You don’t have to go another day without experiencing the most delicious cookies and cream pie. Made from only 6 ingredients including cream cheese, heavy cream, and Oreo cookies, this simple pie is mostly no-bake and sets up in the refrigerator. It tastes like the filling of an Oreo and I guarantee you won’t be able to put your fork down!
Tell Me About This Cookies & Cream Pie
- Texture: This is an extra creamy pie. The Oreo cookies inside the filling soften over time, so you have even more contrast to the crunchy crust beneath it.
- Flavor: If you like Oreo cookies, you will LOVE this pie. Though the filling is made with cream cheese, it doesn’t particularly taste like cheesecake. The cream cheese adds a little tang; the flavor would be pretty flat without it. (And the pie wouldn’t set up.) If you’re in the mood for cake, here’s my cookies and cream cake recipe.
- Ease: This is one of the most effortless dessert recipes I’ve ever made in a pie dish—a beginner can definitely handle it. This could also be a very fun and approachable baking project for little bakers! With supervision, of course.
- Baking: The Oreo crust sets up in the oven, the filling sets up in the refrigerator. Bake the crust for about 10 minutes, let it cool as you make the filling, then spread in the filling.
- Time: From mixing bowls to refrigerator in about 30 minutes. However, just like our peanut butter banana cream pie, the filling takes at least 6 hours to set up, so plan ahead. If you’re in a rush, you could also freeze this pie—it’ll still take at least 4 hours to firm up, though.
This is a wonderful make-ahead dessert option and you could even make it a few days in advance. (The ultimate test to your self control.) It’s also a fun, non-traditional option to include on your menu of Thanksgiving pie recipes. Even classic apple pie, pumpkin pie, and pecan pie enthusiasts won’t be able to resist a slice!
Oreo Cookie Crust
You need Oreos for the filling, so why not use the rest of the package for a homemade Oreo cookie crust? Just 2 ingredients: Oreo cookies and melted butter. Using a food processor or blender, pulse/blend 22 whole Oreo cookies (the cream filling and cookie) into crumbs. You should get about 2 packed cups, or 250g. Mix with melted butter, then press mixture tightly into a pie dish. Bake for 10 minutes, then let it cool. That’s it! That’s how easy a homemade Oreo cookie crust is. It’s the same exact crust you use for mocha chocolate pudding pie and caramel turtle brownie pie. Be sure to use the packaged Oreos here and not homemade Oreo cookies.
- Find more Oreo crust tips and techniques on my Oreo cookie crust page.
- If you don’t have a food processor/blender, place the Oreo cookies in a large zipped-top bag and crush with a rolling pin. Keep in mind that the finer the crumb, the better the crust will hold its shape.
Overview & Photos: How to Make the Cookies & Cream Pie Filling
Have you ever made no bake cheesecake, peanut butter pie, or my no bake pumpkin cheesecake? We’re doing something similar here. Whip heavy cream into peaks, then set aside. This homemade unsweetened whipped cream adds a stable, yet unbelievably creamy foundation. There’s no need for gelatin, cornstarch, or any other thickening ingredients.
After that, beat cream cheese, confectioners’ sugar, and vanilla extract together. Then fold in the whipped heavy cream and some chopped Oreo cookies. One 14.3-ounce package of Oreo cookies usually contains 36 cookies; use 20 in the crust and chop up 12 for the filling.
Success Tip: Be sure to use 8 ounces (226g) of brick-style cream cheese, not the spreadable kind from a tub. Let it soften to room temperature, like we do when we make Oreo balls, so it will mix easily with the other ingredients.
- By the way, if you want a peanut butter variation, use the filling from my peanut butter pie instead. You can fold in chopped Oreos (or peanut butter Oreos!) and skip the chocolate topping.
Spread into the baked and cooled Oreo cookie crust. I like using a large or small offset spatula to make the job easier.
Refrigerator or Freezer?
