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If you need a no-bake dessert everyone will love, look no further than this Gluten Free Oreo Cheesecake recipe. It’s a super simple, no-bake cheesecake which is packed with gluten free Oreos and absolutely delicious!
This gluten free Oreo cheesecake recipe is honestly one of the easiest desserts you could make – perfect for the summer when it’s too hot to cook.
It would be a fabulous BBQ or picnic dessert, but is also a real crowdpleaser if you want a simple Christmas dessert or Thanksgiving sweet idea too.
Using gluten free Oreos (or the supermarket equivalents) nobody will even know this is gluten free. I fed it to all the gluten-eaters I could find to double check!
If you love a no-bake gluten free dessert, be sure to check out my Strawberry Cheesecake or White Chocolate and Raspberry Cheesecake Pots.
And of course any leftover gluten free Oreos could be used to make my Gluten Free Oreo Cupcakes or even my Gluten Free Slutty Brownies.
Ingredients
There’s a printable recipe card below, but here are the ingredients you will need to make my No Bake Oreo Cheesecake.
For the gluten free Oreo crust you will need:
- Gluten Free Oreos: If you’re in the US or Canada you will probably be able to source gluten free Oreo cookies a lot easier than I can in the UK. Gluten Free Oreos are not widely sold in the UK and are therefore very expensive due to import taxes! However, any free from substitute will work though. You can find Gluten Free Cookies and Cream biscuits in the free from aisles at Asda, Sainsburys, Tesco and Morrisons. I tried the real thing when I was in Vancouver and these are a very good alternative, trust me!
- Butter: This helps to bind the base together. I always use unsalted butter.
For the Oreo cheesecake filling you will need:
- Full-Fat Cream Cheese – It’s essential you use full fat cream cheese in this recipe. Using a low fat version just won’t work! Any brand works but I recommend Philadelphia for the best quality. Mascarpone is a good alternative.
- Vanilla Extract – Most vanilla extract is gluten free but always double check when buying.
- Icing Sugar – Adding icing sugar (powdered sugar in the US) is essential for adding a sweetness to the topping.
- Double Cream – Delicious double cream is whipped up in the cheesecake topping, helping it to firm up. In the US use whipping cream or heavy whipping cream.
- Gluten Free Oreos: Crushed Oreos are folded into the cheesecake mixture which gives a lovely speckled texture and cookies and cream taste throughout.
How to make Oreo cheesecake
There’s a printable recipe card below with the method. But here I’ve got some step-by-step photos to show you how easy this no bake Oreo Cheesecake really is!
Line the bottom of a deep, 20cm springform tin with baking paper. Melt the butter either in a pan over a low heat or in 10-second bursts in the microwave.
To make the Oreo crust, blitz the gluten free Oreos in a food processor until they form a fine crumb. Add the melted butter and blitz again to combine.
Pour out the biscuit mix into the lined tin and press firmly into the base until it is level.
Add the cream cheese, vanilla extract and icing sugar to a large mixing bowl and beat with an electric whisk until smooth.
Pour in the double cream and whisk again, starting on a slower speed and bringing the mixer up a speed every 20-30 seconds.
Continue to whisk until the mixture becomes very thick.
Blitz the Oreos in a food processor until they are in a fine crumb. Fold into the cheesecake mixture using a spatula until they are evenly distributed.
Spoon the mixture onto the biscuit base and spread it evenly using a spatula, ensuring there are no air bubbles.
Set in the fridge for at least 8-10 hours – preferable overnight. Carefully remove the cheesecake from the tin and serve chilled from the fridge.
Recipe Tip
You absolutely MUST use a full-fat cream cheese when making a no-bake cheesecake. If you use a low-fat or non-fat cream cheese you will just find the topping does not set.
I always recommend Philadelphia as my favourite brand to make cheesecake with as it’s super thick and creamy.
More no bake cheesecake recipes
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten Free Oreo Cheesecake
Equipment
- 20cm Round Springform Tin
Ingredients
For the base
- 300 g gluten free Oreos
- 100 g unsalted butter
For the cheesecake topping
- 600 g full-fat cream cheese
- 1 tsp vanilla extract
- 130 g icing sugar
- 300 ml double cream
- 160 g gluten free Oreos, (plus extra to decorate)
Instructions
- Line the bottom of a deep, 20cm springform tin with baking paper. Melt the butter either in a pan over a low heat or in 10-second bursts in the microwave.
- Blitz the gluten free Oreos in a food processor until they form a fine crumb. Add the melted butter and blitz again to combine. Pour out the biscuit mix into the lined tin and press firmly into the base until it is level. You can pop this in the fridge while you make the topping.
For the cheesecake topping
- Add the cream cheese, vanilla extract and icing sugar to a large mixing bowl and beat with an electric whisk until smooth.
- Pour in the double cream and whisk again, starting on a slower speed and bringing the mixer up a speed every 20-30 seconds. Continue to whisk until the mixture becomes very thick.
- Blitz the Oreos in a food processor until they are in a fine crumb. Fold into the cheesecake mixture using a spatula until they are evenly distributed – try not to knock too much air out of the mixture.
- Spoon the mixture onto the biscuit base and spread it evenly using a spatula, ensuring there are no air bubbles.
- Set in the fridge for at least 8-10 hours – preferable overnight. Carefully remove the cheesecake from the tin and serve chilled from the fridge, decorated with extra gluten free Oreos.
Notes
- This recipe will keep in the fridge for up to 3 days.
- See the blog post above for step-by-step photos or scroll down for FAQs.
Nutrition
Frequently Asked Questions
Nobody wants to spend hours waiting for a cheesecake to chill for it to fall apart at the last minute! To remove a cheesecake from the tin, simple unclip the spring then carefully run a butter knife around the inside edge, gently separating the cheesecake from the tin. Lift the tin off of the base, then use a small spatula to perfect any knocks or scrapes!
This no bake Oreo Cheesecake recipe must be kept in the fridge but you can do this for up to 5 days. You can also make it ahead of time as long as it’s kept refrigerated.
Yes, you can freeze a no bake cheesecake! If you’re making this ahead of time you can freeze the whole thing and then defrost in the fridge overnight. Or, freeze any leftovers in slices with a sheet of baking paper between them so they don’t stick together. Then you can defrost a slice at a time!
If you want to make a biscuit cheesecake base without a food processor don’t worry, you can do this easily! Simply pop the Oreo biscuits in a sandwich bag, seal it up and bash it with a rolling pin. Once the Oreos have turned to crumbs you can add them to the melted butter and mix. This is how we made cheesecake bases as kids, and it’s certainly a great stress relief!
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