I made a Gluten Free Oreo Cheesecake No Bake that’s outrageously creamy and chocolatey and will ruin every other dessert for you.

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I’m obsessed with this Gluten Free Oreo Cheesecake No Bake because it hits that wild spot between sweet and ridiculous. I love the crunch of Gluten Free Chocolate Cookies turned into a dark, chocolatey bed and the filling is shockingly creamy thanks to cream cheese and cold heavy whipping cream.

It feels like dessert selfishness in a good way. I crave it after a long day or if I’m avoiding making dinner.

And yes I’ll eat it for breakfast sometimes. No guilt, just pure sugar math and absolute satisfaction.

Worth every messy, sticky bite and every crumb on my shirt honestly.

Ingredients

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Crunchy base, chocolate punch and nostalgia, like cookie crumbs you’ll dive into.
Keeps crust together and adds that buttery richness you can’t ignore.
Tiny pinch wakes up sweetness and makes chocolate taste real.
Creamy, tangy backbone of the filling; makes it lush and scoopable.
Sweetens subtly, smooths texture and keeps it silky.
Warm vanilla notes round everything out, smells like comfort.
Whips into clouds, gives airy height and rich mouthfeel.
Extra cookie bits for surprise crunch and Oreo pockets inside.
Cute garnish, instant party vibe and a hint of crunch.
Glossy chocolate layer for drama, deep cocoa hits your bite.
Makes ganache silky, keeps it glossy and decadently smooth.

Ingredient Quantities

24 gluten free chocolate sandwich cookies (about 200 g), finely crushed

6 tablespoons unsalted butter, melted

pinch of fine salt

16 ounces (450 g) full fat cream cheese, room temp and softened

3/4 cup (90 g) powdered sugar, sifted

1 teaspoon pure vanilla extract

1 1/2 cups (360 ml) cold heavy whipping cream

1 cup crushed gluten free sandwich cookies, for folding into filling

extra whole or halved gluten free cookies, for garnish (about 6 to 8)

optional chocolate ganache: 4 ounces (115 g) semi sweet chocolate, chopped and 1/2 cup (120 ml) heavy cream

How to Make this

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1. Put 24 gluten free chocolate sandwich cookies into a food processor and blitz until they’re very fine, or crush them in a zip-top bag with a rolling pin until they’re about 200 g of crumbs.

2. Stir the crumbs with 6 tablespoons melted unsalted butter and a pinch of fine salt until the mixture looks like wet sand. Press evenly into the bottom and slightly up the sides of a 9 inch springform pan, use the bottom of a measuring cup to compact it. Chill the crust while you make the filling.

3. In a bowl, beat 16 ounces room temp full fat cream cheese with 3/4 cup sifted powdered sugar and 1 teaspoon vanilla until totally smooth and lump free. Don’t underbeat, but don’t overdo it either or it gets grainy.

4. In a separate chilled bowl whip 1 1/2 cups cold heavy whipping cream to stiff peaks. Use chilled tools and cream for best volume, and stop when peaks hold their shape.

5. Fold about a third of the whipped cream into the cream cheese to loosen it, then gently fold in the rest until it’s fully combined and light. Use a rubber spatula and fold, don’t beat.

6. Fold 1 cup crushed gluten free sandwich cookies into the filling, leaving some chunky bits for texture. Taste, adjust sweetness if needed with a tiny bit more powdered sugar.

7. Spoon the filling over the chilled crust, smooth the top, and tap the pan on the counter a few times to remove air pockets. Chill the cheesecake at least 4 hours, preferably overnight, until firm.

8. If you want ganache, place 4 ounces chopped semi sweet chocolate in a bowl. Heat 1/2 cup heavy cream until just simmering then pour over the chocolate, let sit 1 minute, stir until silky. Cool 5 to 10 minutes then pour over the chilled cheesecake and spread, or drizzle as you like.

9. Garnish with about 6 to 8 extra whole or halved gluten free cookies around the edge or on top. Let the ganache set a bit if used, then run a warm knife around the springform and release.

10. Keep cheesecake refrigerated until serving. It holds well for 3 to 4 days, but is best eaten within 48 hours. If frozen, thaw in fridge overnight before serving.

