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Easy No-Bake Oreo Pie Recipe

Easy No-Bake Oreo Pie

A creamy, fluffy Oreo pie made with a homemade cookie crust, softened cream cheese, whipped topping, and chopped Oreos. This chilled dessert is simple enough for a weeknight and festive enough for birthdays or holidays.
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Prep Time 15 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Oreo Crust
  • 24 cookies (about 270 g) Regular Oreo cookies, including the cream filling
  • 5 tablespoons (70 g) Unsalted butter, melted
Oreo Filling
  • 1 package, 8 ounces (226 g) Cream cheese, softened
  • 1/3 cup (about 65–70 g) Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1 8-ounce container (226 g) Frozen whipped topping, thawed
  • 10–12 cookies Regular Oreo cookies, roughly chopped
Optional Topping
  • 4–6 cookies Additional Oreo cookies, crushed or halved
  • As needed Whipped cream

Method
 

Step-by-Step
  1. Crush 24 Oreo cookies, including the cream centers, into fine crumbs using a food processor or a sealed bag and rolling pin. Mix the crumbs thoroughly with the melted butter.
  2. Press the buttered crumbs firmly into the bottom and slightly up the sides of a 9-inch pie plate. Chill or freeze the crust for 20–30 minutes while preparing the filling.
  3. Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Scrape the sides of the bowl as needed so no cream cheese lumps remain.
  4. Fold the thawed whipped topping into the cream cheese mixture until evenly combined. Use a gentle hand and avoid overmixing so the filling stays light and fluffy.
  5. Fold in the 10–12 roughly chopped Oreos, distributing the cookie pieces throughout the filling. Spoon the mixture into the chilled crust and smooth the top.
  6. Garnish with 4–6 crushed or halved Oreos and add whipped cream if desired. Refrigerate the finished pie for at least 4 hours, or overnight for the firmest slices.

Notes

Do not remove the cream filling from the Oreos used for the crust. For cleaner slices, chill overnight or freeze the pie for 30–45 minutes immediately before cutting without freezing it solid.