Oatmeal Cream Pie Cheesecake Recipe

This Oatmeal Creme Pie cheesecake started as a curiosity for me—until I saw another version and knew I had to try it. The result is a fun, nostalgic twist on a classic no-bake cheesecake that’s perfect for sharing.

A slice of oatmeal creme pie cheesecake with a fork mark through the front. — Oatmeal Creme Pie Cheesecake

Who doesn’t love Little Debbie Oatmeal Creme Pies? Those soft oatmeal cookies with the creamy center are a beloved snack for many of us. Turning them into the base and garnish for a cheesecake brings those familiar flavors to a whole new dessert format.

Using whole cookies as the crust is the idea that makes this cake especially clever—the texture and flavor of the cookies carry through to every bite.

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What makes this recipe so yummy

Oatmeal Creme Pies evoke childhood memories and familiar comfort—this dessert celebrates that favorite snack in an elevated way.
It’s a no-bake cheesecake, so prep is straightforward and accessible even for beginner bakers.
The ingredients are common pantry staples—nothing exotic required.
This makes a crowd-pleasing dessert for family gatherings and potlucks.
The packaged cookies work perfectly as a cheesecake crust and decorative topping.

Groceries you’ll need: Ingredients

Ingredients needed to make an oatmeal creme pie cheesecake recipe.

See the recipe card below for exact quantities and notes.

Oatmeal Creme Pie Cheesecake Recipe Instructions

Below is a clear overview of the recipe steps. Refer to the recipe card for precise measurements and timing.

Oatmeal creme pie cookies lining a base of a pie dish. — **Step 1:** Line the bottom of a 9″ springform pan with Oatmeal Creme Pies to form the crust. Use smaller pieces to fill any gaps.

A mixing bowl filled with sugar and cinnamon etc. — **Step 2:** Beat room-temperature cream cheese with brown sugar, granulated sugar, vanilla, molasses, and pumpkin pie spice until smooth and combined.

Powdered sugar in a large mixing bowl. — **Step 3:** In a separate bowl, whip the heavy cream to soft peaks. Add powdered sugar and continue whipping until stiff peaks form.

Cream cheese folding into whipped cream in a large mixing bowl. — **Step 4:** Gently fold the whipped cream into the cream cheese mixture until uniform and airy.

A cream cheese mixture being poured onto an oatmeal creme pie base. — **Step 5:** Pour the cream cheese filling over the cookie crust, spreading it to the edges.

A cheesecake being smoothed out with the back of a spatula. — **Step 6:** Smooth the surface with a spatula, cover, and refrigerate until fully set.

Top of an oatmeal creme pie, decorated with chopped cookies. — **Step 7:** Once set, remove the springform rim and garnish the top with chopped Oatmeal Creme Pies.

A piece of oatmeal creme pie cheesecake drizzled with caramel sauce. — **Step 8:** When serving, drizzle with warm caramel sauce for extra richness.

Hint: Pipe a ring of cream filling around the outer edge for a classic decorative finish that echoes the cookies’ center.

Recipe variations and substitute ideas

Lemon juice — a splash brightens the filling with a pleasant tartness.
Corn syrup — can replace some granulated sugar for a smoother texture.
Unsalted butter — use to grease the springform pan if you prefer over nonstick spray.
Instant cheesecake pudding — folding a small amount of cheesecake-flavored instant pudding into the filling can boost structure and flavor.
Frozen whipped topping — thawed whipped topping can substitute for freshly whipped cream in a pinch.

A slice of oatmeal creme pie cheesecake being lifted out of the whole thing.

Necessary gear: Equipment

A few simple tools make this recipe easier: a 9″ springform pan, at least one large mixing bowl, and a hand or stand mixer to whip the cream and beat the filling.

If you have a stand mixer it will speed things up, but an electric hand mixer works fine as well.

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How to store leftovers

Store the cheesecake in the refrigerator in an airtight container or tightly wrapped with plastic wrap. Because it’s a no-bake dessert, it will soften quickly at room temperature—especially in warm weather—so keep it chilled until serving.

Mel’s kitchen notes

I used the larger “Big Size” Oatmeal Creme Pies. If you use standard smaller cookies you’ll need more to cover the pan.

About The Author

Melanie Cagle

Melanie is a professional food photographer and home cook who shares tested, approachable recipes. Since 2020 she has posted recipes and tutorials on this blog, with features on national outlets and a Food Network appearance.

A cake stand with an oatmeal creme pie cheesecake with slices removed.

Frequently asked questions: FAQs

What is the cream in Oatmeal Creme Pies made of?

The classic filling can be approximated by mixing marshmallow creme or fluff with powdered sugar, a touch of vanilla, and a small amount of shortening or butter to stabilize it.

Are Oatmeal Creme Pies healthy?

Not particularly—they’re a sweet treat. Enjoy in moderation as part of an otherwise balanced diet.

If you try this Oatmeal Creme Pie Cheesecake, please leave a comment to share how it turned out—we love feedback from readers.

If you enjoyed the recipe, consider rating it in the recipe card below.

Oatmeal Creme Pie Cheesecake

A creamy, no-bake cheesecake flavored with the familiar taste of oatmeal cookies, set over a crust made of whole Oatmeal Creme Pies and finished with chopped cookies and caramel.

Prep Time15 mins

Refrigeration Time6 hrs

Total Time6 hrs 15 mins

Servings: 8

Cuisine: American

Author: Melanie Cagle

ANNOUNCEMENT

Watch Me Compete on Food Network’s 100 Cooks – airing June 7th @ 9/8c

Equipment

Stand Mixer (optional)
9″ Springform Pan

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 and line the bottom with parchment paper.
Arrange Oatmeal Creme Pies in a single layer across the base to form the crust (about 6 large cookies worked for the author).
Combine softened cream cheese, brown sugar, granulated sugar, vanilla, molasses, and pumpkin pie spice in a mixer and beat until smooth, about 1 minute.
In a separate bowl, beat heavy whipping cream to soft peaks, add powdered sugar, and continue beating to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until combined.
Pour the filling over the cookie crust and smooth the top.
Refrigerate for at least 6 hours or overnight for best results.
Once set, chop three additional creme pies and scatter them over the top as decoration.
Serve slices drizzled with caramel sauce.

Notes

Keep this no-bake cheesecake refrigerated so it stays firm. If using smaller cookies, increase the quantity to properly line the pan.

Did You Make This?Please consider leaving a review in the recipe card below to help other readers.