Easy Oreo Pie Recipe | No Bake Cookies and Cream Dessert
This no-bake Oreo pie features a crunchy chocolate cookie crust and a fluffy cream cheese and whipped cream filling loaded with Oreo chunks. It comes together quickly and sets in the fridge for an easy make-ahead dessert.
Ingredients
Ingredients
- Oreos (about 24–28 standard cookies), filling included
- Unsalted butter, melted
- Pinch of salt (optional)
- Cream cheese, softened to room temperature
- Granulated sugar or powdered sugar
- Vanilla extract
- Cold heavy whipping cream (or whipped topping)
- More Oreos, chopped or crushed, for the filling
- Extra Oreos for garnish (optional)
Instructions
Instructions
- Crush the Oreos into fine crumbs using a food processor or a zip-top bag and rolling pin.
- Stir the crumbs with melted butter and a pinch of salt until the mixture resembles wet sand and clumps when pressed.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, then chill while preparing the filling.
- Whip cold heavy cream to medium-stiff peaks and refrigerate it while preparing the cream cheese mixture.
- Beat softened cream cheese with sugar until smooth and fluffy, then mix in vanilla extract.
- Gently fold the whipped cream into the cream cheese mixture until airy and combined.
- Fold in chopped Oreos until evenly distributed.
- Spoon the filling into the chilled crust and smooth the top.
- Garnish with extra crushed or halved Oreos if desired.
- Chill for at least 4 hours or overnight until fully set, then slice and serve.
Notes
A 9-inch deep-dish pie plate works best. Chill at least 4 hours for clean slices; overnight is ideal. Store covered in the refrigerator for 4–5 days or freeze up to 2 months. You may substitute whipped topping for heavy cream, and a store-bought Oreo crust can be used. For gluten-free, use certified gluten-free sandwich cookies.