Chocolate crumb-filled cookies and cream but without oreos! We’re using a healthier hack for this vegan gluten-free pie instead…

Cookies and Cream Pie (without oreos!)


The pie you’re peeping at is not the first, not the second, but in fact the THIRD cookies and cream pie I made last week. Let me explain.

The first version I stuck with tradition – Oreo cookie crust, Oreo crumbles folded into the filling. The second version I wanted to test out a cookie free crust option for you, but I still used cookies in the filling and the crust just wasn’t quite as cookie-ish as I wanted. (Pause. Regroup. Pick a pie lane.) For the third version, I decided to lean into unconventional, hasn’t-already-been-done-on-the-internet territory, and drop the cookies completely. Even though I know Oreos are vegan (and can be gluten-free), I KNOW you’ve seen a dairy-free Oreo pie recipe before. So it’s not that we don’t love Oreos, it’s not that Oreo pie isn’t delicious, it’s can we make a Cookies and Cream Pie without them…

Cookies and Cream Pie (without oreos!)

Oreo Pie…But Without Oreos?

We can! That’s the short answer. We can make a rich, fluffy, intensely cookie-vibes pie without a single sandwich cookie. The two key cookie copycat ingredients you need are cereal and Chocolate SunButter. But let’s get into the whole ingredient lineup.

Gluten-Free Chocolate Crumb Crust Ingredients

  • Crispy rice cereal. I haven’t tested with other kinds of cereal, but I love the lightness of crispy rice cereal. You could try a flake or a square or even granola, but toasted brown rice is my go-to. A chocolate variety will add even more flavor.
  • Dark cocoa powder. Okay okay this is a little specific, but if you want the deep dark Oreo-chocolate color dark cocoa is key. Regular cocoa powder will taste absolutely fine, this is more of an aesthetic decision.
  • Chocolate SunButter. You know the creamy, chocolatey, frosting-rich jar of magic I’ve raved about many times before. Yeah, you need it here. It adds so much flavor, and takes the place of coconut oil or butter in a typical Oreo crust.
  • Maple syrup. Or agave or your favorite liquid sweetener.
  • Pinch of salt.

Dairy-Free Cream Filling Ingredients

  • Dairy-free cream cheese. The lush texture, the subtle tang, the perfect thick-when-chilled texture makes this the best no-bake filling base. And tastes much better than a cashew based filling in my opinion.
  • Coconut cream. Too much cream cheese would be well…too much. So for the rest of the creamy component we are using coconut cream from a chilled can of full fat coconut milk. You could also try dairy-free yogurt, but make sure it’s a thick one not watery.
  • Chocolate SunButter. Yeah that’s right, we’re doubling up on this stuff. Trust me, a subtle touch of chocolate flavor in the CREAM part of the cookies and cream is an upgrade you need to experience.
  • Powdered sugar. I know it’s not the most natural of sweeteners, but it is the best sweetener for preserving the thickness of this no-bake filling. You could try granulated sugar instead, but I cannot guarantee your pie will set properly.
  • Vanilla extract.

Tips For The Perfect Vegan Cookies and Cream Pie

  1. Grind the cereal VERY fine before adding the rest of the crust ingredients. An Oreo crust has a very fine grain to it, so to mimic that you don’t want any big chunks.
  2. Save one cup of crust crumbs for the filling and topping (or even make extra if you want lots of COOKIE in your cookies and cream!)
  3. Refrigerate overnight to make sure the filling is completely set before slicing. I like it served right out of the fridge, as cold and thick as possible. You can even freeze this recipe for a more ice cream pie experience.
  4. Top with coconut whipped cream, drizzles of melted chocolate or Chocolate SunButter, chocolate chips, more “cookie” crumbs, anything chocolately your heart desires!
Cookies and Cream Pie (without oreos!)

More Yummy Pie Recipes You’ll Love


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Cookies and Cream Pie

  • Author: Natalie
  • Prep Time: 30 minutes
  • Chilling Time: 8 hours
  • Cook Time: 15 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 8 servings 1x
  • Category: pie
  • Method: baking
  • Cuisine: american


Chocolate crumb-filled cookies and cream but without oreos! We’re using a healthier hack for this vegan gluten-free pie instead…


  • 4 cups (140g) crispy rice cereal
  • 1/4 cup (25g) dark cocoa powder
  • 1/2 cup (125g) Chocolate SunButter
  • 1/3 cup (105g) maple syrup
  • 1/4 tsp salt


  • 16oz dairy-free cream cheese
  • 1 cup (240g) coconut cream
  • 1/2 cup (125g) Chocolate SunButter
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract

Toppings: coconut whipped cream, melted dark chocolate, chocolate chips, crushed cookies, etc.


For the crust:

  1. Preheat the oven 375°F.
  2. Grind the cereal to very fine crumbs in a food processor.
  3. Add the rest of the crust ingredients and process to a wet sand consistency.
  4. Remove 1 cup of the crumbs and set aside for the filling.
  5. Transfer the remaining crumbs to a 9″ pie dish, pressing in very firmly to cover the bottom and sides (use the bottom of a 1 cup measuring cup!)
  6. Bake for 15 minutes at 375°F.
  7. Cool briefly, then refrigerate.

For the filling:

  1. Combine cream cheese, coconut cream, Chocolate SunButter, and vanilla in a mixing bowl. Whip with a hand mixer until combined and fluffy.
  2. Add the powdered sugar and continue beating until combined.
  3. Fold in the reserved 1 cup of crumbs from the crust.
  4. Spread into the chilled crust, and refrigerate overnight.
  5. Top with coconut whipped cream, chocolate chips, a drizzle of Chocolate SunButter, etc. before slicing and serving.

Keywords: gluten free, chocolate, no bake, Oreo, cream cheese, easy, dessert, healthy, crumb crust, cereal


Cookies and Cream Pie (without oreos!)