No Bake Oreo Pie
This No Bake Oreo Pie is a perfect dessert for any occasion. It’s made with layers of chocolate cookie crust, fluffy cream cheese and chocolate filling, and finished off with a beautiful dusting of crushed cookies.
Whether you’re hosting a dinner party or attending a potluck, this no bake dessert will be the star of the show. With its creamy filling and chocolatey crust, it’s sure to satisfy any sweet tooth.
Table of contents
❤️ Why You’ll Love This Recipe
- This recipe is entirely no-bake, making it easy to whip up without needing to turn on the oven. It’s perfect for when you’re short on time or want a no-hassle dessert.
- With a chocolate cookie crust and creamy, rich filling, this pie is bursting with chocolatey goodness.
- It’s always a hit with kids and adults alike, making it an excellent choice for any gathering or celebration.
Do you love Oreos? If so, give this Oreo Poke Cake or this Oreo Brownie Trifle a try next time!
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Oreo cookies
- melted butter
- heavy cream
- cream cheese
- powdered sugar
- granulated sugar
- cocoa powder
- milk
- vanilla extract
🔪 How to Make No Bake Oreo Pie
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Make the crust by mixing the crushed Oreos and butter. Press into the bottom of a pie pan.
- In a large mixing bowl, beat the whipping cream with an electric mixer on medium-high speed until very thick and fluffy. Add the powdered sugar and softened cream cheese and beat until smooth. Fold in the Oreos and spread into the pie.
- In a large mixing bowl, beat the cream cheese, sugar, cocoa powder, milk, and vanilla extract with an electric mixer until smooth. Scoop the mixture on top of the Oreo filling layer and spread out evenly.
- In a large mixing bowl, beat the heavy cream with the sugar with an electric mixer until soft peaks form.
- Spread the whipped cream over the top of the chocolate filling. Sprinkle the crushed Oreo cookie over top of the pie.
- Chill the pie for 1 hour before serving.
🥄 Equipment
This is a list of the equipment that you will need to make this oreo pie recipe:
- Food processor
- medium bowl
- pie plate
- large mixing bowl
- Electric mixer
- Large bowls
🥫 Storage
Storage – Store any leftover Oreo pie in an airtight container in the refrigerator. It will stay fresh for up to 4 days. Be sure to cover the pie tightly with plastic wrap or a lid to keep it from drying out.
Freezing – If you’d like to make this pie in advance or save leftovers for later, you can freeze it! Simply wrap the pie tightly in plastic wrap and then with aluminum foil to prevent freezer burn. Store in the freezer for up to 2 months. When ready to enjoy, transfer it to the fridge and allow it to thaw overnight.
Serve With
This delicious no-bake pie is excellent when served all on its own. However, you can also serve it alongside your favorite meal, such as this Cheese Stuffed Bacon Wrapped Meatloaf and these Slow Cooker Cheesy Potatoes.
💭 Tips
- If you don’t have a food processor, you can crush the cookies instead using a storage bag and a rolling pin.
- Use room temperature cream cheese so that it mixes evenly, and gives you a smooth filling.
- For an extra touch of flavor, consider adding a drizzle of chocolate or caramel sauce over the top before serving.
⁉️ FAQ
Do you have questions about this no bake oreo pie recipe? Here are the answers to the most commonly asked questions.
Absolutely! While Oreo cookies are the classic choice for this recipe, you can get creative with other types of cookies, such as graham crackers, chocolate chip cookies, or even peanut butter cookies.
This pie is best enjoyed fresh and kept chilled until ready to serve. If left at room temperature for more than 2 hours, the whipped cream topping and filling may become too soft, so it’s best to serve it right away or store it back in the refrigerator promptly.
🍽 More Delicious Dessert Recipes
Do you enjoy desserts? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
No Bake Oreo Pie
Equipment
- Food processor
- medium bowl
- pie plate
- large mixing bowl
- Electric mixer
- Large bowls
Ingredients
Crust
- 24 Oreo cookies
- 4 tablespoons butter melted
Oreo Filling
- 1 cup heavy cream
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 10 Oreo cookies each broken into approximately 4 pieces
Chocolate Filling
- 8 ounces cream cheese softened
- ½ cup granulated sugar
- ⅓ cup cocoa powder
- ⅓ cup milk
- 1 teaspoon vanilla extract
Topping
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 Oreo cookie crushed
Instructions
Crust
- Crush 24 Oreos in a food processor until they become very fine crumbs.
- In a medium mixing bowl, combine the crushed Oreos and melted butter. Press the mixture into a pie plate and refrigerate for 30-60 minutes.
Oreo Filling
- In a large mixing bowl, beat the whipping cream with an electric mixer on medium-high speed until very thick and fluffy. Add the powdered sugar and softened cream cheese and beat until smooth.
- Fold in 10 broken Oreo cookies. Scoop the mixture into the prepared pie crust and smooth out evenly edge to edge.
- Refrigerate the pie while you make the chocolate filling layer.
Chocolate Filling
- In a large mixing bowl, beat the cream cheese, sugar, cocoa powder, milk, and vanilla extract with an electric mixer until smooth. Scoop the mixture on top of the Oreo filling layer and spread out evenly.
Topping
- In a large mixing bowl, beat the heavy cream with the sugar with an electric mixer until soft peaks form.
- Spread the whipped cream over the top of the chocolate filling. Sprinkle the crushed Oreo cookie over top of the pie.
- Chill the pie for 1 hour before serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
