This No Bake Oreo Cheesecake Recipe is easy to make and so incredibly delicious. The creamy filling is a sweet combination of cream cheese and Cool Whip. Add it to a gluten free chocolate cookie crust and you have a delectable dessert for all your summer get-togethers.
No Bake Oreo Cheesecake Recipe
It's been unseasonably warm in the Northwest lately, and the warm weather brings a need for simple and easy desserts. And if the tasty treat doesn't require any baking, it moves to the top of my must-make list.
Now I know you're thinking, but Oreo cookies aren't gluten free. You're right, Oreo cookies contain gluten, but I recently found a gluten free version that is just as good.
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Of course, it's been over a decade since I could safely eat Oreos, but these Glutino Gluten Free Chocolate Vanilla Crème Cookies have the taste I remember. This isn't a sponsored post. I just love these tasty cookies, and wanted to use them in a dessert.
The result is this no bake cheesecake recipe. A scrumptious dessert to take to any summer gathering.
In addition to the no bake convenience, this recipe only requires these six ingredients:
- Glutino Gluten Free Chocolate Vanilla Crème Cookies
- Butter
- Cream cheese
- Granulated sugar
- Vanilla extract
- Cool Whip
If you're not a chocolate fan, you'll want to try my Gluten Free Banana Cake with Cream Cheese Frosting or my Lemon Blueberry Bread with Lemon Glaze. Both of these recipes are easy to make and are completely chocolate free.
How to Make this No Bake Oreo Cheesecake Recipe
Place the cookies in a large Ziploc bag and, using your hands or a rolling pin, crush into small pieces. Reserve ⅓ of the pieces to mix with the filling and to decorate the top.
Melt the butter in a small saucepan.
In a large mixing bowl, combine the cookie pieces and melted butter. Press the mixture into the bottom of a 9"x13" pan and set aside.
Place the cream cheese, sugar, and vanilla in a large mixing bowl. Use an electric mixer to beat until well blended.
Fold the Cool Whip and ½ of the reserved cookie pieces into the cream cheese mixture.
Spoon the mixture onto the crust. Use a table knife or off-set spatula to smooth the mixture evenly over the crust.
Sprinkle the remaining cookie pieces over the top.
Chill the cheesecake, in the refrigerator, for at least 4 hours before serving.
Pro Tips
- I used 2 & ⅓ packages of Glutino Gluten Free Chocolate Vanilla Creme Cookies for this no bake cheesecake, but you could substitute another gluten free sandwich cookie. If you're not sure how many cookies to use, look at the ounces per package and use 24.5 ounces.
- If you prefer finer cookie pieces, try pulsing the cookies several times in a food processor. My family prefers the chunkier pieces and it saves me from having to clean another appliance.
- Always use softened (room temperature) cream cheese. The cream cheese blends better with the other ingredients when it's softened. Cream cheese straight from the fridge will be too cold and will leave your mixture lumpy instead of creamy.
Recently, I brought this no bake cheesecake to work with me and shared it with several co-workers. The reviews were 5 stars from everyone with one exception. He told me he could only give it 4 stars because the serving size was too small. I'll count that as a win in my book!
The next time you need an easy summer dessert, give this No Bake Oreo Cheesecake Recipe a try. The creamy filling, on a chocolate cookie crust, topped with more cookie crumbs is sure to be a hit with everyone!
More Gluten Free No Bake Desserts to Try
- Old-Fashioned Chocolate Icebox Cake
- No-Bake Gluten Free Nut Butter Pretzel Squares
- No Bake Cookie Dough Bites
- No Bake Cookies with Chocolate Chips (Gluten Free)
Find more tasty desserts in the Recipe Index.
If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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Recipe
No Bake Oreo Cheesecake Recipe (Gluten Free)
Ingredients
- 49 gluten free chocolate vanilla creme cookies
- ½ cup unsalted butter
- 32 ounces cream cheese softened (4 packages)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounce cool whip
Instructions
- Place the cookies in a large Ziploc bag and, using your hands or a rolling pin, crush into small pieces. Reserve ⅓ of the pieces to mix with the filling and to decorate the top.
