As if Oreo cookies weren’t already good, this No Bake Oreo Pie takes it to the next next level. With an easy Oreo crust, a no-bake cheesecake filling stuffed with Oreos, and garnished with whipped cream…this pie is almost sinful.
No Bake Oreo Pie
This Oreo Pie–with it’s crunchy chocolate crust and creamy no-bake cheesecake filling studded with Oreos–is most definitely going to be a crowd favorite. It’s perfect for any time of year; whether in the summer for a no-bake easy pie or, through the holidays, when oven space is hard to come by. Plus, this pie is easily made ahead of time and stashed away in the freezer for whenever you are ready to serve it. In addition, this pie is somewhat of a blank canvas: keep it simple with the classic Oreo filling, or add in flavors such as espresso or mint to make it extra special. This is the type of recipe everybody should have in their back pocket for anytime a last minute dessert is needed.
Oreo Pie Ingredients
- Oreos (classic or gluten-free both work)
- Granulated Sugar
- Heavy cream
- Cream Cheese
This pie tastes delicious as it is, but an Oreo pie is a great canvas for other flavors as well. If you wanted to mix things up feel free to add in one of the following flavor options:
- Espresso Powder (add 1 teaspoon to the cream before whipping)
- Mint Extract (add 1 teaspoon to the cream cheese mixture before whipping)
- Orange Zest (add 2 tablespoons freshly grated orange zest to the cream cheese mixture before whipping)
Oreo Pie Crust
This pie is made simple by using similar ingredients as the filling, and made in an Oreo Cookie Crust.
You have two options for preparing this crust. You can par-bake it or freeze it.
Baking it will result in a crispy crust and a slightly deeper chocolate flavor. If you are planning to bake a pie that will be served from the refrigerator, or will be left out of the refrigerator for more than 20 minutes, I recommend you par-bake the crust to ensure it holds together. I prefer this method.
Freezing the crust works because the melted butter becomes solidified and bonds the crust together. While freezing the crust is certainly easier than having to preheat an oven and par-bake the crust, it is not as sturdy as the baked version. I only recommend freezing the crust if you will be serving your pie when very cold. Otherwise, you’ll just find your crumb crust to be very crumbly!
HOW TO MAKE NO BAKE OREO CREAM PIE
Start by making the crumb crust. This recipe post has a lot more information on making one easily. My preference is always to par-bake the crust, because it makes the crust sturdier and gives it a nice toasted taste. However, if the oven space is limited, go ahead and freeze the crust for 30 minutes before filling.
Next, get started on the filling. This no-bake pie uses cream that has been whipped to stiff peaks to act as the stabilizer, as opposed to using gelatin or egg whites. This is my preferred method to making these types of no-bake pies because it has just the right texture and flavor. To begin, whip the cream until stiff peaks form. Stiff peaks are when the you pick up the whisk and the whipped cream holds a stiff peak without moving at all. Once you’ve whipped the cream, remove it from the bowl and set it aside. In the now empty bowl, the other half of the filling needs to be whipped together. Whip the cream cheese and the granulated sugar first, until it’s completely smooth. Then, crush 6 Oreo cookies into small crumbly pieces, either by hand or by smashing them in a bag with a rolling pin. Add them to the cream cheese mixture and beat for 1 minute.
Now, the Oreo cream cheese needs to be lightened up by adding in the whipped cream. Start by adding ⅓ of the whipped cream and fold it in with a rubber spatula–by hand–until it is completely combined. Then, add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate it.
Lastly, crush the remaining 6 Oreos into pieces and sprinkle in the bowl. Fold in the Oreos and place the mixture inside of the prepared pie plate. Smooth over the top.
The whole thing needs to be chilled, either in the refrigerator, or the freezer to set up. It needs at least 4 hours chilling time, but the overnight method is best.
HOW TO DECORATE AND GARNISH
This No Bake Oreo Cream Pie tastes delicious topped with whipped cream and additional Oreos. Though optional, it really adds a nice touch for the end result.
You can either pipe the whip cream around the edges or you could pile the whipped cream directly on top of the pie and give it a nice swirl. Sprinkle the pie with additional Oreo crumbles as desired.
HOW TO SERVE A NO BAKE OREO PIE
This pie should be served very chilled. It can be made up to 2 days ahead of time, if stored in the refrigerator, or up to 1 month if frozen. Do not top it with the whipped cream until ready to serve.
If serving from the refrigerator, I recommend placing the pie in the freezer for 30 – 60 minutes before serving, though it’s not necessary.
To serve from the freezer, let the pie sit at room temperature until it’s easy to cut into (about 15-30 minutes, depending on how warm your kitchen is).
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If an Oreo wasn’t already good enough–this No Bake Oreo Pie takes it to the next next level. With an easy Oreo crust, a no bake cheesecake filling stuffed with more Oreos, a garnished with whipped cream, this pie is almost sinful. This pie can be made entirely up until the point of garnishing with whipped cream and frozen about 2 weeks ahead of time.
- Prepare Oreo Cookie Crust. Set aside.
- With an electric mixer using the whisk attachment, whip the heavy cream until stiff peaks form, about 3 minutes. Remove from the bowl and set aside.
- Place the cream cheese and the granulated sugar in the now empty bowl for the electric mixer. Whip on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl.
- Crush 10 oreo cookies into a crumbles and add to cream cheese. Beat for an additional minute until fully combined.
- Add ⅓ of the whipped cream to the oreo mixture and fold it in with a rubber spatula by hand until it is completely combined.
- Add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate it. Roughly break the remaining oreo cookies into pieces and add fold in to the cheesecake mixture.
- Place the oreo filling in the prepared pie crust and smooth over the top.
- Place in the refrigerator or freezer to set up. It needs at least 4 hours chilling time, but preferably overnight.
- Before serving, garnish with additional whipped cream and oreos.
- This pie should be served very chilled. If serving from the refrigerator, I recommend placing the pie in the freezer for 30 – 60 minutes before serving, though it’s not essential. To serve from the freezer, let the pie sit at room temperature until it’s easy to cut into it, about 15-30 minutes, depending on how warm your kitchen is.
Keywords: Oreo Pie
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