No-Bake Oreo Cheesecake Pie with Chocolate Graham Crust
If you’re looking for that "wow" dessert without the kitchen stress, this Oreo Cheesecake Pie is it. We’re talking a thick, homemade chocolate graham cracker crust filled with a fluffy, extra-creamy cookies-and-cream center that actually holds its shape when you slice it. It’s mouth-watering and takes about 25 minutes of hands-on time.
Servings: 8 Slices
Ingredients
Homemade Chocolate Graham Cracker Crust:
- 12 sheets of chocolate graham crackers
- 5 tbsp unsalted butter melted
- 2 tbsp granulated sugar
Oreo Cheesecake Filling:
- 1- 3.4 oz - small box cheesecake pudding mix
- 1¼ cups cold milk
- 1 8-oz container extra-creamy whipped topping
- 4 oz cream cheese softened
- 12 Oreos finely crushed
Topping:
- 4 oz whipped topping
- 3 Oreos crushed
Instructions
Make the Crust
- Preheat oven to 350°F (175°C).
- Place the chocolate graham crackers in a food processor and process until fine, even crumbs form.
- Add the melted butter and sugar directly to the food processor and pulse until the mixture resembles wet sand and holds together when pressed.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish.
- Bake for 8–10 minutes, then cool completely.
Make the Filling
- In a mixing bowl, beat the cream cheese until completely smooth.
- Add cold milk and sprinkle the pudding mix over the top.
- Beat with an electric mixer for 1–2 minutes until thickened.
- Fold in the 8 oz whipped topping and crushed Oreos until fluffy and fully combined.
- Spoon the filling into the cooled crust and smooth the top.
Chill
- Refrigerate for at least 4 hours (overnight is best)
Finish & Serve
- Just before serving, spread 4 oz whipped topping evenly over the chilled pie. Sprinkle with 3 crushed Oreos. Slice and serve cold.