This "Oreo" Dip is rich and crunchy yet smooth and sweet! It's one of the easiest dessert recipes you'll ever make; taking just 10 minutes from start to finish! It's perfect for parties or a quick snack and goes with so many different things! From cookies to pretzels to graham crackers to fresh fruit, this oreo cream cheese dessert dip goes with everything! As always, it's gluten free, egg free, nut free and can easily be made dairy free (vegan) with a few tweaks!
This Oreo Dip is a 10 minute dessert dip that the kids will love and will bring you back to your own childhood and the days of Dunakroos. I am all for easy no-bake dessert recipes! Especially with two littles, certain days the baking just cannot get done and this recipe is perfect for that! If you love a quick snacks, check out my Cookie Dip!
For more cookies and cream recipes, try my Chocolate Cookies and Cream Cookies, my Cookies and Cream Cake, my Cookies and Cream Cookies, my Cookies and Cream Brownies, and my Cookies and Cream Pie.
Reasons To Love This "Oreo" Dip
- Allergy Friendly- This frosting is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Smooth & Creamy with a Little Crunch- This dip is so soft and silky yet has a little crunch thanks to the cookie crumbs!
- Classic "Oreo" Flavor- The dip takes like an "oreo" in every spoonful!
- Easy to Make- Whips up in one bowl with only a few ingredients!
Ingredient Notes
- Chocolate Sandwich Cookies- You can of course use gluten free oreos, but keep in mind they do contain gluten free oats. I know some people with celiac cannot process oats even if they're certified. I use these gluten free/vegan chocolate sandwich cookies instead.
- Unsalted Butter or Vegan Baking Sticks- Only use room temperature. Do not use melted or softened. Doing so will cause the dip to be super runny; it won’t be fixed by putting it in the fridge. If using vegan butter, make sure to use only vegan baking sticks (not vegan butter in a tub) and make sure it's more on the cold side versus room temperature.
- Cream Cheese- Creates a delicious sweetness with that cheesecake flavor. Only use block full fat cream cheese only. Do not use spreadable cream cheese. It is way too soft and your dip will be too runny. Use vegan to make this dessert dairy-free! If using vegan, make sure it is block and not from a spreadable tub.
- Confectioners' Sugar- Creates a nice sweetness and makes the dip thick enough to hold onto whatever you dip into it!
- Light Brown Sugar- Helps make the dip have that classic cookie dough flavor!
- Vanilla- Make sure to use pure gluten free vanilla extract otherwise the dip will have a chemical taste.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Dessert
- Only use vegan/gluten free chocolate sandwich cookies. These gluten free/vegan chocolate sandwich cookies are my favorites!
- Make sure to use vegan and gluten free sugar.
- Only use vegan baking sticks.
- Use cream cheese that is gluten free and vegan.
- Only use dippings that are gluten free and vegan.
This recipe has not been tested with non gluten free substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make "Oreo" Dip
Here are the step by step instructions to make this cookie cream cheese dip recipe!
Step 1: Break the Cookies
Break the chocolate sandwich cookies into small chunks. Set aside.
Step 2: Beat the Butter, Cream Cheese, Sugars and Vanilla
In the large bowl of an electric mixer, beat the butter until smooth and creamy. About 2 minutes.
Then beat in the cream cheese until smooth and creamy and zero lumps. About 1 minute.
Next beat in the confectioners' sugar, light brown sugar and vanilla until sooth and combined.
Step 3: Fold in the Chocolate Sandwich Cookie Chunks
Using a spatula, gently fold in the cookie chunks.
Dip in whatever you desire! Graham crackers, animal crackers, fresh fruit, nilla wafers, pretzels, broken ice cream cones or more chocolate chip cookies! The possibilities are endless!
Expert Tips
- Use Room Temperature Butter- Do not use softened or melted butter, it will cause your dip to be a runny mess. If you're using vegan butter, make sure it is on the colder side and only use vegan baking sticks (not vegan butter from a tub).
- Cream the Butter First- Beat the butter before adding in the cream cheese. If you add them both at the same time, it may leave chunks.
- Use Block Cream Cheese- If the cream cheese is too cold, it will create lumps in the cheesecake filling and be chunky instead of smooth and creamy. However, if you let it sit out too long the filling will be too runny. Let the cream cheese sit about for maybe 10 minutes prior to using. Do not use spreadable cream cheese. It is way too soft and your dip will be too liquidy. And if using vegan, make sure it is block not from a spreadable tub.
- Break the Cookies By Hand- If you chop the cookies and make them too fine, they will turn dip completely sandy which is why I like to break them by hand. If you chop the sandwich cookies and make them too fine, they will turn dip completely grey.
- Making The Dip- If the dip is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the dippings and not run off but thinner than a frosting. If the dip appears too thick, add a little water ¼ teaspoon at a time.
Recipe FAQs
Yes. You can make this "oreo" dip the night before you need to use it. Store it in an airtight container or a bowl covered with plastic wrap, in the fridge.
I would not use less. Using less sugar makes the dip very runny.
First of all, if you don’t know what these are I am so sorry for you because you missed out! But don’t worry; I hear they’re back!!!!! Sadly, they’re not gluten free but don’t worry because we can make our own!
Anyway, they were a snack in the 90s. Individually packaged little cookies and frosting that you would dip the cookies into. For a kid...this was amazing. For an adult...I would still eat a homemade safe version of this...AND I do...in my own house. Obviously. Haha!
Yes you can!
Simply replace the gluten free/ vegan chocolate sandwich cookies with whatever cookies you desire!
Storing: Store extra dip in an airtight container or a bowl covered in plastic wrap in the fridge for up to 2 days. When ready to use, let it come to room temperature on the counter for about 10 minutes, to regain the dip consistency.
Freezing: I do not recommend freezing this dessert as it doesn't defrost well.
More No Bake Recipes You'll Love
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📖 Recipe
Oreo Dip
Ingredients
- 10 gluten free chocolate sandwich cookies , broken into small chunks
- ½ cup unsalted butter , or vegan baking stick room temperature
- 8 ounces cream cheese (use full fat block cream cheese)
- 1 ½ cups confectioners’ sugar
- ¼ cup light brown sugar
- 1 teaspoon pure vanilla extract
Instructions
- Break the 10 chocolate sandwich cookies into small chunks. Set aside.
- In the large bowl of an electric mixer, beat the ½ cup unsalted butter until smooth and creamy. About 2 minutes.
- Then beat in the 8 ounces cream cheese until smooth and creamy and zero lumps. About 1 minute.
- Next, beat in the 1 ½ cups confectioners' sugar, ¼ cup light brown sugar and 1 ½ teaspoons pure vanilla extract until combined with no lumps.
- Using a spatula, gently fold in the chocolate cookie chunks.Mix until just combined. If you over mix, the dip will become a muddy color.
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