- Melt the butter in a small saucepan.
- In a large mixing bowl, combine the cookie pieces and melted butter. Press the mixture into the bottom of a 9"x13" pan and set aside.
- Place the cream cheese, sugar, and vanilla in a large mixing bowl. Use an electric mixer to beat until well blended.
- Fold the cool whip and ½ of the reserved cookie pieces into the cream cheese mixture.
- Spoon the mixture onto the crust. Use a table knife or off-set spatula to smooth the mixture evenly over the crust. Sprinkle the remaining reserved cookie pieces over the top.
- Chill the cheesecake, in the refrigerator, for at least 4 hours before serving.
Notes
- I used 2 & ⅓ packages of Glutino Gluten Free Chocolate Vanilla Creme Cookies for this no bake cheesecake, but you could substitute another gluten free sandwich cookie. If you’re not sure how many cookies to use, look at the ounces per package and use 24.5 ounces.
- If you prefer finer cookie pieces, try pulsing the cookies several times in a food processor. My family prefers the chunkier pieces and it saves me from having to clean another appliance.
- Always use softened (room temperature) cream cheese. The cream cheese blends better with the other ingredients when it’s softened. Cream cheese straight from the fridge will be too cold and will leave your mixture lumpy instead of creamy.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
Oh, this looks so good. I have to take a dish to a family gathering next week. And I think I will make this!
-Sherry
So yummy! Satisfied my sweet tooth. Thanks for sharing!
This was awesome!! I could have eaten the whole dish if I could have beaten down the herd of people ravishing it.
Thanks Laveda. I'm glad you liked it.
Hi, i live in the uk and we don’t have cool whip over here (wish we did, so many recipes require cool whip)
What can I use instead?
Hi Davina,
I'm sorry to hear you don't have access to cool whip, but you could substitute heavy cream or heavy whipping cream. As long as the cream contains 36% or more milk fat it should work. Be sure to whip the cold cream, in a metal bowl, until you get medium-to-firm peaks. Thank you for stopping by.
i actually can't wait to make this however i couldnt find cool whip i heard i could make a substitute however i haven't got gelatine does whipped cream itself ruin the recipe?
thank you!
Hi Lyla,
Without the gelatin to stabilize the whipped cream it won't hold it's shape and the dessert won't set up. If available, I'd use a heavy whipping cream that contains 36% or more milk fat. You'll want the heavy cream to be very cold, straight from the refrigerator. Whip the cream, in a metal bowl, until you get medium-to-firm peaks. I hope you're able to make the recipe.
Awesome and how many tubs would
I need?
I need to pre-make a cheesecake to then transport on a 3-hour car ride the day of the cheesecake event. Could I make this and freeze it several days before?
Hi Carmen,
You can certainly make the cheesecake ahead of time and freeze it before your event. The cookie crumbles on top will soften so you may want to wait to add them until just before you serve the dessert. I'd transport the cheesecake in a cooler to keep it cool during the car ride.
Considering making this for an event coming up. Four packages of cream cheese sounds like a whole lot! Most recipes similar to this require 1-2 pkgs. Why so many? Thanks
Hi Jan,
The cream cheese is the main ingredient in this cheesecake. This recipe is made in a 9"x13" pan so 4 packages are needed.
This was a yummy dessert & very easy to make! I needed a smaller amount so I halved the recipe & used an 8x8 pan.
Hi Becky,
I'm happy to hear you were able to adjust the recipe to work for you. Thank you for the 5-star rating.
Do I use just the cookie/wafer part from the cookie or use them with the white cream filling?
Hi Kathie,
Sorry for the delay in responding, but I've been without the internet for some time. I use the entire cookie.
I am celiac and have made this many times. Always a hit and disappears VERY quickly. I’ve never told anyone it’s gluten free, and they’ve never asked … although, they do know I’m gf. This is, absolutely, one of the best no bake recipes I have !!
Hi Gwen,
I'm happy to hear you enjoy the recipe. Thank you for the 5-star rating.