This no-bake Cookies and Cream Pie is 3 layers of deliciousness. It starts off with a chocolate sandwich cookie base, it’s then filled with a cheesecake center that has more chocolate sandwich cookies mixed in. Finally, it’s topped with a layer of chocolate. The best part is it’s gluten free, nut free, egg free and can easily be dairy free (vegan)!
This Cookies and Cream Pie is oreo heaven! If you loved my oreo dip, this no-bake oreo pie is the easy recipe for you! Just like in my No-Bake Chocolate Pie, this beauty takes less than 30 minutes to whip up (minus chill time) and will be devoured in even less time!
For more cookies and cream recipes, try my Cookies and Cream Cupcakes, Cookies and Cream Homemade Ice Cream, Cookies and Cream Cookies and my Cookies and Cream Cake.
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Reasons to Love this Pie
- Allergy Friendly- This pie is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- No Bake- This recipe is perfect when days when you don't want to turn on the oven!
- Chocolate- The pie is topped with melted chocolate and has a chocolate cookie crust!
- Cream Cheese Filling- I love the sweetness and the slight tang that the cream cheese gives just like in my Pumpkin Bread with Cream Cheese Frosting.
Ingredient Notes
- Chocolate Chips- I used semi sweet allergy friendly ones.
- Butter or Vegan Baking Stick- We use melted to make the crust.
- Powder Sugar- We use it in the filling to sweeten it a bit.
- Chocolate Sandwich Cookies- I used gluten free/nut free/vegan chocolate sandwich cookies. Feel free to use gluten free oreos if you prefer.
- Cream Cheese- To make vegan, use a dairy free cream cheese.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this Vegan
- Only use gluten free/nut free/vegan chocolate sandwich cookies.
- Use vegan baking sticks instead of butter.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
- Make sure to use a vegan cream cheese.
This recipe has not been tested with these 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 Cookies and Cream Pie
Here are the step by step instructions to make this pie!
For the Crust
Step 1: Melt the Butter/Vegan Baking Stick
In a microwave safe medium bowl, melt the butter or vegan baking stick in 20 seconds increments until completely melted.
Step 2: Crush the Cookies
Place 28 of the sandwich cookies in a zip top bag and seal it shut.
Crush the cookies with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency.
Step 3: Combine the Ingredients
Pour the crushed cookies into the melted butter and stir with a spatula to combine.
Step 4: Shape the Crust
Pour the mixture into the lightly greased 9 inch pie dish and press into the bottom and up the sides. I find using the flat bottom of a measuring cup really works well. Pop in the fridge while you make the filling.
For the Filling
Step 1: Beat the Butter and Cream Cheese
In a large bowl of an electric mixer or using a large bowl with a hand held mixer, beat the softened cream cheese and butter until smooth and combined. About 2 minutes.
Step 2: Add the Sugars and Vanilla
Slowly, pour in the confectioners’ sugar, light brown sugar and the vanilla. Beat again until everything is combined. Turn off the mixer.
Step 3: Add in the Broken Cookies and Spread In Pie Dish
Pour in the chocolate sandwich cookie chunks and use a spatula to mix. Use the spatula to scoop the filling into the cookie crust. Then use an icing spatula to smooth it out.
For the Topping
Step 1: Melt the Butter and Chocolate
In a large microwave safe bowl, heat the chocolate chips and the butter in 15 second increments, stirring after each time, until completely melted.
Make sure not to overheat because then the chocolate seizes up and turns into an unworkable paste. You want the mixture to be liquid.
Step 2: Add the Vanilla and Pour in Pie Dish
Once melted, whisk in the vanilla and pour the mixture on top of the tart and smooth it out using an icing spatula or the back of a spoon.
Step 3: Chill
After spreading the chocolate filling into the cold crust, refrigerate the pie uncovered overnight or for at least 6 hours.
Expert Baking Tips
- Crushing the Cookies for the Crust- The easiest way to crush them neatly is by putting them all in a zip top bag. Then crush into a sand-like consistency using the flat side of a meat mallet or a rolling pin. No need to remove the cream. Pop the entire whole cookies into the zip top bag to crush.
- Break the Cookies for the Filling- Use your hands to break the cookies for the filling. You want chunks not little crumbs or it will turn the filling grey.
- Melt the Chocolate and Butter, Slowly- If you rush this process and try to even heat the chocolate in 20 second increments (instead of 15 second increments), you can overheat the chocolate. If that happens it will seize up and basically not be usable.
- Chill the Filling- You must chill the pie for at least 6 hours. I prefer overnight. The filling is a whipped cream based filling so it needs time to solidify. It's always going to be soft but if you don't chill it overnight, it will be a liquid mess.
Recipe FAQs
Yes! It is best make the pie the night before as it needs at least 6 hours to chill.
Yes! If you're not gluten free, feel free to use regular oreos or whatever cookies you desire.
Keep any extra pie slices in an airtight container in the fridge for up to two days. Or keep the slices in the pie dish and cover it with aluminum foil in the fridge.
I do not recommend freezing this pie.
Other Pie and Tart Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Cookies and Cream Pie
Ingredients
For the crust:
- 28 gluten free chocolate sandwich cookies , crushed
- 6 tablespoons unsalted butter or vegan baking stick
For the filling:
- 8 ounces cream cheese , room temperature
- ½ cup unsalted butter or vegan baking stick, room temperature
- ¾ cup confectioners’ sugar
- 2 tablespoons light brown sugar , packed
- 1 teaspoon pure vanilla extract
- 6 gluten free chocolate sandwich cookies , broken into small chunks
For the topping:
- 8 oz semi sweet chocolate chips
- 5 tablespoons unsalted butter or vegan baking stick
- 1 teaspoon pure vanilla extract
Instructions
For the Crust
- Grease a 9 inch tart pan with vegetable oil.
- Place sandwich cookies in a zip top bag and seal it shut. Crush the cookies with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency.
- In a microwave safe medium bowl, melt the butter or vegan baking stick in 20 second increments until completely melted.
- Pour the crushed cookies into the melted butter and stir with a spatula to combine.
- Pour the mixture into the tart pan and press into the bottom and up the sides. I find using the flat bottom of a measuring cup really works well.
- Pop in the fridge uncovered as you make the filling.
For the Filling
- In a large bowl of an electric mixer or using a large bowl with a hand held mixer, beat the cream cheese and butter until smooth and combined. About 2 minutes.
- Slowly, pour in the confectioners’ sugar, light brown sugar and the vanilla. Beat again until everything is combined. Turn the mixer off.
- Pour in the chocolate sandwich cookie chunks and use a spatula to mix.
- Use the spatula to scoop the filling into the cookie crust. Then use an icing spatula to smooth it out.
For the Topping
- In a large microwave safe bowl, heat the chocolate chips and the butter in 15 second increments, stirring after each time, until completely melted. Make sure not to overheat because then the chocolate seizes up and turns into an unworkable paste. You want the mixture to be liquid.
- Once melted, whisk in the vanilla and pour the mixture on top of the tart and smooth it out using an icing spatula or the back of a spoon.
- Cover loosely with foil and pop in the fridge for at least 6 hours or overnight. The filling needs to set.
- When ready to serve, take it out and let it sit on the counter for about 5 minutes. This makes cutting it easier.
Valerie Taylor Shannon
This is the very first recipe of yours that I made. I have been baking from your site ever since...everything has been wonderful. I haven't had anything flop ever!
Lee
SO so kind! Thank you so much!
Jack
I've been looking for something like this! What a tasty treat!
Lee
Thanks so much!
John
What a fun recipe! I can't wait to try to make this!
Lee
So kind thank you!