No Bake Oatmeal Creme Pie Cheesecake
No Bake Oatmeal Creme Pie Cheesecake is an easy, indulgent dessert made with a no bake cream cheese filling and Little Debbie oatmeal creme pies. No baking needed!
A LITTLE DEBBIE DESSERT
If you love rich, sweet, no-bake desserts, this No Bake Oatmeal Creme Pie Cheesecake is about to become your newest obsession, because I know it’s mine! This is not the dessert to make if you’re dieting – ha! It’s fun to make, incredibly simple and perfect for anyone who craves something nostalgic without all the fuss of a traditional baked cheesecake. If Little Debbie Oatmeal Cream Pies are your thing (my friends and I call them Big Deborahs – ha!) then this one is for you!
FREQUENTLY ASKED QUESTIONS:
Yes, definitely. This is a very sweet dessert and it definitely is indulgent. This is not for those that don’t have a huge sweet tooth. If you really love sweets or oatmeal creme pies, you’ll love this!
If you don’t care about the extra steps to make it more like a real cheesecake and want an uber simple dessert, do the following: 1) line the bottom of a square casserole dish with whole oatmeal crème pies and break a few to fill in the gaps. 2) Stir together the cheesecake filling and the Cool Whip. 3) Pour this mixture over the Oatmeal Crème Pies. 4) Add a few chunks of oatmeal crème pies to the top. 5) Cover and refrigerate for 2 hours.
You can also make this with a regular 9×9-inch or 8×8-inch square casserole dish.
This is not a baked cheesecake recipe so your usual baked homemade cheesecake fillings won’t work with this. You could use my no bake cheesecake recipe if you wanted. It doesn’t have eggs so it’s perfect for something like this. That recipe could be made with oatmeal cookies instead of graham crackers if they want to get a similar flavor profile to this one without using the oatmeal creme pies.
Store any leftover Oatmeal Creme Pie Cheesecake in an airtight container in the refrigerator for up to 4-5 days. Keep it tightly covered to prevent the filling from drying out.
Do not freeze the cheesecake as it will change the texture and make it not as palatable.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- Philadelphia No-Bake Cheesecake Filling – this makes for a fantastic time saver. See my Frequently Asked Questions above for a homemade recipe.
- Cool Whip whipped topping – I know someone will ask about making homemade whipped cream and I am just going to say this recipe is not for you because it uses a bunch of store bought, ready made ingredients anyways. Unless you want to go through the trouble of making the cheesecake filling and oatmeal creme pies from scratch, maybe just search for a fully homemade recipe.
- cream cheese– Don’t forget these Tips to Soften Cream Cheese Fast if you need them. The extra cream cheese is not required, but, I found it helped hold the filling together a bit more and cut the overall sweetness down just a tad. It’s still a sweet treat.
- vanilla extract
- powdered sugar
- Little Debbie Oatmeal Creme Pies– the star of the show! If you wanted to change things up, I think you could use the Little Debbie Fudge Rounds for this too because why not??!
HOW TO MAKE NO BAKE OATMEAL CREAM PIE CHEESECAKE:
Add the cream cheese to a large mixing bowl and whisk on low/medium speed until smooth and creamy. Add the cheesecake filling, Cool Whip, vanilla and powdered sugar. Whisk on medium until smooth and well combined. Add 11 unwrapped oatmeal crème pies to a large Ziploc bag. Seal the bag and use your hands to crumble the pies until they are in medium/small crumbles.
Line an 8-inch springform pan with parchment paper. You may need to cut it to get it to fit inside properly. This can be done without parchment paper, it just makes it a little easier when removing. Pour the oatmeal pie crumbs into the bottom of the pan and press evenly on the bottom and as far up the sides as possible. Pour the cheesecake filling into the pan. Crumble one oatmeal cream pie, in its package, and sprinkle over the top.
Refrigerate for at least two hours to overnight, then remove the outside shell of the pan, slice and serve.
CRAVING MORE RECIPES?
No Bake Oatmeal Creme Pie Cheesecake
Ingredients
- 8 ounce block cream cheese, softened to room temperature
- 24.3 ounce Philadelphia No-Bake Cheesecake Filling
- 8 ounce Cool Whip whipped topping, thawed
- 2 teaspoons vanilla extract
- 2 Tablespoons powdered sugar
- 12 Little Debbie Oatmeal Creme Pies (unwrapped)
Instructions
- Add 8 ounce block cream cheese, softened to room temperature to a large mixing bowl and whisk (stir) with an electric hand mixer or stand mixer on low/medium speed until smooth and creamy.
- Add 24.3 ounce Philadelphia No-Bake Cheesecake Filling, 8 ounce Cool Whip whipped topping, thawed, 2 teaspoons vanilla extract and 2 Tablespoons powdered sugar. Whisk on medium until smooth and well combined.
- Add 11 unwrapped oatmeal crème pies to a large Ziploc bag. Seal the bag and use your hands to crumble the pies until they are medium/small crumbles. It doesn't need to be perfect.
- Line an 8-inch springform pan with parchment paper. You may need to cut it to get it to fit inside properly. This can be done without parchment paper, it just makes it a little easier when removing.
- Pour the oatmeal pie crumbs into the bottom of the pan and press evenly on the bottom and as far up the sides as possible.
- Pour the cheesecake filling into the pan.
- Crumble remaining oatmeal creme pie (this is easiest to do while it is still in it's packaging but you can just do it with your clean hands) and sprinkle over the top.
- Refrigerate for at least two hours to overnight, then remove the outside shell of the pan, remove any parchment paper then slice and serve.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This is easiest with a springform pan to help it hold its shape and will make it so much easier to remove. You can do this in a regular round pan but it would need to be a DEEP pan. I haven’t tested this in any other pan so you’d have to experiment if you want to try something else.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
One of my new favorites.