This No Bake Oatmeal Cream Pie Cheesecake is an easy and delicious treat that uses one of my favorite cookies – the oatmeal cream pie! With the combination of soft, chewy cookies and creamy cheesecake, this dessert a must make!
Want another jaw-dopping cheesecake? My Turtle Cheesecake Recipe will rock your world!
Oatmeal Cream Pie Cheesecake Recipe
So this past Saturday I went for dessert with some friends to celebrate a birthday. We went to a restaurant that has one of the best bakeries around here. They have 4 or 5 cases full of the biggest, most wonderful cakes, pastries, cupcakes and more. I’ve never been disappointed by a dessert there. In fact, it was their millionaire cake with layers of flourless chocolate cake, NY cheesecake and chocolate mousse than inspired my Funfetti Millionaire Cake. To die for.
Deciding what to get is always the hardest part. A friend and I went and browsed the cases so that we could decide. I am always indecisive when it comes to so many options that all look wonderful. I’m not known for holding back with dessert either. I not only love eating dessert, I also love seeing how different bakeries make different things.
In the end, someone got the Oreo cake so that we could taste it and I got 2 other kinds of cake, a napoleon and a cupcake (check out my Instagram photo). 🙂 See? I can’t get just one. It was delicious. And of course I shared with everyone. We all passed them around so everyone could try them. That’s the best way to do dessert, don’t you agree? And now I’m already inspired on some new recipes.
But before I get to those, I have to share this cheesecake with you. I’ve been dying to post it! Oatmeal Cream Pies are a cookie I have loved since I was kid. I really can’t even buy them unless I know they are going into a recipe or I will eat the entire box way too quickly. Sometimes I get a craving and buy an individual one though. And sort of like an Oreo, the more filling in the middle of the cookies, the better. I always eat the edges first, then the center because there’s more filling there. 🙂
Anywho.
How to Make Oatmeal Cream Pie Cheesecake
I didn’t want to mess with the amazing-ness that is the filling of the cookie, so rather than crush them up and try to turn them into a more traditional cheesecake crust, I decided to leave them whole. I love the final result!
And the no bake cheesecake on top is filled with brown sugar, cinnamon and some ginger to give hints of the flavor of the actual cookie. To die for, I tell you! And even easier to make than your average cheesecake since the crust is simplified and the cheesecake no bake. Once everything is put together, the hardest part is waiting for it to set. It’s oatmeal cream pie heaven!
I mean really, why wouldn’t you make this cheesecake?
Other Yummy Oatmeal Treats
- Oatmeal Cream Pie Gooey Bars
- Oatmeal Chocolate Chip Cookie Ice Cream Cake
- Apple Cheesecake Oatmeal Cookie Bars
- Oatmeal Chocolate Chip Cookie Ice Cream
- Oatmeal Chocolate Chip Cookies
- Berry Oatmeal Cheesecake Bars
No Bake Oatmeal Cream Pie Cheesecake
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Ingredients
- 15 oatmeal cream pies (divided)
- 24 oz cream cheese (room temperature)
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/4 cup molasses
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground allspice
- 8 oz Cool Whip (or homemade whipped cream)
- Caramel sauce
Instructions
- Grease the bottom and sides of a 9 inch springform pan.
- Place a layer of oatmeal cream pies in the bottom of the pan to form the “crust”.
- In a large mixer bowl mix cream cheese, brown sugar, vanilla, and molasses together until smooth and well combined.
- Add spices and mix until combined.
- Gently fold in Cool Whip (or homemade whipped cream).
- Spread filling evenly over the cookie crust and smooth the top.
- Refrigerate for about 4-6 hours or until firm.
- Remove cheesecake from springform pan and top with remaining oatmeal cream pies, chopped, and caramel sauce. Refrigerate until ready to serve.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
I haven’t made this yet; I was wondering if you could use some instant cleat jel?
Do you think this would help with the cheesecake setting & if so how much would be needed?
Do you mean gelatin? You could use some, but it doesn’t need it. Hence why it isn’t included. 😉 If you’d like to add some, you can. How much you add would depend on how firm you want it. I wouldn’t use more than a full 0.25 oz packet. I’d probably start with just half of that.
Do I have to have molasses?
It definitely adds to the flavor, but you could leave it out.
I don’t have molasses, what can I substitute
There isn’t really a substitute that I know of.
I noticed all of the comments were from people that hadn’t made the recipe yet so I figured I would leave after having actually made it. It taste absolutely DELICIOUS, but after 10 hours in the fridge it was still extremely soft and wouldn’t even hold it’s shape when I placed a slice on a plate and started adding the toppings. I will play with the recipe to try and fix this issue and see what I can come up with. Like I said though, the taste is perfect!
Do you think I could turn this into a baked cheesecake? I’m curious if I could still use the cream pies as a crust. Ps. I absolutely love your cheesecake recipes!
You could try it. I’m not sure what that would be like as the crust, but it might be fine. I would use my classic vanilla cheesecake base and add the spices, molasses and oatmeal cream pies to that.
Thank you for the response. I’ll let you know how it turns out!
I know it’s been over a year but I was curious if baked worked for you? I wanted to attempt it also!
I just made this recipe for my husband‘s birthday. I could not for some reason get the heavy whipping cream. To thicken and whip 🙁 But anyway I did my best and folded it in. I’m putting it in the freezer to see if it will get cold quicker because I don’t have much time before everyone wants to eat it. I hope it works out! Thanks!
I’m sorry you weren’t able to get the right cream. In the future, you could also try using something like Cool Whip. I hope it works out!
These cream pie look downright dreamy! I’m practically drooling just looking at it center. Thanks for sharing the recipe!
Ahhhh that oatmeal cream pie crust… no words
the perfect no bale oatmeal cream, I will enjoy it on my week-end
Oatmeal cream pie crust?! No way that’s genius! Looks so good!
Thanks Krystle!
Oatmeal Cream Pies are my husband’s favorite, but I never “let” him buy them at the store! Ha ha! Our anniversary is next week, and he might fall in love with me all over again if I make this for him! 🙂
Yes!!! Leaving the Oatmeal Cream Pie Whole is such a great idea!!
I love oatmeal cream pies! This cheesecake would be my weakness. It looks incredible.
Ahhh it has oatmeal cream pies on the bottom! You are a genius. What a fun no-bake cheesecake! Those are always my favorites. 🙂
WOW!!! This is extraordinary! There is so much deliciousness on that plate!
Okay, oatmeal cream pies were my lunch every day in high school. I haven’t had one since, and it’s now really bothering me. I’m so glad your recipe reminded me to go out and buy them! And pile them on a cheesecake! Wowza.
I can never get one thing at a bakery. I call it “research,” so it’s totally justified to get a variety. And if there’s nobody to share with, I freeze it for later!