The pie sets up in the refrigerator, but you could certainly freeze it instead like an ice cream cake. The filling itself won’t freeze, but the Oreo cookie crust becomes a little hard. We prefer it out of the refrigerator because the filling is creamier and the crust is easier to cut & eat.
Homemade whipped cream adds a beautiful finishing touch. It uses some of the same ingredients we need for the filling. Pick up a pint of heavy cream and use half for the filling and half for the whipped cream topping. You could even add some hot fudge sauce on top, too.
EASY & CONVENIENT. 🙂
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
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Cookies & Cream Pie (Oreo)
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours, 40 minutes
- Yield: one 9-inch pie
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This cookies & cream pie features a crunchy Oreo cookie crust and gloriously creamy filling that sets up in the refrigerator. Easy enough for any beginner baker to handle!
Ingredients
Crust
- 22 regular Oreo cookies (not Double-Stuf)
- 5 Tablespoons (71g) unsalted butter, melted
Filling
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 12 whole Oreos, chopped (about 1.5 cups, or 135g)
- optional for topping: homemade whipped cream
Instructions
- Preheat to 350°F (177°C).
- Bake the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an un-greased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. See Oreo crust page for more success tips if needed. Bake for 10 minutes. Allow to cool as you prepare the filling.
- Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the confectioners’ sugar and vanilla extract and beat on medium-high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Using your mixer on low speed or a silicone spatula, fold the whipped cream and chopped Oreos into the cream cheese mixture until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
- Spread filling into cooled crust. Use an offset spatula to smooth down the top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours and up to 2 days. The longer refrigerated, the better the pie will set up. You could also freeze the pie for at least 4 hours and up to 3 months. The crust is a little difficult to eat frozen, though.
- Feel free to garnish the pie with whipped cream. I used Ateco 849 piping tip for the whipped cream in the pictured pie. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
- Cover and store leftover pie in the refrigerator or freezer for up to 5 days.
Notes
- Make Ahead Instructions: This pie can be made up to 2 days in advance. It can be refrigerated in step 6 for up to 2 days before serving. You can also make the crust 1–2 days ahead of time. After it cools, cover and refrigerate it for 1–2 days before adding the filling. Another way to make this pie ahead of time is to freeze it. Cover and freeze for up to 3 months. Enjoy from the freezer or let it soften for 1–2 hours in the refrigerator or at room temperature before slicing and serving.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl | 9-inch Pie Dish | Electric Mixer (Handheld or Stand) | Silicone Spatula | Offset Spatula | Piping Bag (Reusable or Disposable) | Ateco 849 Piping Tip
- Oreos: You need 22 regular Oreo cookies for the crust and 12 for the filling. You usually get 36 Oreos in a 14.3-ounce package (which is the typical size in the U.S.). Feel free to use the remaining Oreos left in the package if you’d like more chopped Oreos in the filling, or you could cut them in half and set the halves into the top of the pie slices for serving. I typically use plain, but you can use peanut butter or mint Oreos in the crust and filling. Do not use Double-Stuf.
Hi,
Can we use the Oreo crust unbaked?
Is it ok to just let it set in the fridge without baking it.
Thanks
Absolutely! Though I find the crust easily falls apart when cutting the pie into slices.
OREO!!! At last I found a good and easy step recipe and article for Oreos. With just 2 ingredients this is a very easy delicious recipe while also not spending too much. Thank you for sharing this!
Sooo delicious. Made it into Oreo cheesecake tarts using 3/4 of the recipe and filling up 8 muffin tins! The cream cheese and sugar balance was on point x
I just made the Oreo Mousse Pie last week and it was great, this will be the next one.
It’s ok to reduce the confectioners sugar?
Thx
Hi Tal! Yes, you can try slightly reducing the confectioners sugar. Enjoy!
I made this pie for a family get together over the weekend and everyone loved it. It was easy to make with your great instructions. It was a little soft since I made it the same day and it only chilled for a few hours but still delicious. Thanks Sally – You are a great teacher and I love your recipes.
