Gluten-Free Oreo Cream Pie (No-Bake Filling)
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This gluten-free Oreo cream pie has a chocolate almond crust, creamy cottage cheese and white chocolate filling, and a whipped topping with gluten-free cookie halves. No-bake filling, easy crust, and naturally sweetened.
If you love Oreo desserts but can’t handle the sugar crash, bloating, or overly processed ingredients in traditional versions, this gluten-free Oreo cream pie is your answer. It’s rich, creamy, and sweet—but made with clean, feel-good ingredients that actually love you back.
You get a chocolatey almond flour cookie dough crust that bakes in just 14 minutes, a no-bake filling thickened with cottage cheese and melted white chocolate, and a fluffy whipped cream topping. You can make this with store‑bought gluten‑free Oreos for convenience, or my homemade gluten-free sandwich cookies for a fully from‑scratch experience.
I’ve always been an Oreo fanatic, but the store-bought versions never left me feeling great. Creating this recipe was part of my mission to recreate those nostalgic favorites in a way that supports gentle digestion. It’s now one of my all-time favorite desserts—and I know you’ll love it too.
Why You’ll Love This Gluten-Free Oreo Pie
- Naturally sweetened and gluten-free: Made with maple syrup, cane sugar, and almond flour.
- No-bake creamy filling: The filling thickens beautifully with white chocolate — no gelatin or cream cheese needed.
- Optional homemade Oreos: You can make my gluten-free Oreo cookies to take it to the next level.
- Make-ahead friendly: Set it in the fridge overnight and serve the next day.
Ingredients & Substitutions
Here is everything you need to make this gluten-free Oreo cream pie:
- Almond Flour: This gives the crust a soft cookie-like texture. You can use 3/4 cup of oat flour or gluten-free flour instead.
- Tapioca Flour: This adds chew and gives the crust a bit of flexibility so it doesn’t crumble apart. You can also use arrowroot or a gluten-free flour blend instead.
- Maple Syrup: Sweetens naturally and keeps the crust moist. Honey or agave will also do the job.
- Cocoa Powder: This is where the chocolatey Oreo vibe comes in. You can use any cocoa powder. I go for black cocoa when I want that dramatic, deep color.
- Coconut Oil: Helps everything set up once chilled. If you’re out, try melted butter or avocado oil.
- Cane Sugar: Balances the cocoa and gives the crust structure. Coconut sugar or brown sugar can add a slightly richer flavor.
- Vanilla Extract: A splash of this ties everything together.
- Cinnamon: Optional, but I love the hint of warmth it adds. It’s subtle, but it makes a difference.
- Salt: Just a little brings out all the sweetness. Don’t skip it!
- Cottage Cheese: The base of the filling. Blend it smooth and you’ll be surprised how creamy it gets. Drain off any liquid before measuring.
- Powdered Cane Sugar: Dissolves easily and keeps the filling smooth. You can also use regular powdered sugar. For a lower-sugar option, try powdered monk fruit.
- White Chocolate: Adds sweetness and helps thicken the filling as it cools. I usually use melting wafers, but chips or almond bark are totally fine too.
- Whipped Cream: Lightens the filling and makes it extra fluffy. It’s also perfect for piping on top. Go dairy-free if you need to. You can also omit it.
- Gluten-Free Oreo Cookie Halves: These bring in that cookies and cream magic. I chop some for the filling and save the rest for decorating. Store-bought or my homemade gluten-free Oreos both work great.
Easily Adapt This Recipe for Any Diet
- Gluten-Free: Already gluten-free using almond and tapioca flours.
- Dairy-Free: Use dairy-free cottage cheese (like Good Culture’s lactose-free version) and a coconut-based whipped topping.
- Vegan: Use a plant-based cottage cheese, dairy-free white chocolate, and coconut whipped cream.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Gluten-Free Oreo Cream Pie Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prep the Crust
Preheat your oven to 350°F. Spray a pie plate with non-stick spray.
In a bowl, mix 1⅓ cup almond flour, ⅓ cup tapioca flour, ¼ cup maple syrup, 3 tablespoons cocoa powder (or 2 if using black cocoa), 2 tablespoons melted coconut oil, 2 tablespoons cane sugar, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, and ½ teaspoon salt until smooth.
Press the mixture evenly into the pie plate. Poke several holes in the bottom of the crust with a fork. Bake for 12–14 minutes, then remove. Once the crust has cooled slightly, place it in the fridge or freezer until completely chilled.
Step 2: Blend the Filling
In a blender or food processor, add 2 cups cottage cheese, ½ cup powdered cane sugar, ¼ cup maple syrup, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Blend until smooth, scraping down the sides if needed.
