This oatmeal creme pie cheesecake recipe is one that I had never even really given much thought about until I saw another recipe similar and I thought, I HAVE to try this.
I mean, who doesn't love Little Debbie's Oatmeal Creme Pies? They're the perfect little cookie sandwich snack that can be stuffed into a pocket and brought out any time.
Whoever first came up with the idea to make a cheesecake dedicated to the cookie is a genius. To use the full cookies as the crust - that's the most genius part.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Oatmeal Creme Pie Cheesecake Recipe Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- Similar recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Oatmeal Creme Pie Cheesecake
- 💬 Comments
What makes this recipe so yummy
- Oatmeal creme pies are on most people's list of childhood memories of favorite snacks. This dessert is a better way to use this family favorite.
- It's a no-bake cheesecake so the prep-work for this easy dessert is simple.
- No elaborate ingredients.
- This is a fabulous dessert for family gatherings.
- Little Debbie Oatmeal Cream Pies are the perfect cookie for making a cheesecake crust.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Oatmeal Creme Pie Cheesecake Recipe Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Hint: Take a piping bag and decorate the outer edge of the top with a cream filling replica.
Recipe variations and substitute ideas
- Lemon Juice - to add a little tartness.
- Corn Syrup - this could be used instead of sugar.
- Unsalted Butter - you could use this to grease the springform pan instead of the spray.
- Instant Pudding - you could use the cheesecake flavored instant pudding in the cheesecake mixture.
- Frozen Topping - you could use the frozen whipped topping (like ice cream) instead of the whipped cream.
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Necessary gear: Equipment
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You'll need a spring form pan to make the cheesecake, a large mixing bowl or two. I also used my standmixer (it makes mixing and beating so much easier) but you could use an electric mixer or food processor.
I have some affiliate links in the recipe card below if you're interested.
Similar recipes I think you'll love
How to store leftovers
Definitely keep the oatmeal creme pie cheesecake in the refrigerator as it will become too soft at room temperature, especially if you're in a warmer climate. Store in an airtight container or cover with plastic wrap.
Mel's kitchen notes
I used the 'Big Size' oatmeal creme pies. Typically, they're smaller, so you'll probably need more quantity if you're using the smaller cookies.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
You can recreate this fluffy white filling by mixing marshmallow fluff with powdered sugar, vanilla and shortening.
Definitely not. This would be more in the treat category - everything in moderation (says she who could eat 4 in less than a minute).
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Oatmeal Creme Pie Cheesecake
Ingredients
- 9 Each Oatmeal Creme Pies Big Size
- 24 Ounces Cream Cheese room temperature
- ⅓ Cup Light Brown Sugar
- ¼ Cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- ¼ Cup Molasses
- 2 teaspoons Pumpkin Pie Spice
- 1 Cup Heavy Whipping Cream
- ½ Cup Powdered Sugar
- ¼ Cup Caramel Sauce for serving
Instructions
- Spray a 9" springform pan with cooking spray then line the bottom with parchment paper.
- Add a layer of Oatmeal Creme Pies to the bottom to act as the crust of the cheesecake (it took 6 big ones for me).9 Each Oatmeal Creme Pies
- Add the softened cream cheese, brown sugar, granulated sugar, vanilla, molasses and pumpkin pie spice to the bowl of a stand mixer and mix for about 1 minute until well mixed.24 Ounces Cream Cheese, ⅓ Cup Light Brown Sugar, ¼ Cup Granulated Sugar, 1 teaspoon Vanilla Extract, ¼ Cup Molasses, 2 teaspoons Pumpkin Pie Spice
- In another large bowl beat the cream until soft peaks form, then add the powdered sugar and continue beating until stiff peaks have formed.1 Cup Heavy Whipping Cream, ½ Cup Powdered Sugar
- Fold the cream into the cream cheese mixture.
- Pour this cream cheese mixture over the top of the oatmeal cookie crust.
- Spread out evenly then refrigerate for about 6 hours (I let mine refrigerate over night- which is best if you have time).
- After the oatmeal creme pie cheesecake has set, take about 3 more creme pies and chop into pieces then decorate the top of the cheesecake.
- When serving, drizzle with the caramel sauce (caramel syrup).¼ Cup Caramel Sauce
Notes
Nutrition
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Original Publish Date: April 23, 2023
Marion Lehman says
I NEVER do this but THIS pie make me want to make it JUST on the name ALONE! I make homemade oatmeal cream pies & LOVE cheesecake. WHO ARE YOU and WHERE have you been? I joined your site for something that NOW I can't even recall since I saw THIS! I also don't write about a recipe BEFORE making it! It BETTER be good or I'm telling my mom, LOL
Melanie Cagle says
Hi Marion!! I think I am just like you, I love anything oatmeal cream pies and also love cheesecake!! lol