Creamy Oreo cookie dip is a sweet, creamy, decadent, and fun dessert for your next game night or potluck. Just 5 ingredients and 10 minutes are all you need for what is essentially cookies and cream dip (*swoon)!
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Serve it with sliced fruit, pretzels, vanilla wafers, or Oreos for a quick no-bake dessert that's rich and creamy, and a guaranteed hit at your next get-together.
Different from Oreo fluff, which contains pudding, this Oreo cookie dip contains cream cheese, so it's thick and rich, similar to a cheesecake filling.
For more Oreo recipes, try my turtle pie, black forest pie, and no bake chocolate pie.
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⭐️ Why This Oreo Dip is the Best
- This cookies and cream dip is decadent, creamy, sweet, and slightly tangy, like Oreo cheesecake served in a bowl!
- Quick & easy no-bake dessert that uses 5 simple ingredients and is ready in 10 minutes
- Perfect for potlucks, picnics, game day, & holiday parties
🍪 Ingredient Notes
- Heavy cream or Cool Whip - You can make homemade whipped cream using heavy cream or just use store-bought Cool Whip - whichever you prefer!
- Cream cheese - Make sure it's softened to avoid a lumpy texture. You can use low-fat cream cheese if you like, but the taste will be slightly different.
- Vanilla extract - Adds deeper flavor
- Salt - Just a pinch of salt is all you need to balance out the sweetness.
- Oreo cookies - We want to make larger chunks of cookie pieces, as opposed to fine crumbs used to make cookie pie crusts. I recommend placing your Oreos in a resealable plastic bag, and then use a rolling pin to give it a couple of good whacks. Use Oreos to make oreo spider cookies during spooky season!
📝 Variations & Substitutions
- Dairy-free: Substitute with coconut whipped topping and dairy-free cream cheese (Oreos are naturally vegan) for a dairy-free/vegan version.
- Use flavored Oreos. Change it up with flavors like peanut butter Oreos, mint Oreos, etc.
- Gluten-free: Substitute gluten-free Oreos for a gluten-free version.
🥄 How to Make Oreo Cookie Dip
If making homemade whipped cream, beat the whipping cream using an electric hand mixer until still peaks form. If using Cool Whip, go to next step.
In a large bowl, use an electric hand mixer to beat the cream cheese, powdered sugar, vanilla extract, and pinch of salt.
Using a rubber spatula, gently fold in the homemade whipped cream or Cool Whip. Fold in the crushed Oreos, reserving 2-3 tablespoons for garnish.
Transfer to a large serving bowl, and sprinkle the remaining crushed Oreos on top (if serving immediately). Serve with fresh fruit, pretzels, cookies, or more Oreos, or store in the fridge until ready to serve, then garnish with remaining Oreos.
👩🏼🍳 Expert Tips
- Storage: This cookies and cream dip is best on the day it's made, but you can cover and store it in the fridge for up to 2 days. However, the Oreo cookies will soften in the fridge, so I recommend crushing a few more Oreos to mix in before serving again. I don't recommend freezing it.
- Keep it chunky. When crushing the Oreos, you don't want fine cookie crumbs, but rather bigger pieces for more texture. I recommend using a resealable plastic bag & rolling pin.
- Room-temperature cream cheese. Take the time to soften your cream cheese (leave it on the counter overnight or remove it from the foil wrapping and place it in the microwave for 30-45 seconds, until softened) to avoid lumps.
- Garnish right before serving. Add crushed Oreo garnish right before serving to ensure a crunchy texture.
- Fold gently. Use a rubber spatula to gently fold in the whipped cream/topping as well as the Oreo cookies. This will keep the Oreo cream dip as light and airy as possible.
🍓 What To Serve with Oreo Dip
There are endless options for serving your Oreo cheesecake dip. Here are some of my favorite pairing suggestions:
- Strawberries
- Apple slices
- Graham crackers
- Pretzels
- Vanilla wafers
- Chocolate wafer cookies
- Oreos
🍰 More Dessert Recipes
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Oreo Cookie Dip (5 ingredients)
Equipment
- electric hand mixer
Ingredients
- 1 cup heavy cream, whipped or 2 cups Cool Whip
- 8 ounces cream cheese, room temperature
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- pinch of salt
- 15 Oreo cookies, lightly crushed into larger pieces
Instructions
- If making homemade whipped cream, beat the whipping cream using an electric hand mixer until still peaks form. If using Cool Whip, go to next step.
- In a large bowl, use an electric hand mixer to beat the cream cheese, powdered sugar, vanilla extract, and pinch of salt.
- Using a rubber spatula, gently fold in the homemade whipped cream or Cool Whip.
- Fold in the crushed Oreos, reserving 2-3 tablespoons for garnish.
- Transfer to a large serving bowl, and sprinkle the remaining crushed Oreos on top (if serving immediately). Serve with fresh fruit, pretzels, cookies, or more Oreos, or store in the fridge until ready to serve, then garnish with remaining Oreos.
Notes
-
- Storage: This dessert dip is best on the day it's made, but you can cover and store it in the fridge for up to 2 days. However, the Oreo cookies will soften in the fridge, so I recommend crushing a few more Oreos to mix in before serving again. I don't recommend freezing it.
-
- Keep it chunky. When crushing the Oreos, you don't want fine cookie crumbs, but rather bigger pieces for more texture. I recommend using a resealable plastic bag & rolling pin.
-
- Room-temperature cream cheese. Take the time to soften your cream cheese (leave it on the counter overnight or remove it from the foil wrapping and place it in the microwave for 30-45 seconds, until softened) to avoid lumps.
-
- Garnish right before serving. Add crushed Oreo garnish right before serving to ensure a crunchy texture.
-
- Fold gently. Use a rubber spatula to gently fold in the whipped cream/topping as well as the Oreo cookies. This will keep the dip as light and airy as possible.
Kristine says
Wow wow wow, it's basically cookies and cream cheesecake in a bowl! I made it for game night, it was a hit. Everyone asked for the recipe, so it might become a regular dessert for our game nights. Thanks for a delicious recipe!
MaryAnne says
So happy to hear that it was a hit, Kristine! And yes, it definitely tastes like cookies & cream cheesecake! 😊