You’ll love this no bake Oreo pie because it’s fuss-free, fast, and irresistibly delicious. No baking means less prep, no heat, and less mess—just chill and serve. The creamy filling, loaded with Oreo chunks, pairs perfectly with the chocolatey crust. It’s a crowd-pleaser for all ages and a lifesaver for last-minute gatherings or hot days when you don’t want to turn on the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Oreo cookies
Unsalted butter (melted)
Cream cheese (softened)
Powdered sugar
Vanilla extract
Whipped topping (like Cool Whip)
Additional Oreo cookies for garnish
Directions
Make the crust: Crush Oreo cookies into fine crumbs using a food processor or a zip-top bag and rolling pin. Mix with melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the fridge while preparing the filling.
Make the filling: In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Fold in the whipped topping and chopped Oreo cookies until evenly distributed.
Pour the filling into the chilled crust and smooth the top with a spatula.
Refrigerate for at least 4 hours or until set.
Garnish with additional whipped topping and crushed Oreo cookies before serving.
Peanut Butter Twist: Add a layer of peanut butter or swirl into the filling for a chocolate-peanut butter combo.
Mint Oreo Pie: Use mint-flavored Oreos and add a few drops of mint extract to the filling.
Chocolate Ganache Top: Pour a layer of ganache over the pie before chilling for a rich finish.
Nut-Free Version: Skip nuts or nut toppings for an allergy-friendly dessert.
Mini Pies: Use a muffin tin with liners to make individual servings for parties.
Storage/Reheating
Store the Oreo pie covered in the refrigerator for up to 5 days.
To freeze, wrap the pie tightly and freeze for up to 1 month. Thaw in the fridge before serving. Serve chilled—no reheating needed.
FAQs
Do I need to remove the cream from the Oreos for the crust?
No, use the whole cookie. The cream helps bind the crumbs with the butter.
Can I use homemade whipped cream instead of Cool Whip?
Yes, homemade whipped cream works well. Just be sure it’s whipped to stiff peaks and gently folded in.
How long does the pie take to set?
It typically takes at least 4 hours in the fridge, but overnight is ideal for best texture.
Can I make this pie ahead of time?
Absolutely. It’s a perfect make-ahead dessert. Prepare it the day before and chill overnight.
What if I don’t have a food processor?
You can place the Oreos in a zip-top bag and crush them with a rolling pin.
Can I use a store-bought Oreo crust?
Yes, to save even more time, use a pre-made Oreo crust from the store.
Is this pie freezer-friendly?
Yes, you can freeze the pie whole or in slices. Thaw in the refrigerator before serving.
Can I add other mix-ins to the filling?
Sure! Crushed candy bars, chocolate chips, or chopped nuts can be mixed in for added texture and flavor.
Is it overly sweet?
It’s rich and sweet, but the cream cheese adds a slight tang that balances the flavor.
What type of cream cheese works best?
Use full-fat brick-style cream cheese for the best texture. Avoid whipped or spreadable tubs.
Conclusion
Easy no bake Oreo pie is a dreamy dessert that’s rich, creamy, and loaded with cookies and cream flavor. With no oven required and just a handful of ingredients, it’s a go-to treat for any occasion. Whether you’re entertaining guests or simply indulging yourself, this pie is guaranteed to impress with minimal effort and maximum flavor.
Easy no bake Oreo pie is a rich and creamy dessert with a crunchy Oreo crust and a cookies and cream filling. With no oven required, this decadent pie is perfect for parties, holidays, or any time you’re craving a quick, crowd-pleasing treat.
Ingredients
24 Oreo cookies (for crust)
5 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
8 oz whipped topping (like Cool Whip)
8 Oreo cookies, chopped (for filling)
Additional whipped topping and crushed Oreos for garnish
Instructions
Crush 24 Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
Mix the Oreo crumbs with melted butter until fully combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Fold in the whipped topping and chopped Oreo cookies until evenly mixed.
Pour the filling into the prepared crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or until set.
Before serving, garnish with additional whipped topping and crushed Oreos.
Notes
Use mint Oreos and mint extract for a minty twist.Add a swirl of peanut butter for a chocolate-peanut butter flavor.Top with chocolate ganache before chilling for extra richness.Make individual mini pies using a muffin tin with liners.Use homemade whipped cream in place of whipped topping if preferred.
This pie is freezer-friendly—wrap tightly and freeze up to 1 month.
