This simple No Bake Oreo Cheesecake Pie is loaded with cookies and cream. It features four layers including a chocolate ganache. It is the perfect treat for summer or holiday gatherings that everyone will love.
If you love easy cheesecake recipes, try my No-Bake Mini Cheesecakes with graham cracker crusts and chocolate ganache or my Reese’s Peanut Butter Pie.
I also created a mini version of this dessert! Check out my Mini No Bake Oreo Cheesecakes.
Looking for something more chocolatey? Try my Individual Flourless Chocolate Cakes.
Table of Contents
What Is No Bake Cheesecake Filling Made Of?
The filling is made from most of the same ingredients as a traditional baked cheesecake, like cream cheese, sour cream, vanilla, and sugar, except it does not contain eggs. This is why it is considered safe to eat without being cooked at all.
It also typically has whipped cream and powdered sugar in it to give the cheesecake a lighter and more airy texture, while baked cheesecake filling does not have whipped cream.
Why You’ll Love This Recipe
- Decadent – This recipe is loaded with heavy cream, cream cheese, and chocolate. It is rich and so yummy!
- Layered – This oreo pie has 4 layers, Oreo crust, chocolate ganache, vanilla Oreo cheesecake, and homemade whipped cream.
- Homemade oreo cookie crust – The salted butter in this crust really brings out all of the flavors in this pie.
- Chocolatey – This pie not only has an oreo crust and crushed oreos throughout to add a chocolate flavor but it also has a thick layer of chocolate ganache. This is much needed to add some depth. The pie is not the same without it.
- Creamy – The cheesecake layer is silky smooth from the combination of cream cheese and whipped cream. Not to mention all of the whipped cream piled on top!
- No bake filling – There are no eggs in this filling so it is completely safe to eat without baking.
- Easier – Since there is no water bath or baking of the filling, it is easier than a traditional cheesecake recipe.
Ingredients & Substitutions
- Oreos: 1 standard package of regular (not doubled stuffed) Oreos is enough for the crust, filling, and topping.
- Semi Sweet Chocolate: Use chopped chocolate bars or high quality wafers or chips. I prefer Guittard.
- Cream Cheese: Pull the cream cheese out of the refrigerator about 1 hour before making the filling.
- Whipped Cream: While I prefer homemade whipped cream, you can top this with cool whip instead.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Oreo Cheesecake Pie
Quick Overview
- Make the crust.
- Make the chocolate ganache.
- Make the cheesecake.
- Fill the pie crust.
- Chill and top with whipped cream.
Step by Step Instructions
Baking the crust prevents it from getting soggy.
Step 1: Preheat the oven 350 degrees. In a large food processor, pulse 22 Oreos into a fine crumb. Pour in the melted butter and pulse until combined.
Step 2: Pour the Oreo crumbs into a 9.5 inch pie dish. Press into the bottom and up the sides using your hands or a flat bottom glass. Bake for 8-10 minutes and cool.
Step 3: In a small saucepan, heat the cream over medium low. It should be simmering, but not bubbling at all. Add the chocolate and stir continuously until the chocolate is mostly melted.
Step 4: When only a few small pieces remain, remove from the heat and keep stirring until it is all melted.
Step 5: Pour the ganache into the crust and use the back of a spoon to spread it into an even layer. Place the crust into the freezer to chill while you prepare the filling.
Step 6: Using a stand mixer fitted with a paddle or an electric hand mixer on medium high, whip the cream until stiff peaks form. Set aside.
Be extremely gentle when adding the whipped cream to the cream cheese so the cream does not deflate. This can make the filling runny.
Step 7: In a separate bowl, using a stand mixer fitted with a paddle or an electric hand mixer on medium, beat the cream cheese, granulated sugar, confectioners sugar, and vanilla until completely smooth. There should not be any lumps.
Step 8: In a plastic bag or bowl, crush 8 Oreos. It is okay if there are larger pieces. These should not be as fine as the crust. Add the crushed Oreos to the cream cheese mixture and mix on low until just combined.
Step 9: Add the whipped cream and mix on low or fold until just combined so the cream does not deflate.
Step 10: Spoon the cheesecake filling into the cooled crust. Using an offset spatula or the back of a spoon, smooth the filling to an even layer. Cover and chill in the refrigerator for at least 6-8 hours. I recommend chilling the pie overnight so the filling can set completely.
Step 11: Right before serving, using a stand mixer fitted with a paddle or an electric hand mixer on medium high, whip the cream, sugar, and vanilla until stiff peaks form.
Step 12: Spoon all of the whipped cream on top of the pie. Garnish with grated chocolate and crushed Oreos.
Expert Tips & Variations
- Bake the crust. This prevents the crust from getting soggy in the fridge.
- Use room temperature cream cheese. The cream cheese must be soft so that it can incorporate smoothly with the sugar. Cold cream cheese can make the filling lumpy.
- Use cold cream. The heavy cream should be extremely cold. You can pop into the freezer 5-10 minutes before whipping. This will help it whip better. You can also pop the bowl into the freezer to help keep the heavy cream cold as it whips.
- Mix in the oreos and cream gently. There should be pieces of oreo in the cream cheese filling. They should not be completely mixed in. The whipped cream must be combined gently so it does not deflate. Beat the whipped cream into the cheesecake and make the filling runny. The texture will also not be light and airy.
