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…
Servings: 18 servings
Ingredients
Ingredients
- 24.3 oz.oatmeal cream pie sandwich cookiesunwrapped
- 16 oz.cream cheesesoftened
- 2/3 cupgranulated sugar
- 16 oz.whipped toppingthawed Cool Whip
Instructions
Instructions
- Unwrap all 24.3 oz oatmeal cream pie sandwich cookies and set them nearby.
- Flatten 10 of the oatmeal cream pies with your hands, a spatula, or a rolling pin until they form a packed layer; press the flattened cookies firmly and evenly into the bottom of a 9×13-inch baking dish to form a crust. Fill gaps so the crust is uniform. Set the crust aside.
- In a large bowl, beat 16 oz softened cream cheese and 2/3 cup granulated sugar with an electric mixer until smooth and lump-free.
- Fold or gently beat in 16 oz thawed whipped topping (Cool Whip) until the filling is uniform and smooth.
- Spread the cream cheese mixture evenly over the cookie crust in the 9×13 dish.
- Cut or chop the remaining oatmeal cream pie cookies into small pieces and sprinkle them evenly over the top of the cheesecake.
- Cover the dish and refrigerate for 4–6 hours or overnight until set. Serve chilled.
Equipment
- 9x13 baking dish
Notes
Notes
This recipe can be made simpler by buying Philadelphia No Bake Cheesecake Filling tubs over making homemade (as shown).
Clean knife before each slice to ensure clean cuts.
This recipe can be made simpler by buying Philadelphia No Bake Cheesecake Filling tubs over making homemade (as shown).
Clean knife before each slice to ensure clean cuts.