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 the most effortless dessert 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. 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.
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! Would this recipe work with mint Oreos too?
Yes, definitely!
Sally never disappoints, but she really saved the day this Christmas! I urgently needed a simple, crowd-pleasing dessert for the holiday table, and only had about 1/3 cup of icing sugar—the closest market was sold out because, duh, Xmas. So, I took my chances, reasoning that the Oreos & crust provided plenty of sweetness, and the results were superb! It was probably a bit flatter & looser without that sugar, but it was a unanimous hit, and I could easily see it being a special request for future celebrations. At least *I* loved it that much! Thanks again, Sally!
My go to recipe! Cheesecake jars turned out so great! What do you think about doing it in a 9×13? Would i 1.5x the recipe? Or double? I may have to make it with half oreo half golden oreos since i have those on hand (and its snow-mania outside so donna is NOT making a run to the store!) 🙂
Hi Donna, doubling should work! 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.
This pie is so amazing! It is a perfect mixture of sweetness and creamy goodness! I will for sure make this again.
Wow! This is one of my favorites because it’s easy and delicious. I cut the sugar down to 1/3 c and it was plenty sweet for us with the Oreos. The pie was so pretty my husband asked me if I bought it. Thanks for another great recipe!
Big hit in my family. I also reduced the sugar a bit and it was still plenty sweet. I noticed someone said they added no powdered sugar and I will try that next time. I was worried that the sugar was required for setting up, but if not, I’m going to try it. Thanks Sally for a great, easy recipe that pleases.
This tasted so good! I did have a really difficult time with the crust, which stuck to the pan. Next time, I’ll try the advice given to others- grease the pan & bake a bit longer. Also, will probably increase the cookie crust to be a little higher up the sides of the pie dish.
How would you adjust the ingredients for a 10 inch pan?
Hi Christina, 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 made this yesterday for a dinner party and it was delicious! Your website is my absolute favorite go-to when I want to try something new. Thank you!
I made this with my 9 year old this morning so we could have it after dinner. She’s really taking an interest in desserts and loves Oreos! It was super simple and turned out absolutely perfect. We will make it again. Thanks for another great recipe!
This would be great with mint oreos!
Loved it! Easy and delicious! One of my Boyfriends favorite!
Yum!! I used plain yogurt instead of cream cheese, and folded some whipped cream I made yesterday into it! It was really tasty. I omitted the powdered sugar, but the light sweetness from the whipped cream and the oh-so-delicious Oreos made up for it. Thank you for another great recipe!
Great recipe! Mine didn’t look as nice as Sally’s but it’s the taste that matters 😉 I was looking for an easy recipe to make using cool whip (I substituted the heavy cream for cool whip as I already had it in the fridge and it came out great). The cream cheese does give it its tang! It tastes great and I shared with my friend who said it’s really good!
If this pie is left in the freezer for a week or more will the filling freeze? That’s my goal, that’s what I’m looking to do. I’m not worried about the whip cream on top
Hi Alice, it will solidify but not be rock solid — the texture is such that it can be enjoyed right from the freezer if desired. Hope this is helpful!
Tried this with birthday cake Oreos.. perfection!!
Excited to make this today for super bowl party tomorrow. Than Cool Whip be used for the heavy whip cream (it’s what I use in my P. Pie)
I made this for my boyfriends (not easy to please) adult kids and they loved it! Now they ask me to make it for all occasions instead of traditional cakes! Thank you for this wonderful website. I am trying more and more recipes and very happy with how everything turns out. I also appreciate your tips and insights with each recipe. They are very helpful to me. I love to bake but I am by now means an expert (Yet)! THANK YOU SALLY!
Absolutely delicious! This is the best Oreo dessert I’ve ever had. Just the right amount of sweetness too. Perfection!
I made this for Christmas and it was delightful! Pretty easy to put together too. I decreased the confectioners sugar to 1/2 cup versus 3/4 and everyone agreed it was still plenty sweet! I followed everything else exactly. Awesome recipe, Sally.
Hi! Do you have a recommendation or tip for how to make those beautiful flowers on top?? I need to figure out how to decorate it!
Hi Lily, Sally used an Ateco 849 piping tip for the garnishes seen in these photos. You might find our Piping Tips 101 + Video blog post helpful for a tutorial and other piping ideas. Would love to know if you give any of these a try!
I fixed this as a Thanksgiving dessert and it was a huge hit. Not one piece left and I should have made two!
Hi Sally. Yet another winner!!! I made this for a very small gathering of friends. It was so amazing!!! Everyone loved it. The crust was so good. The recipe is so easy, however, I mistakenly crushed the Oreo’s for the pie instead of chopping them ♀️ It was still a phenomenal texture with smaller Oreo pieces and it really only changed the color. Such a fantastic gem of a recipe. Thanks again for sharing.
Is it possible to bake this in a springform pan?
Hi Kathleen, A 9 inch springform pan would work, yes!
I made this for Thanksgiving and it was a hit! It was all eaten. It tastes like an Oreo ball in pie form. Was pretty easy to make. I’m a beginner and the only thing I was unsure of was just how much to blend the cream cheese mixture. I blended it until it was a thick, smooth consistency and it turned out great. I also had a hard time getting my crust to be even and it didn’t want to come out of the pie plate when I was slicing the pie. Next time I’ll grease the bottom of my pie plate before making the crust. I’ll definitely be making this again!
Hi Maddie, I’m glad to hear you enjoyed this recipe! If you’re having trouble with the crust, you might try baking it a few minutes longer next time. That, along with packing it in tightly, should help!
This pie was so easy!!!! I absolutely love that anymore!! It was also very delicious and didn’t last long in our house!!
Super rich and creamy, and the crust was great!
I didn’t realize an Oreo crust was so easy to make (and 100x better than store bought!)! I didn’t think there were enough cookies in the crust to make it as tightly packed and high up the sides as I wanted. But the filling was so delicious, this will be a staple!
I’d love to try this – but make it as cheesecake jars (like your other recipe!) Do you have recommendations? Double the recipe? Do i need to bake the crust? Thanks Sally!
Hi Donna, We haven’t tested it this way but I don’t see why it wouldn’t work! No need to bake the oreo crust for the jars and the filling amount would depend on how many you wish to make, but it does make a lot of filling! Let us know if you try it!
I made this pie last week and it was such a hit. As I mostly bake non-dairy, I used margarine instead of butter (oh well!) and Tofutti cream cheese and non dairy cream for whipping. I whipped extra cream to decorate the top and I used the crumbs (that were made when I chopped the cookies for the filling) to sprinkle on the whipped cream swirls on top. It was so yummy and creamy and a perfect consistency. Will definitely be making this again.
Thank you for sharing! I’m so glad to hear these substitutes worked for you, and I’m sure many readers will appreciate this information, too.