No-Bake Gluten-Free Oreo Cheesecake: A Crave-Worthy Delight

I gotta tell ya—this cheesecake takes me back to summer afternoons when I’d whip up something sweet without turning my kitchen into a sauna.

No baking, no fuss. Plus, being gluten-free means everyone at the table gets a slice of happiness.

Let’s dive into this rich, creamy, and totally irresistible dessert!

Tips for the Best Cheesecake

• Crust Tip: Press the crust down firmly to ensure it holds together when slicing. Use the back of a spoon or the bottom of a glass to make it even.
• Filling Tip: Make sure your cream cheese is fully softened to avoid lumps in the filling.
• Whipping Cream Tip: Use cold cream and a chilled bowl for faster whipping.

Variations & Substitutions

• Dairy-Free Version: Use dairy-free cream cheese and coconut cream instead of heavy whipping cream.
• Nut-Free Option: Make sure your gluten-free cookies are nut-free if you’re serving someone with allergies.
• Extra Chocolatey: Drizzle melted chocolate over the top for a decadent finish.

Serving Suggestions

Serve this cheesecake chilled, straight from the fridge. For a fun twist, slice it into mini squares and serve as bite-sized treats for parties.

Either way, it’s a guaranteed crowd-pleaser!

No-Bake Gluten-Free Oreo Cheesecake

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• Author: Judy Goudy
• Total Time: 20 minutes
• Yield: 10 servings 1x
• Diet: Gluten Free

Print Recipe

Description

A rich, creamy, no-bake cheesecake made with gluten-free chocolate sandwich cookies. Perfect for those hot days when turning on the oven feels like a crime.

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Ingredients

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For the crust

• 2 cups gluten-free chocolate sandwich cookies (about 20 cookies), crushed
• 5 tbsp unsalted butter, melted

For the filling

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, whipped to stiff peaks
• 10 gluten-free chocolate sandwich cookies, chopped

For the topping (optional)

• 5 gluten-free chocolate sandwich cookies, crushed
• Whipped cream for decoration

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Instructions

1. Make the crust:
   Mix the crushed cookies and melted butter in a bowl until it feels like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Pop it in the fridge to chill while you prepare the filling.
2. Prepare the filling:
   In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla, mixing until combined. Gently fold in the whipped cream until the mixture is light and fluffy.
3. Add the chopped cookies:
   Fold in the chopped cookies carefully, ensuring they’re evenly distributed. Pour the filling over the chilled crust and smooth the top with a spatula.
4. Chill:
   Cover the cheesecake and let it set in the fridge for at least 4 hours or overnight for the best results.
5. Decorate and serve:
   Before serving, sprinkle the top with crushed cookies and pipe some whipped cream for that extra wow factor.

Notes

• Store leftovers in the fridge for up to 5 days.
• For a firmer texture, freeze for an hour before serving.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 22g
• Sodium: 180mg
• Fat: 32g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 65mg