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5 from 5 votes

Cookies and Cream Oreo Pie Recipe

This fluffy and sweet Oreo Pie recipe is going to be a year round favorite! With almost no baking, it’s an easy chilled dessert that everyone will love.
Prep Time25 mins
Cook Time10 mins
Chilling Time6 hrs
Total Time6 hrs 35 mins
Course: Desserts
Cuisine: Pie
Keyword: chocolate, cookies and cream, no bake, oreo pie
Servings: 8
Calories: 485kcal


  • Blender or food processor
  • 9-inch pie plate
  • Large bowls
  • Piping bag


  • 2 cups Oreos crumbs about 25 regular Oreos
  • 5 tbsp unsalted butter melted
  • 8 oz cream cheese
  • cup white sugar
  • 1 tsp vanilla extract
  • cups whipping cream divided
  • 15 Oreos


For the crust:

  • In a blender or food processor, pulse 25 Oreos until they are fine crumbs. Mix them with 5 tablespoons of melted, unsalted butter and stir until the butter is evenly distributed. The mixture should be lumpy but crumbly.
  • Press the crumbs into a 9” pie plate so that they are in an even layer. Bake the crust at 350° for 10 minutes, then allow it to cool completely.

For the filling:

  • Chop all but 5 of the Oreos into small pieces and set them aside.
  • In a large mixing bowl, bring the cream cheese to room temperature. Beat it until it’s smooth and fluffy, about 2-3 minutes.
  • Add the white sugar and vanilla extract and beat for another 2 minutes, or until the sugar is dissolved.
  • Mix 1⁄3 of the whipped cream into the cream cheese mixture. This will make it easier to fold in the rest of the cream without deflating it.
  • Fold in 1⁄2 of the remaining whipped cream.
  • Add in the chopped Oreos with the last portion of whipped cream and again fold them gently so that the cream won’t deflate completely.
  • Once the cookies and cream are evenly distributed, scoop the pie filling into the cooled crust.
  • Place the Oreo pie in the refrigerator to set for at least 6 hours, though overnight is best. The longer you let it chill the more stable the filling will be.

Decorating the Oreo pie:

  • If you wish to decorate the top, use a piping bag to pipe 8 small swirls of whipped cream around the center and one large one in the center. Cut four of the remaining Oreos in half and press them into the whipped cream swirls around the edges and a whole one into the center.
  • Cut the pie into 8 pieces and serve.


  • Makes a 9” pie.
  • If you don’t have a food processor or blender, you can crush the Oreos with a rolling pin. Simply put the Oreos in a zippered plastic bag, place it inside a second zippered bag. (This keeps the Oreos from puncturing them and making a mess on your counter). Roll the cookies with the rolling pin until they are fine crumbs
  • This Oreo pie can be frozen. If you want to thaw individual pieces, cut them before freezing. You can also freeze the whole pie.
  • Either way, make sure to wrap it well with a plastic wrap before freezing. This prevents the pie from absorbing flavors and odors from the freezer.
  • To thaw, simply place the Oreo pie in the refrigerator a day before serving. Then, decorate and serve as usual. You can also eat the Oreo pie frozen, though the crust can be difficult to cut through.


Calories: 485kcal | Carbohydrates: 43g | Protein: 8g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 404mg | Potassium: 214mg | Fiber: 1g | Sugar: 28g | Vitamin A: 890IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 5mg