No Bake Oreo Cheesecake Recipe (Gluten Free)
This No Bake Oreo Cheesecake is an easy gluten-free summer dessert made with a buttery chocolate cookie crust, a rich and fluffy cream cheese filling, and plenty of chocolate cookie crumbles on top. With just 6 ingredients and 10 minutes of prep, it's the perfect make-ahead dessert for parties, potlucks, and family gatherings.
Equipment
- 9x13 inch baking dish
- Large Mixing Bowl
- electric mixer
- rubber spatula
- zip-top bag or food processor for crushing cookies
Ingredients
- 49 gluten free chocolate vanilla crème cookies
- 1/2 cup unsalted butter, melted
- 32 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 8 oz Cool Whip
Instructions
- Place the gluten free chocolate vanilla crème cookies in a large zip-top bag and crush into small pieces using your hands, a rolling pin, or a food processor.
- Reserve one-third of the crushed cookies in a separate bowl for the filling and topping.
- Melt the unsalted butter over low heat.
- Combine the remaining cookie crumbs with the melted butter and stir until evenly coated.
- Press the crumb mixture firmly into the bottom of a 9x13-inch pan, making an even crust.
- Beat the softened cream cheese, granulated sugar, and vanilla extract until completely smooth and creamy.
- Add the Cool Whip and half of the reserved cookie crumbles. Fold gently until fully combined.
- Spread the cheesecake filling evenly over the prepared crust.
- Sprinkle the remaining cookie crumbles evenly across the top.
- Cover tightly and refrigerate for at least 4 hours or overnight for best results.
- Serve cold, cutting into rectangles with a clean sharp knife for neat slices.
Notes
For the smoothest filling, use fully softened cream cheese before mixing. Chill for at least 4 hours, though overnight refrigeration produces the best texture and cleanest slices. For a fruit variation, top with fresh strawberries or blueberries before serving. Store covered in the refrigerator for up to 5 days.