Hi! I was just wondering if there’s a substitute for the cream cheese… or does it not really taste much of the cream cheese?
My filling is a dark grey instead of white
….too many cookies? I used 12. Still tastes good
Hi Debbie, My guess is that it’s the Oreo crumbs turning it gray. If you try it again try cutting the cookies for the filling into larger chunks instead of crumbling them for less crumbs.
Hi. Sally,
I just made the pie today. It was delicious. I had an issue though. The pie crust is very hard. It’s difficult to cut through it. I had packed it tightly in to the pie dish. Could that be the problem?
Thanks
Hi Shami, the crust can become pretty hard if it’s over-baked or if the Oreos aren’t ground up enough. Both easy fixes for next time. If it wasn’t over-baked and the Oreos were a fine crumb and the crust is still difficult to cut, use a slightly sharper knife and a bit of arm muscle! It will come loose.
I followed the recipe exactly and it came out perfectly well! I made it the night before and we had it for dessert the next evening. It was so good we couldn’t put the fork down!
This was a refreshingly easy recipe that certainly didn’t taste easy! I’m not even a fan of Oreos (I know) and I enjoyed it. My Oreo-loving boyfriend ate 3/4 of the pie and declared it “the best thing I’ve ever made” (he says that for ever Sally’s recipe I try…) I would say this is a crowd pleaser and so simple!! Highly recommend and will definitely make it again.
Hello. I made this tonight and it was delicious! I have a question about the crust, though. After I let the pie chill in the fridge for six hours, the crust was really stuck onto the pie dish. It was difficult to get a whole slice intact, so I was wondering if there was something I could do to make the crust easier to lift?
Hi Amber, The butter in the crust should prevent it from sticking to the pie dish. However if you wish you can line the bottom of your pan with a round piece of parchment paper next time.
I always order Oreo cream from my local diner so I was excited to see a Sally recipe to try out! This was a delicious pie and super easy to make. I did have an issue getting the crust to come free from the pan so don’t make my mistake and forget to grease it. Thanks for the great recipe Sally!
Hi Sally! Would this work in a 9-inch fluted tart pan?
Hi Rupini, I don’t recommend it. You need a pie dish to fit this crust and filling– at least 1.5-2 inches deep.
Hi Sally – I am LOVING your recipes and wondering how it took me SO LONG to find your blog and website. That aside – I would love to make the OREO cake, but wondering if there is a non-dairy substitute I can use for the heavy cream or whipping cream. Luckily i have found a non-dairy cream cheese we all love, and it turns out that oreos are dairy-free too! Any advice? Many thanks! Your new, biggest fan :).
Hi Jenifer, We are so happy that you have been enjoying the site! You can make whipped cream using full fat coconut milk or coconut cream, but of course the flavor will be coconut. You can also use a store bought vegan whipped topping if you have one you enjoy!
Sally, this is delish! I love how easy and minimal it is as well. Will make this again!
Well…I HAVE to make another pie! My husband & brother sat it between them with forks & ATE the WHOLE dang thing! So, I’m waiting for it to set ( the ANGONY!) Soooo…I made your swirled chocolate peanut butter chip cookies while waiting. Instead of chocolate chips with the chocolate dough, I used peanut butter chips. My goodness Sally, I am a baker because of you! Thank You!
Hi, Sally!
Yay, another pie recipe!!! I get so excited seeing these in my inbox every day and it makes me very hungry for some sweets! 😀
Thank you for everything, Sally! Have a great day! I hope you and your family stay safe in these crazy times!
Hi Sally,
It was a lovely pie that I ever made, taste super duper yummy but i just want to check the texture of non-baked cheese cream after mixing with the whipped cream, was the texture suppose to be thick or soft?
Hi Lily! So glad you tried this pie and enjoyed it. Thank you for reporting back! The filling mixture should be thick with a whipped and mousse-like consistency. See the photos above.
I made this pie tonight! It’s currently chilling in the fridge so we haven’t tried it yet but my husband dipped a leftover Oreo in the filling and he liked it lol.
