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
Scale
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.
