If you have a sweet tooth that craves nostalgia with a twist, you are going to love this Oatmeal Cream Pie Cheesecake Recipe. It marries the classic comfort of soft, chewy oatmeal cream pies with the rich, creamy decadence of cheesecake, creating a dessert that’s both familiar and delightfully surprising. Whether you’re making it for a family gathering or just treating yourself, this recipe showcases how simple ingredients can come together to make a truly show-stopping dessert that’s bursting with flavor and texture.
Ingredients You’ll Need
For this Oatmeal Cream Pie Cheesecake Recipe, the ingredients list is refreshingly straightforward, yet each component plays a crucial role. From the creamy texture of the softened cream cheese to the iconic oatmeal cream pies that form both the crust and the topping, everything works in harmony to deliver that perfect bite every time.
- Cream cheese: 32 ounces softened, for a smooth, luscious base that’s key to any cheesecake.
- Powdered sugar: Adds the perfect sweetness and a silky finish to the batter.
- Vanilla extract: A splash enhances the overall flavor with warm, inviting notes.
- Lemon juice: Just a teaspoon to brighten and balance the richness.
- Cheesecake flavored instant pudding mix: Half a 3-ounce package lends that classic cheesecake tang and firmness.
- Half and half: 1/2 cup plus 2 tablespoons to make the pudding smooth and creamy.
- Oatmeal Creme Pies: Two boxes—these are the star for the crust and garnish, bringing chewy sweetness and nostalgic charm.
- Buttercream frosting: Two cans for topping that add a rich, creamy flair and help hold the garnish in place.
How to Make Oatmeal Cream Pie Cheesecake Recipe
Step 1: Prepare the Crust with Oatmeal Cream Pies
Start by lining the bottom of a 9-inch springform pan with parchment paper to ensure your cheesecake releases easily later. Then, simply layer whole oatmeal cream pies across the bottom to create a cheesecake crust unlike any other. This quirky crust is chewy and sweet—trust me, it’s worth it!
Step 2: Create the Edge Layer
Cut several oatmeal cream pies in half and line the edges of the springform pan, on top of the first layer. This sturdy sidewall will keep your cheesecake filling contained and adds a fantastic textural contrast when it’s sliced.
Step 3: Prepare the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until it’s velvety smooth. Add vanilla and lemon juice for that bright, aromatic lift. In a separate bowl, whisk together half the cheesecake pudding mix and half a cup of half and half until smooth—add the extra 2 tablespoons gradually as needed to avoid any graininess. Once your pudding is perfectly smooth and thick, fold it into the cream cheese mixture, blending it until there are no lumps. Finally, gradually mix in the powdered sugar, making sure everything is silky and sweet.
Step 4: Assemble and Chill
Pour your luscious cheesecake batter over the oatmeal cream pie crust and sides, smoothing out the top. Pop the cheesecake into the freezer for two hours so it firms up just right. Afterward, cover it tightly with waxed paper and aluminum foil and chill it in the fridge for a minimum of 12 hours—patience here rewards you with the best texture and flavor!
Step 5: Decorate with Buttercream and Oatmeal Cream Pies
When it’s time to impress your guests, remove the cheesecake from the fridge and pipe generous dollops of buttercream frosting around the edges. Crumble the leftover oatmeal cream pies into the center and nestle large pie pieces into the frosting dollops on the edges. This part is the grand finale that gives your cheesecake delightful texture and irresistible charm.
How to Serve Oatmeal Cream Pie Cheesecake Recipe
Garnishes
A swirl of buttercream frosting paired with crumbled and whole oatmeal cream pies on top not only makes your cheesecake look like a masterpiece but also adds a whimsical twist to every slice. These garnishes bring extra sweetness and nostalgia, making every bite a celebration.
Side Dishes
Serve this rich cheesecake alongside fresh berries or a tangy fruit compote for contrast. A hot cup of coffee or a creamy latte pairs beautifully, balancing the dessert’s sweetness and creating a complete indulgent experience.
Creative Ways to Present
Try showcasing your cheesecake by serving slices on decorative plates with a drizzle of caramel or chocolate sauce. For parties, cut it into bite-sized squares and skewer with mini oatmeal cream pies or dollops of whipped cream for a fun, interactive dessert display.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be wrapped tightly in plastic wrap or stored in an airtight container in the fridge. This will keep it fresh and creamy for up to five days, giving you plenty of time to savor every bite.
Freezing
To freeze your Oatmeal Cream Pie Cheesecake Recipe, wrap it securely with plastic wrap and then aluminum foil for extra protection. It can stay in the freezer for up to two months without losing texture or flavor. When ready to enjoy, thaw it overnight in the refrigerator.
Reheating
Because this cheesecake is best served chilled, reheating isn’t necessary. Simply thaw completely and serve chilled for the creamiest, most delicious experience every time.
FAQs
Can I use homemade oatmeal cream pies instead of store-bought?
Absolutely! Homemade oatmeal cream pies add a personal touch and can be customized to your liking. Just make sure they’re soft and chewy to keep that classic texture in your cheesecake crust and garnish.
What’s the best way to soften cream cheese quickly?
Place cream cheese blocks in the microwave for 15 to 20 seconds or leave them out at room temperature for about 30 minutes before using. Softened cream cheese blends easier and ensures a smooth cheesecake batter without lumps.
Can I make this cheesecake gluten-free?
To make a gluten-free version, look for gluten-free oatmeal cream pies or bake your own oatmeal cookies using gluten-free oats and flour substitutes. This adjustment ensures all your guests can enjoy this fantastic dessert.
Why do I need to use both freezing and refrigeration?
The initial freeze firms up the cheesecake quickly to hold its shape, while the longer refrigeration allows flavors to meld and the texture to become perfect and creamy. Skipping these steps can affect the final result.
Can I substitute buttercream frosting with something else?
Yes, you can use whipped cream or cream cheese frosting instead for a lighter topping. Just remember that buttercream helps hold the oatmeal cream pies in place better for the final presentation.
Final Thoughts
Making this Oatmeal Cream Pie Cheesecake Recipe is like giving classic treats a delicious, decadent makeover that everyone will adore. It’s fun to assemble, impressive to serve, and delightfully nostalgic with every creamy, chewy bite. I promise once you try it, this cheesecake will quickly become one of your go-to desserts for celebrations or cozy nights in. So grab those oatmeal cream pies and let’s get baking!
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Oatmeal Cream Pie Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 14 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Oatmeal Cream Pie Cheesecake is a decadent no-bake dessert combining the creamy richness of cheesecake with the nostalgic flavors of Oatmeal Creme Pies. It features a crust and border made from layered Oatmeal Creme Pies, a smooth cheesecake filling enhanced with instant cheesecake pudding, and a luscious buttercream frosting topping. Perfect for dessert lovers looking for a fun twist on traditional cheesecake.
Ingredients
Cheesecake Filling
- 32 ounces cream cheese, softened (4 8-ounce packages)
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- 1.5 ounces cheesecake flavored instant pudding mix (half of a 3-ounce package)
- 1/2 cup half and half, plus 2 tablespoons as needed
Crust and Toppings
- 2 boxes Oatmeal Creme Pies (for crust and topping)
- 2 cans buttercream frosting (for topping)
Other
- Parchment paper (for lining pan)
Instructions
- Prepare the Pan: Line the bottom of a 9-inch springform pan with parchment paper, then layer whole Oatmeal Creme Pies across the bottom to form the crust.
- Crust Border: Cut several Oatmeal Creme Pies in half and arrange them standing around the edge of the pan on top of the base layer to create a border.
- Set Aside Pan: Place the prepared springform pan aside while you make the filling.
- Mix Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy in texture.
- Add Flavorings: Add vanilla extract and lemon juice to the cream cheese and mix to combine.
- Prepare Pudding Mixture: In a separate bowl, combine half of the 3-ounce package of cheesecake instant pudding with 1/2 cup half and half. Stir until smooth and free of lumps.
- Adjust Pudding Texture: Add up to 2 additional tablespoons of half and half as needed to achieve a smooth and thick pudding consistency.
- Combine Pudding and Cream Cheese: Add the pudding mixture to the cream cheese and blend together until fully smooth and uniform.
- Add Powdered Sugar: Gradually add the powdered sugar a little at a time, mixing well after each addition to keep the mixture smooth.
- Assemble Cheesecake: Pour the cheesecake batter into the springform pan on top of the layered Oatmeal Creme Pie crust and border.
- Smooth Top and Freeze: Smooth the surface of the cheesecake batter with a spatula and place the pan in the freezer for 2 hours.
- Chill Overnight: After freezing, cover the cheesecake with waxed paper and aluminum foil, then refrigerate for at least 12 hours to set fully.
- Add Frosting: When ready to serve, remove the cheesecake from the refrigerator and pipe large dollops of buttercream frosting evenly around the edge on top of the cheesecake.
- Decorate: Crumble the remaining Oatmeal Creme Pies and sprinkle the crumbs in the center of the cheesecake. Place large pieces of whole Oatmeal Creme Pies on the edges, wedged into the dollops of frosting for decoration.
- Serve: Slice, serve, and enjoy this rich, creamy, nostalgic dessert.
Notes
- This cheesecake is a no-bake recipe but requires freezing and chilling time for proper set-up.
- Use a springform pan for easy removal.
- Softened cream cheese is key to achieving a smooth filling.
- Adjust half and half in pudding mixture for desired thickness.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
- Allow the cheesecake to sit at room temperature for 10-15 minutes before slicing for easier cutting.
