Why You’ll Love This Recipe
Oatmeal Creme Pie Cheesecake is a rich, indulgent dessert that combines nostalgic childhood treats with creamy cheesecake bliss. With a soft oatmeal cookie crust, a luscious layer of vanilla cheesecake, and swirls of whipped creme pie filling, this dessert is a sweet, dreamy fusion that’s perfect for special occasions or anytime you want to impress.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
oatmeal creme pies (crushed)buttermeltedbrown sugar
For the cheesecake filling:
cream cheese (softened)sugareggsvanilla extractheavy cream or sour cream
For the topping:
whipped topping (or homemade whipped cream)crumbled oatmeal creme pies (for garnish)marshmallow fluff or frosting (optional for layering)
directions
Preheat oven to 325°F (160°C) and line a springform pan with parchment paper.
In a bowl, mix crushed oatmeal creme pies with melted butter and brown sugar until combined.
Press the crust mixture firmly into the bottom of the pan and bake for 8–10 minutes. Let cool.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, then mix in vanilla and heavy cream or sour cream until well blended.
Pour the cheesecake filling over the crust and smooth the top.
Bake for 45–55 minutes, or until center is set and only slightly jiggly.
Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
Chill in the fridge for at least 4 hours or overnight.
Before serving, spread or pipe whipped topping over the top and sprinkle with crushed oatmeal creme pies.
Optional: Add a layer of marshmallow fluff between the cheesecake and whipped topping for extra sweetness.
Servings and timing
This recipe serves 10–12 people.Preparation time: 20 minutesBaking time: 55 minutesCooling and chilling time: 5 hoursTotal time: about 6 hours 15 minutes
Variations
Add cinnamon or nutmeg to the cheesecake for a warm spice twist.
Use mini oatmeal creme pies to make individual cheesecakes in a muffin tin.
Swirl marshmallow fluff into the cheesecake batter before baking for a layered effect.
Top with caramel drizzle or white chocolate for added decadence.
storage/reheating
Store in the fridge, covered, for up to 4 days.Freeze individual slices for up to 2 months—thaw in the fridge overnight before serving.Not intended for reheating—best served chilled.
FAQs
Can I use store-bought oatmeal creme pies?
Yes, they’re perfect for the crust and topping.
Do I need a water bath?
Not necessary, but placing a pan of hot water on the rack below helps prevent cracking.
Can I make this ahead of time?
Absolutely—this cheesecake is best when made a day in advance.
How do I know when the cheesecake is done?
The edges should be set and the center slightly jiggly. It will firm up as it cools.
Can I use low-fat cream cheese?
You can, but full-fat gives the best texture and flavor.
Do I need a springform pan?
It’s highly recommended for easy removal and a smooth finish.
Can I add chocolate?
Yes—mix in mini chocolate chips or drizzle melted chocolate over the top.
What can I serve with it?
Fresh fruit, coffee, or a cold glass of milk are great pairings.
How do I prevent cracks?
Avoid overmixing, don’t open the oven while baking, and let it cool gradually.
Can I double the recipe?
Yes, just use a larger pan or make two cheesecakes.
Conclusion
Oatmeal Creme Pie Cheesecake is the ultimate mashup of nostalgic cookies and velvety cheesecake, delivering a dessert that’s as impressive as it is delicious. With its soft cookie crust, creamy filling, and fluffy topping, every bite is a dreamy indulgence. Whether for a party, holiday, or just a treat-yourself moment, this cheesecake is a guaranteed hit.
Print
Oatmeal Creme Pie Cheesecake
- Prep Time: 25 minutes
- Total Time: 6 hours 25 minutes
- Yield: 10–12 servings 1x
- Category: Desserts
- Method: No Bake/No Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Oatmeal Creme Pie Cheesecake is a no-bake dessert that’s rich, creamy, and full of nostalgic flavor. With a soft oatmeal cookie crust, a fluffy vanilla cheesecake center, and chopped Little Debbie oatmeal creme pies mixed in, it’s a fun and delicious twist on two classic treats.
Ingredients
6 oatmeal creme pies
3/4 cup graham cracker crumbs
4 tbsp unsalted butter, melted
For the Filling:
16 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups heavy whipping cream, cold
4 oatmeal creme pies, chopped into small pieces
For the Topping (optional):
1–2 oatmeal creme pies, crumbled
Whipped cream
Caramel drizzle or white chocolate drizzle
Instructions
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In a food processor, pulse oatmeal creme pies and graham crackers until fine.
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Add melted butter and mix until combined.
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Press mixture into the bottom of a 9-inch springform pan. Freeze for 15–20 minutes while you prepare the filling.
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Make the cheesecake filling:
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In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
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In a separate bowl, whip the heavy cream until stiff peaks form.
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Gently fold the whipped cream into the cream cheese mixture until fully combined.
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Fold in the chopped oatmeal creme pies.
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Assemble and chill:
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Pour the filling over the chilled crust and smooth the top.
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Cover and refrigerate for at least 6 hours, or overnight, until fully set.
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Decorate and serve:
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Before serving, top with whipped cream, crumbled creme pies, and a drizzle of caramel or white chocolate if desired.
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Slice and enjoy!
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Notes
For easier slicing, freeze the cheesecake for 30 minutes before serving.
You can make this in a 9×9-inch square pan for bars instead of a round cake.
Store leftovers in the fridge for up to 4 days.
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