If you’re looking for a dessert that combines nostalgia and indulgence, look no further than this Oatmeal Cream Pie Cheesecake (No Bake). This creamy, dreamy cheesecake is inspired by the classic oatmeal cream pie cookies we all loved as kids. It’s an easy recipe that requires no baking, making it perfect for those hot summer days or when you simply don’t feel like turning on the oven. With its rich cream cheese filling and a crust made from oatmeal cream pie sandwich cookies, this dessert is sure to become a favorite in your household!

Why I Love This Recipe

This Oatmeal Cream Pie Cheesecake (No Bake) holds a special place in my heart for several reasons. First, it captures the essence of childhood treats, bringing back fond memories of biting into those soft, chewy cookies filled with sweet cream. Second, the no-bake aspect means it’s incredibly simple to whip up. Whether it’s a last-minute gathering or a planned celebration, this cheesecake comes together quickly and effortlessly. Lastly, the combination of flavors and textures is simply irresistible. The creamy filling pairs perfectly with the slightly chewy crust, creating a delightful balance that keeps you coming back for more.

Ingredients at a Glance

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

Hardware & Gadgets

9-inch springform pan: Ideal for easy release of the cheesecake.
Mixing bowls: For combining the cheesecake filling ingredients.
Electric mixer: Helps achieve a smooth, creamy texture.
Spatula: Great for folding in the whipped topping without deflating it.

Oatmeal Cream Pie Cheesecake (No Bake) in Steps

Step 1: Prepare the Crust

Start by crushing your oatmeal cream pie sandwich cookies into fine crumbs. You can do this by placing them in a zip-top bag and using a rolling pin, or you can pulse them in a food processor until they resemble sand.

Step 2: Form the Crust

In a mixing bowl, combine the cookie crumbs with melted butter (about 4 tablespoons should do). Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of your springform pan to create a solid crust. Place the crust in the refrigerator to set while you prepare the filling.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. This should take about 2-3 minutes.

Step 4: Fold in the Whipped Topping

Once your cream cheese mixture is smooth, gently fold in the thawed whipped topping using a spatula. Be careful not to deflate the mixture; you want it to remain light and airy.

Step 5: Assemble the Cheesecake

Pour the cheesecake filling over the chilled crust, spreading it evenly with your spatula. Smooth the top for a nice finish.

Step 6: Chill

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, though overnight is best. This allows the flavors to meld and the cheesecake to set properly.

Step 7: Serve and Enjoy

When you’re ready to serve, carefully remove the sides of the springform pan. Slice into generous pieces and enjoy the creamy, nostalgic flavors of your Oatmeal Cream Pie Cheesecake (No Bake).

Flavor-Forward Alternatives

Add chocolate: Fold in mini chocolate chips for a decadent twist.
Mix in cinnamon: A teaspoon of ground cinnamon adds warmth and depth.
Use different cookies: Try using ginger snaps or graham crackers for the crust.
Top with caramel sauce: Drizzle homemade or store-bought caramel over the cheesecake before serving for an extra layer of flavor.

Behind the Recipe

This Oatmeal Cream Pie Cheesecake (No Bake) is inspired by the beloved childhood treat that many of us grew up enjoying. The combination of soft oatmeal cookies and sweet cream filling is not only comforting but also incredibly versatile. By transforming these flavors into a cheesecake, we can enjoy them in a new way, perfect for gatherings or just a cozy night in. The best part? It requires minimal effort and maximum flavor, making it a go-to recipe for any occasion.

Best Ways to Store

To keep your Oatmeal Cream Pie Cheesecake (No Bake) fresh, store it in the refrigerator in an airtight container. It will stay good for up to 4 days. If you want to freeze it, slice the cheesecake and wrap individual pieces in plastic wrap, then place them in a freezer-safe bag. It can be frozen for up to 2 months. Thaw in the refrigerator before serving for the best texture.

Ask the Chef

Can I use a different type of cookie for the crust?

Absolutely! While oatmeal cream pie cookies are delicious, you can substitute with ginger snaps, chocolate sandwich cookies, or even graham crackers for a different flavor profile.

How can I make this cheesecake more decadent?

To amp up the richness, consider adding a layer of chocolate ganache on top or folding in some melted chocolate into the cream cheese mixture.

Is it possible to make this cheesecake dairy-free?

Yes, you can use dairy-free cream cheese and whipped topping alternatives. Just ensure that the sandwich cookies you choose are also dairy-free.

Can I add fruit to this cheesecake?

Yes! Fresh fruit like raspberries or strawberries can be a delightful addition. You can either fold them into the cheesecake filling or use them as a topping before serving.

The Takeaway

When it comes to desserts that are easy to make and utterly delicious, Oatmeal Cream Pie Cheesecake (No Bake) checks all the boxes. With its nostalgic flavors and creamy texture, it’s a dessert that can be enjoyed by all ages. Whether you’re serving it at a party, bringing it to a potluck, or simply enjoying a slice at home, this cheesecake is sure to impress. So gather your ingredients, follow the steps, and indulge in a treat that’s both delightful and unforgettable. Happy baking!

Oatmeal Cream Pie Cheesecake (No Bake)

This Oatmeal Cream Pie Cheesecake is a nostalgic, no-bake delight! Creamy, dreamy, and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Total Time 4

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Crust:

24.3 oz. oatmeal cream pie sandwich cookies unwrapped
4 tablespoons butter melted

For the Filling:

16 oz. cream cheese softened
1 cup granulated sugar
16 oz. whipped topping thawed (Cool Whip)

Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Spatula

Method

Instructions:

Start by crushing your oatmeal cream pie sandwich cookies into fine crumbs. You can do this by placing them in a zip-top bag and using a rolling pin, or you can pulse them in a food processor until they resemble sand.
In a mixing bowl, combine the cookie crumbs with melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of your springform pan to create a solid crust. Place the crust in the refrigerator to set while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. This should take about 2-3 minutes.
Once your cream cheese mixture is smooth, gently fold in the thawed whipped topping using a spatula. Be careful not to deflate the mixture; you want it to remain light and airy.
Pour the cheesecake filling over the chilled crust, spreading it evenly with your spatula. Smooth the top for a nice finish.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, though overnight is best. This allows the flavors to meld and the cheesecake to set properly.
When you’re ready to serve, carefully remove the sides of the springform pan. Slice into generous pieces and enjoy the creamy, nostalgic flavors of your Oatmeal Cream Pie Cheesecake (No Bake).

Notes

Store the cheesecake in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze individual slices wrapped in plastic wrap for up to 2 months.
Thaw frozen cheesecake in the refrigerator for the best texture before serving.