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No bake Oreo pie is one of the most-loved desserts on my whole site, and one bite tells you why. It’s cool, creamy and loaded with Oreo flavor, with chopped cookies in every bite and a buttery Oreo crust. Put one out and watch how fast it goes.
I come back to this Oreo cream pie whenever I need a simple dessert I know everyone will go for, whether it’s a family get-together or a summer party. It’s pretty fail-proof, and anything with Oreos gets attention at my house.
I make the filling for this cookies and cream pie with cream cheese because it gives the light, fluffy whipped topping a little richness. One reader even told me the finished pie tastes like an Oreo cheesecake.
This pie sits on my list of easy no bake desserts, and if you’re planning the whole holiday table, my Thanksgiving desserts list has the rest of it.
HOLIDAY FAVORITE
Why My Holiday Dessert Is Done the Day Before
My oven is working overtime around Thanksgiving and the holidays, so having dessert already sitting in the fridge and ready to go is a huge win. I make this pie the day before, cover it and keep it in the fridge.
Right before dessert, I add the whipped cream swirls and the Oreos on top, so the cookies stay crunchy instead of going soft in the fridge. That’s one whole course off my list before the big day even starts.
What to Buy Before You Start
- Oreos: I use regular Oreos and crush the whole cookie, cream filling and all, because the filling helps hold the crust together. Double Stuf and Thins will change the results, so I stick with the originals. You need 43 Oreos in all, 35 for the crust and filling plus 8 for the top. A family-size package should cover it, and a regular package won’t.
- Cream cheese: I use full-fat cream cheese because it gives the filling the most flavor. Reduced-fat will still work, but it may not taste as rich.
- Whipped topping: I use Cool Whip because it’s stable and holds up well in the fridge, and it’s the base of a lot of my Cool Whip desserts. The filling takes 2 cups, which is about two-thirds of an 8-ounce tub, and the rest of the tub goes on top for the swirls. If you’d rather make your own, my stabilized homemade whipped cream works in its place.
How to Make Oreo Pie
Step 1: Press the Oreo Crust Crush the Oreos into fine crumbs, stir in the melted butter and press it into the bottom and up the sides of a standard 9-inch pie plate. I use the bottom of a glass or a flat measuring cup to pack it in evenly, then put the crust in the fridge while I make the filling. A deep-dish plate leaves you short on both crust and filling.
Step 2: Make the Filling Beat the softened cream cheese and powdered sugar until soft and smooth, then fold in the whipped topping, followed by the chopped Oreos. Leave some of the Oreo pieces a little bigger, and let the tiny crumbs go in too.
Step 3: Fill and Chill Spoon the filling into the crust, smooth the top and chill the pie for at least an hour before serving.
Step 4: Top It Right Before Serving When it’s time for dessert, pipe 8 swirls of whipped topping or whipped cream around the top and set a whole Oreo in each one, so every slice gets its own cookie.
This is an absolute winner! Every time I make a dessert, I’m lucky if two people even touch it, but I made this for a work event and people polished it!
Storing and Freezing Leftovers
Cover leftover pie and keep it in the fridge for up to 4 days.
To freeze it, wrap the pie in plastic wrap without the swirls and Oreos and freeze it for up to 1 month. Thaw it in the fridge, then add the topping fresh before you serve it.
More No Bake Pies and Oreo Desserts
- No Bake Pumpkin Pie
- Chocolate Pudding Pie
- Cookies and Cream Poke Cake
- No Bake Oreo Dessert
- Peanut Butter Oreo Icebox Cake
Oreo Cream Pie
Ingredients
Oreo Crust
- 25 Oreo cookies wafers & filling
- 5 tablespoons unsalted butter melted
Oreo Filling
- 8 ounces cream cheese
- ¾ cup powdered sugar
- 2 cups whipped topping thawed (about ⅔ of an 8-ounce tub)
- 10 Oreo cookies chopped
Optional garnish
- Whipped cream (or the rest of the whipped topping tub)
- 8 Oreo cookies whole
Instructions
Oreo Crust
- Crush the Oreo cookies in a food processor. Or place them in a ziploc bag and bash with a rolling pin.25 Oreo cookies
- Mix the crushed cookies with melted butter.5 tablespoons unsalted butter
- Press into the bottom and up the sides of a 9 inch pie plate. I like to use the bottom of a glass cup for this.
- Place in the fridge as you make the filling.
Oreo Filling
- In a large bowl beat the cream cheese and powdered sugar together until soft.8 ounces cream cheese, ¾ cup powdered sugar
- Fold in the whipped topping, followed by the chopped Oreo cookies.2 cups whipped topping, 10 Oreo cookies
- Spoon the filling into the pie crust then smooth the top.
- Place in the fridge to chill for at least an hour before serving.
Optional Garnish
- Just before serving, garnish the chilled pie with eight swirls of whipped cream and the eight whole Oreo cookies.Whipped cream , 8 Oreo cookies
Jenn’s Notes
- Let the cream cheese come all the way to room temperature and beat it smooth with the powdered sugar before the whipped topping goes in, so the filling has no lumps.
- Crush the whole Oreo, cream filling and all. The filling helps hold the crust together.
- Use a standard 9-inch pie plate. A deep-dish plate leaves you short on crust and filling.
- You need 43 Oreos in all. A family-size package should cover the crust, the filling and the garnish.
Easy Peasy!!! Turned out GREAT!! I’m allergic to wheat/gluten and this was if course so easy to make gluten free!!
This is a great quick and easy pie! Its so good! Not too sweet!! Not too cream cheesy.
Home run! I followed the recipe exactly but added a pudding layer as suggested in the comments. I tried to pipe a whip cream heart on top but it looked sloppy so I smoothed it out and dabbed some left over pudding on top and swirled it with a toothpick. Looked all fancy pants and was delicious! Thank you this is a keeper!
Can i make this pie a few days in advance will it be ok in fridge?
This recipe was absolutely fantastic. It was easy to follow and quick to make. Everyone at the table loved it!
I made my very first Oreo cream pie using this recipe. The filling was very tasty but the crust was a little too sweet for my liking. So I made it again the next day with the left over Oreos but this time I took out the cream Oreo filling and only used the black Oreo wafer for the pie crust and the sweetness was perfect. Instead of wasting the Oreo cream filling, I added it to the pie filling and adjusted the icing sugar amount. I also added a little bit of chocolate pudding under the pie filling like one of the comments suggested. And OMG absolutely amazing. This recipe definitely inspired me to adjust and create my own so thank you to the blog author and all the comments. āŗļø
Hi there! Hoping to make this soon and I had a question. Did you leave the filling in the oreos when making the crust? I was thinking of removing the cream filling and mixing it within the pie filling instead. Would that work as long as there’s enough melted butter for the crust?
Just made this for a teenager recovering from an illness ……and whose favorite dessert is Oreo Pie! Can’t wait to hear his reaction !!
So easy and yummy……can’t wait to make it for Grandsons ! ! !!
Daughter wanted an Oreo cheesecake and this recipe is wonderful and easy! Thank you so much
I just made this pie for thanksgiving tomorrow!! Looks so good! Should I store it in the fridge for now until tomorrowās dinner or should I freeze it??
Me too! š
Iām keeping in fridge
This recipe is so yummy and easy to make!! My 7 yr old great nephew said Aunt Wen this is the best thing you have ever made!! This is especially good for these hot summer days when you donāt want to have to heat up the house.