No Bake Oreo Pie

Readers make this Oreo pie for birthdays, and they tell me it’s been a hit in multiple pie contests! A no bake pie filling has to hold its shape. With less cream cheese, mine didn’t hold up as well, so this pie uses 2 full packages. You get a homemade Oreo crust, a creamy filling loaded with chopped Oreos, and your pick of toppings. Whipped cream or chocolate ganache, it’s your call!

I made this pie! (delicious) When you mix whip topping and cream cheese together the filling sets up perfectly for slicing without freezing. Just in case you don’t have freezer room. (happens alot in my house)

-Betty

How I Tested This Oreo Cream Pie

I grew up going to Bakers Square with my family, and we always got pie. So when I set out to make an Oreo pie, the Bakers Square Oreo pie is what I had in mind. This is my no bake Oreo cream pie, made right at home.

It still took a few rounds to get right. I tested it the way I test everything, one change at a time.

First up was the cream cheese. I tried different ratios of Oreos to cream cheese, and 2 full packages (16 ounces) came out on top. With less, the filling just didn’t hold up as well.

Then I made a version with no cream cheese at all. I missed it. The cream cheese adds a little tang and makes the filling more stable, so it stays.

For the filling, Cool Whip and homemade whipped cream both work. Use whichever you like.

The original version of this pie had chocolate ganache poured over the top. It’s rich and decadent, and it’s still in the recipe card. But I wanted to show you can skip it and pile on whipped cream instead. Same pie underneath, your pick on top!

This was a hit for my son’s birthday. He’s not a big cake fan but loves oreos. This was perfect for him and everyone else loved it! I will definitely be making it again. One thing I did switch up was the ganache. I did a 1/3 cup chocolate chips and 1/3 heavy cream. And drizzled it all over the top and I still had plenty left over.

-Kristi

If you’re looking for the original version with chocolate ganache on top, that portion of the recipe is still included in the recipe card!

Why You’ll Love This Oreo Pie

• No oven. It sets in the fridge, or in the freezer if you want a frozen Oreo pie.
• Homemade Oreo crust. Just Oreos and melted butter.
• A filling that holds up. Two packages of cream cheese give it tang and structure.
• Your choice of topping. Whipped cream, or the original chocolate ganache.

Need an Oreo pie dessert you can make the day before? This is the one.

If you’re already elbow deep in a bag of Oreos, save a cup or two. My Oreo recipes page has plenty of ways to use them.

Oreo Pie Ingredients

With just a handful of ingredients, this oreo dessert will win you and your family and friends over! Get the full recipe with measurements and ingredients in the recipe card below.

Crust

• Oreos: Use the whole cookie, cream filling and all. Pulse them into fine crumbs.
• Unsalted butter: Melted, then mixed into the crumbs so the crust packs tight into the pan.

Filling

• Cream cheese: Two full packages, softened. I tested less, and the filling didn’t hold up as well. It also adds a little tang.
• Powdered sugar: Sweetens the filling.
• Vanilla extract
• Cool Whip: Thawed. Homemade whipped cream works too. Use the same amount, 8 oz.
• Oreos: 20 get chopped and folded into the filling. Save the rest of the package for the top.

Whipped Cream Topping

• Cream cheese, powdered sugar, cold heavy whipping cream, and vanilla: This is my stabilized whipped cream. Chill your bowl and beaters first so it whips up to stiff peaks.

Chocolate Ganache Topping (optional)

• Chocolate chips and heavy whipping cream: The original topping, and the richest way to finish this pie. Here’s my full ganache recipe.

Oreo Pie Variations

Your whole family will love this bake oreo cream pie! If you want to make some tweaks, here are a few options:

• Swap the crust: Use a store-bought Oreo pie crust or your favorite pre-made crust. Follow the package directions for that crust. Want to make your own for another pie? Here’s my Oreo pie crust.
• Change the topping: Whipped cream, chocolate ganache, or both.
• Gluten free Oreo pie: Use gluten free Oreos in the crust, filling, and topping. (Keep your affiliate link.)
• Chocolate chips: For the ganache, semi-sweet is what I use. Dark or milk chocolate chips work too. (From your existing post.)
• Want a version made with pudding? Try my Oreo pudding pie.

If you love a no-bake desserts, these cheesecake cups are just as creamy with zero oven time.

How to Make Oreo Pie

Even though this pie looks incredibly impressive, this easy oreo pie recipe is actually very easy to make when you follow my step-by-step guide below. Get the full recipe with ingredients and measurements in the recipe card below.

Crust

1. Prep oreos. In a food processor or blender, pulse the oreos (the cookie portion and the cream filling) into fine crumbs.
2. Mix oreos and butter. In a mixing bowl, use a spatula to combine the crumbs with the melted butter until well combined.
3. Transfer crumbs to pie pan. Transfer the crumbs to a 9 or 10 inch pan. Use the bottom of a measuring cup or drinking glass to pack / tamp the crumbs evenly and tightly into and up the sides of the pan. Place in the fridge until ready to use.

Pie Filling

1. Mix base of filling. In a large mixing bowl, beat the cream cheese with an electric mixer until well blended. Add the powdered sugar and vanilla extract, beat again.

2. Cut and mix in oreos. Chop 20 oreos. Mix in the chopped oreos and cool whip, stir with a spatula until mixed. Spread this mixture on the crust. Loosely cover and refrigerate for 6 hours. Alternatively, you can cover and store in the freezer for a frozen pie. 

Whipped Cream

1. Chill tools. Before serving, place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
2. Mix base of whipped cream. Remove the bowl from the freezer. Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy.
3. Mix in remaining ingredients. Add in the heavy whipping cream and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
4. Top the pie. Pipe the whipped cream on top of the pie. Top with oreos or crushed oreos. Store in the refrigerator until ready to serve. 

Oreo Pie Recipe Tips

• Use the whole Oreo: Cream and cookie both go into the crust.
• Save Oreos for the top: 20 go in the filling. The rest decorate the pie.
• Oreo topping: Halve several Oreos for around the edge, then add chopped Oreos to the center.
• Clean slices: Wipe your knife with a damp cloth between cuts.

How to Store, Make Ahead, and Freeze

• Fridge: Cover and refrigerate for up to 4 days. The filling stays softer and lighter in the fridge.
• Make ahead: Make it up to 2 days ahead and keep it chilled.
• Freeze: Freezing is my favorite way to serve it. Wrap the assembled pie in plastic wrap and freeze for up to 3 months. Thaw it in the fridge overnight before serving.

Oreo Pie FAQs

More Oreo Recipes

• Oreo Dip
• Oreo Cake
• Oreo Fudge
• Oreo Mousse
• Oreo Pudding Pie
• Oreo Cookies