No-Bake Oreo Cheesecake Pie is going to become your new best friend this summer when you want to make an amazing dessert without turning on the oven. As a bonus, there are only 6 ingredients in this easy-to-make pie, so let’s get started!

The Crust

Start by pulsing 24 full Oreo cookies (cream filling and all) in the bowl of a food processor until they turn into fine crumbs.  To the crumbs, add 6 tablespoons of melted butter.

Mix with a fork until the mixture becomes the texture of wet sand.

Press the cookie mixture into the bottom of a greased 9″ pie pan. I like to use the bottom of a measuring cup to help form a level bottom crust.

The Filling

Whip the heavy whipping cream with 4 tablespoons of granulated sugar until stiff peaks form.

Remove the whipped cream from the mixing bowl and add the cream cheese, granulated sugar, and vanilla extract to the now empty mixing bowl.  I don’t bother washing the bowl in between, I figure the mixture is all going to the same place – ha!  And I can be a little lazy when it comes to the dishes…

Beat until light and fluffy.

Fold in the whipped cream, and lastly add the crushed cookies.  I like to add the crushed cookies very last to keep the cookie pieces from breaking apart too much.

Spoon the cheesecake mixture into the bottom of the pie crust, and spread the mixture evenly into the prepared crust.

Refrigerate several hours, or overnight (I like this pie even better the next day!). Serve garnished with chocolate sauce, whipped cream, and additional crushed cookies.  Enjoy!!

No-Bake Oreo Cheesecake Pie

36 regular Oreo cookies, divided
6 tablespoons salted butter, melted
2 (8 ounce) packages of cream cheese, softened to room temperature
2/3 cups granulated sugar
1 tablespoon vanilla extract
1 cup whipping cream, sweetened with 4 tablespoons of granulated sugar

Directions

Crust:

Pulse 24 Oreo cookies to a fine crumb in a food processor. Mix crumbs with 6 tablespoons of melted butter until the the crust is the texture of wet sand. Press into the bottom of a 9” greased pie plate. I like to use the bottom of a measuring cup to make this step easier.

Set aside.

Filling:

In a large mixing bowl, whip the cream and 4 tablespoons of sugar until stiff peaks form. Remove the whipped cream from the bowl and set aside. In the now empty mixing bowl, beat the cream cheese, sugar, and vanilla until light and fluffy. Fold in the whipped cream.

Lightly smash 12 Oreo cookies. This will become part of your filling, so you don’t want a fine crumb like was used in the crust. Using a spatula or large spoon, fold the cookie crumbles into the whipped cream/cream cheese filling.

Cover and refrigerate several hours, or overnight. I like this pie even better the next day! Garnish each slice with chocolate sauce and whipping cream before serving. This pie keeps several days in the refrigerator.