Equipment Needed

1. Food processor or a zip top bag and rolling pin
2. 9 inch springform pan
3. Dry measuring cups and tablespoon, plus a 1 cup measuring cup to compact crust
4. Mixing bowls (one chilled for whipping cream)
5. Electric hand mixer or stand mixer (or a whisk if you must)
6. Rubber spatula and an offset spatula or spoon for smoothing
7. Measuring spoons and a sifter for powdered sugar
8. Small saucepan or microwave safe bowl for heating cream for ganache
9. Refrigerator space and a baking rack or tray to set the pan on while chilling

FAQ

24 gluten free chocolate sandwich cookies (about 200 g), finely crushed

6 tablespoons unsalted butter, melted

pinch of fine salt

16 ounces (450 g) full fat cream cheese, room temp and softened

3/4 cup (90 g) powdered sugar, sifted

1 teaspoon pure vanilla extract

1 1/2 cups (360 ml) cold heavy whipping cream

1 cup crushed gluten free sandwich cookies, for folding into filling

extra whole or halved gluten free cookies, for garnish (about 6 to 8)

optional chocolate ganache: 4 ounces (115 g) semi sweet chocolate, chopped and 1/2 cup (120 ml) heavy cream

Prep the pan: Line the bottom of a 9 inch springform pan with parchment. Lightly grease the sides so the cake releases easy later.

Make the crust: Combine the 24 crushed cookies, melted butter and a pinch of salt in a bowl. Press the mix firmly into the bottom of the pan. Chill in the fridge while you make the filling. Pressing with the bottom of a measuring cup helps get an even layer.

Make the filling: Beat the softened cream cheese until smooth, about 2 minutes. Add the sifted powdered sugar and vanilla and beat till combined. Scrape the bowl so there are no lumps.

Whip the cream: In a separate chilled bowl, whip the cold heavy cream to stiff peaks. Be careful not to overbeat it or it will turn grainy.

Fold together: Gently fold about a third of the whipped cream into the cream cheese to loosen it. Then fold in the remaining cream until mostly smooth. Fold in the 1 cup of crushed cookies. Don’t overmix or you’ll lose air.

Assemble: Spoon the filling over the chilled crust and smooth the top. Chill for at least 4 hours or overnight so it sets firm. If you want quicker set, pop it in the freezer for 1 to 2 hours then move to the fridge.

Optional ganache: Warm the cream just until it simmers. Pour over the chopped chocolate, let sit 1 minute, then whisk until glossy. Cool slightly then pour over the chilled cheesecake. Return to fridge to set.

Garnish and serve: Top with whole or halved cookies. Run a knife around the pan before releasing the springform. Slice with a hot, wiped knife for cleaner pieces.

For fluffier filling, make sure the cream cheese is fully softened. If it’s cold it will clump and you’ll need to overbeat it.

Chill your mixing bowl and whisk for the whipped cream to come together faster, especially on warm days.

If you want a firmer slice, use slightly less whipped cream or add 1 teaspoon of gelatin dissolved in 2 tablespoons warm water and mixed into the cream cheese mixture.

To crush cookies fast, use a zip bag and a rolling pin, or pulse gently in a food processor. Keep some bigger chunks for texture.

Q: Can I use regular Oreo cookies instead of gluten free ones? A: Yes you can, but that makes the dessert not gluten free. If anyone eating it has celiac or gluten sensitivity stick to certified gluten free sandwich cookies.

Q: Do I have to bake this cheesecake? A: No. This is a no bake cheesecake so it sets in the fridge. If you want a baked version you can, but youd need to adjust the recipe and baking time and that changes texture.

Q: How long will it keep in the fridge? A: Stored in an airtight container or covered tightly, it will last 4 to 5 days in the fridge. After that the crust can get soggy and flavor starts to fade.

Q: Can I freeze slices? A: Yes. Wrap slices tightly in plastic then foil and freeze up to 2 months. Thaw in the fridge for several hours before serving.

Q: Why did my filling turn runny? A: Most likely you overfolded the whipped cream and knocked out the air, or the cream cheese was too warm. Chill the bowl and ingredients next time and be gentle when folding.

Q: How do I get clean cheesecake slices? A: Dip a sharp knife in hot water, wipe it dry, then slice. Repeat between each cut. A hot knife gives the cleanest edges.

Q: Can I make the ganache ahead of time? A: Sure. Make the ganache, cool to room temp, then refrigerate. Warm it slightly before pouring so it spreads smooth and glossy.

Gluten Free Oreo Cheesecake Recipe Substitutions and Variations

24 gluten free chocolate sandwich cookies (about 200 g), finely crushed: use gluten free graham crackers or digestive-style gluten free biscuits (same weight) for a milder crust, or swap with 200 g almond flour mixed with 2 tbsp cocoa powder for a nuttier, sturdier base.
6 tablespoons unsalted butter, melted: replace with melted coconut oil (keeps it dairy free-ish and firms up when chilled) or use melted vegan butter if you want the same buttery flavor.
16 ounces (450 g) full fat cream cheese, room temp and softened: use full fat mascarpone for an extra silky texture, or a dairy free cream cheese block (same weight) if avoiding dairy.
1 1/2 cups (360 ml) cold heavy whipping cream: substitute chilled canned coconut cream (scoop the thick part) for a dairy free version, or use 1 1/2 cups stabilized whipped cream (whip with a teaspoon of gelatin or 1 tbsp instant pudding mix) if you need it firmer.

