Oatmeal Cream Pie Cheesecake

Some desserts feel like pure nostalgia, and this oatmeal cream pie cheesecake is exactly that—soft, creamy, a little whimsical, and completely irresistible. Imagine the cozy, spiced chewiness of classic oatmeal cream pies blended with the silky richness of a cream cheese pie. It’s the kind of treat that gets people hovering around the fridge, checking if there’s one more slice left “just in case.”

This recipe brings together two dessert worlds that surprisingly complement each other: the familiar sweetness of an oatmeal creme pie and the smooth, cool texture of cheesecake. The combination creates a layered flavor experience—sweet, warm, buttery, creamy—that doesn’t overwhelm. It’s balanced, comforting, and unique enough to stand out on any dessert table.

Whether you’re making it for a family gathering, a weekend project, or simply because your sweet tooth insists, this oatmeal cream pies inspired dessert always becomes the conversation starter. The oatmeal creme pie base gives depth and texture, the filling gives that velvety cheesecake feel, and every bite tastes like a mash-up of childhood favorites and grown-up indulgence.

What makes this oatmeal pie cheesecake shine is the way it transforms a familiar snack into something elegant but still easygoing. It stays true to the nostalgic flavor while becoming a dessert that feels rich, thoughtful, and surprisingly simple. If you love playful twists on classics, this is one recipe you’ll find yourself coming back to again and again.

Why You’ll Love It

• The texture combo is unreal. You get that soft, chewy oatmeal creme pie base paired with a cool, velvety cheesecake filling—every bite feels like two desserts teaming up in the best way.
• Nostalgia meets grown-up indulgence. It starts with the flavor you loved as a kid, but turns into a dessert that feels richer, creamier, and way more satisfying.
• A no-fuss showstopper. It looks impressive, tastes incredible, and still comes together without complicated steps. People assume you spent hours on it—even when you didn’t.
• Layers of flavor that keep you going back. Warm cinnamon notes, buttery oatmeal cream pies, sweet creamy filling—it’s the kind of dessert you think about long after you’ve had a slice.
• Perfect for any occasion. Family gatherings, birthdays, potlucks, or late-night cravings—this oatmeal cream pie dessert fits right in and disappears fast.

Ingredient List

For the Crust

• 10–12 oatmeal cream pies (crushed)
• 4 tbsp unsalted butter, melted

For the Cheesecake Filling

• 16 oz cream cheese, softened
• 1 cup heavy cream
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup crushed oatmeal creme pie pieces

For Topping (Optional)

• Whipped cream
• Extra oatmeal cream pies, chopped or halved

Ingredient Notes

• Oatmeal cream pies: The heart of the recipe. They create a soft, sweet crust that’s way more flavorful than plain graham crackers. Don’t skip these—they give the cheesecake its signature nostalgic taste.
• Cream cheese: Use full-fat cream cheese for the richest texture. I always use the brick style because it blends smoother and sets better in chilled desserts.
• Heavy cream: This helps the cheesecake filling stay light and fluffy instead of dense. Whip it to soft peaks before folding in for that dreamy, mousse-like texture.
• Powdered sugar: It dissolves beautifully into the filling without giving you any grittiness, which is exactly what you want for a cream cheese pie style dessert.
• Vanilla extract: A small spoonful adds warmth and rounds out all the sweet, buttery oatmeal creme pie flavors.
• Extra oatmeal cream pie pieces: Mixing some into the filling gives you little chewy pockets of flavor—so good and absolutely worth adding.

Kitchen Equipment Needed

• Food processor or blender – For crushing the oatmeal cream pies quickly and evenly. A processor gives the best texture, but a blender works in a pinch.
• Mixing bowls – You’ll need a couple: one for the crust and one for the cheesecake filling. I love using glass bowls so I can see everything mixing together.
• Hand mixer or stand mixer – Essential for whipping the cream cheese and heavy cream until smooth and fluffy. A stand mixer makes it effortless, but a hand mixer does the job too.
• 9-inch springform pan – Helps the cheesecake release cleanly and gives that classic, tall cheesecake shape.
• Rubber spatula – For folding in the crushed oatmeal creme pie pieces without deflating the filling. Plus, it helps scrape every last bit out of the bowl.
• Measuring cups and spoons – Accuracy matters for the crust-to-filling ratio, so measure everything out neatly.

Instructions

1. Prepare the Pan and Crust

1. Line your pan. Fit a 9-inch springform pan with a parchment round (optional) and lightly grease the sides so the cheesecake releases easily.
2. Crush the oatmeal cream pies. Put 10–12 oatmeal cream pies in a food processor and pulse until they’re fine crumbs — a few slightly larger bits are fine for texture. If using a blender, pulse in small batches.
3. Mix with butter. Transfer crumbs to a bowl, pour in 4 tablespoons melted butter, and stir until everything looks evenly moistened.
4. Press into the pan. Press the mixture into the bottom (and slightly up the sides, if you like a shallow edge) of the springform pan. Use the bottom of a measuring cup to get an even, compact layer.

• Pro tip: Press firmly — a compact crust helps the pie slice cleanly later.

2. Make the Cheesecake Filling

1. Soften and beat the cream cheese. In a large bowl, beat 16 oz softened cream cheese on medium speed until completely smooth and free of lumps (about 2–3 minutes). Scrape the bowl down once or twice.

• Pro tip: If your cream cheese is still cold, cube it and microwave in 5–7 second bursts until just softened — not melted. This prevents lumps and gives you a silky filling.

