This Oreo Cream Pie Recipe is Ah-Mazing!
Cheesecake has to be one of my favorite desserts, especially when it involves chocolate! A sweet, crunchy crust, topped with a tangy, velvety, creamy filling – is there anything more luxurious and delicious? This Oreo cream pie kind of straddles the line between a classic cream pie and a cheesecake and I am here for it! What I love about this Oreo Pie (other than the fact that it tastes ah-mazing) is that it comes together in no time at all, and I didn’t have to take a special trip to the store to make it. The crust is just butter and Oreos, the filling: cream cheese, powdered sugar, cream, homemade vanilla extract, and Oreos, and then I topped it with sweetened whipped cream and even more Oreos (of course!). There’s nothing like a couple of Oreos with a cold glass of milk! But as much as we love dunking them, we also enjoy adding Oreos to desserts like our Light & Fluffy Oreo Frosting (aka Cookies & Cream Frosting) which is perfect on cupcakes and cakes, and also our 3 ingredient Oreo Balls are a great make-ahead treat for any occasion! If you want a shortcut, you can replace the cream, vanilla, and ¼ of the sugar in the pie filling with an 8oz tub of thawed Cool Whip. SO easy! I’ve given both the option to bake the crust, or leave this Oreo pie as a 100% no-bake cheesecake. If you’re in a time crunch, or if it’s the middle of summer and there’s no way you’re turning on that oven, the oreo pie crust can be mixed together and chilled in the fridge for a few minutes before adding the filling. However, I love the flavor and crunchier texture of the slightly toasted pie crust when I bake it for 10 minutes. Totally optional, totally worth it in my opinion!
Oreo Cream Pie ingredients
Oreos: I used 49 Oreo cookies in total for this recipe: 25 in the crust, 12 in the filling, and 12 on top to garnish. Cream Cheese: Smooth, creamy, and tangy cream cheese is responsible for the cheesecake flavor. It’s delicious! Cream: Heavy whipping cream is beaten until stiff peaks form. This gives the Oreo Cheesecake a beautiful, airy texture. Vanilla: Storebought vanilla extract is fine, however, I highly recommend making a batch of my Homemade Vanilla Extract if you haven’t already. It tastes amazing and is so easy to make! Sugar: Powdered sugar melts perfectly into the pie filling, so you don’t have to worry about the grainy texture that regular sugar would leave.
How to make Oreo Pie
There are a few simple elements that go into making an Oreo pie (crust, filling, and whipped cream topping) but none of them require any special skills beyond the knowledge of how to use a hand mixer. Just be sure to leave yourself enough time to let the pie set up in the fridge for about 4 hours for best results so you can get clean slices.
CRUST
FILLING
- Garnish and serve. Finally, top with swirls of sweetened whipped cream piped around the edges with a decorative tip and Oreo halves for a garnish.
How to store No Bake Oreo Pie
How long does Oreo Pie last in the fridge?
Oreo Pie must be kept in the fridge and it’s best eaten within 4-5 days. It’s a great make-ahead option for special occasions!
Can I freeze this no-bake Oreo cheesecake?
Yes! You can freeze this easy Oreo Pie for up to 3 months. I would recommend leaving off the toppings, and wrapping it in plastic and then aluminum foil before freezing. When you want to serve this Oreo Cheesecake, allow it to thaw in the fridge overnight. Add the toppings and serve!
Oreo Pie Recipe No Bake Substitutions & Variations
Can I use Double Stuf Oreos for this recipe?
I would stick to regular Oreos, especially for the crust because you want more cookies than cream on the crunchy base. For the garnish, you could get away with using double stuf if you’d prefer.
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