I made this Oreo pie at 11 PM while hiding in the pantry from my own children, furiously crushing cookies with a rolling pin because my food processor was dirty and I refused to wash it. This Oreo pie recipe needs almost no baking skill, and the creamy filling rewards minimal effort with a thick, chilled slice.
The crust uses crushed Oreos and melted butter, while whipped cream, cream cheese, powdered sugar, vanilla, and chopped cookies create the filling. You can bake the crust for extra stability or skip the oven and freeze it briefly. Here is exactly how I do it.
Why You’ll Love This Recipe
- It respects your time: The oven runs for only 10 minutes to set the crust, so you can spend the rest of the time on the couch.
- It pleases a crowd: Kids think you are a genius, and adults lose all self-control.
- Stays budget-friendly: Six basic ingredients create the entire pie.
- It welcomes advance planning: You can make the pie two days ahead when hosting already feels chaotic.
- Offers two methods: You can bake the crust for stability or choose a no bake Oreo pie method when you want to skip the oven.
Tools You’ll Need
Nothing fancy, I promise.
- Food processor: A processor turns the cookies into fine crumbs. A zip-top bag and rolling pin also work.
- Hand mixer: A mixer whips the heavy cream and smooths the cream cheese.
- 9-inch pie dish: Glass or ceramic works well.
- Rubber spatula: A spatula folds the whipped cream and cookies together without deflating the mixture.
Ingredients
For the Crust
- 22 regular Oreo cookies – Do not use Double-Stuf unless you want a soggy, weeping crust. Trust me.
- 5 Tablespoons unsalted butter, melted – This is the glue holding our cookie dreams together.
For the Filling
- 1 cup cold heavy cream – Get the real stuff, it needs the fat to hold its shape.
- 8 ounces full-fat cream cheese, softened – Buy the actual cream cheese bricks, not the spreadable tub stuff, or your pie will be a puddle.
- 3/4 cup confectioners’ sugar – For sweetness without the gritty crunch of regular sugar.
- 1 teaspoon pure vanilla extract – Just splash it in, we don’t need to be exact here.
- 12 whole Oreos, chopped – I like leaving some big chunks so people know it is an authentic cookies and cream pie.
How To Make Oreo Pie
Set it, walk away, and pretend you did not just outsource dessert to your refrigerator.
- Prep the crust: Preheat the oven and obliterate the 22 Oreos into fine crumbs. Mix them with melted butter until it feels like wet sand, then press it into your pie dish—if you get butter all over your hands, consider it a free moisturizer.
- Bake and cool: Bake for 10 minutes to set it. Let it cool completely. If you pour the filling into a hot crust, you will create an oreo cream cheese pie soup, which is not what we are going for.
- Whip the cream: Whip the heavy cream into stiff peaks. Do not walk away while doing this or you will accidentally make butter.
- Mix the cheese: Beat the softened cream cheese until smooth, then add the powdered sugar and vanilla. If you forgot to soften the cream cheese, microwave it for 10 seconds and pray.
- Fold it together: Gently fold the whipped cream and chopped Oreos into the cream cheese mixture. Treat it gently so you don’t deflate the air. It acts almost like a built-in cream cheese oreo pie whipped topping folded right into the filling.
- Chill: Spread it into the cooled crust and refrigerate for at least 6 hours. I know waiting is the hardest part, but cutting it too early will result in a tragic avalanche.
♥ The Misfit Tips!
- Do not rush the chill: I once froze the pie for one hour and served a soupy middle. Give it six hours in the refrigerator.
- Avoid Double-Stuf cookies: Extra filling can make the crust greasy and unstable.
- Use brick cream cheese: Tub cream cheese contains more moisture and can create a runny filling.
- Whip to stiff peaks: Soft whipped cream cannot support the filling.
- Cool the crust fully: Warm crust melts the filling and weakens the slice.
- Add garnishes later: Fresh whipped cream holds its shape best when added shortly before serving.
Make It Yours
You can add mini chocolate chips to the filling for extra crunch. You can use chocolate whipped cream instead of vanilla whipped cream. You can press extra Oreo crumbs onto the top before chilling.
When you need an easy Oreo pie recipe no oven, you can skip baking the crust and freeze it for 20 minutes before adding the filling. The crust will crumble more easily, but the shortcut works.
Perfect Pairings
These pair perfectly with whatever you have lying around.
- A cold glass of milk, obviously.
- Strong black coffee to offset the sugar rush.
- A chaotic weeknight when you need something to look forward to after bedtime.
- Vanilla ice cream when you have abandoned dietary restraint.
How to Store
❤
- Fridge: Store the covered pie in the refrigerator for up to five days.
- Freezer: Freeze the pie for up to three months.
- Thaw: Thaw it in the refrigerator for several hours before slicing.
- Reheat: Do not reheat the pie because the filling will melt.
- Garnish: Add whipped cream shortly before serving because it can deflate after a day or two.
- Note: Chopped Oreos soften inside the filling over time, which creates a more cake-like texture.
Cookies & Cream Pie
This Oreo pie recipe combines a buttery crushed-cookie crust with a thick cream cheese and whipped cream filling loaded with chopped Oreos. You can bake the crust for stability or prepare a no bake cookies and cream pie with Oreos when you want an easy chilled dessert. The result gives you a reliable Oreo cream cheese pie for potlucks, holidays, and late-night cravings without complicated pastry work.
Ingredients
Equipment
Method
- Preheat to 350°F (177°C).
- In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an un-greased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. See Oreo crust page for more success tips if needed. Bake for 10 minutes. Allow to cool as you prepare the filling.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the confectioners’ sugar and vanilla extract and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Using your mixer on low speed or a silicone spatula, fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
- Spread filling into cooled crust. Use an offset spatula to smooth down the top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours and up to 2 days. The longer refrigerated, the better the pie will set up. You could also freeze the pie for at least 4 hours and up to 3 months. The crust is a little difficult to eat frozen, though.
- Feel free to garnish the pie with whipped cream. I used Ateco 849 piping tip for the whipped cream in the pictured pie. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
- Cover and store leftover pie in the refrigerator or freezer for up to 5 days.