No-Bake Oreo Cream Pie
This No-Bake Oreo Cream Pie is a creamy no-bake dessert recipe made with crushed Oreos, cream cheese, powdered sugar, vanilla, and Cool Whip—and it comes together so easily with no oven needed.
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Oreo is always a crowd-pleasing dessert, and this Oreo cream pie is my go-to dessert to make for family gatherings, potlucks, and birthdays (especially for someone who’s an Oreo lover).
And if you love Oreos too, here are delicious ways to enjoy Oreos in desserts.
How to Make No-Bake Oreo Cream Pie
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. For the crust, spray a pie dish with nonstick spray.
2. Add 22 of the Oreo cookies to a food processor and blitz to crumbs.
3. Add the butter to a microwave safe bowl, heating for 20 second increments, until melted.
4. Fold together the Oreo crumbs and melted butter, until well combined.
5. Press this mixture into the pie dish evenly to form your crust.
6. Move the pie dish to the freezer to set the crust while you make the filling.
7. In a large mixing bowl, mix together cream cheese and powdered sugar, until well combined.
8. Add the vanilla, and 8 ounces cool whip, mixing until well combined, scraping the sides of the bowl as needed.
9. Take the about 16 of the remaining 24 Oreos, and roughly chop.
10. Fold the chopped oreos into the pie filling. Set the rest aside to use for topping.
11. Add the filling to the pie crust and smooth out evenly.
12. Move to the refrigerator to chill for about 6 hours, or overnight.
13. Before serving, top with extra cool whip or whipped cream, and chopped Oreos or Oreo crumbs, if desired.
Serve & Enjoy!
Important Recipe Notes
- Make sure your cream cheese is fully softened before mixing so the filling becomes smooth and creamy with no lumps.
- When crushing the Oreos for the crust, try to make fine crumbs so the crust holds together better when sliced.
- Press the Oreo crust firmly into the pie dish so it doesn’t crumble when serving.
- Don’t skip the chilling time—this pie needs at least 6 hours (or overnight) to set properly and get that perfect sliceable texture.
- When folding in the Cool Whip, do it gently so the filling stays light and fluffy.
- You can adjust the Oreo chunks depending on how chunky you want the filling—smaller pieces for a smoother bite, bigger pieces for more crunch.
- For easier slicing, dip your knife in warm water and wipe it clean between cuts.
- This dessert is best kept refrigerated and served cold for the best texture and flavor.
No-Bake Oreo Cream Pie
Ingredients
- 46 Oreos divided
- 5 tbsp unsalted butter
- 16 ounces cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 ounces cool whip plus extra for topping (or use whipped cream)
Instructions
- For the crust, spray a pie dish with nonstick spray.
- Add 22 of the Oreo cookies to a food processor and blitz to crumbs.
- Add the butter to a microwave safe bowl, heating for 20 second increments, until melted.
- Fold together the Oreo crumbs and melted butter, until well combined.
- Press this mixture into the pie dish evenly to form your crust.
- Move the pie dish to the freezer to set the crust while you make the filling.
- In a large mixing bowl, mix together cream cheese and powdered sugar, until well combined.
- Add the vanilla, and 8 ounces cool whip, mixing until well combined, scraping the sides of the bowl as needed.
- Take the about 16 of the remaining 24 Oreos, and roughly chop.
- Fold the chopped oreos into the pie filling. Set the rest aside to use for topping.
- Add the filling to the pie crust and smooth out evenly.
- Move to the refrigerator to chill for about 6 hours, or over night.
- Before serving, top with extra cool whip or whipped cream, and chopped Oreos or Oreo crumbs, if desired.
Check Out More Oreo Recipe Ideas!
Ladybug Chocolate Covered Oreos
