This Oreo pie is incredibly creamy, filled with crushed cookies and rests on a thick Oreo crust. It uses only five ingredients, requires no baking, and delivers a rich cookies-and-cream flavor. 
If you love Oreo cookies or cookies-and-cream ice cream, this pie will be a favorite. The filling is silky and airy—somewhere between a no-bake cheesecake and an Oreo milkshake—while the dense cookie crust keeps every slice intact.
The Best Oreo Pie Recipe
Why this recipe works so well:
- Just 5 ingredients
- Great for beginner bakers
- No oven needed—perfect for warm days
- Uses a generous amount of Oreo cookies for maximum flavor
The Oreo Crust
Start by making the crust. Pulse Oreo cookies (including the filling) in a food processor until they become fine crumbs. If you don’t have a processor, place cookies in a sealed bag and crush with a rolling pin. Mix the crumbs with melted unsalted butter until the texture resembles damp sand and the mixture holds together when pressed.
Press the crumb mixture firmly into a 9-inch pie plate, forming the bottom and sides of the crust. Chill the crust while you prepare the filling.
Time saver: A store-bought Oreo crust can be used, but making your own yields a thicker, more satisfying crust.
The Creamy, No-Bake Filling
The filling begins with cold whipping cream beaten to stiff peaks. Whipped cream keeps the filling light and stable. In a separate bowl, beat room-temperature full-fat cream cheese with powdered sugar until very smooth. Fold the whipped cream into the cream cheese mixture until no streaks remain, then fold in chopped or crushed Oreos.
Tip: For texture, combine some finely crushed crumbs with larger chopped cookie pieces. I typically crush half and chop half.
Spoon the filling into the chilled crust, smooth the top, and refrigerate for at least 6 hours so the pie firms up enough to slice cleanly.
Whipped cream vs. whipped topping: For the best flavor and texture, use real whipping cream. If you must use a whipped topping like Cool Whip, substitute one 8 oz tub of thawed whipped topping for the whipping cream, but expect a different texture and taste.
How many Oreos to buy: This recipe calls for 24 Oreos for the crust and 12 for the filling, plus extras for decorating if desired. In the U.S., a 14.3 oz package usually contains 36 cookies—enough for the whole pie without extras.
A Frozen Oreo Pie?
Yes—this pie freezes well. Instead of chilling in the fridge for six hours, freeze for about four hours to firm it up. Keep in mind a fully frozen pie can be harder to slice neatly, so allow it to thaw slightly before cutting.
If you enjoy Oreos, try other oreo-based treats from your collection of recipes.
Oreo Pie
Equipment
- 9-inch pie plate
Ingredients
Oreo Crust
- 24 Oreo cookies
- 1/3 cup unsalted butter (76 grams), melted
Filling
- 1 cup whipping cream (240 ml), 33–35% fat
- 3/4 cup powdered sugar (90 grams)
- 8 ounces full-fat brick-style cream cheese, room temperature
- 12 Oreo cookies, crushed or chopped (or a combination)
To Serve / Decorate
- Whipped cream
- Extra Oreos
Instructions
Oreo Crust
- Add the Oreos (wafers and filling) to a food processor and pulse to fine crumbs, or crush in a sealed bag with a rolling pin.
- Stir the crushed cookies and melted butter together in a medium bowl.
- Press the mixture into a 9-inch (23 cm) pie plate, covering the bottom and sides. Chill in the fridge while you make the filling.
Oreo Pie Filling
- Pour the whipping cream into a large bowl and whip until stiff peaks form. Stop before the cream becomes grainy.
- In a separate bowl, beat the cream cheese and powdered sugar until very smooth.
- Gently fold the whipped cream into the cream cheese mixture until uniform with no streaks.
- Fold in the 12 chopped/crushed Oreos. Use all crushed, all chopped, or a mix for texture. (Example: crush 6 and chop 6.)
- Spoon the filling into the prepared crust and smooth the top.
- Refrigerate for at least 6 hours before serving so the pie firms up.
To Serve
- Optionally pipe or dollop whipped cream on top and garnish with Oreo cookies.
- Use a sharp knife and cut all the way through the crust when slicing; the first slice may be messy.
- Store leftovers covered in the fridge. Do not leave the pie at room temperature for extended periods.
Notes
- You need 24 Oreos for the crust and 12 for the filling (I sometimes use 14–15), plus extras for decoration. A typical 14.3 oz (405 g) package in the U.S. contains about 36 cookies.
- Use cold whipping cream for easier whipping. Measure 1 cup before whipping.
- Choose full-fat, brick-style cream cheese for the best texture and flavor.
- To freeze: place the assembled pie in the freezer for about 4 hours. A frozen pie can be harder to slice—allow partial thawing for cleaner cuts.
- Store leftovers covered in the fridge for up to 5 days.
Nutrition
Calories: 452 kcal per slice (estimate, based on 10 slices). Other nutrition values are estimates and will vary with ingredient brands and portion sizes.