Description

Indulge in a burst of flavor with these vibrant Red, White, and Blue Mini Oreo Pies. Perfect for any celebration, these bite-sized desserts feature a crunchy Oreo crust filled with a creamy, sweet yet tangy cream cheese filling and topped with fresh strawberries and blueberries. Easy to make, they are a delightful treat that will impress your guests at summer picnics, birthdays, or Fourth of July festivities!

Ingredients

Scale

24 Oreo cookies
4 tbsp unsalted butter (melted)
8 oz cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream (whipped)
1 cup fresh strawberries (sliced)
1 cup fresh blueberries

Instructions

Preheat oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs.
Mix crushed Oreos with melted butter until combined; press into mini pie tins to form crusts. Bake for 5 minutes and cool completely.
Beat softened cream cheese and powdered sugar until smooth. Add vanilla extract and mix well.
Gently fold in whipped heavy cream until fluffy, then spoon or pipe the filling into cooled crusts.
Top each pie with fresh strawberries and blueberries. Chill in the fridge for at least two hours before serving.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pie (60g)
Calories: 180
Sugar: 14g
Sodium: 140mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: - For an extra creamy filling, consider using double-stuffed Oreos. - Swap Oreos for gluten-free cookies if needed. - Drizzle chocolate sauce on top for an added treat.