Pro Tips

1) Chill everything that needs to whip. Cold cream and a chilled metal bowl give way more volume, so pop the bowl and beaters in the fridge for 10 minutes. If your whipped cream looks soft, toss it back in the fridge for a bit before folding it in.

2) Don’t overmix the cream cheese step. Beat it until smooth, then stop. If you keep whipping it’ll get grainy and the filling can go runny. If there are tiny lumps, press them through a fine mesh or work them with a spatula gently, not with high speed.

3) Keep some cookie chunk texture, but not too big. Fold in most of the crushed cookies gently so you have bites, but save a few bigger bits to sprinkle on top. If your crumbs make the filling too stiff, loosen with a tablespoon or two of cream.

4) For clean slices and a glossy ganache, warm your knife under hot water, wipe it dry, then slice in one smooth motion. Repeat warming between cuts. Also let ganache cool a little before pouring so it won’t melt the filling, but don’t let it harden completely or it won’t spread nice.

Gluten Free Oreo Cheesecake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made a Gluten Free Oreo Cheesecake No Bake that’s outrageously creamy and chocolatey and will ruin every other dessert for you.

Servings

servings

Calories

466

kcal

Equipment: 1. Food processor or a zip top bag and rolling pin
2. 9 inch springform pan
3. Dry measuring cups and tablespoon, plus a 1 cup measuring cup to compact crust
4. Mixing bowls (one chilled for whipping cream)
5. Electric hand mixer or stand mixer (or a whisk if you must)
6. Rubber spatula and an offset spatula or spoon for smoothing
7. Measuring spoons and a sifter for powdered sugar
8. Small saucepan or microwave safe bowl for heating cream for ganache
9. Refrigerator space and a baking rack or tray to set the pan on while chilling

Ingredients

24 gluten free chocolate sandwich cookies (about 200 g), finely crushed
6 tablespoons unsalted butter, melted
pinch of fine salt
16 ounces (450 g) full fat cream cheese, room temp and softened
3/4 cup (90 g) powdered sugar, sifted
1 teaspoon pure vanilla extract
1 1/2 cups (360 ml) cold heavy whipping cream
1 cup crushed gluten free sandwich cookies, for folding into filling
extra whole or halved gluten free cookies, for garnish (about 6 to 8)
optional chocolate ganache: 4 ounces (115 g) semi sweet chocolate, chopped and 1/2 cup (120 ml) heavy cream

Directions

Put 24 gluten free chocolate sandwich cookies into a food processor and blitz until they’re very fine, or crush them in a zip-top bag with a rolling pin until they’re about 200 g of crumbs.
Stir the crumbs with 6 tablespoons melted unsalted butter and a pinch of fine salt until the mixture looks like wet sand. Press evenly into the bottom and slightly up the sides of a 9 inch springform pan, use the bottom of a measuring cup to compact it. Chill the crust while you make the filling.
In a bowl, beat 16 ounces room temp full fat cream cheese with 3/4 cup sifted powdered sugar and 1 teaspoon vanilla until totally smooth and lump free. Don’t underbeat, but don’t overdo it either or it gets grainy.
In a separate chilled bowl whip 1 1/2 cups cold heavy whipping cream to stiff peaks. Use chilled tools and cream for best volume, and stop when peaks hold their shape.
Fold about a third of the whipped cream into the cream cheese to loosen it, then gently fold in the rest until it’s fully combined and light. Use a rubber spatula and fold, don’t beat.
Fold 1 cup crushed gluten free sandwich cookies into the filling, leaving some chunky bits for texture. Taste, adjust sweetness if needed with a tiny bit more powdered sugar.
Spoon the filling over the chilled crust, smooth the top, and tap the pan on the counter a few times to remove air pockets. Chill the cheesecake at least 4 hours, preferably overnight, until firm.
If you want ganache, place 4 ounces chopped semi sweet chocolate in a bowl. Heat 1/2 cup heavy cream until just simmering then pour over the chocolate, let sit 1 minute, stir until silky. Cool 5 to 10 minutes then pour over the chilled cheesecake and spread, or drizzle as you like.
Garnish with about 6 to 8 extra whole or halved gluten free cookies around the edge or on top. Let the ganache set a bit if used, then run a warm knife around the springform and release.
Keep cheesecake refrigerated until serving. It holds well for 3 to 4 days, but is best eaten within 48 hours. If frozen, thaw in fridge overnight before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.