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Oatmeal Cream Pie Cheesecake

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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
  1. 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:
  1. Line a 9-inch springform pan with parchment paper.
  2. 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:
  1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy.
  2. Add the instant cheesecake pudding mix and whole milk. Beat until well combined and thickened.
  3. Gently fold in the Cool Whip and vanilla extract until the mixture is smooth and airy.
Assemble the Cheesecake:
  1. Spread half of the cheesecake filling evenly over the Oatmeal Cream Pie crust.
  2. Break up 6–8 Oatmeal Cream Pies into pieces and layer them over the filling.
  3. Spread the remaining cheesecake filling on top, smoothing it with a spatula.
Decorate (Optional):
  1. For a decorative touch, crumble additional Oatmeal Cream Pies over the top or slice them into halves and arrange them around the edge.
Chill:
  1. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to set.
Serve:
  1. 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

Find it online: https://grandmarecipesflash.com/oatmeal-cream-pie-cheesecake/