Description
This Cookies and Cream Pie features a rich Oreo crust layered with a luscious white chocolate cream cheese filling, topped with a smooth dark chocolate ganache and whipped cream. It’s a no-bake delight (with optional crust baking) perfect for Oreo lovers seeking a creamy, indulgent dessert.
Ingredients
Units
Scale
Oreo Crust
- 4 tbsp butter, melted (56 grams)
- 2 1/2 cups Oreo crumbs (250 grams)
Cookies and Cream Filling
- 1 cup white chocolate chips or chopped white chocolate (170 grams)
- 1/2 cup heavy cream (120 ml)
- 8 ounces cream cheese, softened (226 grams, 1 cup)
- 1/2 cup powdered sugar (63 grams)
- 1/2 cup Greek yogurt or sour cream (125 grams)
- 1 tsp vanilla extract
- 8 Oreos, chopped finely
Ganache
- 3 ounces dark or semi-sweet chocolate, chopped finely (85 grams, 1/2 cup)
- 1/4 cup heavy cream (60 ml)
Whipped Cream
- 1/2 cup heavy cream (120 ml)
- 1/2 tsp vanilla extract
Instructions
- Prepare the Oreo Crust: In a bowl, mix the Oreo crumbs with melted butter until combined. Press this mixture firmly onto the bottom and sides of a tart pan with a removable bottom. You can either freeze the crust for at least 40 minutes for a no-bake option or preheat your oven to 350ºF and bake the crust for about 10 minutes to set it, which helps reduce crumbling when slicing.
- Make the Cookies and Cream Filling: Melt the white chocolate and allow it to cool slightly. Whip 1/2 cup heavy cream at high speed until stiff peaks form, then set aside. Beat softened cream cheese on medium-high speed until smooth, then add powdered sugar and beat for one minute. Incorporate Greek yogurt (or sour cream) and vanilla extract. Add the cooled melted white chocolate and blend until combined. Gently fold in the whipped cream and chopped Oreos, ensuring an even mixture.
- Assemble the Pie: Pour the filling onto the prepared crust, smoothing the top. Refrigerate for 4-6 hours until set.
- Prepare the Ganache: Heat heavy cream until almost boiling either in a saucepan or microwave. Pour the hot cream over the chopped chocolate and let it sit for 30 seconds, then stir until smooth. Microwave in short 10-second bursts if needed to aid melting, stirring between intervals. Let the ganache cool to room temperature for at least 30 minutes.
- Finish the Pie: Pour the room temperature ganache over the set filling and refrigerate for another 30 minutes to firm up.
- Prepare Whipped Cream Topping: Whip the remaining 1/2 cup heavy cream with vanilla extract until stiff peaks form. Transfer to a piping bag fitted with your desired tip and pipe onto the set ganache. Optionally, garnish with additional chopped Oreos.
Notes
- Crust: Baking the crust for 10 minutes ensures a sturdier base that crumbles less when slicing. Freezing the crust instead yields a more crumbly texture but still delicious.
- White chocolate: Use high-quality white chocolate with at least 20% cocoa butter for optimal flavor and texture. Avoid typical white chocolate chips that may lack sufficient cocoa butter. Brands like Callebaut, containing 28% cocoa butter, are recommended.
- Cream Cheese: Use full-fat cream cheese for the best richness and creaminess in the filling.
- Yogurt: Full-fat Greek yogurt is preferred, especially vanilla bean flavored if possible. Sour cream is a good alternative.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
