No-Bake Oreo Cheesecake Pie with Chocolate Graham Crust

This Oreo Cheesecake Pie is a cool, creamy, no-bake dessert featuring a thick homemade chocolate graham cracker crust and a fluffy cookies-and-cream filling. Made with softened cream cheese, whipped topping, and crushed Oreos, it delivers the rich flavor of a traditional cheesecake with only 25 minutes of active prep time.

a plate with a slice of Oreo Cheesecake Pie

The Ultimate Easy Dessert for Cookies & Cream Lovers

Life gets busy, and sometimes you want a yummy dessert without the fear of a cracked top that comes with traditional cheesecake recipes. This pie lands right in that sweet spot! A nice cheesecake filling boosted by a pudding mix and extra-creamy whipped topping, and you get a silky, stable texture that holds up beautifully when sliced.

While you can certainly buy a pre-made crust at the grocery store, taking five extra minutes to make a homemade chocolate graham cracker crust makes a world of difference if you can spare the time. It’s thicker, crunchier, and has that rich, buttery flavor that store-bought tins just can’t replicate.

If you love this recipe vibe, you might also want to try my other no-bake treats like these Easy No-Bake Scotcharoos!

Ingredients You’ll Need

Chocolate graham crackers
Unsalted butter, melted
Granulated sugar
Cheesecake pudding mix
Cold milk
Extra-creamy whipped topping
Cream cheese, softened
Oreos, finely crushed
Whipped topping

A Few Helpful Pointers Before You Start

Softening is key. If your cream cheese is even slightly cold, you’ll end up with tiny lumps in your cream cheese mixture. If you’re in a hurry, you can microwave the unwrapped block for 15 seconds.
Pulse to a fine crumb. When using your food processor, keep going until the crackers look like sand. Big chunks will make the crust crumble when you try to slice the pie.
Press it real good. Use the bottom of a measuring cup to press the crumbs into your pie dish. This packs them tightly so the crust stays intact.
Chill out. I know it’s tempting to dive in, but this pie needs time to set. Giving it at least 4 hours (or overnight) ensures you get those clean, perfect slices.

Side view of a slice of Oreo cheesecake pie

How to Make Oreo Cheesecake Pie

Step 1: Prep the Oreo Crust

Preheat your oven to 350°F. Pulse your chocolate crackers in the food processor until you have a fine crumb. Pour in the melted butter and sugar, pulsing until it looks like wet sand.

crushed chocolate crackers with butter and sugar in a food processor

Press the mixture into your pie dish. While this is a “no-bake” filling, we’re going to bake the Oreo cheesecake pie crust for about 8–10 minutes. This “sets” the butter and sugar so the crust doesn’t fall apart. Let it cool completely before adding the filling.

Step 2: Mix the Filling

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s fluffy. This is where you’d usually add vanilla extract or sour cream in other recipes, but our pudding mix does the heavy lifting here!

beaten softened cream cheese in a mixing bowl

Adding cold milk to a bowl of beaten cream cheese

Slowly add the cold milk and the pudding mix. Beat for 1–2 minutes. You’ll notice it getting thick quite fast.

Step 3: Fold and Fluff

Using a spatula, gently fold in the 8 oz of whipped topping and the crushed Oreos. You want to keep the air in the mixture so it stays light. Spoon the filling into your cooled crust and smooth it out.

Adding whipped cream and crushed Oreos to a bowl of cream cheese

Mixed filling for the Oreo cheesecake pie

Step 4: The Big Chill

Cover the pie loosely with plastic wrap and pop it in the fridge. For the best results, let it sit overnight.

Step 5: Toppings and Serving

Just before you’re ready to eat, spread the remaining whipped topping (or whipped cream beaten to stiff peaks) over the top. Garnish with more chopped Oreos for even more crunch!

Adding whipped cream to the Oreo cheesecake pie

Adding more crushed Oreos to the Oreo cheesecake pie with whipped cream

Storage & Leftovers

Store any leftover slices in an airtight container in the refrigerator for up to 4 days. You can also freeze this pie! Wrap it tightly, and it will stay fresh for up to a month. Just let it thaw in the fridge for an hour before serving.

Frequently Asked Questions

Can I use a springform pan instead?

Absolutely! If you prefer a deeper look, you can use a 9-inch springform pan. Just make sure to press the crust about an inch up the sides.

Do I have to bake the crust?

If you’re in a total rush, you can skip the oven and just freeze the crust for 20 minutes before filling. However, baking it makes it much sturdier and tastier!

Can I use heavy cream instead of whipped topping?

Yes, but you’ll need to whip the heavy cream with a little powdered sugar in a separate bowl first to create your own whipped cream before folding it into the cream cheese.