Gluten-Free Oreo Cheesecake (Vegan/No-Bake)
The gluten-free Oreo cheesecake is a creamy, tangy, indulgent cheesecake with large chunks of gluten free Oreo's folded throughout, nestled on top of a crunchy gluten-free Oreo crust.
Ingredients
- 1 package gluten-free Oreos
- 4 tablespoon dairy free butter
- 14 oz dairy free cream cheese
- 9 oz dairy free whipped cream
- 200 grams coconut cream
- 175 grams powdered sugar
- 1 teaspoon lemon juice
- 2 teaspoon vanilla extract
Instructions
- First, add 15 gluten-free Oreos to the food processor and process on low until they are finely ground. Then, add in the melted butter and pulse until a dough forms or the cookie crumbs start to come together.
- Then, add in the melted butter and pulse until a dough forms or the cookie crumbs start to come together. This will be the crust for the cheesecake.
- Press this mixture into a cheesecake pan, pressing down firmly and evenly to compact the crust.
- Now, add another 15 Oreo cookies to the food processor and pulse just until they become just coarsely chopped. For these crumbs, you want some nice chunks to it so that the cheesecake has pops of flavor and delicious crunchy bits of Oreo. Set aside.
- Give your food processor dish a quick rinse, as you will be using it for the filling also. For the filling, add the cream cheese, coconut milk, lemon juice and vanilla to the food processor and run on low until creamy and well mixed.
- Sift in the powdered sugar and run on low again until smooth. Pour this mixture into a bowl.
- Now, gently fold in the whipped cream until well mixed.
- Lastly, add in your coarsely chopped Oreo bits and gently fold them in until well dispersed.
- Pour the filling on top of the Oreo crust and smooth out with a spatula. Set the cheesecake in the fridge to chill and firm up for at least 4 hours or overnight.
- Top each slice with whipped cream and/or more crushed Oreos for a special dessert.