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
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- Similar recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Oatmeal Creme Pie Cheesecake
- Fan Favorite Recipes
- 💬 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
- Little Debbie Oatmeal Creme Pies
- Cream Cheese
- Brown Sugar
- Granulated Sugar
- Vanilla
- Molasses
- Pumpkin Pie Spice
- Heavy Whipping Cream
- Powdered Sugar
- Caramel Sauce
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Line the bottom of a springform pan with oatmeal creme pies. Fill the holes with smaller pieces.
- Step 2: Mix the softened cream cheese, brown sugar, white sugar, vanilla, molasses and pumpkin pie spice with a stand mixer and paddle attachment.
- Step 3: In a separate bowl beat the heavy cream until soft peaks form, then add powdered sugar. Beat again until stiff peaks form.
- Step 4: Fold the cream cheese with the whipped cream.
- Step 5: Pour the cream cheese filling over the oatmeal creme pie layer.
- Step 6: Smooth out with the back of a spatula, or an offset spatula. Refrigerate.
- Step 7: Remove the springform pan and decorate the top with chopped oatmeal creme pies.
- Step 8: When serving drizzle with the caramel sauce.
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
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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.
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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