This no-bake Oatmeal Cream Pie Cheesecake is everything you love about creamy desserts and childhood snacks in one dish.

With a cookie crust, fluffy cheesecake filling, and more oatmeal cream pies crumbled on top, this recipe is pure comfort in every bite.

Why You’ll Love This Recipe

No baking needed – Just mix, chill, and enjoy.

Quick to make – Only 15 minutes of hands-on time.

Retro flavor – A fun twist on a classic childhood treat.

Crowd-pleaser – Perfect for holidays, potlucks, and parties.

Make-ahead friendly – Chill it overnight for easy entertaining.

What You’ll Need (Ingredient Highlights)

Oatmeal cream pies – These sandwich cookies form both the crust and topping.

Cream cheese – The rich base of the cheesecake filling.

Instant cheesecake pudding mix – Adds structure and flavor with no extra baking.

Milk & sugar – Help create a smooth, sweet filling.

Cool Whip – Makes the cheesecake light and fluffy.

Vanilla extract – For a classic, sweet finish.

Pro Tips Before You Start

Room temp cream cheese blends more easily and results in a smoother filling.

Don’t overmix once you add the Cool Whip or it may deflate.

Use a sharp knife dipped in hot water to slice neatly.

Chill overnight for the best set and flavor.

Use the back of a spoon or your fingers to press the crust evenly.

How to Make Oatmeal Cream Pie Cheesecake

Step 1: Lightly grease a 9×13-inch dish with butter.

Step 2: Line the bottom with oatmeal cream pies, pressing to form a solid crust.

Use broken cookie pieces to fill any gaps.

Step 3: In a large mixing bowl, beat cream cheese until smooth.

Add sugar, pudding mix, and milk.

Whisk until slightly thickened, about 1–2 minutes.

Step 4: Gently fold in Cool Whip just until combined.

Do not overmix to maintain fluffiness.

Step 5: Spread the filling over the crust in an even layer.

Step 6: Crumble the remaining oatmeal cream pies over the top.

Step 7: Cover tightly and refrigerate for 5–6 hours or overnight until fully set.

Step 8: Serve chilled. Slice and enjoy!

What to Serve It With

A hot cup of coffee or milk

Chocolate-dipped fruit

A small scoop of vanilla ice cream

Fresh berries for a tart contrast

A drizzle of caramel or chocolate sauce

Variations / Substitutions

Swap the cookies: Use chocolate chip cookie sandwiches or whoopie pies for a fun twist.

Use homemade whipped cream: Replace Cool Whip with whipped heavy cream and sugar.

Add mix-ins: Fold in mini chocolate chips or chopped nuts for extra texture.

Make it gluten-free: Use gluten-free sandwich cookies and pudding.

Try peanut butter: Add a swirl of peanut butter into the filling before chilling.

Storage & Leftovers

Refrigerate: Store covered in the fridge for up to 4–5 days.

Freezing: Not recommended, as thawing may change the texture.

To transport: Cover tightly and keep chilled until ready to serve.

FAQs

Can I make this a day ahead?
Yes! It’s actually better when made the night before to allow the flavors to set.

Can I use homemade oatmeal cream pies?
Absolutely! Just be sure they are soft and sandwich-style.

Is there a substitute for Cool Whip?
You can use 3 cups of homemade whipped cream (whipped from heavy cream and sugar).

Can I use a different pudding flavor?
Yes, vanilla or white chocolate pudding would also work well.

Do I need to freeze this cheesecake?
No. It sets beautifully in the fridge and keeps a creamy texture.

Is this super sweet?
It’s sweet but balanced with cream cheese and a little tang from the pudding mix.

What size pan should I use?
A standard 9×13-inch dish is perfect for this recipe.

Final Thoughts

This Oatmeal Cream Pie Cheesecake is the perfect no-bake dessert for cookie lovers and nostalgic snack fans.

It’s rich, creamy, and comes together in minutes.

Whether you’re serving it for a special gathering or just treating yourself, every bite delivers that soft, spiced cookie flavor in a creamy cheesecake hug.