Gluten Free Oreo Cheesecake (No Bake!)

Kim

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!

5 from 1 vote

Prep Time 40

Cook Time 0

Chilling Time 6

Total Time 6 40

Course Dessert

Cuisine American

Servings servings

Get Recipe Ingredients

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.

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.

Cheesecake will keep for up to 3 days in the refrigerator, or can be frozen for up to 3 months, whole or sliced.

Keyword cheesecake, Gluten Free, no bake, Oreo

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