When my niece was diagnosed with gluten intolerance, dessert became a little trickier at family gatherings.
But I wasn’t about to let her miss out on her favorite treat—cookies and cream anything! So, I got to work crafting this no-bake cheesecake recipe.
It’s creamy, rich, and so easy to make that it’s become a family favorite. Now, we make it for every celebration, and no one even notices it’s gluten-free.
Let’s whip up a batch!
Tips & Variations
- Make it Dairy-Free: Swap the cream cheese with a dairy-free alternative and use coconut cream instead of heavy whipping cream.
- Go Nut-Free: Ensure all your cookie and ingredient selections are certified nut-free for added safety.
- Try a Different Cookie: Swap chocolate cookies with gluten-free graham crackers or vanilla wafers for a twist.
- Individual Servings: Use mason jars for cute, portion-controlled cheesecakes. Great for parties!
Serving Suggestions
To serve, remove from the fridge and let sit for about 10 minutes. Pair with fresh berries or drizzle with a little melted chocolate for an extra treat. For a classy touch, garnish each serving with a small mint leaf or edible flowers.
Gluten-Free No-Bake Cookies & Cream Cheesecakes
- Total Time: 25 minutes
- Yield: 6-8 servings 1x
Description
Creamy, indulgent, and completely gluten-free, these no-bake cheesecakes are perfect for parties or a make-ahead dessert.
Ingredients
For the Crust
- 2 cups gluten-free chocolate sandwich cookies, crushed
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling
- 2 cups cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 cup gluten-free chocolate sandwich cookies, roughly chopped
For the Topping
- 1/2 cup whipped cream (optional)
- Extra gluten-free chocolate sandwich cookies, crushed or halved
Instructions
Prepare the Crust:
- Combine the crushed cookies and melted butter in a bowl. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of individual jars, ramekins, or a 9-inch springform pan.
- Chill the crust in the fridge for at least 20 minutes to set.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth and fluffy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Add powdered sugar and vanilla, mixing gently.
- Fold the whipped cream into the cream cheese mixture, a little at a time, until well combined.
- Gently stir in the chopped cookies.
Assemble the Cheesecake:
- Spoon the filling over the chilled crust, smoothing the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture.
Finish with Toppings:
- Before serving, pipe or spread whipped cream over the cheesecake.
- Sprinkle crushed cookies or place halved cookies on top for an extra pop of texture and flavor.
Notes
Chill for at least 4 hours for best results.
- Prep Time: 25 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 individual cheesecake
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 4g
