This No-Bake Oreo Cheesecake Pie is an easy, crowd-pleasing dessert loaded with cookies and cream flavor! With a crunchy Oreo crust, a rich and creamy filling, and no oven required, this recipe is a go-to favorite for busy days, warm weather, or anytime you need a sweet treat in a hurry.
Oriana’s Thoughts On The Recipe
Hey sweet friends! I’m so excited to share one of my favorite no-fuss desserts with you—this dreamy No-Bake Oreo Cheesecake Pie. As a busy mom, I totally get the need for quick and easy recipes that don’t sacrifice flavor, and this one is a total win! It comes together with just a few simple ingredients and zero oven time—perfect for those warmer days when you want a sweet treat without heating up the kitchen. It’s creamy, cool, and packed with Oreo goodness… everybody loves it!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Crust:
- Oreo: These chocolate sandwich cookies form the base of the pie crust. When crushed, they create a delicious, chocolatey crust with just the right amount of sweetness and crunch. You can use regular or double-stuffed Oreos depending on how rich you want it.
- Butter: Melted butter binds the crushed Oreos together to form a sturdy crust that holds up when sliced.
For the Filling:
- Heavy Cream: This is whipped to soft peaks to add lightness and structure to the cheesecake filling. It makes the pie fluffy and smooth.
- Cream Cheese: The star of the filling! Cream cheese gives the pie its creamy, tangy richness and that classic cheesecake flavor.
- Confectioners’ Sugar: Also known as powdered sugar, this sweetens the filling while blending in easily to keep the texture smooth.
- Pure Vanilla Extract: Adds warmth and depth to the flavor, balancing the richness of the cream cheese and Oreos.
- Oreos: More chopped Oreos are folded into the filling for extra crunch and cookie goodness in every bite.
- Whipped Cream: This is optional for topping but adds a beautiful, fluffy finish and a little extra indulgence when serving.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
- Gluten-Free: Use certified gluten-free chocolate sandwich cookies to replace regular Oreos.
- Soy-Free: Choose soy-free versions of cream cheese, butter, and whipped cream if you’re avoiding soy.
Potential Recipe Challenges & Pro Tips
- Crust is too crumbly or doesn’t hold together: This often happens if there’s not enough butter to bind the crushed Oreos. Pro Tip: Pack the crust tightly into the pie dish using the bottom of a measuring cup and make sure to use enough melted butter to moisten all the crumbs evenly.
- Filling is too runny: This can happen if the whipped cream isn’t beaten enough or the cream cheese is too soft. Pro Tip: Beat the heavy cream until soft peaks form before folding it into the cream cheese mixture. Also, make sure your cream cheese is softened but still cool—not melted.
- Pie doesn’t set properly: Since this is a no-bake dessert, chilling time is essential. Pro Tip: Let the pie chill for at least 6 hours, preferably overnight, to make sure it firms up enough to slice cleanly.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the crust
Crush your Oreos and mix them with melted butter in a bowl until they look like wet sand. Press this mixture into the bottom and up the sides of a 9-inch pie dish or springform pan to form the crust. Pop it in the freezer while you work on the filling—this helps it set and stay firm.
Step 2 – Whip the cream
Pour the cold heavy cream into a mixing bowl and whip it on medium-high speed until stiff peaks form. This takes about 3–4 minutes. Set it aside for a bit—you’ll fold it in later to make the filling extra fluffy.
Step 3 – Make the cheesecake base
In a separate bowl, beat the softened cream cheese until smooth. Scrape down the sides so everything is well mixed. Then add the powdered sugar and vanilla, and beat again until creamy and no lumps remain.
Step 4 – Fold it all together
Use a spatula to fold the whipped cream gently into the cream cheese mixture. Be gentle so the whipped cream doesn’t deflate too much. Then stir in the chopped Oreos. This is when it all starts to come together!
Step 5 – Assemble the pie
Spoon the filling into your chilled crust and spread it out evenly. Smooth the top with a spatula, and if you like, sprinkle a few more chopped Oreos on top for a little extra cookie love.
Step 6 – Chill the pie
Cover the pie with plastic wrap or foil and refrigerate it for at least 6 hours—overnight is even better. The longer it chills, the easier it will be to slice and serve.
Step 7 – Serve and enjoy
Top the pie with whipped cream if you’d like, then slice it up with a sharp knife. For nice clean slices, wipe the knife between each cut. Serve cold and enjoy every creamy, crunchy bite!
Extra Recipe Tips For Success
- Firm Crust. Press the Oreo crust firmly into the pie dish to ensure it holds together well.
