This no bake oatmeal creme pie cheesecake combines creamy, rich cheesecake with the nostalgic flavor of the Little Debbie treat. With a sweet, creamy filling and plenty of warm oatmeal cookie flavor, it’s a delightful dessert for any occasion.

I am not shy about my love of Little Debbie and those Oatmeal Cream Pies.

And I also don’t hide my love of cheesecake.

Why not combine the two things that set my heart aflutter into one showstopping dessert?

This no bake oatmeal creme pie cheesecake has all the familiar cream pie flavor topped with a decadent, rich cheesecake layer.

And you can make the whole thing without turning on your oven.

That takes so much of the stress out of dessert- especially for a baking beginner.

So you know it’s the perfect slice of sweet nostalgia to end any party, holiday meal, or serve up for company.

Ingredients

To make this you’ll need:

Cream cheese– Softened to room temperature
No bake cheesecake filling– A 24.3 ounce tub of Philadelphia no bake cheesecake filling. You can find this near the cookie dough or cream cheese.
Whipped topping– An 8 ounce tub of thawed whipped topping like Cool Whip.
Vanilla extract– Real is best.
Sugar– Powdered.
Little Debbie Oatmeal Cream Pies– 14 of them, unwrapped and roughly chopped.

How to Make

This no bake oatmeal creme pie cheesecake is pretty easy to make.

Whip the cream cheese until it’s smooth and creamy in a large mixing bowl using a hand mixer.

Then mix in the cheesecake filling, whipped topping, vanilla extract, and powdered sugar to the cream cheese until everything is evenly combined.

Set it aside.

Then, press about 12 of the chopped oatmeal cream pies to the bottom of a 9″ springform pan so they form a single layer that covers the bottom of the pan and goes up the sides some.

Pour the prepared cheesecake filling in an even layer over the cream pie “crust.”

Sprinkle the remaining chopped cream pies evenly out overtop.

Let the cheesecake chill in the refrigerator for at least 4 hours, but up to overnight.

Run a butterknife around the edges of the pan to release the cheesecake, then open the pan and remove the outer ring.

Slice, serve, and enjoy!

Storing

Store this tightly covered in the fridge for up to 4 days.

Keep in mind the oatmeal cream pies may start to soften if it sits in the fridge too long.

Tips and Tricks

Let the cream cheese and cream cheese filling sit out on the counter to soften before you whip them together.
To press the chopped cream pies evenly into a “crust,” use the bottom of a cup or flat measuring cup to press it down, working from the center outwards.
Worried about the crust sticking? Spray the springform pan lightly with nonstick spray first.

Other Cream Pie Desserts

No bake oatmeal creme pie cheesecake takes all the flavors you love about the nostalgic dessert and decadent cheesecake and combines them into one delicious treat.

Make it and enjoy!

Looking for other cream pie desserts?

Try these:

If you’ve tried this NO BAKE OATMEAL CREME PIE CHEESECAKE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Oatmeal Creme Pie Cheesecake (No Bake Recipe)

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Course: Dessert

Cuisine: American

Prep Time: 15

Chill Time: 2

Total Time: 2 15

Servings:

Calories: 470kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

1 8 oz block cream cheese softened
1 24.3 oz tub Philadelphia no bake cheesecake filling
1 8 oz tub whipped topping
2 tsp vanilla extract
2 tbsp powdered sugar
14 Little Debbie oatmeal cream pies unwrapped & roughly chopped

US Customary - Metric

Instructions

Add the cream cheese to a large mixing bowl. Using a hand mixer, whip until smooth and creamy.
1 8 oz block cream cheese
Add the cheesecake filling, whipped topping, vanilla extract, and powdered sugar to the cream cheese. Blend everything well until evenly combined. Set aside.
1 24.3 oz tub Philadelphia no bake cheesecake filling, 1 8 oz tub whipped topping, 2 tsp vanilla extract, 2 tbsp powdered sugar
Add roughly 12 of the chopped oatmeal cream pies to the bottom of a 9" springform pan, then firmly press them evenly out into a single layer that covers the bottom of the pan and begins going up the sides some.
14 Little Debbie oatmeal cream pies
Pour the prepared cheesecake filling into the pan and spread it out in an even layer. Sprinkle the remaining chopped cream pies evenly out overtop.
Chill in the refrigerator for at least 4 hours, but up to overnight.
Run a butterknife around the edges of the pan to release the cheesecake, then open the pan and remove the outer ring.
Slice, serve, and enjoy!

Notes

Let the cream cheese and cream cheese filling sit out on the counter to soften before you whip them together.
To press the chopped cream pies evenly into a "crust," use the bottom of a cup or flat measuring cup to press it down, working from the center outwards.
Worried about the crust sticking? Spray the springform pan lightly with nonstick spray first.