Description
This no-bake cheesecake combines the nostalgic flavors of Oatmeal Cream Pies with the creamy richness of cheesecake. Perfect for potlucks, family gatherings, or any time you want a dreamy dessert that’s sure to impress!
Ingredients
Scale
- Baking & Spices
- 1 (3 oz) package instant cheesecake pudding mix – adds a rich, creamy texture.
- 1/3 cup granulated sugar – sweetens the cheesecake filling.
- 1 tsp vanilla extract – enhances the flavor profile.
Snacks
- 24 Oatmeal Cream Pie sandwich cookies (approximately 2 boxes) – the heart and soul of this dessert!
Dairy
- 2 (8 oz) packages cream cheese, softened – for a smooth and creamy base.
- 16 oz Cool Whip (or whipped topping) – makes the cheesecake light and fluffy.
- 3/4 cup whole milk – binds and thickens the pudding mixture.
Instructions
Prepare the Base:
- Line a 9-inch springform pan with parchment paper.
- Separate 12 Oatmeal Cream Pies and press them flat into the bottom of the pan to form the crust. Press down gently to create an even layer.
Make the Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy.
- Add the instant cheesecake pudding mix and whole milk. Beat until well combined and thickened.
- Gently fold in the Cool Whip and vanilla extract until the mixture is smooth and airy.
Assemble the Cheesecake:
- Spread half of the cheesecake filling evenly over the Oatmeal Cream Pie crust.
- Break up 6–8 Oatmeal Cream Pies into pieces and layer them over the filling.
- Spread the remaining cheesecake filling on top, smoothing it with a spatula.
Decorate (Optional):
- For a decorative touch, crumble additional Oatmeal Cream Pies over the top or slice them into halves and arrange them around the edge.
Chill:
- Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to set.
Serve:
- Remove the cheesecake from the springform pan. Slice and serve chilled for a creamy, nostalgic treat!
Notes
- You can substitute Cool Whip with stabilized whipped cream for a more homemade touch.
- For a richer crust, freeze the Oatmeal Cream Pie base for 15–20 minutes before adding the filling.
- This cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 310 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg