I’m always looking for a dessert that’s rich, indulgent, and easy enough to whip up without turning on the oven. This No-Bake Oreo Cream Pie checks all those boxes—and then some. It’s creamy, chocolatey, packed with crushed Oreos, and takes less than 15 minutes to put together. If you’re a fan of cookies and cream anything, this one’s going to be an instant favorite.
I first made this pie on a hot summer day when I wanted something sweet but couldn’t bear to turn on the oven. One slice in, and I knew it was going to be a regular in my dessert rotation. The filling is like a cross between Oreo cheesecake and a fluffy mousse, all nestled in a chocolate cookie crust. It’s the kind of dessert that feels like you put in way more effort than you actually did.
Let me walk you through how I make it, and why I always keep Oreos on hand “just in case.”
Why This Oreo Cream Pie Works
This isn’t just an easy dessert—it’s one of those recipes that tastes like a bakery-level treat but takes almost no effort. Here’s why I love it:
- No baking required: Perfect for summer, or when your oven is already full.
- Rich and creamy texture: Like a mousse and a cheesecake had a delicious baby.
- Only a few ingredients: You might already have most of them at home.
- Make-ahead friendly: Perfect for parties, holidays, or weeknight cravings.
Ingredients You’ll Need
(Serves 8–10 | Prep Time: 15 minutes | Chill Time: 4 hours or overnight)
- 1 pre-made Oreo cookie crust (store-bought or homemade)
- 1 (8 oz) block cream cheese, softened
- 1/4 cup granulated sugar
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 15 Oreo cookies, crushed
- Optional toppings: extra whipped cream, more crushed Oreos, chocolate drizzle
How I Make No-Bake Oreo Cream Pie
1. Prep the Base
If I’m using a store-bought Oreo crust, I leave it in its foil pan and set it aside. If I want to go the extra mile, I make a homemade version with crushed Oreos and melted butter pressed into a pie dish—but honestly, the pre-made one works just fine and saves time.
2. Make the Creamy Filling
In a large mixing bowl, I beat the softened cream cheese with the sugar until it’s smooth and fluffy. This takes about 2–3 minutes. Then I fold in the whipped topping until fully combined—it should be light, airy, and creamy.
Next, I stir in the crushed Oreos. I like mine roughly crushed so there’s a good mix of texture—some small crumbs and some bigger cookie chunks. It adds the perfect bite.
3. Fill the Pie Crust
I spoon the Oreo filling into the crust and smooth the top with a spatula. It should be packed but not overflowing. I’ll usually sprinkle a few extra Oreo crumbs or chunks over the top for good measure.
4. Chill Until Set
This is the hardest part—waiting. I cover the pie with plastic wrap and refrigerate it for at least 4 hours, or overnight if I’m prepping ahead. The longer it chills, the better the texture sets. It slices clean and holds together perfectly.
My Tips for the Best Oreo Cream Pie
- Soften the cream cheese fully: This keeps the filling smooth and lump-free.
- Don’t overmix once you add the whipped topping: Gentle folding keeps it airy.
- Make it ahead of time: It tastes even better the next day.
- Customize your crust: Chocolate graham cracker or even a golden Oreo crust works great.
- Top it just before serving: Whipped cream, more crushed Oreos, or even a drizzle of hot fudge takes it to the next level.
How I Serve and Store It
This pie is a guaranteed hit at BBQs, holiday dinners, or casual get-togethers. I serve it chilled straight from the fridge, and it’s always the first dessert gone. I slice it with a sharp knife wiped clean between cuts for those perfect pie slices.
To store leftovers (if there are any), I just cover the pie with foil or plastic wrap and keep it in the fridge for up to 4 days. You can also freeze it for a frozen Oreo treat—just let it thaw slightly before slicing.
FAQs From My Kitchen
Q: Can I use homemade whipped cream instead of Cool Whip?
A: Absolutely! Use about 2 cups of whipped heavy cream sweetened to taste. Just know it won’t be quite as stable if you’re storing it for more than a day or two.
Q: Can I make this in advance?
A: Yes! In fact, I recommend making it the night before you plan to serve it so it has time to fully set.
Q: Do I need to crush the Oreos finely?
A: Not unless you want a super smooth filling. I like a mix of small and chunky pieces—it gives the pie great texture.
Q: Can I make this gluten-free?
A: Definitely—just use gluten-free chocolate sandwich cookies and a gluten-free crust.
Why This Dessert Deserves a Spot in Your Recipe Box
This No-Bake Oreo Cream Pie is the kind of dessert that feels indulgent and special, but comes together with almost zero effort. It’s perfect when you want to impress without spending hours in the kitchen. Whether you’re bringing dessert to a dinner party, making something sweet just because, or trying to satisfy a cookies-and-cream craving, this pie hits the mark every single time.
It’s rich. It’s creamy. It’s chocolatey. And it’s no-bake. What more could you want?
No-Bake Oreo Cream Pie
Ingredients
- 4 cups granulated sugar
- 1 package (15.35 oz) Oreo cookies, crushed
- 1/2 cup unsalted butter, melted
- 2 cups heavy whipping cream
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine crushed Oreo cookies and melted butter. Mix until combined.
- Press the Oreo mixture firmly into the bottom of a 9-inch pie pan to form the crust.
- In another bowl, beat the cream cheese until smooth.
- Add the powdered sugar and vanilla extract to the cream cheese and mix until combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour the cream mixture into the Oreo crust and spread evenly.
- Refrigerate the pie for at least 4 hours or overnight to set.
- Slice and serve chilled, garnished with additional crushed Oreos if desired.
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