Go Back
Homemade Oatmeal Cream Pie Cheesecake (No Bake) recipe photo

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 minutes
Total Time 4 hours
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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the cheesecake filling over the chilled crust, spreading it evenly with your spatula. Smooth the top for a nice finish.
  6. 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.
  7. 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.