Description
Oatmeal Cream Pie Cheesecake is a nostalgic, no-bake dessert that transforms classic sandwich cookies into a rich, creamy cheesecake treat. With a soft cookie crust, a fluffy Cool Whip and cream cheese filling, and a touch of vanilla, this easy recipe delivers big flavor with minimal effort—perfect for holidays, potlucks, or weeknight cravings.
Ingredients
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24 oatmeal cream pie sandwich cookies (approx. 680 g)
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2 packages cream cheese, 8 oz each (454 g total)
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1/3 cup granulated sugar (67 g)
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1 package instant cheesecake pudding mix, 3 oz (85 g)
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3/4 cup whole milk (180 ml)
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16 oz Cool Whip (about 450 g)
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1 teaspoon vanilla extract (5 ml)
Instructions
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Lightly grease a 9×13-inch dish with butter.
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Press oatmeal cream pies into the bottom to form a solid crust, breaking some to fill gaps.
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In a bowl, beat cream cheese until smooth.
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Add sugar, pudding mix, and milk. Mix 1–2 minutes until creamy.
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Fold in Cool Whip and vanilla extract gently.
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Spread mixture evenly over cookie crust.
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Crumble extra cookies on top for garnish.
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Cover and chill in the fridge for 5–6 hours or overnight.
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Slice and serve chilled.
Notes
Freeze crust for 15 minutes if you want it firmer.
Stir crushed cookies into filling for added texture.
Replace Cool Whip with stabilized homemade whipped cream if preferred.
Add cinnamon for a cozy flavor twist.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Dessert
- Method: No-bake
- Cuisine: American