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a wooden handled cake server lifting up a slice of no bake oatmeal creme pie cheesecake
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Oatmeal Creme Pie Cheesecake (No Bake Recipe)

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.
Prep Time15 minutes
Chill Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 12
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.

Nutrition

Calories: 470kcal | Carbohydrates: 34g | Protein: 7g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 77mg | Sodium: 382mg | Potassium: 198mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1039IU | Calcium: 94mg | Iron: 4mg