Description
Enjoy a delightful No-Bake Oreo Cream Cheese Pie with a crunchy Oreo crust and a light, fluffy filling. This easy-to-make dessert is perfect for any occasion and is sure to impress your guests!
Ingredients
Scale
- 24 Oreo cookies (plus extra for garnish)
- 1/4 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) container whipped topping (like Cool Whip)
- 1/2 cup mini chocolate chips (optional)
- Chocolate syrup (for drizzling, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse the 24 Oreo cookies until they turn into fine crumbs. Alternatively, crush them in a zip-top bag with a rolling pin.
- Transfer the crumbs to a mixing bowl, pour in the melted butter, and mix until well coated and resembling wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, using the bottom of a measuring cup to pack it tightly.
- Bake the crust for about 10 minutes, then remove it from the oven and let it cool completely.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the granulated sugar and vanilla extract, continuing to beat until well combined and smooth.
- Gently fold in the whipped topping using a spatula, being careful not to deflate it.
- If desired, fold in the mini chocolate chips for added texture and flavor.
- Once the crust has cooled, spoon the cream cheese filling into the crust, spreading it evenly with a spatula.
- Garnish with crushed Oreo cookies on top for added crunch and visual appeal.
- Cover the pie with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight for best results.
- When ready to serve, remove the pie from the refrigerator and uncover it.
- Slice the pie into wedges using a sharp knife (dipping it in warm water can help create clean slices).
- Drizzle chocolate syrup over each slice before serving, if desired.
- Serve chilled and enjoy!
Notes
- Leftovers can be covered with plastic wrap and stored in the refrigerator for up to 3 days.
- For longer storage, wrap the pie tightly in plastic wrap and then in aluminum foil, freezing for up to 2 months. Thaw in the refrigerator overnight before serving.
- Consider adding a layer of peanut butter or caramel sauce to the filling for a different flavor profile.
- You can also mix in crushed candy bars or nuts for added texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes