No Bake Chocolate Chip Cookie Dough Pie
Prep time: 
Cook time: 
Total time: 
Yield: 8-10 servings
An easy, cheesecake-like pie filled with edible cookie dough pieces and plenty of chocolate chips, all atop a crunchy Oreo crust.
  • ¼ cup (1/2 stick) unsalted butter, melted
  • ½ cup + 1 Tablespoon all purpose flour
  • ¼ teaspoon salt
  • 3 Tablespoons brown sugar
  • 3 Tablespoons granulated sugar
  • ¼ teaspoon vanilla extract
  • ⅓ cup mini semi-sweet chocolate chips
  • 18 Oreos, crushed (about 2 cups)
  • ΒΌ cup unsalted butter, melted
  • 1 cup heavy cream (or heavy whipping cream)
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • ⅓ cup mini semi-sweet chocolate chips
  1. In a microwave safe bowl, melt the butter. Allow to cool for 5 minutes. While it cools, prepare your dry ingredients.
  2. In a small sized bowl, toss together the flour, salt, and both sugars. Add vanilla extract to butter, stir it around, and then add your slightly cooled butter to your dry ingredients. Stir with a spatula until completely combined. Mixture will be crumbly, but add your mini-chocolate chips and stir well until distributed evenly. You may need to use your hands. Refrigerate dough for 10 minutes.
  3. When dough has been chilled, form dough into balls about 1 teaspoon in size and place on a large plate (you will have approximately 32-36 dough balls). Place dough balls in the refrigerator while you prepare the pie filling.*
  1. Place the crushed Oreos in a medium size bowl and drizzle the melted butter evenly over the cookies. Stir to mix completely, then press evenly into the bottom of a 9" springform pan (a regular 8" or 9" pie plate will work just fine as well). Chill in the refrigerator for 30 minutes.
  2. While the crust chills, chop the cookie dough balls, reserving some for decorating the pie, if desired. Chop each dough ball in half, then coarsely chop all of the dough balls again so that most of them are in quarters. This does not need to be exact. Set aside.
  3. In a medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until stiff peaks form (about 3-4 minutes; see this tutorial for step-by-step instructions for homemade whipped cream). Place bowl in the refrigerator (or transfer to smaller bowl if using a stand mixer) until ready to use.
  4. In a large bowl with a hand mixer or the same bowl of the stand mixer (no need to clean) now fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth. Reduce mixer speed to low and add the sugar, increase the mixer speed to medium-high, and beat again until smooth. Add the vanilla extract and continue beating until smooth. Scrape down the sides as necessary.
  5. Turn off the mixer and fold in the cold whipped cream with a large spatula until fully incorporated. Pour in the chopped cookie dough balls and mini chocolate chips and mix again with the spatula until evenly dispersed.
  6. Pour the filling onto the prepared crust and spread evenly with the spatula (I prefer to use this small offset spatula). Sprinkle with more mini chocolate chips, if desired. Cover with foil or plastic wrap and chill in the refrigerator at least 4 hours (for best results, overnight) before serving. Decorate with dollops of whipped cream and reserved cookie dough balls, if desired. Store leftovers covered tightly in the refrigerator up to 5 days. Pie can be wrapped tightly and frozen up to 2 months. Thaw in refrigerator overnight.
*You can make the cookie dough balls up to 2 days ahead of time. Store in the refrigerator covered tightly or in an airtight container.
Recipe by Fresh April Flours at