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Brace yourself for a dessert that will become an instant favorite among family and friends alike. This no-bake Oreo pie is a dream come true for cookies and cream lovers. With a crunchy Oreo crust and a creamy, Oreo-packed filling, this pie is the perfect combination of textures and flavors. It’s incredibly easy to make, yet looks and tastes like a masterpiece, making it the ideal dessert for any occasion. Whether you’re celebrating a birthday, hosting a holiday gathering, or simply craving something sweet, this Oreo dessert is sure to impress and satisfy your cravings!
Indulge in a creamy, no-bake Oreo pie that’s easy to make and perfect for any dessert lover. Anyone who likes Oreos is going to want to try this.
A no-bake recipe: You don’t have to have the oven on or cook any of the ingredients. So easy to prepare: Both the pie crust and the filling are really simple to whip up. A crowd-pleaser: Whether you’re having friends over for a dinner party or you just want to surprise the family, this Oreo pie always makes a great impression! You can make it ahead: You can make the pie in advance and forget all about it until dessert time.
No Bake Oreo Pie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Oreo cookies: Used in both the pie crust and the creamy filling (and garnish too if you have some left!) Melted butter: To make the crust. Salt: Just a pinch, to add to the pie crust. Cream cheese: Use full-fat for the best flavor. Vanilla extract: Adds a complementary flavor to the chocolate pie. Whipped topping: Thaw before use. Use Cool Whip or another kind.
How to Make Oreo Cream Pie
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the Oreo crust: Pulse Oreo cookies with melted unsalted butter and salt in a food processor or blender to make fine crumbs. Press these Oreo crumbs into a pie dish to make the crust, and chill until set. Make the filling: Beat the cream cheese, heavy whipping cream, powdered sugar, and vanilla extract together. Add thawed Cool Whip and chopped Oreos. Assemble the pie: Pour the filling into the pie crust and spread evenly using a spatula. Chill for at least 4 hours or until set, then serve decorated with extra cookies on top if liked.
Substitutions and Variations
Gluten-free option: If you want a gluten-free Oreo cream pie recipe, use gluten-free Oreos (they work great!). Oreo alternatives: Another brand of chocolate sandwich cookies, graham crackers, chocolate wafer cookies, or even peanut butter sandwich cookies can be used to create a unique twist on the filling and crust. Just follow the same process of blending them with butter and salt to make the crust. Unsalted butter: Salted butter works too if you leave the salt out of the crust ingredients. Cream cheese: Mascarpone cheese offers a lighter, slightly tangy alternative. Heavy whipping cream: If you don’t have heavy whipping cream available, add an extra cup of whipped topping to the mixture. Whipped topping: Freshly whipped cream is a perfect substitute if you prefer homemade.
Store: Refrigerate the Oreo cookie pie in an airtight container or cover it tightly with plastic wrap for up to 5 days. Freeze: To freeze, wrap the pie well with plastic wrap and aluminum foil, and it can be stored for up to 2 months. Thaw: Let the pie thaw in the refrigerator overnight for the best texture.
Top Tips
Dairy temperatures: You need the dairy ingredients at different temperatures. The butter should be melted, the cream cheese should be at room temperature, the whipped topping should be thawed, and the heavy whipping cream should be very cold. This ensures everything blends together properly. Don’t skip the chilling: It’s important to let the crust chill and set before adding the filling and also to chill the pie before serving it, so you can cut nice clean slices that won’t just fall apart. Speed up the setting time: Pop the crust in the freezer instead of the fridge to make it set faster.
Oreo No Bake Pie FAQs
What toppings are best for this Oreo pie?
Aside from Oreos, you can get creative with toppings. Drizzle melted chocolate, caramel sauce or white chocolate over the top. Add a handful of mini chocolate chips, sprinkles or even whipped cream for extra flair.
Can I use Double Stuf Oreos?
No, use regular Oreos. Double stuffed cookies have too much filling and would make the recipe too sweet.
In a food processor or blender pulse the 28 Oreo cookies, melted butter and salt together until it forms fine crumbs.
Press the cookie mixture into the bottom and up the sides of a deep 9-inch pie dish to form the crust.
Refrigerate the crust for at least 30 minutes or give it 10 minutes in the freezer.
Make the Filling:
In a large mixing bowl, beat the cream cheese, cold heavy whipping cream, powdered sugar, and vanilla extract together until smooth and creamy.
Add the whipped topping and 12 roughly chopped Oreo cookies to the mix and gently fold them into the filling.
Assemble the Oreo Pie:
Pour the filling into the chilled cookie crust, spreading it evenly to the edges.
Refrigerate the pie for at least 4 hours or until fully set.
Before serving, top the pie with additional Oreo cookies as an optional garnish.
Notes
Dairy temperatures: You need the dairy ingredients at different temperatures. The butter should be melted, the cream cheese should be at room temperature, the whipped topping should be thawed, and the heavy whipping cream should be very cold. This ensures everything blends together properly. Don’t skip the chilling: It’s important to let the crust chill and set before adding the filling and also to chill the pie before serving it, so you can cut nice clean slices that won’t just fall apart. Speed up the setting time: Pop the crust in the freezer instead of the fridge to make it set faster.
This easy Oreo pie recipe is really delicious. The vanilla, whipped cream and cream cheese mixture filling is creamy and tasty and the Oreo cookie crumbs crust is sweet and chocolatey. You can put your own touches to this dessert, perhaps using homemade whipped cream or another kind of crust. I love to add even more Oreo cookies to the pie as a decoration before serving (there’s no such thing as too many cookies!)
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Everyone loved this one! I had so many people asking me how to make it.