Oatmeal Cream Pie Cheesecake (No Bake)

If you have a sweet tooth and a love for creamy desserts, you are in for a treat with this Oatmeal Cream Pie Cheesecake (No Bake). This delightful dessert combines the nostalgic flavors of your favorite childhood snack—oatmeal cream pies—with the rich, velvety texture of cheesecake. The best part? It’s a no-bake recipe, making it a breeze to whip up and perfect for warm days or any occasion where you want to impress without turning on the oven.

Imagine a slice of creamy cheesecake nestled between two layers of crushed oatmeal cream pie cookies, topped with a fluffy whipped topping. It’s a dessert that will have everyone coming back for seconds, or even thirds. So, let’s dive into how to create this delectable treat!

What Makes This Recipe Special

This Oatmeal Cream Pie Cheesecake (No Bake) stands out because it marries two beloved desserts into one. The base is made from crushed oatmeal cream pie sandwich cookies, which gives it an irresistible flavor and texture, while the creamy cheesecake filling is incredibly smooth and light. The use of whipped topping instead of heavy cream makes this dessert even more accessible. Plus, it’s easy to prepare ahead of time, making it the perfect choice for parties, potlucks, or just a sweet indulgence at home.

Shopping List

• 24.3 oz oatmeal cream pie sandwich cookies, unwrapped
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 16 oz whipped topping, thawed (like Cool Whip)

Cook’s Kit

• 9-inch springform pan – Ideal for easy removal of your cheesecake.
• Mixing bowls – For combining the ingredients efficiently.
• Electric mixer – To achieve a smooth and creamy filling.
• Rubber spatula – Perfect for folding in the whipped topping.
• Measuring cups and spoons – Essential for accuracy in your recipe.

From Start to Finish: Oatmeal Cream Pie Cheesecake (No Bake)

Step 1: Prepare the Cookie Crust

Start by unwrapping the oatmeal cream pie cookies. Place them in a food processor and pulse until they turn into fine crumbs. If you don’t have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin.

Step 2: Mix the Cookie Crust

In a mixing bowl, combine the cookie crumbs with 4 tablespoons of melted butter. Stir until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of the springform pan to create a solid base for your cheesecake.

Step 3: Prepare the Cheesecake Filling

In another large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, continuing to mix until fully incorporated.

Step 4: Fold in the Whipped Topping

Gently fold the thawed whipped topping into the cream cheese mixture using a rubber spatula. Be careful not to deflate the whipped topping—this will keep your cheesecake light and airy.

Step 5: Assemble the Cheesecake

Pour the cheesecake filling over the prepared cookie crust, smoothing the top with a spatula. If you like, you can crumble a few extra cookies on top for decoration.

Step 6: Chill the Cheesecake

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, let it chill overnight.

Step 7: Serve and Enjoy!

Once set, remove the cheesecake from the springform pan and slice into pieces. Serve chilled and watch as everyone devours this Oatmeal Cream Pie Cheesecake (No Bake) in delight!

Dairy-Free/Gluten-Free Swaps

• Dairy-Free: Substitute cream cheese with a dairy-free cream cheese alternative, and use a dairy-free whipped topping.
• Gluten-Free: Use gluten-free oatmeal cream pie cookies to make this dessert accessible for those with gluten sensitivities.

Troubleshooting Tips

• If the cheesecake is too soft, ensure you have allowed it to chill long enough in the refrigerator.
• For a firmer texture, consider adding a tablespoon of cornstarch to the cream cheese mixture.
• If using a different brand of whipped topping, make sure it is thawed completely for best results.

How to Store & Reheat

This Oatmeal Cream Pie Cheesecake (No Bake) can be stored in the refrigerator for up to 5 days. Keep it covered with plastic wrap to prevent it from absorbing any odors. It is best enjoyed cold, so there’s no need to reheat. Simply slice and serve straight from the fridge!

Common Qs About Oatmeal Cream Pie Cheesecake (No Bake)

Can I use homemade oatmeal cream cookies for this recipe?

Absolutely! Using homemade cookies can add an extra personal touch to your cheesecake. Just ensure they are similar in texture to store-bought oatmeal cream pies.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake! Just make sure to wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator before serving.

How can I make this cheesecake more decadent?

You can drizzle melted chocolate or caramel sauce over the top before serving, or add a layer of chocolate ganache for an even richer dessert experience.

What can I serve with this cheesecake?

This cheesecake pairs wonderfully with fresh berries, a dollop of whipped cream, or even a scoop of vanilla ice cream for an extra indulgent treat.

Keep Cooking

• Chewy Oatmeal Raisin Cookies – If you love oatmeal, these cookies are a must-try!
• Decadent Triple Chocolate Cheesecake – For the chocolate lovers, this cheesecake will satisfy all your cravings.
• Oreo Swirl Cheesecake Bars – A fun twist on cheesecake that’s perfect for sharing!

See You at the Table

This Oatmeal Cream Pie Cheesecake (No Bake) is a deliciously creamy dessert that is sure to impress your friends and family. With its nostalgic flavors and easy preparation, it’s a dessert that brings joy to any gathering. So grab your ingredients, gather your loved ones, and get ready to enjoy a slice (or two) of this incredible cheesecake! Whether it’s a holiday celebration or a casual get-together, this cheesecake will surely be the star of the table. Happy baking!