No Bake Oreo Dessert

My delicious No Bake Oreo Dessert is a creamy treat you can make with just three ingredients: Oreo cookies, butter, and heavy cream. It doesn’t get any easier or more fun than that! There’s no need to turn on the oven or even use the stove. Let the kids help, they’ll love scraping out the filling and smashing the cookies.

Every time I say “Oreos,” the kids lose it and start asking for this Oreo dessert. It’s creamy, super quick to make, and I don’t even have to touch the oven, which is great especially in the summer. If you’re into the no-bake life like I am, you’ve got to check out my no-bake Oreo pie too. It’s basically cookies, cream cheese, and chocolate. It has everything I love in one dessert, and I’m pretty sure you’ll be obsessed too.

This no bake Oreo dessert is so simple, it almost makes itself. All you need are the cookies, a little cream, some butter, and a few things from your kitchen; a bowl, a baggie, and a baking dish. Honestly, it’s a recipe the kids can pretty much handle on their own, and I’m always happy to “supervise” with a spoon in hand. Ha! And if you’re still riding the Oreo train like I usually am, you’ve got to try my easy Oreo fudge too. I’ve got a serious sweet tooth, and let’s just say Oreos never last long around here.

Why you will love this recipe

• Just three ingredients and you’re set: I love that all I need are Oreo cookies, butter, and cold heavy cream. It’s a dessert I can pull together in minutes when the craving hits and I don’t want to bake.
• Let the kids take over (kind of): This is a recipe my kids actually beg to help with. They get to scrape, smash, and stir, and I get to sit back and enjoy watching them make dessert almost all on their own.
• Creamy, crunchy, and just plain delicious: Every bite is layered with smooth whipped cream and a buttery cookie crust.
• Pop it in the fridge and relax: Once it’s all layered up, I just let it chill in the fridge. It slices up perfectly later and makes the easiest sweet to serve for a snack, party, or just because.

What you will need

• Oreo cookies: I use the cookies with the cream scraped out to make the crust and topping.
• Butter: I mix the melted butter with the crushed cookies to hold the crust together.
• Heavy cream: I use cold heavy cream with at least 33 % fat so it whips up thick and creamy.

How to make

Prep the ingredients: I start by scraping the creamy filling out of the Oreo cookies. I put the filling into a large bowl and the cookies into a medium bowl or a baggie. Then I crush the cookies with my hands and roll over them with a rolling pin until they’re finely crumbled. I usually use a Ziploc bag for this part so I can squeeze and roll without making a mess.

Make the crust and spread it: I pour the melted butter into the bowl with 2/3 of the crushed Oreo cookies and stir until all the crumbs are coated and buttery. Then I spoon the mixture into the bottom of a 8×8-inch square pan and gently press it down to form the crust.

Whisk the cream filling: I add the heavy cream to the bowl with the Oreo cream filling and use an electric mixer with a whisk attachment to whip it until it’s soft and fluffy.

Spread the filling: Once I see soft peaks, I spoon the mixture over the cookie crust and gently spread it out with an offset spatula.

Top and chill the dessert: I finish by sprinkling the remaining cookie crumbs evenly over the whipped cream layer. Then I place the pan in the fridge and let it chill for three to four hours before slicing and serving.

Expert tip

Chill everything before whipping

I always make sure my cream is cold straight from the fridge, and sometimes I even pop the mixing bowl and whisk attachment in the freezer for 10 minutes. It helps the cream whip faster and hold its shape better, which makes the filling extra light and fluffy.

More tips to consider:

• If I’m short on time, I grab a store-bought Oreo pie crust. It still works great with this filling, and I usually have some extra to make a second layer or save for another dessert.
• When it’s time to slice, I use a sharp knife dipped in hot water. It makes cleaner cuts, and I use a cake server or spatula to lift out each square without it falling apart.
• If the top layer gets a little messy, no big deal. I just stir it into the filling and call it Oreo cookies and cream pie, it still tastes amazing.
• The colder it is, the easier it is to cut. I sometimes pop it in the freezer for about an hour before slicing to get those perfect, clean edges.
• If you use Double Stuff Oreos, keep in mind there’s more filling. I usually cut back a little on the cream or just whip it longer to get the texture right.

Recipe variations

• Different Oreo flavors: I like to switch up the cookie flavor depending on what I’m craving. Vanilla, lemon, or chocolate cream Oreos all work great and give the dessert a totally different taste.
• Peanut butter and jelly: I use peanut butter Oreos and mix in about 2 tablespoons of strawberry jelly with the cream. It tastes just like a creamy PB&J treat.
• Add extracts for flavor: I’ve added ½ teaspoon of almond or banana extract to the whipped filling. My favorite combo is cake batter extract with birthday cake Oreos or coconut extract with caramel coconut Oreos.
• Graham crackers: If the cookie crust is too rich, I use 1½ cups of graham cracker crumbs with 5 tablespoons of melted butter. It gives the dessert a lighter base but still tastes amazing.
• Add pudding: Sometimes I mix in one small box of instant pudding to the cream mixture before whipping. Pistachio, key lime, or classic chocolate all add a fun new flavor.
• Cream cheese layer: To make it thicker and more like a cheesecake, I mix one 8-ounce block of softened cream cheese with 1 cup of powdered sugar and 1 tub of Cool Whip. I spread it over the crust before adding the filling.

Serving suggestions

This no bake Oreo dessert is so easy to dress up for any celebration. I’ve topped it with rainbow sprinkles for birthdays, green for St. Patrick’s Day, red for Valentine’s Day, and red and green for Christmas. It also looks so cute with a few chocolate curls on top, which I make using a veggie peeler and a regular chocolate bar. I’ll even write a little message in whipped cream like I used to do for my daughter’s birthday.

When I serve this as a treat after dinner, I love pairing it with a scoop of something creamy like my no-churn cherry ice cream. If you want to add fruit, sliced strawberries or bananas work great. Sometimes I drizzle a little of my homemade strawberry sauce over the top or serve it with a refreshing fruit salad. So Yum!!

How to store leftovers:

• Store: If we don’t finish the whole pan, I just cover the leftovers and keep them in the fridge. It stays fresh in an airtight container for up to three days.
• Freeze: When I want to save some for later, I pop it into a freezer-safe container. It holds up really well in the freezer for about three months.
• Thaw: I usually thaw it in the fridge overnight, but if we’re impatient, I’ve served it frozen too, it still tastes amazing, just a little firmer.

Frequently asked questions

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