No Bake Oreo Cheesecake (Gluten Free)
This gluten free no bake Oreo cheesecake features a rich chocolate cookie crust, a creamy cheesecake filling, and a generous topping of cookie crumbles. Made with just 6 simple ingredients and only 10 minutes of prep, it's the perfect crowd-pleasing summer dessert for BBQs, potlucks, and parties.
Servings: 20 bars
Calories: 385kcal
Cost: 12
Equipment
- 9x13-inch baking dish
- large mixing bowl
- electric mixer
- rubber spatula
- food processor or rolling pin
Ingredients
- 49 gluten free chocolate sandwich cookies
- 1/2 cup unsalted butter, melted
- 32 oz full-fat cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 8 oz Cool Whip
Instructions
- 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.