Creamy, chocolatey, and oh-so-irresistible—a dessert that brings everyone to the table!
Serves 8 slices
Sugar, this Oreo Crust Cheesecake Pie is pure dessert bliss. With a rich Oreo cookie crust and a velvety cheesecake filling, it’s a surefire hit for any occasion. Whether you’re whipping it up for a holiday feast or a family dinner, this pie will have everyone asking for seconds (and thirds).
Ingredients
For the Oreo Crust:
- 24 Oreo cookies (crushed): For that rich, chocolatey base.
- 5 tbsp unsalted butter (melted): Holds the crust together.
For the Cheesecake Filling:
- 16 oz cream cheese (softened): The creamy heart of the pie.
- 1 cup powdered sugar: Sweetens the filling to perfection.
- 1 tsp vanilla extract: Adds warmth and depth.
- 1 cup heavy whipping cream (whipped): Makes the filling light and luscious.
For Garnish:
- Whipped cream: A fluffy dollop on each slice.
- Crushed Oreo cookies: For a chocolatey crunch.
- Optional: Chocolate sauce or fudge drizzle for extra indulgence.
Supplies Needed
- 9-inch pie pan
- Mixing bowls
- Food processor or rolling pin
- Hand or stand mixer
- Spatula
Instructions
Prepare Your Workspace:
Set out your ingredients and grease your pie pan lightly.
- Make the Crust:
In a mixing bowl, combine the crushed Oreos and melted butter. Press the mixture evenly into the bottom and up the sides of the pie pan. Chill in the fridge for 30 minutes to set. - Whip the Cream:
In a large bowl, use a hand or stand mixer to whip the heavy cream until stiff peaks form. Set aside. - Prepare the Cheesecake Filling:
In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream to create a light, airy filling. - Assemble the Pie:
Pour the cheesecake filling into the chilled crust and spread it evenly with a spatula. Smooth the top for a polished look. - Chill to Set:
Refrigerate the pie for at least 4 hours, or until firm. - Decorate and Serve:
Top with whipped cream, crushed Oreo cookies, and an optional drizzle of chocolate sauce. Slice and serve!
Storage Tips
- Refrigeration: Store in the fridge for up to 3 days, covered with plastic wrap.
- Freezing: Freeze the pie (without garnishes) for up to 1 month. Thaw in the fridge and garnish before serving.
Recipe Tips & Tricks
- Tip 1: Add a layer of melted chocolate on the crust before adding the filling for extra decadence.
- Tip 2: Use golden Oreos for a fun twist.
- Tip 3: For individual servings, make this recipe in small Mason jars instead of a pie pan.
Variations
- Mint Oreo Cheesecake Pie: Add a drop of peppermint extract to the filling and use Mint Oreos for the crust.
- Peanut Butter Cheesecake Pie: Swirl ½ cup of creamy peanut butter into the filling.
- Berry Cheesecake Pie: Top the pie with fresh berries and a drizzle of berry sauce for a fruity twist.
FAQ
Q: Can I use a store-bought crust?
Absolutely! A pre-made Oreo crust works perfectly for this recipe.
Q: Can I make this pie ahead of time?
Yes, this pie can be made a day in advance and kept chilled until ready to serve.
Q: Can I use another type of cookie for the crust?
Sure thing! Graham crackers, chocolate chip cookies, or even gingersnaps make great alternatives.
Final Thoughts
This Oreo Crust Cheesecake Pie is a dessert dream come true—simple, rich, and so darn good. Whether you’re serving it for the holidays, a birthday, or just because, it’s guaranteed to be the star of the dessert table. So grab your Oreos, darlin’, and let’s whip up some sweet magic!
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