Oatmeal Cream Pie Cheesecake (No-Bake)

You know those Little Debbie oatmeal cream pies? The soft, chewy oatmeal cookies with that sweet marshmallowy filling? Yeah. Now imagine them turned into a crust—and layered under a thick, rich, no-bake cheesecake filling that’s silky smooth and just the right amount of sweet. That’s this recipe.

This Oatmeal Cream Pie Cheesecake is indulgent in the best way, with all the familiar, nostalgic flavors packed into a super simple, no-bake dessert. It’s creamy, a little spiced from the oatmeal cookie base, and topped with whipped cream for extra flair. No gelatin, no baking, no fuss. Just a few ingredients, a chill in the fridge, and the kind of dessert that everyone comes back for seconds on.

Why You’ll Love This Cheesecake

• No baking required – Perfect for hot days or quick prep.
• Rich, creamy texture – Thanks to whipped cream and cream cheese.
• Nostalgic flavors – That sweet oatmeal cookie base + cheesecake combo is a dream.
• Crowd-pleaser – Fun, unexpected, and guaranteed to impress at gatherings.
• Customizable – Add a swirl of caramel, cinnamon, or chopped oatmeal pies on top.

It’s like childhood and grown-up dessert goals all in one bite.

Prep Time and Servings

• Prep Time: 20 minutes
• Chill Time: 6–8 hours (or overnight)
• Total Time: 8 hours (hands-off!)
• Servings: 8–10 slices
• Calories per slice: ~450
• Protein: 6g | Carbs: 40g | Fat: 30g

Ingredients

You don’t need much—just some classic staples and a box of oatmeal cream pies.

For the Crust:

• 8 oatmeal cream pies (Little Debbie style)
• 2 tablespoons melted butter

For the Filling:

• 16 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon (optional, but adds cozy vibes)
• 1 cup heavy whipping cream, cold

Optional Toppings:

• Crushed oatmeal cream pies
• Whipped cream
• Drizzle of caramel or white chocolate

Ingredient Tip: Full-fat cream cheese gives the best texture. Don’t use whipped or low-fat for this one.

Step-by-Step Instructions

1. Make the Crust

• In a food processor, pulse the oatmeal cream pies until finely crumbled.
• Add the melted butter and pulse again until the mixture holds together like wet sand.
• Press firmly into the bottom of a 9-inch springform pan, forming an even layer.
• Place in the freezer while you make the filling.

Pro tip: Line the bottom of your pan with parchment paper for easy removal!

2. Whip the Cream

• In a large chilled bowl, beat the heavy whipping cream until stiff peaks form.
• Set aside—you’ll fold this in later for that light, mousse-like texture.

3. Make the Cheesecake Filling

• In another bowl, beat the cream cheese until smooth.
• Add powdered sugar, vanilla, and cinnamon. Beat again until creamy and fully combined.
• Gently fold in the whipped cream using a spatula until smooth and fluffy.

Don’t overmix once the whipped cream is in—you want to keep that airiness!

4. Assemble the Cheesecake

• Pour the filling over the chilled crust.
• Smooth the top with a spatula.
• Cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight for best texture.

5. Top and Serve

• Once chilled and set, remove from the springform pan.
• Top with whipped cream, crushed oatmeal pies, or a drizzle of caramel if you’re feeling extra.

How to Serve It

• Chilled and clean-sliced – Dip a knife in hot water and wipe between slices for those perfect cuts.
• With coffee or chai – The spiced flavors pair so well.
• Mini style – Use cupcake liners in a muffin tin for individual servings!

Tips for No-Bake Cheesecake Success

1. Use room temperature cream cheese – It blends smoother and faster.
2. Whip that cream separately – It keeps the filling light and fluffy.
3. Chill long enough – 6–8 hours minimum. Overnight is best!
4. Use a springform pan – Makes slicing and serving a breeze.
5. Freeze for 30 minutes before slicing if you’re in a rush—it firms things up beautifully.

Variations to Try

• Cinnamon Roll Twist: Add a swirl of cinnamon-sugar into the filling before chilling.
• Chocolate Version: Mix cocoa powder into the crust or top with a chocolate drizzle.
• Salted Caramel: Drizzle caramel sauce over the top and sprinkle with flaky salt.
• Mini Cheesecakes: Make them in a muffin pan with paper liners—great for parties!

Storage & Freezing

• Fridge: Store covered in the fridge for up to 4 days.
• Freezer: Wrap tightly and freeze for up to 1 month. Let thaw in the fridge before serving.
• Make-ahead: This is the perfect make-ahead dessert—just chill overnight and top right before serving.

Special Equipment

• 9-inch springform pan – Makes unmolding and slicing easier.
• Hand mixer or stand mixer – For whipped cream and filling.
• Food processor – To break down the oatmeal pies for the crust.

FAQ

Can I use homemade oatmeal cream pies for the crust?
Absolutely! Just make sure they’re soft and chewy like the classic ones.

What if I don’t have a springform pan?
You can use a deep pie dish or 8×8 baking dish, but serving may be a bit messier.

Can I make this gluten-free?
Yes! Use gluten-free oatmeal cream pie cookies (or make your own) for the crust.

Is this super sweet?
It’s definitely a treat, but the tangy cream cheese balances the sweetness beautifully.

Can I make this dairy-free?
You can try using dairy-free cream cheese and whipped topping—just know the texture may be softer.

Final Thoughts

This No-Bake Oatmeal Cream Pie Cheesecake is everything you want in a dessert—nostalgic, creamy, no-fuss, and just so good. It’s the kind of treat that makes people go, “Wait, you made this?!”

Whether you’re serving it for a party, a weekend dessert, or just because you want something fun and fabulous in the fridge, it’s guaranteed to be a hit.

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