- Use full-fat cream cheese for the richest texture and best flavor. Make sure your cream cheese is slightly softened to avoid lumps in the filling.
- Chill your mixing bowl and beaters before whipping the cream—it helps it whip faster and hold better.
- Fold the whipped cream gently into the cream cheese mixture to keep the filling airy and light.
- Slicing The Pie. For perfectly clean slices, run your knife with hot water between cuts.
Variations & Additions
- Try different Oreo flavors like Golden, Birthday Cake, or Mint for a fun twist.
- Add a drizzle of chocolate or caramel sauce on top for extra indulgence.
- For a festive touch, mix in seasonal candies or sprinkles.
Storage and Freezing Instructions
Store: Cover and store leftover Oreo pie in the refrigerator for up to 5 days.
Freeze: This pie can also be frozen—wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving. Note: The texture may be slightly softer after freezing, but it is still delicious!
Frequently Asked Questions
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Recipe Card
No Bake Oreo Cheesecake Pie
Equipment
Ingredients
For the Crust:
- 2 cups (270 g) Oreo crumbs, (about 25 whole Oreos)
- 4 tablespoons (56 g) butter, melted
For the Filling:
- 1 cup (240 ml) cold heavy cream
- 8 oz (226 g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (90 g) confectioners’ sugar
- 1 teaspoon (5 ml) pure vanilla extract
- 2 cups (165 g) Oreos, chopped (about 15 whole Oreos)
- Whipped cream (to decorate – optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Make the crust:
- Add the Oreo crumbs to a bowl and combine with the melted butter.
- Add the mixture to your 9-inch pie pan or springform pan and press into an even layer on the bottom and up the sides. Freeze the pie crust while you prepare the filling.
Make the filling:
- Using a hand mixer or a stand mixer, whip the cold heavy cream into stiff peaks on medium-high speed for about 4 minutes. Set aside.
- Using a hand mixer or a stand mixer, beat the cream cheese on medium speed until 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 at medium to high speed until combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Using a silicone spatula, fold the whipped cream. When well combined, fold the chopped Oreos into the cream cheese mixture until combined. Combine slowly, as you don’t want to deflate all the air in the whipped cream.
- Spread the filling into the cooled crust, smoothing down the top with an offset spatula. If desired, add more chopped Oreos on top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours and up to 2 days. The longer it is refrigerated, the better the pie will set up.
- Feel free to garnish the pie with whipped cream. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
- This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Heavy Cream: You can use a non-dairy cream, such as Silk, Country Crock Plant Cream, or Califia Farms.
- Gluten-Free: Use certified gluten-free chocolate sandwich cookies to replace regular Oreos.
- Soy-Free: Choose soy-free versions of cream cheese, butter, and whipped cream if you’re avoiding soy.
- Crust is too crumbly or doesn’t hold together: This often happens if there’s not enough butter to bind the crushed Oreos. Pro Tip: Pack the crust tightly into the pie dish using the bottom of a measuring cup and make sure to use enough melted butter to moisten all the crumbs evenly.
- Filling is too runny: This can happen if the whipped cream isn’t beaten enough or the cream cheese is too soft. Pro Tip: Beat the heavy cream until soft peaks form before folding it into the cream cheese mixture. Also, make sure your cream cheese is softened but still cool—not melted.
- Pie doesn’t set properly: Since this is a no-bake dessert, chilling time is essential. Pro Tip: Let the pie chill for at least 6 hours, preferably overnight, to make sure it firms up enough to slice cleanly.
- Firm Crust. Press the Oreo crust firmly into the pie dish to ensure it holds together well.
- Use full-fat cream cheese for the richest texture and best flavor. Make sure your cream cheese is slightly softened to avoid lumps in the filling.
- Chill your mixing bowl and beaters before whipping the cream—it helps it whip faster and hold better.
- Fold the whipped cream gently into the cream cheese mixture to keep the filling airy and light.
- Slicing The Pie. For perfectly clean slices, run your knife with hot water between cuts.
- Try different Oreo flavors like Golden, Birthday Cake, or Mint for a fun twist.
- Add a drizzle of chocolate or caramel sauce on top for extra indulgence.
- For a festive touch, mix in seasonal candies or sprinkles.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Do you think I could do half mascarpone and half cream cheese? I love mascarpone 🤣
Hi Katie! Haha yesss!! If you love mascarpone (which, honestly—who doesn’t? 🤣), you can absolutely do half mascarpone and half cream cheese. It’ll give the recipe a slightly richer, creamier texture with a subtle sweetness that’s SO good. Let me know how it turns out—I bet it’ll be amazing! 💕