No Bake Oreo Cheesecake Pie

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I love Oreo cookies! It reminds me of Junior high school, when I first tried them after a friend brought a pack to class. I love the combination of the crunchy chocolate cookies with the creamy vanilla-flavored filling. It’s great by itself, but turns even better with a glass of milk.

As a big fan of these oh-so popular cookies, I made tons of recipes using Oreo cookies over the years, and I always think of new ways to add them to my cakes and desserts. This is how this next recipe was thought of.

This no bake Oreo cheesecake pie is so easy to make and perfect for the summer. As it requires no baking and you don’t need to turn on the oven, it’s such a great solution for hot summer days when it’s just too hot to bake. It’s made of an Oreo cookie crust filled with Oreo cheesecake filling and topped with whole Oreo cookies.

I like to serve it with warm chocolate ganache, which makes it a fancy-looking dessert, but even without any sauce it’s delicious and kids love it too!

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No Bake Oreo Cheesecake Pie

Photo: Daniel Laylah | Styling: Noa Kanarek

No Bake Oreo Cheesecake Pie

24 cm round pie pan

For Oreo crust:
132 grams (12 units) Oreo Cookies
100 grams plain vanilla biscuits or Graham Crackers
100 grams melted butter

For Oreo cheesecake filling:
225 grams cream cheese 25% fat, at room temperature
50 grams powdered sugar
1 teaspoon vanilla extract
10 grams instant vanilla pudding powder
250 ml. whipping cream, cold
66 grams (6 units) Oreo cookies crushed into crumbs

For decoration:
20 Oreo cookies

For chocolate ganache (for serving, optional):
100 grams of dark chocolate
125 ml. whipping cream


  1. In a food processor with a steel blade, place Oreo cookies and biscuits and grind into a thin powder.
  2. Add melted butter and stir until a moist mixture is obtained.
  3. transfer the mixture into the pie pan and press tightly to the bottom and sides to form a crust. Cool in the freezer for about 15 minutes.
Oreo cheesecake filling:
  1. In a mixer bowl, place cream cheese, powdered sugar, vanilla, instant pudding and cream and whip at high speed until you get a uniform and stable whipped cream.
  2. Add the Oreo crumbs and fold gently to spread evenly in the mixture.
  3. Pour the filling over the srust and straighten the top. Cool for about two hours in the refrigerator for stabilization.
  4. Decorate the top of the pie with whole Oreo cookies.
Chocolate ganache:
  1. Chop the chocolate and put in a bowl.
  2. Add the cream and melt together in the microwave or over double steam pot until everything melts.
  3. Serve the pie with warm chocolate ganache.


  • The pie is kept in a closed container in the refrigerator for up to 5 days, without the ganache.
  • The ganache is recommended to be added only when serving the pie.
  • You can use any type of Oreo cookies that you like.
  • Instead of cream cheese, you can use mascarpone or ricotta in the same amount.