Take cookie crust to the next level with these no bake oatmeal cream pie cheesecake bars. The Little Debbies treats make a fun crust and topping for creamy and delicious cheesecake filling. This is a fun and easy dessert that won’t heat up your kitchen.
Here is the mashup you didn’t know you didn’t know that you needed, but now that you know it exists, are going to have to have! Oatmeal cream pies and no bake cheesecake were just meant to go together.
If you are ready for a taste of nostalgia, you are going to love this recipe. The classic lunchbox snack is such a fun crust.
I have been having fun taking snack cakes and turning them into something even more fun. The Christmas tree cake cheesecake is a great example of that.
I know I am not the only one that loves that little pop of whimsy because that recipe is super popular. So, think of this as a summery version of that idea.
Make it chocolate
If you are in the mood for something more chocolaty, use Fudge Rounds instead of oatmeal cream pies.
Carlee’s Tips and Tricks
This recipe is perfect for a crowd or if you want leftovers. You can easily half the recipe and make it in an 8-inch square pan.
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A lot of recipes call of instant pudding and Cool Whip. I am not opposed to those kinds of fillings. But there are so many great ways to make a cheesecake filling without them.
So, I just scaled up the filling we use for things like orange pretzel salad. We know we like that filling and making it with just cream cheese, sugar, vanilla, and heavy cream is so easy to do.
If you prefer whipped topping, you can beat together the cream cheese, sugar, and vanilla then fold in a big tub. It will still be simple to make and taste great.
Just unwrap the oatmeal cream pies and mash them together on the bottom of the pan to make a crust. They are pretty soft, so you could do it with just 12. However, I ripped a few to fill in some of the gaps and to make sure there was plenty of crust down there.
Save the rest of the cookies for the topping. You can crumble them with your hands or chop them a bit before sprinkling them over the filling.
As with most no-bake cheesecake recipes, you will want to make this recipe at least several hours in advance to let it set up. You can technically eat it right away, but the cheesecake will have the best texture after at least 6 hours in the fridge.
If you are in the mood for a bit more spice, try adding a teaspoon or two of pumpkin pie spice to the cheesecake filling. You could even add a Tablespoon or two of molasses if you want even more depth of flavor.
That’s it! This is a simple recipe. So, there’s not much more to say other than I hope you like it as much as we did!
No Bake Oatmeal Cream Pie Cheesecake Bars
Ingredients
- 24 Oatmeal Creme Pies (2 boxes)
- 24 ounces cream cheese softened
- 1½ cups granulated sugar
- 1 Tablespoon vanilla extract
- 1½ cups heavy cream cold
Instructions
- Line the bottom of a 9×13-inch baking dish with oatmeal creme pies. Use your hands to smash them together and form a solid crust across the bottom of the pan.
- Put 24 ounces cream cheese in a large mixing bowl. Add 1½ cups granulated sugar and beat until smooth and lump free. Make sure to scrape down the sides of the bowl a time or two along the way.
- Mix in 1 Tablespoon vanilla extract.
- Slowly drizzle in 1½ cups heavy cream while the mixer is running on low. Once the cream is incorporated, turn the mixer to medium-high and beat until fluffy.
- Spread cheesecake mixture over the crust.
- Either crumble or chop the remaining oatmeal creme pies on top. Gently press them into the cheesecake mixture.
- Cover and chill 6 hours to overnight to set. Cut into squares and serve chilled.
Video
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