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Oreo After Hours, photographed on white marble in the A More Perfect Supper kitchen

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
Cook Time 5 minutes
Total Time 4 hours 25 minutes
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.