No-Bake Oreo Cheesecake Pie

• 1 1/2 cups Oreo cookie crumbs
• 1/4 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 8-ounce tub Cool Whip, divided
• 1 8-ounce package cream cheese, softened (for whipped topping)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract (for whipped topping)

Steps

1. 1 Mix Oreo crumbs and melted butter; press into a 9-inch pie dish.
2. 2 Beat softened cream cheese, granulated sugar, and vanilla until smooth.
3. 3 Fold in 1 cup Cool Whip; pour over crust.
4. 4 In a separate bowl, mix remaining Cool Whip with softened cream cheese, powdered sugar, and vanilla until smooth.
5. 5 Spread over the top of the pie.
6. 6 Chill for at least 4 hours before serving.

Equipment

• 9-inch pie dish
• Mixing bowls
• Hand mixer

Variations

• Add a layer of melted chocolate between the crust and filling for extra richness.
• Swirl in caramel or fudge ripple into the filling.

Substitutions

• Use vegan cream cheese and whipped topping for a vegan version.
• Substitute Oreo crumbs with another cookie for a different flavor.

Pairings

• Serve with a hot cup of coffee.
• Pair with fresh berries for a fruity contrast.

Nutrition

Tips

• For a neater crust, use a flat-bottomed measuring cup to press crumbs into the pie dish.
• Make sure all ingredients are at room temperature for smooth mixing.

Storage

Store in the refrigerator for up to 5 days. Reheat is not necessary; enjoy chilled.

Freezing: Freezes well for up to 2 months; thaw overnight in the refrigerator.

Serving Suggestions

• Serve with a drizzle of chocolate syrup.
• Garnish with extra crushed Oreos.

FAQ