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Cookie Dough Pie

Cookie Dough Pie is a rich no-bake dessert made with an Oreo crust, edible chocolate chip cookie dough, creamy cheesecake filling, and silky chocolate ganache.
Perfect for birthdays, holidays, and special occasions.
Easy to prepare ahead and guaranteed to impress
Print Recipe
Prep Time 37 minutes
Course Dessert
Cuisine American

Ingredients
  

Oreo Crust

  • 2½ cups Oreo cookie crumbs about 26 whole Oreos
  • 5 tablespoons unsalted butter melted

Edible Cookie Dough

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • ¾ cup light brown sugar
  • ¾ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ⅓ cup milk
  • 1¼ cups semi-sweet chocolate chips

Chocolate Chip Cream Filling

  • 16 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream
  • ⅓ cup powdered sugar
  • ½ cup mini chocolate chips

Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy whipping cream

Instructions
 

Prepare the Oreo Crust

  • Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  • Pulse the Oreo cookies in a food processor until they become fine crumbs.
  • Mix the Oreo crumbs with the melted butter until evenly coated.
  • Press the mixture firmly into the bottom and halfway up the sides of the prepared pan.
  • Use the bottom of a measuring cup to compact the crust.
  • Place the crust in the freezer while preparing the filling.

Make the Edible Cookie Dough

  • Preheat the oven to 300°F (150°C).
  • Spread the flour evenly on a baking sheet and bake for 8 minutes to heat-treat it. Let it cool completely before using.
  • Stir the salt into the cooled flour.
  • In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for about 2 minutes until light and fluffy.
  • Add the vanilla extract and milk, mixing until smooth.
  • Gradually mix in the flour mixture just until combined.
  • Fold in the semi-sweet chocolate chips.
  • Press about three-quarters of the cookie dough evenly over the chilled Oreo crust.
  • Return the pan to the freezer while preparing the cream filling.
  • Reserve the remaining cookie dough for decorating later.

Prepare the Chocolate Chip Cream Filling

  • Beat the softened cream cheese until smooth and creamy.
  • Add the powdered sugar and vanilla extract, then beat again until fluffy.
  • In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture.
  • Fold in the mini chocolate chips.
  • Spread the filling evenly over the cookie dough layer.
  • Cover and refrigerate for at least 6 hours or overnight until completely set.

Make the Chocolate Ganache

  • Place the chocolate chips into a heatproof bowl.
  • Heat the heavy cream until it begins to steam but does not boil.
  • Pour the hot cream over the chocolate chips and let it sit for 2 minutes.
  • Stir until completely smooth and glossy.

Decorate the Cookie Dough Pie

  • Remove the chilled pie from the springform pan.
  • Pour the chocolate ganache over the top and spread into an even layer.
  • Freeze for about 8 minutes until the ganache is slightly set.
  • Roll the remaining cookie dough into small bite-sized balls and decorate the top of the pie.
  • Slice and serve chilled.

Notes

For the safest edible cookie dough, always heat-treat the flour before mixing it into the dough. This pie can easily be prepared a day in advance, making it an excellent dessert for entertaining. For extra decoration, drizzle additional melted chocolate or caramel sauce over the finished pie before serving.