Not only is this Gluten Free Oreo Cheesecake incredibly delicious, it's also no bake so we can make it even when it's 1000 degrees outside!
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Oh, you guys. You are gonna LUV, LUV, LUV this Gluten Free Oreo No Bake Cheesecake! What could be better than an Oreo crust and an Oreo cheesecake filling? The fact that we don't have to heat up the oven on the hottest of hot days is better, that's what! And this seriously could not be any easier either, so that's a third bonus.
What you'll need to make gluten free oreo cheesecake
- Gluten free Oreos - I personally do not have a problem with gluten free Oreo's (and I get really sick from just a crumb of gluten), but if you're worried about them because of the oat flour, you can always use another brand of gluten free chocolate sandwich cookies. There are many out there that are all pretty good (even Walmart Great Value brand).
- Cream cheese - you'll need 4 8-oz packages of cream cheese, which makes a nice and thick cheesecake.
- Whipped cream - helps lighten the filling.
- Sweetened condensed milk - a little bit of sweetened condensed milk gives that "baked" flavor without the baking.
how to make no bake cheesecake (so easy!)
Process one package of gluten free Oreos plus 4 additional Oreos in a food processor into fine crumbs. With processor running on low, slowly pour in melted butter and continue to process until mixture is like wet sand. Press the crumbs into the bottom and up the sides of a deep 9-inch springform pan (affiliate link). Chill for 30 minutes.
Whip heavy cream in the bowl of a stand mixer (or with a handheld mixer) using the whisk attachment to stiff peaks. Scrape the whipped cream into a small bowl and refrigerate until needed.
Using same bowl and whisk, add cream cheese to bowl and whip until smooth. Add sugar, vanilla, and sweetened condensed milk, whisking until smooth.
Crush Oreos into irregular pieces using a ziptop bag and a rolling pin. Stir them through the cheesecake filling.
Fold in the whipped cream and pour the filling into the prepared crust. Smooth the top with an offset spatula. Refrigerate for at least 6 hours.
Rather Watch?
Oreo cheesecake FAQs
Yes, you can. However, I would suggest using the same amount of crust, but cutting the filling in half. OR you could divide the crust between two smaller pie plates (8 inch) and divide the entire amount of filling between both for two pies!
At least six hours, but preferably overnight.
Yes, you can replace the heavy whipping cream with one 8-ounce tub of Cool Whip. Fold it into the cream cheese mixture.
More recipes using gluten free Oreos
- Gluten Free White Chocolate Torte
- Gluten Free Peanut Butter Pie
- Gluten Free No Bake Dirt Cake
- Gluten Free Oreo Mousse (AKA The Grey Stuff)
Too hot to handle? Don't wanna turn on your oven but you're craving something sweet? No worries. This Gluten Free Oreo Cheesecake will satisfy every craving without heating up your house in the process!
Gluten Free Oreo Cheesecake (No Bake!)
Ingredients
Crust
- 14.3 ounces (405g or 1 pkg plus 4 cookies from another pkg) gluten free Oreos
- ½ cup (113g) butter, melted
Filling
- ⅔ cup (160g) heavy whipping cream, cold
- 4 8-oz blocks (904g) cream cheese, softened
- ½ cup (100g) granulated sugar
- ¼ cup (76g) sweetened condensed milk
- ⅓ cup (80g) sour cream, at room temperature
- 1 tablespoon vanilla extract
- pinch of salt
- 9.86 oz (279g or the rest of the 2nd pkg) gluten free Oreos
Instructions
Make the Crust
- In the bowl of a food processor, add one entire package of gluten free Oreos (12.8 ounces) plus 4 cookies from a 2nd package (save the rest of the 2nd package for the filling). Pulse into fine crumbs.
- Turn the processor on to low and slowly pour in the melted butter. Continue processing for another 20-30 seconds, or until the mixture turns into wet sand.
- Dump crumb mixture into springform pan and press on the bottom and up the sides of the pan. I use the bottom and sides of a drinking glass.
- Place in refrigerator for 30 minutes while you make the filling.
Make the Filling
- Dump the remaining package of Oreo cookies into a large (gallon-size) ziptop bag and use the end of a rolling pin to crush them into irregular-sized pieces. Set aside.
- Using the whisk attachment, whip heavy cream until stiff peaks form. Transfer to a small bowl and refrigerate until ready to use.
- Using the same bowl and whisk attachment, whisk the cream cheese until smooth. Slowly stream in the sugar and whisk until fully incorporated. Stop the mixer to scrape down the sides and bottom of the bowl.
- Add the sweetened condensed milk, sour cream, and vanilla and beat well. Stir in the crushed Oreo cookies, then gently fold in the whipped cream.
- Pour into prepared crust and smooth the top with an offset spatula. Refrigerate for at least 6 hours, up to 3 days.
Sara
When I saw this on YouTube I had to make it. It turned out really well, just like all the other recipes of yours I’ve tried! My friends and I all like it. I prefer it right out of the freezer instead of the fridge, it’s less sticky and slightly firmer.
Half the recipe fits well in a 6” springform pan by the way.
Also there was no written mention of when to add in the salt but I did remember it from the video.