Oreo After Hours

No-bake Oreo cream pie with cheesecake-style filling and graham crust

A creamy, no-bake Oreo pie with a light cheesecake-style filling and a graham cracker crust. Cream cheese and sour cream balance the sweetness while a mix of crushed and chopped cookies builds texture throughout.

Equipment Needed

• 9-inch graham cracker crust (store-bought)
• Large mixing bowl
• Hand or stand mixer
• Spatula

Oreo After Hours

A creamy, no-bake Oreo pie with a light cheesecake-style filling and a graham cracker crust. Cream cheese and sour cream balance the sweetness while a mix of crushed and chopped cookies builds texture throughout.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 4 hours hrs 25 minutes mins

Servings: 1 Servings

Course: Desserts

Cuisine: American

Ingredients Method

Ingredients

  

Crust

• 1 store-bought 9-inch graham cracker crust
• 4 Oreo cookies crushed

Filling

• 1 (8 oz) package cream cheese softened
• 1/4 cup full-fat sour cream
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon kosher salt
• 1 (8 oz) container Cool Whip thawed
• 10 Oreo cookies finely crushed
• 6 Oreo cookies roughly chopped

Topping

• 1 cup Cool Whip
• 4 to 6 Oreo cookies crushed
• 2 to 3 tablespoons hot fudge sauce cooled to room temperature

Method

 

1. Sprinkle the 4 crushed Oreos evenly over the bottom of the graham cracker crust.
2. In a large bowl, beat the cream cheese, sour cream, sugar, vanilla, and salt until completely smooth, about 2 minutes.
3. Gently fold in the entire container of Cool Whip until fully combined and no streaks remain.
4. Fold in the 10 finely crushed and 6 roughly chopped Oreos.
5. Spoon the filling into the crust and smooth the top with a spatula.
6. Refrigerate at least 4 hours, preferably overnight, until set. To speed it up, freeze 30-45 minutes, then refrigerate 1-2 hours.
7. Before serving, spread or pipe the 1 cup Cool Whip over the top. Sprinkle with crushed Oreos and drizzle lightly with the cooled hot fudge.
8. Slice and serve cold.

How to Know It's Done

• No bake. Pie is ready when the filling is fully set and firm enough to slice cleanly, after at least 4 hours chilling.

Cook's Notes

• Toasted Oreo garnish: mix 4 crushed Oreos with 2 tablespoons melted butter, bake at 350F for 5 minutes, cool completely, and sprinkle over the pie just before serving for added crunch.
• Make up to 2 days ahead and keep refrigerated 3-4 days; add the final Oreo garnish and fudge drizzle shortly before serving for the best appearance.