This no bake Oreo pie is made up of a just-crunchy-enough Oreo crust filled with a wonderfully creamy, Oreo-laden filling. It's topped off with homemade whipped cream and a smattering of crushed Oreos. Delicious!
Add oreos and melted butter to a food processor. Pulse until a fine crumb forms.
Press the crust mixture into the bottom and sides of a 9-inch springform pan.
Place in freezer while you make the filling.
Add heavy cream to a stand mixer fitted with the whisk attachment. Beat on medium speed for 3-4 minutes, or until stiff peaks form. Remove from the bowl and set aside.
Add cream cheese, powdered sugar and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and creamy, about 1 minute. Using a spatula, gently fold in the whipped cream until well incorporated.
Gently fold in the crushed oreos. Spread filling evenly over the chilled crust. Return to freezer for 1 hour or refrigerate for 2-4 hours, until set.
Add remaining heavy cream to a stand mixer fitted with the whisk attachment. Beat on medium speed for 2-3 minutes, or until soft peaks form. Add in the powdered sugar and vanilla extract and continue mixing until stiff peaks form.
Pipe whipped cream on top of the pie. Garnish with crushed oreos. Serve chilled.