This No Bake Oreo Cheesecake Recipe is easy to make and incredibly delicious. The creamy filling on a gluten free cookie crust is a must-try summer dessert!
- 49 gluten free chocolate vanilla creme cookies
- 1/2 cup unsalted butter
- 32 ounces cream cheese softened (4 packages)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounce cool whip
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Place the cookies in a large Ziploc bag and, using your hands or a rolling pin, crush into small pieces. Reserve 1/3 of the pieces to mix with the filling and to decorate the top.
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Melt the butter in a small saucepan.
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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.
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Place the cream cheese, sugar, and vanilla in a large mixing bowl. Use an electric mixer to beat until well blended.
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Fold the cool whip and 1/2 of the reserved cookie pieces into the cream cheese mixture.
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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.
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Chill the cheesecake, in the refrigerator, for at least 4 hours before serving.
- I used 2 & 1/3 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.
Recipe adapted from Lil' Luna