NO-BAKE OREO PIE FILLING– 8 ounces brick-style cream cheese softened (226 grams)– ⅔ cup powdered sugar (80 grams)– 1 teaspoon pure vanilla extract– 1 cup cold heavy whipping cream (240 ml)– 10 Oreos chopped
Crust: Process Oreos in a food processor until fine crumbs. Without a blender or food processor, a rolling pin and plastic bag work fine! Mix the crumbs with melted butter in a bowl.
Press the crust: Scoop the mixture into a 9-inch pie plate and press it with the bottom of a measuring cup.Bake: You can skip this step to make this recipe no-bake. The crust will be stronger and easier to slice after 10 minutes of baking.
Combine cream cheese, powdered sugar, and vanilla: This step can be done with a stand mixer with the paddle attachment or a large mixing bowl and handheld mixer. Stop and scrape the bowl sides as needed.
Pour heavy whipping cream into a separate bowl and beat to stiff peaks. Mix the heavy cream until the peaks stand straight up when you lift the beaters out of the bowl.
Oreos and whipped cream: Gently fold half the whipped cream into the cream cheese mixture, then the rest. To avoid overmixing, add whipped cream slowly. Add chopped Oreos carefully.
Fill cooled pie crust and smooth. Plastic wrap the pie for 6 hours, preferably overnight. Pipe swirls of whipped cream around the edges and top with mini or chopped Oreos.