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)!
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.
Video
Notes
Vegan: Use vegan chocolate sandwich cookies, vegan baking sticks, vegan chocolate chips and a vegan cream cheese. Storing: Keep any extra cookies and cream pie slices in an airtight container in the fridge for up to two days. Or, keep the slices in the pie dish and wrap the top with aluminum foil before popping in the fridge. I do not recommend freezing this pie. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.