No-Bake Cookies and Cream Pie
This creamy, dreamy no-bake pie features a crunchy Oreo crust and a rich cookies and cream filling, perfect for a quick and easy dessert.
Equipment
- Food processor
- Rolling pin
- Medium bowl
- 9-inch pie plate
- Electric mixer
- Large bowl
- Offset spatula
Ingredients
For the Crust:
- 28-30 sandwich cookies Oreo Cookies (about 1 package)
- 1/2 cup Unsalted Butter melted
For the Basic Cream Filling:
- 8 oz Cream Cheese softened
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1.5 cups Heavy Cream chilled
- 10-12 cookies Oreos roughly chopped (for mixing into the filling)
Instructions
Prepare the Crust
- Pulse 28-30 Oreo cookies in a food processor until finely crushed, or crush them in a zip-top bag with a rolling pin.
- Transfer crushed Oreos to a bowl, add 1/2 cup melted butter, and stir until evenly moistened.
- Press the mixture firmly into a 9-inch pie plate, covering the bottom and sides.
- Chill the crust in the refrigerator for at least 30 minutes to firm up.
Make the Filling
- Beat 8 oz softened cream cheese with an electric mixer until smooth; gradually beat in 1/2 cup powdered sugar and 1 teaspoon vanilla extract.
- In a separate chilled bowl, whip 1.5 cups of cold heavy cream until stiff peaks form.
- Gently fold one-third of the whipped cream into the cream cheese mixture, then carefully fold in the remaining cream.
- Roughly chop 10-12 more Oreo cookies and fold them into the creamy filling.
Assemble and Chill
- Pour the filling into the chilled Oreo crust and spread it evenly.
- Refrigerate the pie for at least 4-6 hours, or preferably overnight, until firmly set.
- Garnish with extra crushed Oreos, whole Oreos, or chocolate syrup before slicing and serving.
Notes
For best results, make sure your cream cheese and heavy cream are well-chilled before mixing. Avoid overmixing the whipped cream into the cream cheese mixture to maintain a light and airy texture. You can customize the garnish with your favorite chocolate toppings or even a sprinkle of cocoa powder.