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No-Bake Oreo Pie

Pooja Dhingra | The Foodhall Cookbook
Made with an Oreo crust and a tangy cream cheese filling, Pooja Dhingra's no-bake Oreo Pie is the perfect no-bake treat for hot summer months!
Prep Time 20 mins
Cook Time 20 mins
Chilling time 12 hrs
Total Time 12 hrs 40 mins
Course Dessert
Servings 8


For the crust:

  • 200 gm Oreo cookies
  • tbsp (50 ml) melted butter
  • 5 tsp (25 gm) caster sugar

For the filling:

  • 15 tbsp (225 gm) Philadelphia cream cheese
  • Cream of Oreo cookies
  • tbsp (100 gm) caster sugar
  • tbsp (100 ml) whipped cream
  • 1 tsp (5 ml) lemon juice


For the crust:

  • Remove the cream from the cookies and keep in a separate bowl.
  • Crush the cookies and set 50 gm aside for the filling. 
  • Mix together 150 gm of the crushed cookies with the melted butter and caster sugar till sticky.
  • Spread it evenly over an 8-inch springform tin. Use the back of a spoon to press it down and smoothen it out.
  • Refrigerate for 15-20 minutes or until hard.
    oreo dessert

For the filling

  • Whisk the cream cheese, Oreo cookie cream and caster sugar till combined.
  • In a separate bowl, whip the cream till stiff peaks form. Fold into the cream cheese mix. 
  • Fold in the lemon juice and 50 gm of crushed Oreos.
  • Pour over the chilled crust and refrigerate overnight until firmly set.


  • Chef’s Tip: Some mint essence can be added to the filling if one feels like experimenting a little.
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