No Bake Oreo Cheesecake Recipe (Gluten Free)
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!
Equipment
- Ziploc bag
- Rolling pin or your hands
- small saucepan
- Large mixing bowls
- electric mixer
- 9"x13" pan
- Table knife or offset spatula
Ingredients
Ingredients
- 49 cookies 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
Instructions
Instructions
- 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.
- 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 1/2 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.