Description

If you’re looking for a dessert that delivers maximum wow with minimum effort, this No-Bake Oreo Pie is it. With a buttery Oreo crust, a fluffy cookies-and-cream filling, and optional chocolate ganache on top, this pie is perfect for holidays, potlucks, birthdays, or anytime a chocolate craving hits. No oven required—just mix, chill, and impress!

Ingredients

Oreo Crust

14.3 oz Oreos (36 cookies, filling included)
7 tbsp (98g) unsalted butter, melted

Filling

16 oz cream cheese, softened (2 packages)
1 cup (113g) powdered sugar
1 tsp vanilla extract
8 oz (226g) Cool Whip, thawed
20 Oreos, chopped

Stabilized Whipped Cream

2 oz cream cheese, softened
½ cup (56g) powdered sugar
2 cups (473 ml) cold heavy whipping cream
1 tsp vanilla extract

Chocolate Ganache (Optional)

1½ cups (255g) chocolate chips
½ cup (118 ml) heavy whipping cream

Instructions

Oreo Crust

Pulse Oreos into fine crumbs using a food processor or blender.
Mix crumbs with melted butter until fully combined.
Press firmly into a 9–10 inch pie pan, covering the bottom and sides.
Refrigerate while preparing the filling.

Filling

Beat cream cheese until smooth.
Add powdered sugar and vanilla; mix until creamy.
Fold in chopped Oreos and Cool Whip using a spatula.
Spread evenly over chilled crust.
Cover loosely and refrigerate for 6 hours (or freeze for a frozen pie).

Stabilized Whipped Cream

Chill bowl and beaters for 15 minutes.
Beat cream cheese and powdered sugar until smooth.
Add heavy cream and vanilla; beat until stiff peaks form.
Pipe or spread over pie before serving.

Chocolate Ganache (Optional)

Heat cream until just before boiling.
Pour over chocolate chips and let sit 1–2 minutes.
Stir until smooth and cool to room temperature.
Pour over pie and garnish with Oreos. Chill 1–2 hours.

Notes

Chill at least 6 hours for clean slices.
Use a hot knife for perfect cuts.
Store covered in the refrigerator for up to 4 days.
Freeze for up to 1 month—thaw slightly before serving.
Best served cold or slightly softened.