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
Scale
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!