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The Dreamiest No-Bake Oreo Pie! So Easy, So Good!

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If you’re a fan of all things cookies and cream, you’re going to fall head over heels for this no-bake Oreo pie. It’s creamy, light, and loaded with real Oreo chunks, all nestled in a classic Oreo crust. This is the kind of dessert that looks impressive on the table but only takes about 15 minutes of hands-on time—no oven required!

no-bake oreo pie

No-Bake Oreo Pie

Whether you’re making this for a holiday, birthday, potluck, or just a regular Tuesday night treat, it’s a guaranteed crowd-pleaser. Plus, it pairs perfectly with just about anything. If you love easy desserts, be sure to check out my mini cheesecakes, Reese’s Mini Cheesecakes, or even these Oreo dip.

This pie chills overnight in the fridge, which means it’s a great make-ahead dessert. The filling is silky and fluffy, thanks to homemade whipped cream and softened cream cheese. Fold in a generous amount of chopped Oreos, and you’ve got a cookies-and-cream masterpiece. Top it off with sweetened whipped cream and even more Oreos, and you’ve just won dessert.

No-Bake Oreo Pie

Handy tip: Prepare Ahead!

No oven, no stress – It’s completely no-bake, so you don’t have to heat up the kitchen.


Simple ingredients – You probably already have most of these in your fridge or pantry.


Totally customizable – Swap in Cool Whip, use reduced-fat cream cheese, or get fancy with flavored Oreos.


Perfect texture – Creamy, light, and fluffy with a little crunch from the cookie bits.

No-Bake Oreo Pie

INGREDIENTS:

  • 1 store-bought Oreo pie crust

Filling:

  • 1 cup heavy cream
  • ¾ cup + 2 tablespoons powdered sugar
  • Pinch of salt
  • OPTIONAL ½ teaspoon vanilla extract
  • 1 cup (8 oz) softened full-fat cream cheese (I used Philadelphia), room temperature
  • 1 cup chopped Oreos

Whipped cream topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ¼ teaspoon meringue powder (OPTIONAL)
  • ½ teaspoon vanilla extract OPTIONAL
  • 3 halved Oreos

How to Make No-Bake Oreo Pie

Filling:

  • In a large bowl with a hand mixer or a stand-up mixer, mix the heavy cream, 2 tablespoons of powdered sugar, and salt until stiff peaks start to form.
  • Set aside the whipped cream.

*You could substitute the homemade whipped cream with an 8 oz tub of thawed Cool Whip*

  • In a large mixing bowl, beat the cream cheese until it has become fluffy. You can use a hand mixer or a stand-up mixer. In this step is important that the cream cheese is at room temperature, as you mix you incorporate air in the cream cheese which will result in a nice, light, and airy filling.
  • Add in the ¾ cup of powder sugar. Mix with the hand mixer until you have all ingredients incorporated
  • Add the chopped Oreos. Mix until the Oreo pieces are evenly throughout the mixture.
  • Fold the whipped cream into the cream cheese/Oreo mixture

  • Pour the filling into the crust.
No-Bake Oreo Pie
  • Spread evenly with an offset spatula.
  • Place the pie in the fridge to chill. We have found out you will get a better result overnight, but if you are in a hurry 3 to 4 hours can work, the filling won’t be as set, but still delicious.

Whip cream toppings:

  • In a large bowl with a hand mixer or mixer, mix the heavy cream, and powder sugar on high until stiff peaks start to form.
  • Spread the whipped cream on the cooled pie or place the whipped cream in a piping bag. (If you don’t have a piping bag, you can always use a Ziplock back and cut one of the corners and start pipping)

*NOTE* 

– I would recommend putting the whipped cream on the pie when you are almost ready to serve. 

– Always keep the pie in the refrigerator until ready to serve, it will be easier to serve, and the pie will keep its light and fluffy filling texture. 

How to Decorate your No-Bake Oreo Pie

  • Next, pipe six large rosettes on the pie.
  • Pipe small rosettes on each side of the large rosettes.
  • Place the Oreos on the large rosettes.
No-Bake Oreo Pie
  • Place the pie back in the fridge until ready to serve.
No-Bake Oreo Pie
  • Serve and enjoy!
no-bake oreo pie

Tips & Tricks

  • Room temperature cream cheese is key: This helps give you that ultra-smooth, whipped filling. Cold cream cheese = lumpy filling.
  • Chop your Oreos, don’t crush them: Bigger chunks give you that iconic cookies-and-cream texture.
  • Cool Whip shortcut: If you’re short on time or heavy cream, an 8 oz tub of Cool Whip will totally work in the filling.
  • Make it ahead: This pie tastes even better the next day after a good chill in the fridge.
  • Top just before serving: Add the whipped cream and Oreo decorations just before serving so they stay fresh and pretty.
No-Bake Oreo Pie

FAQs

Yes! Just sub one 8 oz tub of thawed Cool Whip for the whipped cream in the filling. It saves time and still tastes great.

