If you’re ready to fall in love with a nostalgic twist on a classic dessert, you need to experience this Oatmeal Cream Pie Cheesecake. It’s a dreamy mashup of the iconic Little Debbie treat and rich, creamy cheesecake, blending chewy oatmeal cookies, luscious filling, and just the right amount of sweetness into every bite. Whether you’re baking for family, bringing a showstopper to a party, or just diving into a pan for pure self-care, this dessert feels special in every way!

Oatmeal Cream Pie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This Oatmeal Cream Pie Cheesecake is surprisingly easy to put together, and each ingredient is crucial for flavor and texture. From the tangy cream cheese base to the nostalgic cookie pieces, every component adds something magical and memorable.

Oatmeal cream pies (10, divided): These nostalgic sandwich cookies shape both the crust and the fun pops of cookie in the filling.
Melted butter (2 tablespoons): Binds the cookie crust together, adding an extra layer of richness.
Cream cheese (3 packages, softened): The backbone of our cheesecake—softening helps guarantee a silky-smooth filling.
Granulated sugar (1 cup): Sweetens the cheesecake without overpowering the delicate oatmeal notes.
Sour cream (1/2 cup): Adds a tangy balance and helps create an ultra-creamy texture.
Vanilla extract (1 teaspoon): Enhances all the other flavors and makes the whole cheesecake taste homemade.
Large eggs (3): Provide structure, richness, and help bind everything together.
Salt (1/4 teaspoon): Just a pinch brings out all the depth and prevents things from becoming too sweet.
Whipped cream & crushed oatmeal cream pies (for topping, optional): Adds flair and an extra hit of nostalgic delight.
Nonstick spray: Keeps things easy when it comes time to release the perfect slice!

How to Make Oatmeal Cream Pie Cheesecake

Step 1: Prepare Your Pan and Preheat the Oven

Start by heating your oven to 325°F and giving a 9-inch springform pan a good coating of nonstick spray. For easy release and neat slices, line the bottom with parchment paper—future you will thank you!

Step 2: Make the Oatmeal Cream Pie Crust

Take 5 of your oatmeal cream pies (yes, the actual cookies!), and give them a whirl in your food processor until they turn into fine crumbs. Mix in the melted butter, then press this mixture firmly into the bottom of your prepared pan. It’s the key to that delicious chewy-yet-crunchy base setting this cheesecake apart.

Step 3: Mix the Cheesecake Filling

Grab a large bowl, and beat the softened cream cheese and sugar together until luxuriously smooth—no lumps! Then blend in the sour cream, vanilla, and salt until everything is perfectly creamy. Now, beat in the eggs one at a time, mixing after each addition just until incorporated. Overmixing here is the enemy of a silky cheesecake!

Step 4: Add Chopped Oatmeal Cream Pies

Chop up the remaining 5 oatmeal cream pies into small, delightful chunks, and gently fold them throughout the cheesecake batter. These bites bake into tender pockets of nostalgia that’ll surprise you in every forkful.

Step 5: Assemble and Bake

Pour the batter over your crust, smoothing the top with a spatula. Bake in the center of the oven for 50–60 minutes, or until the middle is set but still slightly jiggly if you gently shake the pan. This ensures a perfect creamy, not rubbery, texture!

Step 6: Cool Gradually and Chill

Turn the oven off and prop the door open. Let your cheesecake rest inside for 1 hour to avoid drastic temperature changes and cracks. After that, move it into the fridge to chill at least 4 hours (overnight is even better). This patience makes your cheesecake sliceable and ultra-smooth.

Step 7: Decorate and Serve

Just before you’re ready to wow your guests, top the cheesecake with a blaze of whipped cream and a scattering of crushed oatmeal cream pies. Now you’ve got an Oatmeal Cream Pie Cheesecake that’s as pretty as it is delicious!

How to Serve Oatmeal Cream Pie Cheesecake

Garnishes

The finishing touches matter! For an irresistible presentation, pile swirls of whipped cream along the edges and sprinkle plenty of crushed oatmeal cream pies on top. A little drizzle of caramel sauce is optional but strongly encouraged if you like extra decadence.

Side Dishes

This cheesecake shines bright as the main dessert, but pairing it with fresh fruit (like sliced strawberries or a mixed berry compote) is lovely to cut through the richness. A scoop of vanilla ice cream or a hot cup of coffee also makes for a fantastic match.

Creative Ways to Present

For a party, slice the cheesecake into thin wedges and serve on a platter studded with extra mini oatmeal cream pies. Or, make handheld mini cheesecakes in muffin tins using paper liners—great for potlucks and bake sales! Layer cubes of the cheesecake into parfait glasses with whipped cream and cookie crumbles for an eye-catching, easy-to-serve dessert.

Make Ahead and Storage

Storing Leftovers

Got extra Oatmeal Cream Pie Cheesecake? Lucky you! Store leftovers tightly covered in the refrigerator for up to four days. The flavors meld and get even better with a little time, so don’t hesitate to sneak another slice tomorrow.

Freezing

This cheesecake freezes beautifully. Once fully chilled, wrap individual slices or the whole cheesecake (without toppings) in plastic wrap, followed by foil. Tuck it in the freezer for up to two months. When you’re ready, thaw it overnight in the fridge and add any toppings right before serving.

Reheating

While Oatmeal Cream Pie Cheesecake is best enjoyed cold or at room temperature, if you’d like a softer texture, just let your slice sit out for 10–15 minutes before eating. Heating in the microwave is not recommended, as it can affect the texture.

FAQs

Can I use store-bought oatmeal cream pies?

Absolutely! Using classic Little Debbie oatmeal cream pies is what gives this cheesecake its nostalgic flavor, and they work perfectly for both the crust and filling.

Is it possible to make this gluten-free?

For a gluten-free version, seek out gluten-free oatmeal cream pies, which are available at some specialty stores or online. Be sure your other ingredients (like vanilla and sour cream) are also certified gluten-free.

Can I make this recipe without a springform pan?

Yes, although a springform pan makes serving easier, you can use a deep, parchment-lined 9-inch cake pan instead. Leave an overhang so you can lift out the cheesecake after chilling.

How do I prevent cracks in my cheesecake?

Letting the Oatmeal Cream Pie Cheesecake cool gradually in the turned-off oven with the door cracked open is the trick for smooth, crack-free tops. If a small crack appears, just camouflage it with whipped cream and cookie crumbles.

Can I make mini cheesecakes with this recipe?

Definitely! Use muffin tins with paper liners, follow the same process, and bake for about 20 minutes. They’re adorable and perfect for parties or lunchbox treats.

Final Thoughts

If you’re craving a dessert that feels like a warm hug from your childhood, this Oatmeal Cream Pie Cheesecake has your name written all over it. Each bite is a blend of creamy, chewy, and sweet nostalgia that’s guaranteed to impress everyone at the table—so don’t wait, treat yourself and your loved ones soon!