Name: Easy Oreo Pie Recipe with Chocolate Cookie Crust - A Creamy, Crowd-Pleasing Dessert
Prep time: 20 min
Total time: 260 min
Ingredients: 24–26 Oreo cookies (regular, not double-stuffed) for the crust; 5 tablespoons unsalted butter, melted; 16 Oreo cookies, chopped or crushed, for the filling and topping; 8 ounces cream cheese, softened to room temperature; 1/2 cup powdered sugar; 1 teaspoon pure vanilla extract; 1 1/2 cups cold heavy whipping cream; 1/3 cup granulated sugar (to sweeten the whipped cream); Pinch of salt (optional, to balance sweetness); Extra Oreos or chocolate shavings for garnish (optional)

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If you’re craving a no-fuss dessert that still feels special, this easy Oreo pie is the answer. It has a crunchy chocolate cookie crust, a light and creamy filling, and just the right amount of sweetness. You don’t need to turn on the oven, and the ingredients are simple and familiar.

It’s perfect for birthdays, weeknight treats, or last-minute gatherings. With minimal prep and maximum flavor, this is the kind of recipe you’ll keep on repeat.

What Makes This Special

This Oreo pie stands out because it’s quick, no-bake, and reliable. The crust uses classic chocolate sandwich cookies, and the filling is fluffy, rich, and stable enough to slice cleanly.

You can make it ahead, customize it easily, and it looks great with just a few crushed cookies on top. It’s also a dessert that both kids and adults love, which makes it perfect for potlucks and parties. Best of all, the ingredients are easy to find and budget-friendly.

What You’ll Need

24–26 Oreo cookies (regular, not double-stuffed) for the crust
5 tablespoons unsalted butter, melted
16 Oreo cookies, chopped or crushed, for the filling and topping
8 ounces cream cheese, softened to room temperature
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1 1/2 cups cold heavy whipping cream
1/3 cup granulated sugar (to sweeten the whipped cream)
Pinch of salt (optional, to balance sweetness)
Extra Oreos or chocolate shavings for garnish (optional)

Step-by-Step Instructions

Make the crust. Add 24–26 Oreos to a food processor and pulse into fine crumbs.
Pour in the melted butter and pulse until the mixture looks like damp sand. If you don’t have a processor, place cookies in a zip-top bag and crush with a rolling pin, then mix with butter in a bowl.
Press the crust. Pour the mixture into a 9-inch pie dish. Use the bottom of a measuring cup to press it firmly into the bottom and up the sides.
A tight, even pack helps the crust hold together.
Chill the crust. Refrigerate for 20–30 minutes to set while you prepare the filling. This keeps the crust crisp once the creamy filling goes in.
Whip the cream. In a cold bowl, beat the heavy cream and granulated sugar until medium-stiff peaks form. Don’t overbeat; you want it fluffy and smooth.
Set aside.
Make the cream cheese base. In another bowl, beat the softened cream cheese, powdered sugar, vanilla, and a pinch of salt until very smooth and creamy, about 1–2 minutes. Scrape the bowl so there are no lumps.
Fold it together. Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and a light hand to keep it airy.
Add cookies. Fold in about 10–12 chopped or crushed Oreos.
You can chop them coarsely for bigger chunks or crush them finer for a smoother texture.
Fill the crust. Spoon the filling evenly into the chilled crust and smooth the top with a spatula.
Chill to set. Refrigerate for at least 4 hours, or overnight for the cleanest slices. This helps the filling firm up and the flavors meld.
Garnish and serve. Top with more crushed Oreos or chocolate shavings right before serving. Slice with a sharp knife, wiping the blade between cuts for neat slices.

How to Store

Refrigerator: Cover the pie loosely with plastic wrap or a pie dome and keep it chilled for up to 4 days.
Freezer: Freeze the pie (without garnish) for up to 2 months.
Wrap well in plastic, then foil. Thaw in the fridge overnight before serving.
Make-ahead: The crust can be made 2–3 days ahead, and the finished pie actually slices better the next day.

Health Benefits

While this dessert leans indulgent, it offers a few small perks. The heavy cream and cream cheese provide calcium, which supports bone health.

A homemade version also means you can control added sugars and portion size. If you want to lighten things up, you can use reduced-fat cream cheese or fold in Greek yogurt for extra protein and a tangy lift. Enjoying a sensible slice alongside a balanced meal can fit into a varied, enjoyable diet.

Common Mistakes to Avoid

Skipping the chill time: The filling needs time to set.
Rushing this step leads to messy slices.
Overbeating whipped cream: If it turns grainy or starts to clump, you’ve gone too far. Aim for medium-stiff peaks.
Not packing the crust firmly: A loosely packed crust will crumble. Press it tightly, especially around the edges.
Using warm cream cheese: Too soft or melty cream cheese can make the filling loose.
Room temperature is perfect—soft, not runny.
Adding too many cookie chunks: It’s tempting, but too many can make the filling fall apart. Stick to the suggested amount for structure.

Recipe Variations

Peanut Butter Oreo Pie: Beat 1/2 cup creamy peanut butter into the cream cheese mixture. Top with chopped peanuts and peanut butter cups.
Mint Chocolate Oreo Pie: Add 1/2 teaspoon peppermint extract to the filling and use mint Oreos.
Garnish with crushed peppermint or chocolate curls.
Mocha Oreo Pie: Whisk 1 tablespoon instant espresso powder into the cream before whipping. Finish with a dusting of cocoa.
Lightened-Up Version: Use reduced-fat cream cheese and swap 1/2 cup of the whipped cream for 1/2 cup plain Greek yogurt. Sweeten to taste.
Gluten-Free Option: Use gluten-free chocolate sandwich cookies for the crust and filling add-ins.
Hot Fudge Layer: Spread a thin layer of warmed hot fudge over the chilled crust, then chill again before adding the filling for a fudgy surprise.

Explore more irresistible pie recipes you won’t want to miss:

Mini Apple Pies

Grasshopper Pie

FAQ

Can I use store-bought Oreo crust?

Yes.

A premade crust saves time and works well. If using one, you may have a bit of extra filling, so mound it slightly or save a spoonful or two for parfait cups.

Do I need to remove the cream filling from the Oreos for the crust?

No. Use the whole cookie.

The cream actually helps bind the crumbs with the butter, giving you a sturdier crust.

Can I use Cool Whip instead of whipped cream?

Yes. Use about 3 cups of thawed whipped topping. The texture will be slightly sweeter and more stable, which is great for make-ahead.

How can I get cleaner slices?

Chill the pie overnight, use a sharp knife, and wipe the blade between cuts.

For extra precision, briefly freeze the pie for 20 minutes before slicing.

What if I don’t have a food processor?

Place cookies in a sturdy zip-top bag and crush with a rolling pin or heavy pan. It takes a bit longer, but it works perfectly.

Can I make it chocolatey-er?

Absolutely. Sift 2 tablespoons of cocoa powder into the cream cheese mixture and add a drizzle of chocolate sauce on top before serving.

Is this pie safe to leave out at a party?

Keep it chilled as much as possible.

It can sit at room temperature for about 1–2 hours. After that, return it to the fridge to maintain texture and food safety.

Wrapping Up

This Easy Oreo Pie with a chocolate cookie crust is the kind of dessert that checks every box: simple, creamy, and consistently delicious. With no baking and just a handful of steps, it’s great for busy days and special occasions alike.

Make it as written or try one of the fun variations, and you’ll have a dessert that always gets a happy response. Keep the ingredients on hand, and you’re never more than a few hours away from a guaranteed crowd-pleaser.