- Chill the pie overnight. Chilling the pie overnight ensures the filling sets and will slice cleanly.
Storage
- Store leftover pie covered in the refrigerator for 2-3 days. Do not leave the pie out of the fridge for long periods of time. It will melt and soften quickly.
- After a couple of days, you can freeze leftovers for up to 3 months. Slice the remaining pie into pieces. Gently wrap it with plastic wrap and again with foil. Place all of the individually wrapped pieces in a freezer bag and seal tightly. Unwrap and let sit out for about 30 minutes before serving. I do not recommend thawing in the fridge overnight.
Recipe FAQs
While this is technically optional, I highly recommend baking the crust. Baking helps the crust crisp up and prevents it from getting soggy, especially if you plan to store the pie in the fridge for a few days.
Yes. As long as you are gentle when folding in the whipped cream and chill the pie overnight the filling will set completely and slice perfectly.
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No Bake Oreo Cheesecake Pie
Ingredients
Oreo Crust
- 22 Oreo cookies
- 4 Tablespoons (57 g) melted salted butter
Chocolate Ganache
- 1/2 cup heavy cream
- 4 ounces high quality semi sweet chocolate*
Cheesecake Filling
- 1/2 cup heavy whipping cream
- 12 ounces full fat brick-style cream cheese, softened to room temperature*
- 1/4 cup (50 g) granulated sugar
- 2 Tablespoons (15 g) confectioner’s sugar
- 2 teaspoons vanilla
- 8 Oreo cookies, plus more for topping
Whipped Cream*
- 1 1/2 cups heavy whipping cream
- 3 Tablespoons (23 g) confectioner’s sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven 350 degrees. In a large food processor, pulse 22 Oreos into a fine crumb. Pour in the melted butter and pulse until combined.
- Pour the Oreo crumbs into a 9.5 inch pie dish. Press into the bottom and up the sides using your hands or a flat bottom glass. Bake for 8-10 minutes and cool.
- In a small saucepan, heat the cream over medium low. It should be simmering, but not bubbling at all. Add the chocolate and stir continuously until the chocolate is mostly melted.
- When only a few small pieces remain, remove from the heat and keep stirring until it is all melted.
- Pour the ganache into the crust and use the back of a spoon to spread it into an even layer. Place the crust into the freezer to chill while you prepare the filling.
- Using a stand mixer fitted with a paddle or an electric hand mixer on medium high, whip the cream until stiff peaks form. Set aside.
- In a separate bowl, using a stand mixer fitted with a paddle or an electric hand mixer on medium, beat the cream cheese, granulated sugar, confectioners sugar, and vanilla until completely smooth. There should not be any lumps.
- In a plastic bag or bowl, crush 8 Oreos. It is okay if there are larger pieces. These should not be as fine as the crust. Add the crushed Oreos to the cream cheese mixture and mix on low until just combined.
- Add the whipped cream and mix on low or fold until just combined so the cream does not deflate.
- Spoon the cheesecake filling into the cooled crust. Using an offset spatula or the back of a spoon, smooth the filling to an even layer. Cover and chill in the refrigerator for at least 6-8 hours. I recommend chilling the pie overnight so the filling can set completely.
- Right before serving, using a stand mixer fitted with a paddle or an electric hand mixer on medium high, whip the cream, sugar, and vanilla until stiff peaks form.
- Spoon all of the whipped cream on top of the pie. Garnish with grated chocolate and crushed Oreos.
Notes
- Oreos: 1 standard package of regular (not doubled stuffed) Oreos is enough for the crust, filling, and topping.
- Semi Sweet Chocolate: Use chopped chocolate bars or high quality wafers or chips. I prefer Guittard.
- Cream Cheese: Pull the cream cheese out of the refrigerator about 1 hour before making the filling.
- Whipped Cream: While I prefer homemade whipped cream, you can top this with cool whip instead.
- Bake the crust. This prevents the crust from getting soggy in the fridge.
- Use room temperature cream cheese. The cream cheese must be soft so that it can incorporate smoothly with the sugar. Cold cream cheese can make the filling lumpy.
- Use cold cream. The heavy cream should be extremely cold. You can pop into the freezer 5-10 minutes before whipping. This will help it whip better. You can also pop the bowl into the freezer to help keep the heavy cream cold as it whips.
- Mix in the oreos and cream gently. There should be pieces of oreo in the cream cheese filling. They should not be completely mixed in. The whipped cream must be combined gently so it does not deflate. Beat the whipped cream into the cheesecake and make the filling runny. The texture will also not be light and airy.
- Chill the pie overnight. Chilling the pie overnight ensures the filling sets and will slice cleanly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
for the cheesecake filling do i just whip the 1/2 cup of heavy whipping cream alone to add in the cheesecake, or do i follow the whipped cream recipe and add vanilla and sugar to it?
The first! You whip the 1/2 cup of plain cream and that gets added to filling. The sweetened whipped cream is for the topping.
Holy heaven! This is an Oreo lover’s dream come true. Total plus that it’s no bake.
Obsessed with this tasty no bake Oreo dessert!
Perfect for my Oreo-loving husband. The hardest part is waiting for it to chill. Worth the wait!
I love these kinds of cream pies, and this recipe is really easy to make. Made it as a birthday pie and was asked to make it again.
A real chocolate fix!!
WOW!