This recipe for my No-Bake Oreo Cream Cheese Pie is a variation of the No-Bake Cream Cheese Pie I’ve been making for … well … let’s see…. about 20 years…. geesh… time flies…. well anyway…. It came from one of those recipes that they stick on the back of the label for Ready Crusts…. and for some strange reason has disappeared from just about everywhere it seems... except my recipe file…
Most no-bake pies that use cream cheese … do not use sour cream… and I LOVE sour cream…. the sour cream is what makes this recipe special… it balances the sweetness of the cream cheese with its wonderful tangy flavor.
I know this recipe isn’t rocket science… it’s quick… it’s easy… and it’s delicious… I have been making this and adding various ingredients to change it up a bit… and I have to say… I haven’t had one that disappointed.
This is one of those recipes you can throw together for unexpected company in no time…. I always seem to have these ingredients on hand…. so that makes it really easy…and it’s a kids favorite… okay… who am I kidding… adults love it too.
I used a graham cracker crust because I didn’t have a chocolate crust on hand… both types work well. The filling piles high in the crust… if you like smaller pieces (I know… what am I nuts for asking?)…. You can use the extra large Ready Crust…
To make crumbling the Oreo cookies easier…. use a mini food processor… and do it in batches so you don’t make Oreo dust.
I used the lite version of Cool Whip …. The recipe works well with it and you can cut fat and calories without compromising the recipe… I’ve tried the non-fat version before and unfortunately I think it takes away from the taste… but that’s a personal preference… you can use any type you prefer.
Need this to set-up in a hurry?…. Place the covered pie in the freezer for about a half hour or until set and then refrigerate….
Recipe: No-Bake Oreo Cream Cheese Pie
All you need:
1 package (8 oz.) Philadelphia Cream Cheese, softened
1 cup sour cream
1/3 cup sugar
2 teaspoons vanilla
1 tub (8 oz.) Cool Whip topping, thawed
25 Oreos, divided
Hershey Chocolate Syrup
1 graham cracker or chocolate Ready Crust
All you need to do:
In a large mixer bowl, beat the softened cream cheese until smooth.
Add the sugar and vanilla ….continue beating.
Add the sour cream and continue to beat on low speed until fully incorporated.
Coarsely chop 15 Oreo cookies and fold them into the batter.
Fold the Cool Whip into the batter until it’s evenly distributed.
Pour the batter in the crust and smooth out the top with a spoon to make an even surface.
Drizzle Hershey chocolate syrup over the top.
Coarsely chop 10 Oreo cookies and sprinkle the crumbs over the top.
Invert the plastic lid of the crust and seal….
Refrigerate for several hours before serving….
Or Subscribe to Our Feeds Via a Reader
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter