Description
A delightful dessert that combines the classic taste of Oreo cookies with a creamy filling, perfect for any occasion.
Ingredients
Scale
- 22 regular Oreo cookies (not Double-Stuf)
- 5 tablespoons unsalted butter, melted
- 1 cup cold heavy cream or heavy whipping cream
- 8 ounces full-fat brick cream cheese, softened
- 3/4 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 12 whole Oreos, chopped (about 1.5 cups)
Instructions
- Preheat your oven to 350°F (177°C).
- Pulse 22 Oreos into fine crumbs in a food processor. Combine the crumbs with melted butter, then press the mixture into a pie dish. Bake for 10 minutes and let cool.
- In a mixing bowl, whip the cold heavy cream to stiff peaks.
- In another bowl, beat the softened cream cheese until smooth. Then mix in the confectioners’ sugar and vanilla extract.
- Gently fold the whipped cream and chopped Oreos into the cream cheese mixture until well combined.
- Spread the filling into the cooled crust and refrigerate for at least 6 hours to set.
- Serve chilled and optionally garnish with whipped cream if desired.
Notes
Make sure the cream cheese is at room temperature for easier mixing. If you want a more intense Oreo flavor, feel free to add more chopped Oreos in the filling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cookies and cream, pie, dessert, Oreo, no-bake