2. Add powdered sugar and vanilla. Add ¾ cup powdered sugar and 1 teaspoon vanilla extract to the cream cheese and beat until combined and fluffy.
3. Whip the heavy cream. In a separate bowl, whip 1 cup heavy cream to soft peaks. Stop when the peaks hold shape but still fold gently.

• Pro tip: Don’t overwhip the cream — you want soft peaks so it folds in smoothly and keeps the filling light.

4. Fold in the cream. Gently fold the whipped cream into the cream cheese mixture with a rubber spatula, using broad, gentle strokes to preserve airiness.
5. Add oatmeal creme pie pieces. Fold in ½ cup crushed oatmeal creme pie pieces for pockets of chew and flavor. Be gentle so the filling stays fluffy.

3. Assemble and Chill

1. Pour over crust. Spoon the filling into the prepared crust and smooth the top with an offset spatula or the back of a spoon.
2. Add decorative pieces (optional). Press a few halved or chopped oatmeal cream pies on top for visual appeal. A ring of halved pies around the edge looks lovely.
3. Chill until set. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, though overnight is best for a firm, sliceable texture.

• Pro tip: Chill overnight when possible — the flavors meld and the texture firms up to that classic cheesecake feel.

4. Finish & Serve

1. Release the springform. Run a thin knife around the edge before releasing the ring to help avoid tearing the sides. Unlock the springform and lift the ring away.
2. Slice cleanly. For neat slices, dip a sharp knife in hot water, wipe it dry, and slice; repeat between cuts.
3. Garnish and serve. Top with whipped cream, extra crumbled oatmeal cream pies, or a dusting of powdered sugar. Serve chilled.
4. Storage. Keep refrigerated, covered, for up to 4 days. You can freeze slices up to one month — thaw in the fridge before serving.

Enjoy the playful mash-up of an oatmeal cream pie dessert and a silky cream cheese pie — it’s nostalgic, indulgent, and totally worth the little wait while it sets.

Tips and Tricks for Success

• Use room-temperature cream cheese. It blends smoother, prevents lumps, and gives the filling that silky oatmeal creme pie cheesecake texture.
• Chill long enough. Four hours is the minimum, but overnight gives the cleanest slices and the richest flavor.
• Don’t pack the crust too thin. A thicker oatmeal cream pie crust balances the creamy filling and keeps the slice sturdy.
• Fold gently. When combining the whipped cream with the cream cheese mixture, slow and gentle folding keeps the filling airy and mousse-like.
• Cut with a hot knife. Dip your knife in hot water, wipe, slice — repeat. It makes every piece look bakery-perfect.

Ingredient Substitutions and Variations

• Use graham crackers instead of oatmeal cream pies for a lighter, less sweet crust — great if you want more of the cream cheese pie flavor to shine.
• Swap heavy cream with whipped topping if you need a quicker, no-mixer option (use 2 cups).
• Add cinnamon or nutmeg to the filling for extra cozy spice that pairs perfectly with the oatmeal cream pies.
• Mix in mini chocolate chips for a fun, chunky twist and a hint of chocolate without overpowering the dessert.
• Top with caramel drizzle if you want a richer, sweeter finish — caramel pairs beautifully with oatmeal pie cheesecake flavors.

Serving Suggestions

• Add a swirl of whipped cream on top. It gives the cheesecake a soft, cloud-like finish that pairs beautifully with the chewy oatmeal cream pies inside.
• Serve with a drizzle of warm caramel. The caramel melts slightly into the creamy filling and adds a cozy, buttery sweetness.
• Add fresh berries on the side. Strawberries or raspberries brighten up the richness and add a pop of color to your dessert plate.
• Sprinkle crushed oatmeal cream pies over each slice. It adds crunch and lets the flavor shine even more.
• My personal fave: I like serving a slice with a hot cup of tea or coffee — the warmth balances the cool, creamy texture so well.

Storage and Reheating Instructions

• Refrigerate: Store covered in the fridge for up to 4 days. A cake dome or airtight container works best to keep it fresh.
• Freeze: Freeze whole or sliced for up to 1 month. Wrap tightly in plastic wrap, then foil, to prevent freezer burn.
• Thawing: Thaw overnight in the refrigerator for the best texture — slow thawing keeps the filling smooth and creamy.
• Reheating: Cheesecake is served chilled, so no reheating needed. If the crust gets too firm after freezing, let the slice sit at room temperature for 10–12 minutes before serving.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Absolutely! This dessert actually tastes better the next day. Make it 24 hours ahead so it has plenty of time to set and develop flavor.

Do I need to bake the crust?

Nope — this is a fully no-bake cheesecake. The oatmeal cream pies bind together beautifully with melted butter, so baking isn’t necessary.

Can I use low-fat cream cheese?

You can, but the texture won’t be as creamy or stable. Full-fat cream cheese gives the best smooth, rich finish.

How do I keep the cheesecake from being too soft?

Chill it for at least 4 hours, preferably overnight. Also make sure the heavy cream is whipped to soft peaks before folding it in.

Can I make this without a springform pan?

Yes! A deep pie dish or an 8×8 square pan works too — just line it with parchment for easier slicing and lifting.

Can I add more mix-ins to the filling?

Definitely. Extra oatmeal cream pies, chocolate chips, or even a little cinnamon are great add-ins — just don’t overload it so the filling stays fluffy.

---

Did you try this oatmeal cream pie cheesecake? I’d love to hear how it turned out — share your experience in the comments!