Gluten Free Oreo Cheesecake Recipe

In my kitchen I have been creating desserts lately and my gluten free oreo cheesecake recipe is a standout. Buttery gluten free chocolate cookie crumbs merge with cream cheese, vanilla extract and heavy whipping cream to form a sweet, creamy filling accented by crunchy oreo bits. An absolutely delightful treat!

I recently discovered a twist on a classic dessert that you just have to try right away. This Gluten Free Oreo Cheesecake recipe totally blew my mind.

Its unique twist starts with a crunchy gluten free chocolate cookie crust made with about 20 cookies finely crushed and mixed with melted unsalted butter and granulated sugar. Then there’s the luscious filling that combines softened cream cheese, powdered sugar, and a dash of vanilla extract, whipped together until it’s super smooth.

I folded in some heavy whipping cream and roughly chopped gluten free Oreos, making every bite a perfect mix of creamy and crunchy textures. It’s so easy to make, especially for those of us who love quick gluten free desserts that don’t skimp on flavor.

The best part? This no bake treat is perfect for summer, delivering an indulgent delight that feels special without any extra fuss.

Enjoy!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First off, I like that its super easy to make. I don’t have to deal with a hot oven or complicated steps, which makes it perfect for when I’m too tired to cook something elaborate. Secondly, I love the way the gluten free chocolate cookie crust adds a crunchy and sweet base that perfectly compliments the creamy fillers. The mix of cream cheese and whipped cream makes every bite so smooth and rich, and I feel like it’s a fun twist on traditional cheesecake. Another big reason is that it’s a no bake recipe which means I can just throw it together and chill it in the fridge for a few hours, making it a great summer dessert that doesn’t leave me sweating over a hot kitchen. Lastly, I appreciate that it uses gluten free ingredients while still keeping all the classic flavors I look for in a dessert. Overall, this recipe just fits my lifestyle and taste buds perfectly even if it’s not perfect every time I try it.

Ingredients

• Gluten free chocolate cookie crumbs add crunch, carbohydrates, and a hint of cocoa flavor.
• Unsalted butter gives moisture and richness while helping blend flavors.
• Cream cheese offers creaminess, protein, and a tangy balance to the overall sweetness.
• Sugars (granulated and powdered) give sweetness and aid in setting a smooth texture.
• Vanilla extract enhances flavor with a subtle, aromatic hint that ties ingredients together.
• Heavy whipping cream lightens the filling, adding volume and a rich mouthfeel.
• Gluten free Oreos contribute crunch, chocolate notes, and a fun twist to dessert.
• Extra Oreos garnish adds visual appeal and extra bursts of chocolate flavor.

Ingredient Quantities

• 2 cups gluten free chocolate cookie crumbs (about 20 cookies finely crushed)
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 cup heavy whipping cream, cold
• 10 gluten free Oreo cookies, roughly chopped
• Extra gluten free Oreos for garnish (optional)

How to Make this

1. In a mixing bowl, combine the 2 cups of gluten free chocolate cookie crumbs, 1/2 cup melted butter, and 1/4 cup granulated sugar. Mix it well and then press it evenly into your cheesecake pan to form the crust.

2. In a separate bowl, beat the 16 oz softened cream cheese with the 1 cup powdered sugar and 2 teaspoons vanilla extract until smooth and creamy.

3. Take the cold 1 cup heavy whipping cream and whip it until it forms stiff peaks; this can take a few minutes.

4. Gently fold the whipped cream into the cream cheese mixture until they’re well combined.

5. Carefully stir in the 10 roughly chopped gluten free Oreo cookies into the cream cheese and whipped cream mixture.

6. Once your filling is ready, spread it evenly over the prepared crust in the pan.

7. If you want, add some extra gluten free Oreos on top for garnish.

8. Place the cheesecake in the fridge and let it chill for at least 4 hours or until it is set.

9. After it’s set, cut it into slices.

10. Enjoy your no-bake Gluten Free Oreo Cheesecake with family and friends, and remember it’s best served chilled!

Equipment Needed

1. Measuring cups and spoons for accurately measuring all the ingredients
2. Two mixing bowls – one for combining the crust ingredients and another for the cream cheese mixture
3. An electric mixer or a hand whisk to beat the cream cheese and whip the heavy cream
4. A spatula for stirring and folding in the ingredients
5. A cheesecake pan to form and set the crust and filling evenly
6. A knife and cutting board for roughly chopping the gluten free Oreos
7. A refrigerator to chill and set the no-bake cheesecake properly

FAQ

Gluten Free Oreo Cheesecake Recipe Substitutions and Variations

• Instead of using gluten free chocolate cookie crumbs, you could crush some gluten free graham crackers and add a little cocoa powder to get that chocolatey feel
• If you dont have unsalted butter on hand, you can swap it with an equal amount of dairy free butter or even coconut oil for a different twist
• You can replace granulated sugar with a bit of honey or agave syrup, but be sure to adjust the amount for the right sweetness
• If cream cheese is not available, try blending full fat ricotta with a touch of sour cream to get a similar creamy texture
• Heavy whipping cream can be substituted with coconut cream at a 1 to 1 ratio, just note it may add a slight coconut flavor to your cheesecake

Pro Tips

1. Make sure your heavy whipping cream is super cold before you whip it up so you get those stiff peaks you need; if it’s not cold enough, your cheesecake might turn out runny.
2. When you press the cookie crumb mixture into the pan, really pack it down tight so the crust holds together and doesn’t crumble when you slice it later.
3. Be gentle when folding the whipped cream into the cream cheese mix so you don’t knock out too much air. If you overmix it, you might lose that light texture.
4. If you can, let the cheesecake chill longer than four hours—overnight is even better. That extra time helps the flavors blend and the cheesecake firm up perfectly.