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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