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

Units Scale

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

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Instructions

- In a food processor, pulse oatmeal creme pies and graham crackers until fine.
- Add melted butter and mix until combined.
- Press mixture into the bottom of a 9-inch springform pan. Freeze for 15–20 minutes while you prepare the filling.
Make the cheesecake filling:
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Fold in the chopped oatmeal creme pies.
Assemble and chill:
- Pour the filling over the chilled crust and smooth the top.
- Cover and refrigerate for at least 6 hours, or overnight, until fully set.

Decorate and serve:
- Before serving, top with whipped cream, crumbled creme pies, and a drizzle of caramel or white chocolate if desired.
- Slice and enjoy!

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.