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Oatmeal Cream Pie Cheesecake

Oatmeal Cream Pie Cheesecake: Your New Favorite No-Bake Treat

This Oatmeal Cream Pie Cheesecake is a nostalgic, no-bake treat that combines a creamy filling and crunchy oatmeal crust.
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Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 24 cookies Oatmeal Cookies Consider gluten-free cookies if needed.
  • 1/2 cup Butter Melted; can substitute with coconut oil for dairy-free.
Filling
  • 16 ounces Cream Cheese Softened for easier mixing.
  • 1 cup Powdered Sugar Regular granulated sugar can be less smooth.
  • 2 cups Whipped Cream Use stabilized whipped cream for a firmer texture.
Optional Toppings
  • 1 cup Chocolate Ganache For a richer flavor.
  • 1/2 cup Crumpled Oatmeal Cookies For garnish and added texture.

Equipment

  • Food Processor
  • mixing bowl
  • electric mixer
  • 9-inch springform pan

Method
 

Step-by-Step Instructions
  1. Crush oatmeal cookies into fine crumbs and mix with melted butter. Press into the bottom of a 9-inch springform pan.
  2. In a mixing bowl, beat cream cheese with powdered sugar until smooth. Fold in whipped cream until fluffy.
  3. Pour the cheesecake filling over the crust, smoothing the top. Optionally sprinkle crumbled cookies on top.
  4. Cover and chill in the refrigerator for at least 5-6 hours until firm.
  5. Remove the cheesecake from the springform pan, let it sit at room temperature for 10-15 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

For a smoother filling, ensure cream cheese is at room temperature before mixing.

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