You can freeze it, but the texture is best when stored in the fridge. If you do freeze it, let it thaw in the refrigerator for a few hours before serving.

It will keep well for up to 5 days in the fridge—just be sure to cover it tightly with plastic wrap or store it in an airtight container.

Absolutely! Try mint, peanut butter, or even birthday cake Oreos for a fun twist.

Nope. You can make your own with crushed Oreos and melted butter if you prefer. Just press it into a 9-inch pie dish and chill before filling.

no-bake oreo pie
no-bake oreo pie long pin
No-Bake Oreo Pie

No-Bake Oreo Pie

Ingredients

  • 1 store-bought Oreo pie crust
  • Filling:
  • 1 cup heavy cream
  • ¾ cup + 2 tablespoons powdered sugar
  • Pinch of salt
  • OPTIONAL ½ teaspoon vanilla extract
  • 1 cup (8 oz) softened full-fat cream cheese (I used Philadelphia), room temperature
  • 1 cup chopped Oreos
  • Whip cream topping:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ¼ teaspoon meringue powder (OPTIONAL)
  • ½ teaspoon vanilla extract OPTIONAL
  • 3 halved Oreos

Instructions

    Filling:

  1. In a large bowl with a hand mixer or a stand-up mixer, mix the heavy cream, 2 tablespoons powdered sugar, and salt until stiff peaks start to form.
  2. Set aside the whipped cream.

*You could substitute the homemade whipped cream with an 8 oz tub of thawed Cool Whip*

  1. In a large mixing bowl, beat the cream cheese until it has become fluffy. You can use a hand mixer or a stand-up mixer. This step is important that the cream cheese is at room temperature, as you mix you incorporate air in the cream cheese which will result in a nice, light, and airy filling.
  2. Add in the ¾ cup powder sugar. Mix with the hand mixer until you have all ingredients incorporated
  3. Add the chopped Oreos. Mix until the Oreo pieces are evenly throughout the mixture.
  4. Fold the whip cream into the cream cheese/Oreo mixture
  5. Pour the filling into the crust.
  6. Spread evenly with an offset spatula.
  7. Place the pie in the fridge to chill. We have found out you will get a better result overnight, but if you are in a hurry 3 to 4 hours can work, the filling won’t be as set, but still delicious.

Whip cream toppings:

  1. In a large bowl with a hand mixer or mixer, mix the heavy cream, powder sugar on high until stiff peaks start to form.
  2. Spread the whipped cream on the cooled pie or place the whipped cream in a piping bag. (If you don't have a piping bag, you can always use a Ziplock back and cut one of the corners and start pipping)

*NOTE* 

- I would recommend putting the whipped cream on the pie when you are almost ready to serve. 

- Always keep the pie in the refrigerator until ready to serve, it will be easier to serve, and the pie will keep its light and fluffy filling texture. 

Decorations ideas:

  1. Next, pipe six large rosettes on the pie.
  2. Pipe small rosettes on each side of the large rosettes.
  3. Place the Oreos on the large rosettes.
  4. Place the pie back in the fridge until ready to serve.
  5. Serve and enjoy!

Notes

BAKER’S NOTES:

  • INGREDIENTS SUBSTITUTION
  • Meringue powder is optional 
  • Vanilla extract is optional but brings a great flavor
  • You can decorate this pie however you wish.
  • When making the whipped cream make sure whisks and bowls are clean and free of all residues. 
  • I like making my whipped cream with my stand-up mixer but a hand mixer works as well.
  • You can make your pie in advance, up to 2 days.
  • Leftovers will keep in the fridge for 5 days total.
  • Keep the pie refrigerated until ready to serve.
  • This pie can be enjoyed with a glass of milk or lemonade.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 496Total Fat: 34gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 71mgSodium: 286mgCarbohydrates: 44gFiber: 2gSugar: 25gProtein: 5g

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