Chocolate Oreo Cheesecake Pie
Chocolate Oreo Cheesecake Pie is so easy to make thanks to a prepared Oreo crust, an easy no bake cheesecake filling in chocolate and vanilla cream, and loaded with chocolate Oreo cookies!
Servings 10 slices
Ingredients
- 1 (6 oz) store-bought Oreo crust
- 1 bar (8 oz) cream cheese, softened
- 1 cup sour cream
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 carton (8 oz) Cool Whip, thawed
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons powdered sugar
- 2 cups chopped Oreo cookies (regular or chocolate oreos)
Optional garnishes
- additional chopped Oreos or mini Oreo cookies
- whipped cream
Instructions
- Add cream cheese, sour cream, granulated sugar, and vanilla extract into a mixing bowl. Beat together until combined well and creamy. Add in the Cool Whip and beat together, or use a spatula, until it's combined and mixed well.
- Divide the mixture in half. Just eyeball it, no need to measure. Keep half of it in the same mixing bowl and place the other half into a separate mixing bowl. Set aside.
- Add 1 cup of the chopped Oreo cookies to one bowl. Stir and spread evenly into the prepared Oreo crust.
- To the other half; add the cocoa powder & powdered sugar. Stir together until combined. Add the remaining 1 cup chopped Oreo cookies and stir. Spread this into the pie crust on top of the white Oreo cheesecake filling.
- Cover the pie with the enclosed lid (from the crust) and refrigerate for at least 6 hours or overnight is fine too.
- Serve with additional whipped cream and chopped Oreos, if wanted. Leftovers keep well in the fridge for 3-4 days!
Notes
Make sure the cream cheese is softened to avoid lumps in the cheesecake mixture. Place unwrapped bar onto a plate and microwave for 30 seconds.
This pie does not need any garnish but if you're going for looks then whip some additional heavy whipped cream, use additional Cool Whip, or a spray can of whipped cream. Top with chopped Oreos or a mini Oreo cookie.
I make this pie the night before and let it refrigerate overnight. That works fine or make sure you refrigerate it for at least 6 hours before serving. It needs time to get cold and firm up like a cheesecake.