Prep Time: 10 mins | Refrigeration time: 6 hrs | Total Time: 6 hrs 10 mins | Servings: 8 slices
On my daughter’s 8th birthday, she specifically requested Oreo flavoured cake. To make it more personal, I made her this No-bake Oreo Cream Pie. Nice, easy, and quick to whip up with simple ingredients. She was thrilled and this delicious pie quickly became her number favourite!
Ingredients
1 ready-to-use Oreo cookie crust
1 c. heavy whipping cream
1 bar (8 ounces) cream cheese softened
1/3 c. granulated sugar
½ tsp vanilla extract
1½ c. chopped Oreo cookies or a little extra is fine!
additional whipped cream and chopped Oreos for garnish optional
How to make No-Bake Oreo Cream Pie
Step 1: Place the cream cheese in a medium mixing bowl. Beat until fluffy before adding in the vanilla extract and granulated sugar. Continue to beat until well mixed and creamy. Note that to avoid lumps, microwave the cream cheese first for about 20 seconds.
Step 2: Add the heavy whipping cream to another bowl and beat for a few minutes until stiff peaks form.
Step 3: Now, add the whipped cream into the cream cheese mixture using a rubber spatula and mix gently. Then, fold in the crushed Oreo cookies. Pour this into the pie crust and smooth the tip. Chill in the fridge for at least 6 hours or overnight.
Step 4: When ready to serve, garnish with extra whipped cream and crushed Oreos. Enjoy!
Notes:
You can use about 2 cups of chopped Oreos for this recipe or more if you truly like it!
Ensure that the cream cheese is soft to make sure that the sugar blends in perfectly. I suggest placing an unwrapped bar into a microwave-safe plate and microwave for approximately 20-30 seconds.
Swap the heavy whipping cream with a 9-ounces tub of Cool Whip if desired. Although, I always resort to whipping my heavy cream because it tastes so much better!
For garnish, you can simply use a can of Reddi-whip or whip your own using extra heavy cream with 2 to 3 tbsp powdered sugar.
Nutrition Facts:
Calories: 352kcal | Carbohydrates: 30g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 150mg | Potassium: 87mg | Fiber: 1g | Sugar: 21g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 3mg
Ingredients
- 1 ready-to-use Oreo cookie crust
- 1 c. heavy whipping cream
- 1 bar (8 ounces) cream cheese softened
- 1/3 c. granulated sugar
- ½ tsp vanilla extract
- 1½ c. chopped Oreo cookies or a little extra is fine!
- additional whipped cream and chopped Oreos for garnish optional
Instructions
Step 1: Place the cream cheese in a medium mixing bowl. Beat until fluffy before adding in the vanilla extract and granulated sugar. Continue to beat until well mixed and creamy. Note that to avoid lumps, microwave the cream cheese first for about 20 seconds.
Step 2: Add the heavy whipping cream to another bowl and beat for a few minutes until stiff peaks form.
Step 3: Now, add the whipped cream into the cream cheese mixture using a rubber spatula and mix gently. Then, fold in the crushed Oreo cookies. Pour this into the pie crust and smooth the tip. Chill in the fridge for at least 6 hours or overnight.
Step 4: When ready to serve, garnish with extra whipped cream and crushed Oreos. Enjoy!
Notes
You can use about 2 cups of chopped Oreos for this recipe or more if you truly like it! Ensure that the cream cheese is soft to make sure that the sugar blends in perfectly. I suggest placing an unwrapped bar into a microwave-safe plate and microwave for approximately 20-30 seconds. Swap the heavy whipping cream with a 9-ounces tub of Cool Whip if desired. Although, I always resort to whipping my heavy cream because it tastes so much better! For garnish, you can simply use a can of Reddi-whip or whip your own using extra heavy cream with 2 to 3 tbsp powdered sugar.
