This no-bake Oreo pie is a delightful dessert that combines a crunchy Oreo crust with a creamy, cookies-and-cream cheesecake filling. It's a perfect treat for any occasion, requiring no oven and minimal effort.

Why You’ll Love This Recipe

I love how this recipe brings together the rich flavors of Oreos and cream cheese into a luscious, no-bake dessert. It's incredibly easy to prepare, making it ideal for both novice and experienced bakers. The combination of textures—from the crunchy crust to the smooth filling—makes every bite satisfying.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

25 Oreo cookies (including filling)
5 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
¾ cup powdered sugar
2 cups whipped topping, thawed
10 Oreo cookies, chopped

Directions

Prepare the crust: I crush 25 Oreo cookies (with filling) into fine crumbs using a food processor. Then, I mix in the melted butter until well combined.
Form the crust: I press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. To ensure a firm crust, I refrigerate it while preparing the filling.
Make the filling: In a mixing bowl, I beat the softened cream cheese until smooth. I add the powdered sugar and continue beating until well incorporated.
Add whipped topping: I fold in the whipped topping gently until the mixture is smooth and creamy.
Incorporate chopped Oreos: I stir in the chopped Oreo cookies, distributing them evenly throughout the filling.
Assemble the pie: I pour the filling into the prepared crust, smoothing the top with a spatula.
Chill: I refrigerate the pie for at least 1 hour and 20 minutes, or until set.

Servings and Timing

Servings: 8
Prep Time: 20 minutes
Chill Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes

Variations

Minty Twist: I sometimes use mint-flavored Oreo cookies for a refreshing variation.
Peanut Butter Delight: Adding a layer of peanut butter between the crust and filling gives a delightful twist.
Chocolate Lovers: Drizzling melted chocolate over the top enhances the richness.

Storage/Reheating

I store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. Since it's a no-bake dessert, reheating isn't necessary.

FAQs

Can I use a store-bought Oreo crust?

Yes, I can use a pre-made Oreo crust to save time. However, making it from scratch gives a fresher taste.

Can I make this pie ahead of time?

Absolutely. I often prepare it a day in advance and let it chill overnight for the best texture.

Can I freeze the Oreo pie?

Yes, I can freeze the pie for up to a month. I wrap it tightly in plastic wrap and aluminum foil. Before serving, I thaw it in the refrigerator.

What can I use instead of whipped topping?

If I prefer, I can use homemade whipped cream. I whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.

Can I use reduced-fat cream cheese?

Yes, I can use reduced-fat cream cheese, but the filling might be slightly less rich and creamy.

Conclusion

This no-bake Oreo pie is a crowd-pleaser that's simple to make and delicious to eat. Whether I'm serving it at a party or enjoying a slice at home, it's always a hit. The combination of crunchy crust and creamy filling makes it a dessert I'll return to time and again.

No-Bake Oreo Pie

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Author: Sue
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 1 hour 40 minutes
Yield: 8 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This no-bake Oreo pie features a crunchy Oreo crust and a creamy cookies-and-cream cheesecake filling. It's an easy, crowd-pleasing dessert perfect for any occasion.

Ingredients

25 Oreo cookies (including filling)
5 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
¾ cup powdered sugar
2 cups whipped topping, thawed
10 Oreo cookies, chopped

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Instructions

Crush 25 Oreo cookies (with filling) into fine crumbs using a food processor.
Mix in the melted butter until well combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate to set the crust.
In a bowl, beat the softened cream cheese until smooth.
Add powdered sugar and beat until fully incorporated.
Gently fold in the whipped topping until smooth and creamy.
Stir in the chopped Oreo cookies.
Pour the filling into the prepared crust and smooth the top.
Refrigerate the pie for at least 1 hour and 20 minutes or until set.