Made with a chocolaty Oreo cookie crust and a creamy Oreo cheesecake filling using simple ingredients, this easy no-bake Oreo pie sets up in the fridge in just a few hours!
Table of Contents
No-Bake Oreo Pie
When you want the decadence of a rich, creamy pie but don’t want a traditional pie dough, an Oreo pie crust takes over! I’ve used it for everything from French chocolate silk pie and Oreo peanut butter pie to chocolate lasagna and dirt cake.
Today, we’re using it for a no-bake Oreo pie recipe with a filling made from cream cheese, whipped cream, sugar, vanilla, and plenty of crushed Oreo cookies.
Why I Love Oreo Pie
- It’s creamy and chocolatey and tastes just like cookies and cream!
- It’s a no-bake dessert made with simple ingredients that can be made ahead.
Oreo Pie Recipe Ingredients
Find the full printable recipe with specific measurements below.
- For the crust: You’ll need regular Oreos with the creamy center intact, melted butter, sugar, and salt.
- Cream cheese: Softened cream cheese at room temperature combines easily without leaving clumps. Use a full-fat block, not the spreadable kind.
- Powdered sugar: To sweeten the filling and help set it up since we’re not baking it. There is cornstarch in powdered sugar, which regular granulated sugar doesn’t have.
- Cold heavy cream: I have some great tips on how to make homemade whipped cream. The main thing to remember is to keep the heavy cream cold until using it.
- Vanilla: For added flavor.
- Oreos: Roughly chopped using a kitchen knife. Don’t worry about crushing them; you want the texture, and crushing them will just turn the filling brown.
- Optional toppings: Additional Oreos or chocolate ganache for presentation.
How to Make Oreo Pie
- Make crust. Combine Oreo crumbs, melted butter, and a pinch of salt then transfer the mixture to a prepared 9-inch pie plate and press it flat into the bottom and sides. Bake then cool completely.
- Pie filling. To make the filling, beat cream cheese until smooth, then add the powdered sugar and continue beating.
- Whipped cream. In a separate chilled bowl, beat heavy cream, sugar, and vanilla extract on low until combined. Increase speed to high and beat for a couple of minutes until soft peaks form.
- Assemble. Fold whipped cream and chopped Oreos into cream cheese mixture and mix to combine. Add filling to pie crust and refrigerate for at least 3 hours to set up. Drizzle with ganache or add extra Oreos on top just before you slice and serve.
Recipe Tips and Variations
- Keep the bowl and beaters you’re using to whip the cream chilled in the freezer for about 15 minutes before you use them. This helps to the cream to set quicker.
- You can also use a store-bought whipped topping like Cool Whip.
- A store-bought Oreo crust can also save you some time.
- For clean slices, wipe the blade clean in between each slice.
More oreo recipes to try include oreo cookie bars, oreo balls and oreo ice cream cake.
More Pie Recipes
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Oreo Pie
Video
Ingredients
Pie Crust
- 25 regular Oreos
- 5 Tablespoons butter
- 1 Tablespoon sugar
- 1 pinch salt
Pie Filling
- 8 ounces cream cheese , softened
- ¾ cup powdered sugar , divided
- 1 cup cold heavy cream
- 1 ½ teaspoons vanilla
- 12 regular Oreos , chopped but not crushed (about 1.5 cups)
Optional Toppings: additional Oreos, chocolate ganache
Instructions
Pie Crust
- Preheat oven: Preheat the oven to 350°F.
- Finely chop Oreos: In a food processor or blender, pulse the 25 Oreos until they are fine crumbs. You should get about 2 cups.
- Mix the crust ingredients together: Stir in the 5 Tablespoons melted butter, 1 Tablespoon sugar, and a pinch of salt until combined. Press up the sides and into the bottom of a 9-inch pie plate. You can use a measuring cup to press the mixture firmly into the pan, if you'd like.
- Bake the crust: Bake 10 minutes. Let cool completely before filling.
Pie Filling
- Chill the bowl and beaters: Place a medium to large bowl and electric beaters (or whisk attachment and a stand mixer bowl) in the freezer and chill 15 minutes.
- Beat Cream cheese and powdered sugar: Meanwhile, in a separate medium bowl, beat the 8 ounces cream creese until smooth. Add 1/2 cup powdered sugar and beat again.
- Beat whipped cream: In the chilled bowl, add the 1 cup cream, 1/4 cup sugar, and 1 1/2 teaspoon vanilla. Using an electric mixer fitted with chilled beaters, beat on low until combined. Beat on high 2 minutes, or until soft peaks form.
- Fold cream and cookies into cream cheese: Gently fold in the whipped cream and chopped Oreos (making sure they're not crushed or they will turn the filling brown) into the cream cheese mixture.
- Spread into prepared pie crust: Evenly spread the mixture into the prepared and cooled pie crust. Cover and refrigerate for at least 3 hours before serving.
- Add additional oppings, if desired: optional toppings such as more chopped Oreos or chocolate ganache can be added before serving.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
You can make this pie up to two days ahead of time. Keep it in the fridge until you’re ready to serve it.
I don’t think you’ll have any! If you are that lucky, cover the pie dish with plastic wrap and keep it covered in the fridge for up to 5 days.
Yes! It will stay fresh in the freezer for up to 3 months. Let it come down in temperature overnight in the fridge. You want it chilled, just not frozen solid.
Categorized as: American, Christmas, Desserts, No-Bake, Nut-Free, Pies + Tarts, Reader Favorites, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Rich, creamy, delicious! Turned out great. – Alisha, recipe tester
So glad you enjoyed it!