Oatmeal Cream Pie Cheesecake
This no-bake Oatmeal Cream Pie Cheesecake transforms nostalgic Little Debbie cookies into an impressive layered dessert. Featuring a base of oatmeal creme pies topped with a luscious cream cheese filling enriched with molasses and warm spices, this make-ahead treat delivers maximum flavor with minimal effort.
Equipment
- 9-inch springform pan
- Stand mixer or electric hand mixer
- Mixing bowls
- Rubber spatula
- Offset spatula
Ingredients
Cookie Base
- 9 large Little Debbie oatmeal creme pies divided, 6-7 for base, 2-3 for topping
Cheesecake Filling
- 24 oz cream cheese softened to room temperature
- ⅓ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup molasses
- 2 teaspoons pumpkin pie spice
- 1 cup heavy whipping cream cold
- ½ cup powdered sugar
Topping
- ¼ cup caramel sauce for drizzling
Instructions
- Line the bottom of a 9-inch springform pan with parchment paper. Arrange 6-7 oatmeal creme pies flat on the bottom, breaking smaller pieces to fill any gaps.
- In a stand mixer fitted with paddle attachment, beat the softened cream cheese on medium speed for 1 minute until completely smooth and fluffy.
- Add the brown sugar, granulated sugar, vanilla extract, molasses, and pumpkin pie spice to the cream cheese. Mix on medium speed for another minute, scraping down the sides of the bowl halfway through.
- In a separate chilled mixing bowl, whip the cold heavy cream with an electric mixer on medium-high speed until soft peaks begin to form.
- Gradually add the powdered sugar to the whipped cream while continuing to beat until stiff peaks develop. This stabilizes the filling.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula with broad, careful strokes. Fold until just combined, being careful not to deflate the whipped cream.
- Pour the filling over the oatmeal cream pie base in the springform pan. Smooth the top with an offset spatula.
- Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until completely set.
- Before serving, carefully remove the springform ring. Chop the remaining 2-3 oatmeal cream pies and arrange the pieces decoratively on top of the cheesecake.
- Drizzle the caramel sauce generously over the top. Slice with a hot knife, wiping clean between cuts, and serve immediately.
Notes
Make Ahead: This dessert benefits from being made 1-2 days in advance. Add the chopped cookie topping and caramel drizzle just before serving.
Storage: Cover and refrigerate for up to 5 days. The texture improves after the first full day.
Freezing: Individual slices can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator.
Room Temperature Ingredients: Ensure cream cheese is fully softened to room temperature to avoid lumps in the filling.
Clean Slices: Run your knife under hot water and wipe clean between each cut for the prettiest presentation.