If you live in Canada, please note that one pack of Oreos is NOT enough for the crust AND filling. I had to buy a family sized pack of Oreos.
Not sure why so many people can’t find where you add the cookies to the filling? I had no issues seeing that I add it with the whipped cream! I will report back tomorrow and let you know what we thought of the finished pie 🙂
So we tried it the next day after it finished setting up and… WE ATE THE WHOLE PIE IN TWO DAYS! Between two of us!! Lol. It was sooo good. Normally I find cream cheese desserts to be a little rich and heavy and I can’t eat more than one piece otherwise I feel like I have literal bricks in my stomach (lol) but I guess because of the airiness of the whipped cream, it balanced everything out so well and I found it actually tasted way lighter than I thought it was going to! We loved it so much, my husband even asked me if I’m going to be making another one! Lol. We also let our toddler have a small piece and she liked it so much, she asked me if I would make pie for her birthday! Haha. Thanks for sharing this one Sally, I will definitely be making this every time I have a carton of whipping cream to use up! 🙂
Just a note to those living in Canada. I think our package sizes are different. I just bought a package of Original Oreos to make this recipe but there are not enough Oreos to make both the crust and the filling. You need to get two packages.
3 packets if you’re in the UK. Only 154g/16 oreos per packet
hi sally,
can you make this into cupcakes? i want to take it to work?
Yes, this should work as individual pies using a cupcake pan.
I made this pie last night for a family dinner, what a winner!!
Thank you!
I made this pie with our 12 year-old yesterday. We plan to have this pie after dinner this evening. 🙂
I have made many crust recipes before. This recipe calls for too much melted butter. I had to chop more cookies to get correct consistency’s
In addition recipe does not indicate to add chopped Oreos to cheesecake. Looks great. Making it now
Hi Marleen! This crust has worked for me for years and after baking, it holds its shape nicely. That being said, feel free to alter however you like. Add the chopped Oreos with the cream, step 4.
Sally – do you think I could double this and make it in a 9×13 pan? I could just make 2, but it might be fun as a giant slab pie?!
Hi Mary! I can’t see why not. Doubling the crust may be a little too much though. Try 1.5x the crust. Add a couple minutes onto the crust bake time, too.
Hi!! I have a box of Oreo crumbs, can I use that for the crust? And if so, do you know how many cups I’ll need roughly? 🙂
Hi Tori! About 2 cups of crumbs.
This looks delicious Sally!!! Thank you for sharing. I am definitely going to make. Does anyone know off hand if this is just one pack of Oreos?
Thanks Holly! Yes, it’s one 14.3 pack of Oreos.
Okay, I might be a cheater….but any chance I could use cool whip instead of the heavy cream? How much would I need then? Thanks!
Hi Abby, you can but I recommend reducing the added sugar since Cool Whip is already sweetened. If this helps change your mind, though, whipping heavy cream is super easy! Takes about 4 minutes.
Sally, you have changed my whole life. Your recipes have helped me discover my passion. Back to when I wanted to try to make a pie- so I looked through dozens of recipes and found your lemon meringue one. It was the first thing I had ever baked homemade. Now I probably bake just about eight things a week! This pie week has made me the happiest! I was so excited when I got the very first email about the chocolate chess pie ( which I plan on making ASAP). Thank you so much for sharing your recipes and bringing so much joy to my heart.
Thank you so much for the sweet note, Elizabeth! I am happy to hear you’ve been enjoying my recipes. That Lemon Meringue Pie is one of my absolute favorites. Hope you enjoyed all my Pie Week recipes!
This looks delicious! It says there is oreo’s in the filling but i don’t see when to add them, maybe i am just missing that?
Hi Melissa! With the whipped cream. (Step 4)
When does one add the second set of Oreos to the filling? I don’t see it in the recipe. (It’s Friday, so it’s probably right in front of me and I’ve missed it…)
Hi Donna! With the whipped cream. Let me know if you try this pie.