Step 3: Add the Melted White Chocolate
Melt ⅔ cup white chocolate in a microwave-safe bowl in 25-second intervals, stirring in between, until smooth. Immediately pour it into the blender and blend again until smooth.
Break up 14 Oreo cookies (single cookies without the cream filling) using a plastic bag, then fold them into the filling.
Step 4: Assemble and Chill
Spread the filling into the chilled crust and smooth the top. Pipe 12 dollops of whipped cream around the edge using a jumbo star tip.
Cut 6 cream-filled Oreo cookies in half and place one half on each whipped cream dollop. Refrigerate for several hours or overnight until set.
Nicole’s Expert Recipe Tips
- Use black cocoa for Oreo flavor: I always reach for black cocoa when I want that classic, dark cookie color. It’s super rich, so 2 tablespoons is all you need.
- Drain cottage cheese if needed: Some brands are a little watery on top. Just pour that off before blending so your filling doesn’t get too loose.
- Melt chocolate slowly: White chocolate burns faster than regular chocolate, so stick with short bursts in the microwave and stir in between.
- Adjust sweetness easily: If you’re trying to cut back on sugar, skip the maple syrup in the filling. It’s still plenty sweet from the white chocolate and powdered sugar.
Delicious Serving Suggestions
- Birthday party treat: It looks impressive but is so easy to make ahead.
- BBQ or picnic dessert: Chill it overnight and serve cold from the cooler.
- Cookies and cream fix: Just the right balance of creamy and crunchy.
- Kid-friendly fun: Use different cookie toppings for birthdays or holidays.
Frequently Asked Questions
Do you love cookies-and-cream inspired recipes? Check out more of my easy Oreo-based recipes:
You may also want to try one of my other cottage cheese-based pies and cheesecakes.
They’re gluten-free, creamy, naturally high in protein, and always made with gentle ingredients your stomach will appreciate.
Gluten-Free Oreo Cream Pie (No-Bake Filling)
Dairy-Free Swaps | Gluten-FreeIngredients
- 6 oreo cookies (see my recipe)
Pie Crust:
- 1-1/3 cup almond flour
- 1/3 cup tapioca flour
- 1/4 cup maple syrup
- 3 tablespoons cocoa powder
- 2 tablespoons coconut oil (melted)
- 2 tablespoons cane sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Cottage Cheese Filling:
- 2 cups cottage cheese
- 1/2 cup powdered cane sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup white chocolate (chips or melting wafers)
- 16 oreo cookie halves (without cream)
- 1 cup whipped cream
Instructions
- Preheat your oven to 350°F. Spray a pie plate with non-stick spray.
- In a bowl, mix 1⅓ cup almond flour, ⅓ cup tapioca flour, ¼ cup maple syrup, 3 tablespoons cocoa powder (or 2 if using black cocoa), 2 tablespoons melted coconut oil, 2 tablespoons cane sugar, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, and ½ teaspoon salt until smooth.
- Press the mixture evenly into the pie plate. Poke several holes in the bottom of the crust with a fork. Bake for 12–14 minutes, then remove. Once the crust has cooled slightly, place it in the fridge or freezer until completely chilled.
- In a blender or food processor, add 2 cups cottage cheese, ½ cup powdered cane sugar, ¼ cup maple syrup, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Blend until smooth, scraping down the sides if needed.
- Melt ⅔ cup white chocolate in a microwave-safe bowl in 25-second intervals, stirring in between, until smooth. Immediately pour it into the blender and blend again until smooth.
- Break up 16 Oreo cookies (single cookies without the cream filling) and fold them into the filling.
- Spread the filling into the chilled crust and smooth the top. Pipe 12 dollops of whipped cream around the edge using a jumbo star tip.
- Cut 6 cream-filled Oreo cookies in half and place one half on each whipped cream dollop. Refrigerate for several hours or overnight until set.
Video
Notes
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
Looking for more desserts made without refined sugar?
Browse all of my naturally sweetened dessert recipes, made with maple syrup, honey, fruit, and other simple sweeteners for treats that feel familiar and satisfying.
This worked exactly as written, and was very delicious
I’m so glad you enjoyed the pie, Austin! Thank you 🙂
Thank you for sharing this recipe!
You’re welcome, May!
Absolutely loved it!
That’s awesome! Thank you for the review, Tyler 🙂
Very tasty!
Thank you, Tyler! I’m so glad you enjoyed it 🙂
My family loved this!
That’s awesome, Nick! Thank you for the review 🙂
This is seriously one of my most favorite desserts, and I’m excited for you to try it! Please let me know how it turns out and if you have any questions.