Indulge in the nostalgic flavors of Oatmeal Cream Pie Cheesecake, a no-bake dessert that combines the soft chewiness of oatmeal cream pies with a rich and creamy cheesecake filling. This easy-to-make treat is perfect for family gatherings, potlucks, or anytime you crave a decadent dessert without the hassle of baking.
Why You’ll Love This Recipe
- No oven required – a simple, fuss-free dessert.
- Perfect blend of textures – soft oatmeal cookie crust meets creamy cheesecake.
- Great for parties – a guaranteed crowd-pleaser!
Ingredients
For the Crust:
- 24 oatmeal cream pie sandwich cookies (2 boxes)
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1/3 cup sugar
- 1 (3 oz) package instant cheesecake pudding mix
- 3/4 cup whole milk
- 16 oz Cool Whip
- 1 teaspoon vanilla extract
Instructions
Prepare the Crust:
- Lightly grease a 9×13-inch dish with butter.
- Line the bottom of the dish with oatmeal cream pies, pressing them into a solid crust without spaces between. Use extra cookie pieces to fill any gaps. Set aside.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth.
- Add sugar, pudding mix, and milk, stirring until the mixture thickens (about 1-2 minutes).
- Gently fold in Cool Whip until just combined. Avoid overmixing.
Assemble and Chill:
- Spread the cheesecake mixture evenly over the oatmeal pie crust.
- Crumble the remaining oatmeal cream pies on top for a crunchy finish.
- Cover tightly and refrigerate for at least 5-6 hours, or overnight, to set.
Serve and Enjoy:
- Slice and serve chilled for the ultimate creamy, cookie-filled dessert!
Expert Tips
- For extra flavor, drizzle with caramel sauce before serving.
- Want a firmer texture? Freeze the cheesecake for 1-2 hours before slicing.
- Switch it up! Try using different flavors of cream pies for a fun variation.
Frequently Asked Questions
Can I use homemade oatmeal cookies?
Yes! If you prefer a homemade touch, use soft oatmeal cookies with a vanilla or marshmallow filling.
How long does this cheesecake last?
Stored in the refrigerator, it stays fresh for up to 5 days.
Can I make this dessert ahead of time?
Absolutely! This recipe is perfect for making a day in advance to let the flavors meld together beautifully.
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Oatmeal Cream Pie Cheesecake
- Yield: 12 servings 1x
Description
Indulge in the nostalgic flavors of Oatmeal Cream Pie Cheesecake, a no-bake dessert that combines the soft chewiness of oatmeal cream pies with a rich and creamy cheesecake filling. This easy-to-make treat is perfect for family gatherings, potlucks, or anytime you crave a decadent dessert without the hassle of baking.
Ingredients
For the Crust:
- 24 oatmeal cream pie sandwich cookies (2 boxes)
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1/3 cup sugar
- 1 (3 oz) package instant cheesecake pudding mix
- 3/4 cup whole milk
- 16 oz Cool Whip
- 1 teaspoon vanilla extract
Instructions
Prepare the Crust:
- Lightly grease a 9×13-inch dish with butter.
- Line the bottom of the dish with oatmeal cream pies, pressing them into a solid crust without spaces between. Use extra cookie pieces to fill any gaps. Set aside.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth.
- Add sugar, pudding mix, and milk, stirring until the mixture thickens (about 1-2 minutes).
- Gently fold in Cool Whip until just combined. Avoid overmixing.
Assemble and Chill:
- Spread the cheesecake mixture evenly over the oatmeal pie crust.
- Crumble the remaining oatmeal cream pies on top for a crunchy finish.
- Cover tightly and refrigerate for at least 5-6 hours, or overnight, to set.
Serve and Enjoy:
- Slice and serve chilled for the ultimate creamy, cookie-filled dessert!