Oh yes! A Gluten-Free Oreo Pie 🍪🍫 — creamy, chocolatey, and indulgent without the gluten. Here’s a simple, no-bake version that’s perfect for dessert.
Gluten-Free Oreo Pie (No-Bake)
Ingredients
Crust:
- 20–24 gluten-free chocolate sandwich cookies (like gluten-free Oreos)
- 4 tbsp butter, melted
Filling:
- 8 oz (225 g) cream cheese, softened
- 1 cup heavy cream or whipping cream
- ½ cup powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- 10–12 gluten-free chocolate cookies, chopped (optional, for extra crunch)
Topping:
- Whipped cream
- Cookie crumbs or chocolate shavings
Method
- Prepare the crust:
- Crush cookies into fine crumbs.
- Mix with melted butter until it holds together.
- Press into the bottom of a 9-inch pie pan. Chill in the fridge while preparing filling.
- Make the filling:
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla extract; mix well.
- Whip heavy cream until stiff peaks form.
- Fold whipped cream into cream cheese mixture gently.
- Fold in chopped cookies if desired.
- Assemble the pie:
- Spread filling over the chilled crust.
- Smooth the top with a spatula.
- Refrigerate for at least 2–3 hours until firm.
- Garnish:
- Top with whipped cream and cookie crumbs or chocolate shavings before serving.
Tips & Variations
- Vegan: Use coconut cream + dairy-free cream cheese.
- Extra chocolate: Drizzle melted chocolate on top before chilling.
- Mini pies: Make in individual cups for single servings.
- Make-ahead: Can be made a day in advance; keeps well in the fridge.
đź’ˇ Why it works:
- No-bake = creamy, soft, and indulgent
- Gluten-free cookies ensure everyone can enjoy it
- Easy to customize with extra mix-ins (nuts, chocolate chips, caramel drizzle)
If you want, I can make a “5-Ingredient Gluten-Free Oreo Pie” version that’s even quicker and perfect for last-minute dessert cravings.
Do you want me to do that?