Go Back
The Boat Shed Kitchen

Oatmeal Cream Pie Cheesecake

Oatmeal cream pie cheesecake is a no-bake layered dessert made with soft oatmeal sandwich cookies as the crust, topped with a rich cream cheese and cheesecake pudding filling, and finished with more crumbled pies on top. It’s sweet, creamy, and irresistibly simple—no oven required!
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill Time 6 minutes
Total Time 6 hours 20 minutes
Servings: 12
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 24 oatmeal cream pie sandwich cookies 2 boxes
  • 2 8 oz packages cream cheese
  • 1/3 cup sugar
  • 1 3 oz package instant cheesecake pudding mix
  • 3/4 cup whole milk
  • 16 oz Cool Whip
  • 1 tsp vanilla extract

Method
 

  1. Grease a 9x13” dish.
  2. Line bottom with oatmeal pies, pressing to form crust.
  3. Beat cream cheese until smooth.
  4. Add sugar, pudding mix, and milk. Mix until thickened.
  5. Fold in Cool Whip gently.
  6. Spread over crust.
  7. Crumble remaining pies on top.
  8. See full steps with tips & photos → https://theboatshedcafe.com/oatmeal-cream-pie-cheesecake/

Notes

• For easier slicing, freeze the bars for 20 minutes before cutting.
• You can swap in chocolate pudding mix for a fun twist.
• Make it festive by adding sprinkles or drizzling with caramel sauce.