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No Bake Oatmeal Creme Pie Cheesecake is an easy, indulgent dessert made with a no bake cream cheese filling and Little Debbie oatmeal creme pies. No baking needed!A LITTLE DEBBIE DESSERTIf you love rich, sweet, no-bake desserts, this No Bake Oatmeal Creme Pie Cheesecake is about to become your newest obsession, because I know its mine! This is not the dessert to make if youre dieting ha! Its fun to make, incredibly simple and perfect for anyone who craves something nostalgic without all the fuss of a traditional baked cheesecake. If Little Debbie Oatmeal Cream Pies are your thing (my friends and I call them Big Deborahs ha!) then this one is for you!FREQUENTLY ASKED QUESTIONS:Is this No Bake Cheesecake sweet? Yes, definitely. This is a very sweet dessert and it definitely is indulgent. This is not for those that dont have a huge sweet tooth. If you really love sweets or oatmeal creme pies, youll love this! How can I simplify this some? If you dont care about the extra steps to make it more like a real cheesecake and want an uber simple dessert, do the following: 1) line the bottom of a square casserole dish with whole oatmeal crme pies and break a few to fill in the gaps. 2) Stir together the cheesecake filling and the Cool Whip. 3) Pour this mixture over the Oatmeal Crme Pies. 4) Add a few chunks of oatmeal crme pies to the top. 5) Cover and refrigerate for 2 hours. Can I use a different baking dish? You can also make this with a regular 99-inch or 88-inch square casserole dish. Can I use regular cheesecake filling instead? This is not a baked cheesecake recipe so your usual baked homemade cheesecake fillings wont work with this. You could use my no bake cheesecake recipe if you wanted. It doesnt have eggs so its perfect for something like this. That recipe could be made with oatmeal cookies instead of graham crackers if they want to get a similar flavor profile to this one without using the oatmeal creme pies. How do I store leftover No Bake Oatmeal Creme Pie Cheesecake? Store any leftover Oatmeal Creme Pie Cheesecake in an airtight container in the refrigerator for up to 4-5 days. Keep it tightly covered to prevent the filling from drying out. Can I freeze this No Bake Cheesecake? Do not freeze the cheesecake as it will change the texture and make it not as palatable. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)Philadelphia No-Bake Cheesecake Filling this makes for a fantastic time saver. See my Frequently Asked Questions above for a homemade recipe. Cool Whip whipped topping I know someone will ask about making homemade whipped cream and I am just going to say this recipe is not for you because it uses a bunch of store bought, ready made ingredients anyways. Unless you want to go through the trouble of making the cheesecake filling and oatmeal creme pies from scratch, maybe just search for a fully homemade recipe.cream cheese Dont forget these Tips to Soften Cream Cheese Fast if you need them. The extra cream cheese is not required, but, I found it helped hold the filling together a bit more and cut the overall sweetness down just a tad. Its still a sweet treat.vanilla extractpowdered sugarLittle Debbie Oatmeal Creme Pies the star of the show! If you wanted to change things up, I think you could use the Little Debbie Fudge Rounds for this too because why not??!HOW TO MAKE NO BAKE OATMEAL CREAM PIE CHEESECAKE:Add the cream cheese to a large mixing bowl and whisk on low/medium speed until smooth and creamy. Add the cheesecake filling, Cool Whip, vanilla and powdered sugar. Whisk on medium until smooth and well combined. Add 11 unwrapped oatmeal crme pies to a large Ziploc bag. Seal the bag and use your hands to crumble the pies until they are in medium/small crumbles.Line an 8-inch springform pan with parchment paper. You may need to cut it to get it to fit inside properly. This can be done without parchment paper, it just makes it a little easier when removing.Pour the oatmeal pie crumbs into the bottom of the pan and press evenly on the bottom and as far up the sides as possible. Pour the cheesecake filling into the pan.Crumble one oatmeal cream pie, in its package, and sprinkle over the top.Refrigerate for at least two hours to overnight, then remove the outside shell of the pan, slice and serve.CRAVING MORE RECIPES?Funfetti No Bake CheesecakeNo Bake Gingerbread CheesecakeNo Bake Caramel Apple CheesecakeNo Bake Pumpkin CheesecakeNo Bake Cheesecake PrintNo Bake Oatmeal Creme Pie CheesecakeA creamy, rich and sweet no bake cheesecake with an Oatmeal Creem Pie crust. Course DessertCuisine AmericanPrep Time 10 minutes minutesChill Time 2 hours hoursTotal Time 2 hours hours 10 minutes minutesServings 8Calories 486kcalAuthor Brandie SkibinskiIngredients8 ounce block cream cheese, softened to room temperature24.3 ounce Philadelphia No-Bake Cheesecake Filling8 ounce Cool Whip whipped topping, thawed2 teaspoons vanilla extract2 Tablespoons powdered sugar12 Little Debbie Oatmeal Creme Pies (unwrapped)InstructionsAdd 8 ounce block cream cheese, softened to room temperature to a large mixing bowl and whisk (stir) with an electric hand mixer or stand mixer on low/medium speed until smooth and creamy.Add 24.3 ounce Philadelphia No-Bake Cheesecake Filling, 8 ounce Cool Whip whipped topping, thawed, 2 teaspoons vanilla extract and 2 Tablespoons powdered sugar. Whisk on medium until smooth and well combined. Add 11 unwrapped oatmeal crme pies to a large Ziploc bag. Seal the bag and use your hands to crumble the pies until they are medium/small crumbles. It doesn't need to be perfect.Line an 8-inch springform pan with parchment paper. You may need to cut it to get it to fit inside properly. This can be done without parchment paper, it just makes it a little easier when removing.Pour the oatmeal pie crumbs into the bottom of the pan and press evenly on the bottom and as far up the sides as possible. Pour the cheesecake filling into the pan.Crumble remaining oatmeal creme pie (this is easiest to do while it is still in it's packaging but you can just do it with your clean hands) and sprinkle over the top. Refrigerate for at least two hours to overnight, then remove the outside shell of the pan, remove any parchment paper then slice and serve. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.This is easiest with a springform pan to help it hold its shape and will make it so much easier to remove. You can do this in a regular round pan but it would need to be a DEEP pan. I havent tested this in any other pan so youd have to experiment if you want to try something else.NutritionCalories: 486kcal | Carbohydrates: 50g | Protein: 8g | Fat: 28g | Sodium: 490mg | Fiber: 2g | Sugar: 13g

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Tuesday, December 16, 2025Good morning, and welcome to RedState's "Morning Minute" a brief glimpse at which stories are trending at the moment and a look ahead at what the day may bring. Consider