Ingredients
Equipment
Method
- Place all 49 gluten free chocolate sandwich cookies in a large zip-top bag and crush into small pieces using a rolling pin, your hands, or a food processor.
- Set aside one third of the cookie crumbles in a separate bowl for the filling and topping.
- Melt the unsalted butter in a small saucepan over medium-low heat.
- Combine two thirds of the cookie crumbs with the melted butter and stir until evenly coated.
- Press the buttered cookie mixture firmly into an even layer in a 9x13-inch pan using the bottom of a measuring cup.
- Beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and completely lump free.
- Add half of the reserved cookie crumbles and gently fold in the Cool Whip until light and fully combined.
- Spoon the filling onto the prepared crust and spread into an even layer.
- Scatter the remaining reserved cookie crumbles evenly over the top.
- Cover and refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
For the cleanest slices, chill overnight before serving. Regular Oreos may be substituted if gluten free is not required. For a dairy-free version, use dairy-free cream cheese, whipped topping, and butter. This cheesecake freezes well for up to 1 month when wrapped tightly.