This rich and creamy No-Bake Oreo Pie features a buttery Oreo crust and a fluffy cream cheese filling that is loaded with chopped Oreo cookies!
Summertime calls for simple and yummy desserts that do not require turning on the oven to heat the house! Just like my Blueberry Lemon Cheesecake and Coffee Nanaimo Bars, this Oreo cream pie is a perfect no-bake recipe for summer.
If you love Oreo cookies, you will adore this dessert! Other decadent desserts make with Oreos to try next include my Nutella Oreo Cheesecake Bars or Oreo Birthday Frozen Cheesecake.
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⭐️ Why You Need to Make This Recipe
- Texture - Fluffy and soft with tender pieces of oreo cookies throughout on a slightly crunchy crust.
- Flavor - Rich and creamy cream cheese filling made with whipped cream and plenty of Oreo cookies make this pie so delicious!
- Method - This pie does not require many ingredients and is so easy to whip together without any baking time required!
🧈 Ingredients
Here are the ingredients needed to make this Oreo cream pie.
Ingredient Notes
- Whipping Cream - At least 33% milk fat is needed for the cream to whip properly for a stable filllng.
- Cream Cheese - I use Philidelphia brand full-fat cream cheese for best flavor and texture. Remember to take the cream cheese out of the refrigerator to soften a few hours before making the recipe to make sure it incorporates well.
- Oreo Cookies - You will need quite a few Oreo cookies chopped up to make this recipe plus a bunch with the icing filling removed to crush up for the crust. Use gluten-free Oreo cookies to make a gluten-free Oreo pie!
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Stir together the Oreo crumbs and melted butter until combined.
Step 2: Press firmly up the sides and on the bottom of a 9-inch pie pan. Refrigerate while making the filling.
Step 3: Cream together the softened cream cheese, powdered sugar, and vanilla until smooth. Add the whipping cream and mix on high speed for 1 minute or until fluffy peaks form.
Step 4: Fold in the chopped Oreo cookies and spread into the prepared crust, smoothing out the top.
Chill for at least 4 hours before slicing to serve.
❓ Recipe FAQs
This pie can be stored covered tightly in the refrigerator for up to 4 days.
Yes! Simply use gluten-free Oreo cookies to make this pie gluten-free!
🖤 More Oreo Recipes
Looking for other recipes featuring Oreo cookies? Try these:
If you tried this Oreo Cream Pie or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
No-Bake Oreo Pie
Equipment
- 9-inch pie pan
- mixing bowls
- measuring cups & spoons
- electric handheld mixer
Ingredients
For the Crust:
- 2 cups Oreo baking crumbs (filling removed)
- ½ cup salted butter melted
For the Filling:
- 8 ounces cream cheese softened
- ½ cup powdered sugar (confectioners sugar)
- 1 teaspoon vanilla extract
- 2 cups whipping cream
- 3 cups coarsely chopped Oreo cookies (with filling)
Instructions
- Mix together the Oreo baking crumbs and melted butter and press into the bottom of the pie pan to form a crust. Refrigerate while making the filling.
- Place the softened cream cheese, powdered sugar, and vanilla extract in a large mixing bowl and beat with an electric handheld mixer, starting on low and increasing to high speed, until smooth. Add the whipping cream and beat, starting at low speed and increasing to high speed until fluffy, stiff peaks form. Fold in the chopped Oreo cookies.
- Spread the filling into the prepared crust, smoothing out the top as best as you can. Cover and refrigerate for at least 3 hours before serving. Enjoy!
Monika
For the crust - does the 2 cups of Oreo baking crumbs mean the full cookie (waters + icing)? Or is it just the wafers? In either case, how many GRAMS?????
Naomi Andres
Hi Monika,
When my recipes call for “Oreo baking crumbs” I mean just the wafers crushed into fine crumbs OR you can buy a box of pre-crushed Oreo crumbs in the baking isle of most grocery stores.
2 cups of Oreo crumbs would be 200 grams.
Please let me know if you try this recipe!
Naomi