Oatmeal Cream Pie Cheesecake (No-Bake)
Oatmeal Cream Pie Cheesecake is rich, creamy and totally no bake. So when you want a fabulous dessert you can make ahead, look no further. This is a great recipe to keep in your favorites.
Over here we have a huge amount of love for the cheesecake. They are delicious and can be re-invented agin and again into something new. After this one you should take a look at our Chocolate Strawberry Stuffed Cheesecake and our Mini Cheesecake Towers.
Oatmeal Cream Pie Cheesecake
When I was a kid I loved the Little Debbie Oatmeal Cream Pies. I have so many memories of coming home to open one after school. I love sharing that classic treat with my kids through this recipe. Let’s get started!
- Oatmeal Cream Pies
- Cream Cheese
- Powdered Sugar
- Lemon Juice
- Half and Half
- Buttercream Frosting
- Cheesecake Flavored Instant Pudding Mix
How To Make Oatmeal Cream Pie Cake
Start by lining your pan with parchment paper and then a layer of cream pies. Cut some of the pies in half so you can then also line the sides of the spring-form pan.
Set that aside and then make your cheesecake batter. Like with other cheesecakes, make sure your cream cheese has softened before mixing. Use a stand mixer or a hand mixer to get the cheese nice and creamy before adding in the lemon juice and vanilla.
In a separate bowl, mix together half of the pudding mix and half of the half and half. When that is all combined, add it into the cheese mixture.
Pour the mixture over the cream pies, smooth out the top and let it set up in the freezer for a couple of hours.
When the cake is ready, add dollops of icing around the edges and top with crushed oatmeal cream pies and chunks of some of the cookies as garnish.
This cake isn’t just really tasty, it’s so pretty!
Do I have to use a spring form pan?
The short answer, is no. But, when it comes to cheesecakes, they make life much easier. Spring form pans have removable sides, so when your cake is cooled you can easily remove it from the pan without damaging the cake at all.
Oatmeal Cream Pie Cheesecake
- Stand Mixer
- 9 inch Spring-form pan
- Parchment paper
- Frosting tip for piping - See link
- Pastry bag - to pipe frosting
- 4 - 8 ounce packages of cream cheese - softened
- 1 cup of powdered sugar
- 1 Tablespoon of Vanilla
- 1 teaspoon of lemon juice
- 1/2 of a 3 ounce package of Cheesecake flavored Instant pudding mix
- 1/2 cup of half n half - plus 2 Tablespoons - see instructions
- 2 boxes of Oatmeal Creme Pies - for the crust and to top
- 2 cans of Buttercream Frosting - for topping
- Line the bottom of a 9 inch Spring form pan with Parchment paper and layer oatmeal cream pies on the bottom.
- Cut several of the Oatmeal Creme Pies in half, and line the edge of the Spring-form pan on top of the second layer of pies in the bottom.
- Set aside.
- Mix the softened cream cheese until smooth and creamy.
- Add the vanilla and lemon juice, and mix.
- In a separate bowl, add half of the 3 ounce package of Instant cheesecake flavored pudding and 1/2 a cup of half n half, and mix until the pudding is smooth, and no longer grainy.
- Add the additional 2 Tablespoons as needed, to make the pudding smooth.
- When pudding is smooth and thick, add it to the mixing bowl, and blend until completely smooth with the cream cheese.
- Add the powdered sugar a little at a time, and blend well after each addition.
- Pour the cheesecake batter into the Spring-form pan on top of the Oatmeal Creme Pies.
- Smooth the top, and place the Cheesecake in the freezer for 2 hours.
- Remove from freezer and cover the cheesecake with waxed paper and aluminum foil, and place in the refrigerator for at least 12 hours.
- When you're ready to serve, remove from the refrigerator and pipe large dollops of Buttercream frosting around the edge on top of the cheesecake.
- Crumble the remainder of the Oatmeal Creme Pies in the center of the top of the cheesecake, and place large pieces of Oatmeal pies on the edges of each piece, wedged in the dollop of frosting.
- Serve, and Enjoy!