crust)
- Calories: 220
- Sugar: 12g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
