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 Sally, could I use this filling as a cake filling instead? I’m looking to fill a 3 layer 6 in cake. Should I reduce the recipe at all? Or leave it as is? Thank you.
Hi Sarah, we haven’t tested it, but that should work. We’d recommend creating a dam with buttercream around the edges so that the filling does not seem out of the edges. The recipe as written makes quite a bit of filling, so halving should be plenty. Let us know how it goes!
Hello Sally. This is a family favorite. I have to make 2 of them for Thanksgiving, Christmas, and Easter. Instead of making 2 pies, would a 9×13 pan work?
Hi Ann Marie, We 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.
Can I make this with cold cream cheese ?
Hi Brook, cream cheese will incorporate more smoothly when room temperature. It doesn’t take long to warm up a bit! You can read more about why room temperature ingredients make a difference.
Wow! This was hands down the best chocolate pie ever!! It’s now a staple for dessert at functions!!
We eat gluten free so used gluten free Oreos and it was fantastic. Such a huge hit! My 2 children made it easily and were so proud of their accomplishment!
Made this with 7 yo grand. It was so easy and delicious. Even DH said “it’s a keeper”! Thank you for being my go-to food blogger
This recipe looks delicious! Could you substitute mint Oreos for the regular Oreos?
Absolutely!
So easy and delicious , I’ll be making this for a birthday celebration at work, it’s definitely a “ do over”!
I really loved this recipe! I made it for my family and it came out so good! I love to bake
especially when I have a good recipe to follow!
<hello, I made this tonight but I made in individual pie servings – the crust yielded 12 but the filling yielded 7 but I found it very runny, I am chilling overnight, I hope it sets properly
If you love dipping Oreos in milk, you will like this pie. If you love cheesecake, you will like this pie. If you love yummy desserts, you will like this pie. It was easy and so good.
Can you use a pre-made oreo crust?
Hi Lollie, yes, that will work. Enjoy!
Can I add the whipped cream garish on top of the pie once it is set in the refrigerator for 6 hours or should I add it right before serving?
Hi Megan, either will work here. Enjoy!
Terrific recipe and a big hit at Thanksgiving. I Made this and Sally’s Nutella Tart with Toasted Hazelnut Crust with my 12-year-old granddaughter (Nutella is one of her favorite treats so that tart just called out to us, “make me”). We made them over the course of three days. I made the crusts the first day. Granddaughter came over the next day (day before Thanksgiving) and we made the fillings and popped them into the refrigerator overnight. On Thanksgiving day, she made Chantilly Cream (Sally’s recipe) and piped florets around the border of the Cookies & Cream pie. Great fun – these are good recipes to make with a young baker – there’s lots they can do with minimal supervision. Next time, we’ll make the crust together so she can blitz the Oreos in the food processor and press the mixture in the pan.
My husband doesn’t like chocolate do you think you could use golden Oreos ?
Hi Linda, we keep testing a Golden Oreo crust, and it always bakes into mush. You need a lot more cookies if making a Golden Oreo crust. Let us know if you give it a try! You may love our cheesecake pie instead.
Made this last night and it tastes amazing! I don’t like cream cheese or oreo cookies but this pie was delicious!
Looking forward to trying this recipe for Thanksgiving! Would it be possible to substitute with premade whipped cream? Like Coolwhip in the container? I have some in the freezer I’d like to use up.
If so, could you offer insight on the measurements. Thank you!
Hi Katherine, you can but we recommend reducing the added sugar since Cool Whip is already sweetened. You’ll want to use about 2 cups. Enjoy!
Could this recipe be doubled and cooked in a 13×9 pan? Is the filling strong enough for it to be cut like a “bar” in this case? If it can be doubled, how long do you think the crust would cook for the 13×9? Thank you!
Hi Laura! We 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. Then, you can double the filling. They can be cut like bars but you’ll still want to use a plate and fork for serving and eating. Hope you enjoy it!
Do I need to butter or grease the pan?
Hi Caitlin, no need to butter or grease the pan.
Can double stuffed Oreos be used for this crust? I have lots left over from making the Cookies & Cream cookies (which were amazing)! Thank you, Sally!
Hi Laurie, I do not recommend Double Stuf in this crust. They have too much filling and the crust becomes greasy and stays on the softer side.
This was amazing! I have made it twice now and both times received compliments!
I made this for our housewarming party and even though we had quite a few different foods (savoury and sweet), this was the only thing to be completely polished off!
It’s really easy to make and unlike most no-bake cheesecakes, this one is exceptionally light. Definitely a keeper!
Hello, Can you make this pie with GF Oreo’s?
Hi Justine, we haven’t tested it but imagine that should work — let us know if you give it a try!
I just made this with GF Oreos and it was delicious. I needed a few more Oreos to get to 2 cups. This is a keeper recipe.
Would this work in a 9.5 Pyrex glass pie dish?
Hi Gabby! Yes, the pie may be a bit thinner since you’re using a larger pie dish. Enjoy!
This recipe was fantastic, and oh so easy! We used peanut butter Oreos, and the flavor was well balanced.
This is my son’s birthday desert of choice! Does not consider a proper birthday celebration without it. It is sweet but WOW it is tasty! Yum
I made this for Pi Day and per request at Easter. Both times people raved about the pie. I used homemade Oreos.
This is so delicious and I found it fun and easy to make. Big hit at work!
Loved this recipe!! Big hit with the entire family!
Looks great! Is it possible to make this with Thin Mints cookies?
Hi Lisa, We’ve only tested it with mint Oreos but we don’t see why not. Let us know if you give it a try!
Would this recipe work in a 10in springform pan? Or would I need to make any adjustments?
Hi Eli, the easiest way would be to 1.5x the recipe, fill your 10 inch pan accordingly, and then use the leftovers for a few mini pies using a muffin tin. Hope this helps!
I want to make this for Pi Day and plan to use homemade Oreos. Do you have an Oreo measurement in cups for the crust and filling?
Hi Kristin, we are SO sorry it took so long to get back to you on this! We wanted to do an Oreo measuring test to make sure we told you the right answer. The answer is: For the crust, use 20 regular Oreos to get about 2 cups, or 220g, of crumbs. For the filling, 12 chopped Oreos should yield about 1.5 cups, or 135g. Again, sorry for the delay, and we hope this helps you in the future!
I am giddy to try this recipe! I am curious though, would adding a chilled Oreo flavored pudding into the cream cheese mixture ruin this filling ? So mix the cream cheese then add the chilled Oreo pudding, mix well, then fold in the fresh whipped cream.