This quick Oreo Pie recipe is going to become a regular for every occasion! With both bake and no-bake options for the crust, this cookies and cream cheesecake pie comes together in just 15 minutes, then sets up in the fridge for a few hours. Plus, it only requires a handful of ingredients. Perfect for a last-minute, chilled dessert!
There's nothing like a couple of Oreos with a cold glass of milk! But as much as we love dunking them, we also enjoy adding Oreos to desserts like our Light & Fluffy Oreo Frosting (aka Cookies & Cream Frosting) which is perfect on cupcakes and cakes, and also our 3 ingredient Oreo Balls are a great make-ahead treat for any occasion!
Cheesecake has to be one of my favorite desserts, especially when it involves chocolate! A sweet, crunchy crust, topped with a tangy, velvety, creamy filling - is there anything more luxurious and delicious? This Oreo cream pie kind of straddles the line between a classic cream pie and a cheesecake and I am here for it!
What I love about this Oreo Pie (other than the fact that it tastes ah-mazing) is that it comes together in no time at all, and I didn't have to take a special trip to the store to make it. The crust is just butter and Oreos, the filling: cream cheese, powdered sugar, cream, homemade vanilla extract, and Oreos, and then I topped it with sweetened whipped cream and even more Oreos (of course!).
If you want a shortcut, you can replace the cream, vanilla, and ¼ of the sugar in the pie filling with an 8oz tub of thawed Cool Whip. SO easy!
I've given both the option to bake the crust, or leave this Oreo pie as a 100% no-bake cheesecake. If you're in a time crunch, or if it's the middle of summer and there's no way you're turning on that oven, the oreo pie crust can be mixed together and chilled in the fridge for a few minutes before adding the filling.
However, I love the flavor and crunchier texture of the slightly toasted pie crust when I bake it for 10 minutes. Totally optional, totally worth it in my opinion!
Key Ingredients for Oreo Pie
- Oreos: I used 49 Oreo cookies in total for this recipe: 25 in the crust, 12 in the filling, and 12 on top to garnish.
- Cream Cheese: Smooth, creamy, and tangy cream cheese is responsible for the cheesecake flavor. It's delicious!
- Cream: Heavy whipping cream is beaten until stiff peaks form. This gives the Oreo Cheesecake a beautiful, airy texture.
- Vanilla: Storebought vanilla extract is fine, however, I highly recommend making a batch of my Homemade Vanilla Extract if you haven't already. It tastes amazing and is so easy to make!
- Sugar: Powdered sugar melts perfectly into the pie filling, so you don't have to worry about the grainy texture that regular sugar would leave.
How do you make Oreo Pie from Scratch?
There are a few simple elements that go into making an Oreo pie (crust, filling, and whipped cream topping) but none of them require any special skills beyond the knowledge of how to use a hand mixer. Just be sure to leave yourself enough time to let the pie set up in the fridge for about 4 hours for best results so you can get clean slices.
- Crush it! Firstly, finely crush the Oreo cookies in a food processor or a large Ziploc bag using a rolling pin . Add the melted butter and mix to combine.
- Press & bake or chill. Secondly, press the buttery crumbs into a 9-inch pie plate using the bottom of a flat measuring cup and compacting it up the sides as best you can. Bake for 10 minutes until set. If you prefer to not heat up your oven, you can just chill the crust for 30 minutes in the freezer for a no-bake pie, but I like the slightly toasted taste and crunchier set of the baked crust. Let the crust cool.
- Mix it up! Beat the cream cheese and powdered sugar together with a hand mixer until smooth.
- Beat the cream & fold together. In a separate bowl, beat the heavy cream and vanilla extract until stiff peaks form, taking care not to overbeat the mixture and turn it into butter. Fold the whipped cream into the cream cheese mixture along with the chopped Oreos.
- Spread and chill. Next, spread the filling into the cooled crust, then chill for at least 3-4 hours to set up.
4. Garnish and serve. Finally, top with swirls of sweetened whipped cream piped around the edges with a decorative tip and Oreo halves for a garnish.
How long does Oreo Pie last in the fridge?
Oreo Pie must be kept in the fridge and it's best eaten within 4-5 days. It's a great make-ahead option for special occasions!
Can I freeze this no-bake oreo cheesecake?
Yes! You can freeze this easy Oreo Pie for up to 3 months. I would recommend leaving off the toppings, and wrapping it in plastic and then aluminum foil before freezing. When you want to serve this Oreo Cheesecake, allow it to thaw in the fridge overnight. Add the toppings and serve!
Can I use Double Stuf Oreos for this recipe?
I would stick to regular Oreos, especially for the crust because you want more cookies than cream on the crunchy base. For the garnish, you could get away with using double stuf if you'd prefer.
More Recipes Like This
- No-Bake Cheesecake (+ 8 Simple Homemade Toppings!)
- French Silk Pie
- The Best Banoffee Pie
- Easy Coconut Cream Pie From Scratch
- Arkansas Possum Pie
- Chocolate Cream Pie
- Red, White, and Blueberry Cream Pie
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
- 25 Oreo cookies
- 6 Tablespoons salted butter melted
- 8 ounces cream cheese softened
- ¾ cup powdered sugar
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 12 Oreo cookies chopped
- Additional sweetened whipped cream
- Additional Oreo cookies
- Preheat oven to 350 degrees F.
- Finely crush the Oreo cookies in a food processor or a large ziploc bag using a rolling pin. Add the melted butter and mix to combine.
- Press the buttery crumbs into a 9-inch pie plate using the bottom of a flat measuring cup and compacting it up the sides as best you can. Bake for 10 minutes until set. If you prefer to not heat up your oven, you can just chill the crust for 30 minutes in the freezer for a no-bake pie, but I like the slightly toasted taste and crunchier set of the baked crust. Let the crust cool.
- Beat the cream cheese and powdered sugar together with a hand mixer until smooth.
- In a separate bowl, beat the heavy cream and vanilla extract until stiff peaks form, taking care not to overbeat the mixture and turn it into butter. Fold the whipped cream into the cream cheese mixture along with the chopped Oreos.
- Spread the filling into the cooled crust, then chill for at least 3-4 hours to set up.
- Top with swirls of sweetened whipped cream piped around the edges with a decorative tip and Oreo halves for a garnish.
- Freezing: This pie can be frozen for 2-3 months if you first cover it in plastic wrap and then wrap it again in aluminum foil. Allow it thaw in the fridge overnight before topping with freshly whipped cream and serving.
- Cool Whip: If you prefer to skip the step of making freshly whipped cream, you could replace the cream, vanilla, and ¼ cup of the sugar in the filling with one 8-ounce tub of thawed Cool Whip.
- Storage: The pie will keep for 2-3 days in the fridge.
- Slicing: For clean, sharp slices, run your knife under very hot water then wipe dry with a towel before cutting each slice.