Oatmeal Cream Pie Cheesecake
A creamy, no-bake cheesecake featuring chunks of oatmeal creme pies and a delightful oatmeal cookie crust, perfect for those days when you want something cozy without turning on the oven.
Ingredients
For the crust
- 10 pieces Oatmeal creme pies Store bought is perfect
- 1 cup Old fashioned oats For texture
- 1/2 cup Butter, melted
For the filling
- 8 oz Cream cheese, softened Make sure it's at room temperature to avoid lumps
- 1 cup Powdered sugar
- 1 tsp Vanilla extract
- 1 cup Heavy whipping cream Use cold
- 1 pinch Salt
- 2 pieces Oatmeal creme pies, chopped To fold into the filling
Instructions
Preparation
- Crush oatmeal cookies or oatmeal creme pies into crumbs, adding a couple spoonfuls of oats. Mix with melted butter and press firmly into the bottom of a springform pan. Chill in the fridge while preparing the filling.
- In a cold bowl, whip heavy cream until it holds its shape to ensure a light cheesecake.
- Beat softened cream cheese with powdered sugar, vanilla, and a pinch of salt until smooth.
- Gently fold the whipped cream into the cream cheese mixture, followed by the chopped oatmeal creme pies.
- Spread the filling over the crust and smooth the top.
Chilling
- Refrigerate for at least 6 hours, or overnight for firmer slices.
Notes
Make sure to pack down the crust firmly and cut with a warm knife for neat slices. For a less sweet flavor, add a pinch more salt and a drop more vanilla.