Oatmeal Creme Pie Cheesecake (No-Bake)
Taste nostalgia in each bite of this oatmeal creme pie cheesecake. A no-bake cheesecake studded with oatmeal cream pies for every single bite. Those soft baked oatmeal pies with a sweet, creamy filling. Serve this up for summer cookouts, birthday parties, and more.
Growing up, I thought dreams were made of oatmeal creme pies. They’re delicious and the perfect homemade treat. But we’ve recently revamped this recipe to turn that beloved taste into a No-Bake Oatmeal Creme Pie Cheesecake. And the results? Amazing.
There is nothing better than a no-bake recipe. It is perfect in the warm weather months but, can be made all year long. A perfect cake for the holidays or family gatherings. You can make this cake ahead of time without worrying about using your oven.
❤️ Why You’ll Love This Recipe
- This recipe is a no-bake dessert, so no need to turn the oven on.
- You will use store-bought oatmeal cream pies for the oatmeal flavor in this cheesecake.
- One bite can bring you back to your favorite childhood snack.
- Make this ahead of time for a party or even you want a stunning dessert to slice and serve up.
🛒Ingredients
You might have all or most of these ingredients in your kitchen. If not, quickly dash to the store to find these easy everyday ingredients.
- cream cheese
- powdered sugar
- vanilla extract
- half n half
- lemon juice
- cheesecake instant pudding mix
- oatmeal creme pies
- buttercream frosting
🔪 How to Make This Oatmeal Creme Pie Cheesecake
Step 1: Prepare The Crust
In a spring-form pan, line it with parchment paper.
Then, cut up several oatmeal cream pies and place them around the bottom of the pan to mimic the crust.
Step 2: Prepare Filling
With a stand mixer or hand mixer, whip the cream cheese until nice and creamy. Then, add the vanilla and lemon juice and mix again.
Then, in a new bowl, add your half-n-half and pudding and mix until whipped up and no longer grainy and it begins to thicken.
Pour the pudding mixture into the cream mixture and stir well to combine. Add remaining ingredients and mix well.
Step 3: Pour Into Pan
Next, pour your filling into the pan on top of the oatmeal cakes. Spread evenly so it is an even layer in the pan.
Step 4: Chill and Serve
You will freeze the cheesecake for the first 2 hours, then transfer it to the fridge and refrigerate for 12 hours. Once the cheesecake is fully set, you can decorate the top with more cookies and frosting. Then slice and serve.
📝Variations
Keep the recipe as showcased, or consider changing the dessert a bit. Here are some tasty variations to the cheesecake recipe.
- Use a different type of Little Debbie snack. Swiss cake rolls, Zebra cakes, etc. You can skip the oatmeal and add in something different.
- Drizzle some melted peanut butter or even caramel sauce on top of the cheesecake for added flavor.
- Whip up a cream cheese frosting for the topper of this cheesecake.
- Swap the cookie bottom with a traditional graham cracker crust or a vanilla Golden Oreo crust if preferred.
Also, head over and check out my old-fashioned iced oatmeal cookies. They are always a hit at the holidays.
🥄 Equipment
- Springform Pan
- Hand Mixer or Stand Mixer
- Measuring Cups
🥫 Storage
This cheesecake can be stored in the fridge in a sealed container for 5-7 days. This is best eaten within the first few days of being made.
You can freeze the cheesecake, but it can affect its texture once it thaws. If you want to try freezing it, freeze it for one month. Then, thaw it in the fridge overnight for a slow thaw.
💭 Tips
- Lining your pan with parchment paper on the bottom will ensure the cheesecake does not stick to the pan.
- If you don’t have a springform pan, you can use another type of pie pan. The springform allows for a gorgeous presentation value as the sides of the pan are released.
- Ensure your cream cheese is at room temperature, or it will not cream together with the other ingredients properly and give you a chunky texture.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Sure! We just used store-bought because of time and patience, but if you want to add your own homemade frosting, go for it. We have made homemade buttercream for this many times. It’s easy to icing, but this store-bought works well. This recipe calls for Buttercream, but I bet it would also taste great with a cream cheese frosting.
You can use low-fat or no-fat cream cheese when making a no-bake cheesecake. This will just give it a light flavor, and the texture will be slightly different.
You can add chopped nuts, caramel sauce, fruit, chocolate ganache, or any other toppings of your choice right away. You can even use extracts in the batter to add more flavor.
OTHER DESSERTS YOU WILL LOVE:
Oatmeal Creme Pie Cheesecake
Ingredients
- 4 8 ounce packages of cream cheese – softened
- 1 cup powdered sugar
- 1 tbsp. vanilla extract
- ½ cup of half n half – plus 2 Tablespoons – see instructions
- 1 tsp. lemon juice
- 1/2 of a 3 ounce package of Cheesecake flavored Instant pudding mix
- 2 boxes of Oatmeal Creme Pies – for the crust and to top
- 2 cans Buttercream Frosting – for topping
Instructions
- Line the bottom of a 9 inch Spring form pan with Parchment paper and layer oatmeal cream pies on the bottom.
- Cut several of the Oatmeal Creme Pies in half, and line the edge of the Spring-form pan on top of the second layer of pies in the bottom. Set aside.
- Mix the softened cream cheese until smooth and creamy.
- Add the vanilla and lemon juice, and mix.
- In a separate bowl, add half of the 3 ounce package of Instant cheesecake flavored pudding and 1/2 a cup of half n half, and mix until the pudding is smooth, and no longer grainy.
- Add the additional 2 Tablespoons as needed, to make the pudding smooth.
- When pudding is smooth and thick, add it to the mixing bowl, and blend until completely smooth with the cream cheese.
- Add the powdered sugar a little at a time, and blend well after each addition.
- Pour the cheesecake batter into the Spring-form pan on top of the Oatmeal Creme Pies. Smooth the top, and place the Cheesecake in the freezer for 2 hours.
- Remove from freezer and cover the cheesecake with waxed paper and aluminum foil, and place in the refrigerator for at least 12 hours.
- When you're ready to serve, remove from the refrigerator and pipe large dollops of Buttercream frosting around the edge on top of the cheesecake.
- Crumble the remainder of the Oatmeal Creme Pies in the center of the top of the cheesecake, and place large pieces of Oatmeal pies on the edges of each piece, wedged in the dollop of frosting.
- Makes 10 – 12 – two to three inch pieces Serve, and Enjoy!
Is the amount of vanilla extract correct? 1 cup seems like quite a bit….this looks delectable and can’t wait to make it!
Hi Amanda it’s 1 tbsp. Vanilla extract. Thanks for pointing out the mistake! I hope you enjoy the cake if you make it 🙂
The ingredients list does not include the half and half. I bought everything on the list and started to make it, then uh oh! Have to go back to the store
Hi Mary sorry about that. It was in the body of the recipe but was missing in the print out. It’s fixed now. TY for finding it. I hope you enjoy the cheesecake after all that!
Can heavy whipping cream be used instead of half and half?
Yes that will work fine
When do you take it out of the springform pan?
Thank you
We take it out after it has cooked slightly. Run a knife around the pan and you should have no issues removing it