Cookies and Cream Oreo Pie is one of those desserts that feels like it belongs in a café but is actually easy to make at home. It’s creamy, chocolatey, and packed with crushed Oreos in every bite. The crust is made entirely of Oreos, the filling is smooth and rich, and the topping adds just the right amount of crunch and decoration.
I started making this pie when I wanted something that could double as dessert for guests or a treat for myself with minimal effort. It doesn’t require baking, and it comes together in about 30 minutes, plus chilling time. It’s perfect when you want a dessert that feels special without spending hours in the kitchen.
You should also try out this Chocolate Raspberry Sandwich Cookies
Why You Will Love Cookies and Cream Oreo Pie
- Oreo crust makes every bite chocolatey and crunchy.
- No-bake filling is creamy, smooth, and simple to prepare.
- Extra crushed Oreos on top add texture and make it visually appealing.
- It’s easy to slice, serve, and store, making it great for parties or leftovers.
Ingredients
- Oreo cookies – For both crust and topping. Crushed for the crust, and roughly chopped for garnish.
- Unsalted butter – Melts with crushed Oreos to form a solid crust.
- Cream cheese – Adds richness and a slightly tangy flavor to balance the sweetness.
- Powdered sugar – Sweetens the filling without making it grainy.
- Whipped cream– Makes the filling light and fluffy.
- Vanilla extract – Enhances the flavors.
Optional: extra Oreos or chocolate drizzle for topping.
How to Make Cookies and Cream Oreo Pie
- Crush 9 Oreo cookies finely for the crust. You can use a food processor or place them in a bag and crush with a rolling pin.
- Melt the butter and mix it with the crushed Oreos until combined. Press the mixture evenly into the bottom and up the sides of a pie dish. Chill for at least 20 minutes to set in the feeezer.
- Beat the whipped cream until smooth. Add powdered sugar and vanilla extract, and mix until creamy.
- Fold in whipped cream until well combined. The mixture should be light and fluffy.
- Place the remaining cookies 3 into a Ziploc bag and crush. Add them to the filling and fold gently until well combined
- Pour the filling into the chilled crust and smooth the top. Sprinkle roughly chopped Oreos over the filling.
- Chill in the refrigerator for at least 2–3 hours or until firm. Slice and serve.
Tips
- Make sure the crust is pressed firmly so it holds when slicing.
- Use room-temperature cream cheese to avoid lumps in the filling.
- For extra stability, you can chill the pie overnight.
- Garnish with whole Oreos, mini Oreos, or a drizzle of melted chocolate for presentation.
Substitutions and Variations
- Use a dairy-free cream cheese and whipped topping for a vegan version.
- Mix in chocolate chips or crushed peppermint cookies for a twist.
- For an individual portion version, use a muffin tin to make mini Oreo pies.
Cookies and Cream Oreo Pie
Course: DessertDifficulty: Easy2
people40
minutes2
hoursIngredients
12 Oreo cookies divided, plus additional for decorating
⅛ cup butter melted
2 ⅔ oz. cream cheese softened
⅛ cup granulated sugar
⅔ cups heavy whipping cream
Directions
- Crush 9 Oreo cookies finely for the crust. You can use a food processor or place them in a bag and crush with a rolling pin.
- Melt the butter and mix it with the crushed Oreos until combined. Press the mixture evenly into the bottom and up the sides of a pie dish. Chill for at least 20 minutes to set in the feeezer.
- Beat the whipped cream until smooth. Add powdered sugar and vanilla extract, and mix until creamy.
- Fold in whipped cream until well combined. The mixture should be light and fluffy.
- Place the remaining cookies 3 into a Ziploc bag and crush. Add them to the filling and fold gently until well combined
- Pour the filling into the chilled crust and smooth the top. Sprinkle roughly chopped Oreos over the filling.
- Chill in the refrigerator for at least 2–3 hours or until firm. Slice and serve.
