• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bites with Bri
  • Home
  • Recipe Index
  • About
  • Monthly Recaps
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Healthy Dinner Recipes
  • Easy Air Fryer Recipes
  • Instant Pot Recipes
  • Mexican Inspired Recipes
  • About Bri
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Bites with Bri » Dessert » No Bake Oreo Cheesecake Pie

    No Bake Oreo Cheesecake Pie

    Published: Nov 29, 2022 · Modified: Dec 20, 2022 by Brianna May · This post may contain affiliate links.

    • Facebook
    • Yummly
    • Email
    • Reddit
    jump to recipe print recipe

    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.

    Image of sliced no bake oreo cheesecake pie.

    If you love easy cheesecake recipes, try my No-Bake Mini Cheesecakes with graham cracker crusts and chocolate ganache. 

    Jump to:
    • What Is No Bake Cheesecake Filling Made Of?
    • Why You’ll Love This Recipe
    • Ingredients & Substitutions
    • How to Make Oreo Cheesecake Pie
    • Expert Tips & Variations
    • Storage
    • Recipe FAQs
    • More Dessert Recipes
    • No Bake Oreo Cheesecake Pie

    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

    Ingredients needed to make no bake oreo cheesecake pie.
    • 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

    A 6 photo collage showing the assembly of oreo cheesecake pie.

    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.

    A 6 photo collage of the final assembly of no bake oreo cheesecake pie.

    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.
    Overhead image of no bake oreo cheesecake pie.

    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

    Should you bake the crust of a no bake cheesecake?

    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.

    Will my no bake cheesecake set?

    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.

    Shop my Amazon Storefront!

    More Dessert Recipes

    • Mini Flourless Chocolate Cakes
    • Easy Strawberry Snack Cake
    • Chocolate Raspberry Tart
    • Simple Carrot Snack Cake with Cream Cheese Frosting

    If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

    Sign up for my weekly newsletter!
    PRINT RECIPE PIN RECIPE COMMENT
    5 from 24 votes

    No Bake Oreo Cheesecake Pie

    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.
    Servings8
    Prep5 minutes
    Cook15 minutes
    Chill Time6 hours
    Total6 hours 20 minutes
    Course: Dessert
    Cuisine: American
    Author: Brianna May

    Equipment:

    • 9.5 inch Pie Dish
    • Large Food Processor
    • Stand Mixer
    • Hand Mixer
    • Mixing Bowls
    • Baking Spatula

    Ingredients:

    Oreo Crust

    • 22 Oreo cookies
    • 4 Tablespoons (57 g) melted salted butter

    Chocolate Ganache

    • ½ cup heavy cream
    • 4 ounces high quality semi sweet chocolate*

    Cheesecake Filling

    • ½ cup heavy whipping cream
    • 12 ounces full fat brick-style cream cheese, softened to room temperature*
    • ¼ 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 ½ 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:

    Calories: 686kcal | Carbohydrates: 56g | Protein: 12g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 540mg | Fiber: 2g | Sugar: 39g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
    « Garlic Bread Spread
    Air Fryer Butternut Squash »
    • Facebook
    • Yummly
    • Email
    • Reddit

    Reader Interactions

    Comments

    1. Rob

      December 14, 2022 at 8:09 pm

      5 stars
      Holy heaven! This is an Oreo lover’s dream come true. Total plus that it’s no bake.

      Reply
    2. Nancy

      December 14, 2022 at 7:30 pm

      5 stars
      Obsessed with this tasty no bake Oreo dessert!

      Reply
    3. Mary

      December 14, 2022 at 2:40 pm

      5 stars
      Perfect for my Oreo-loving husband. The hardest part is waiting for it to chill. Worth the wait!

      Reply
    4. Jere Cassidy

      December 14, 2022 at 11:26 am

      5 stars
      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.

      Reply
    5. Karen

      December 05, 2022 at 7:05 am

      5 stars
      A real chocolate fix!!

      Reply
    6. Jacqui

      December 02, 2022 at 11:53 am

      5 stars
      WOW!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

    Join my email list!>>

    Healthy Dinner Recipes

    • Dutch Oven Shepherd’s Pie
    • Beef Kabobs in the Oven
    • Baby Back Ribs in the Oven
    • Red Wine Short Ribs
    • One Pot Chicken and Rice
    • French Onion Chicken Bake

    Top Recipes

    • Lobster Ravioli Sauce
    • Green Chili Beef Enchiladas with White Sauce
    • Baked Walking Taco Casserole Recipe with Enchilada Sauce
    • Easy Rustic Bread Recipe (Only 4 Ingredients & No-Knead!)
    • Dutch Oven Pork Chops
    • Jalapeño Lime Crema

    Footer

    back to top

    About

    • About
    • Privacy Policy

    Newsletter

    Sign up for my weekly newsletter!

    Contact

    • Monthly Recaps
    • Work with Me
    • Client Inquiry Form

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Bites with Bri LLC