Indulge in a decadent, gluten-free, no-bake Oreo cheesecake that is a must-try dessert. Perfect for any occasion, this dessert will wow your taste buds.
Indulge in the Creamy Goodness of this Gluten-Free Delight
Indulge in this delicious gluten-free no-bake oreo cheesecake that is a must-try dessert for all oreo lovers! This easy-to-make recipe is irresistibly tasty and perfect for satisfying your sweet tooth. With simple ingredients and no baking required, you can whip up this decadent treat in no time.
Whether you’re gluten-free or simply a fan of oreo desserts, this cheesecake is sure to be a hit. The creamy cheesecake filling is studded with crushed oreo cookies, creating a delightful combination of flavors and textures. Treat yourself to a slice of this delectable dessert and enjoy every bite of this no-bake oreo cheesecake.
Decadent Dessert Delight: Indulge in our Gluten-Free No-Bake Oreo Cheesecake!
Hey you guys who wants to turn their oven on when it’s like 100° outside am I right it is no fun turning your oven on and heating up your entire house say hello to my gluten-free no baked Oreo cheesecake that’s right this entire cheesecake was made without touching the oven just a little Refrigeration time and you’ve got yourself one awesome.
Cheesecake that no one will know is gluten-free of course but they also won’t know that it was never baked so let’s get into it and I’ll show you how easy it is to make we’ll start by making the crust first and in my food processor I am putting 14.3 o which is one package of gluten-free Oreos plus four cookies from.
Another package so you’re going to need two whole packages of gluten-free Oreos for this can you use like a different brand absolutely you can just make sure that your whole total amount comes to 14.3 Oz or 405 G so I’m just pulsing this and making sure that it’s completely in like a Sandy texture and I’m thinking I’m there now.
Just knock some of this down and now I’ve got a half a cup or 113 G of butter that’s been melted and I’m going to turn my uh food processor on to low and Stream in this butter I’ll get all of that in there first and I’m going to let it go for just a few seconds longer I’ll stop it and I’ll feel the.
Crust and it is still pretty crumbly and kind of Sandy what I’m looking for is a wet sand texture so I’m going to process it for just a little bit longer and actually I look on the side here and you’re going to see it come up from the bottom and kind of get wet all over it you see that little it’s like a half an inch and it keeps slowly creeping up.
On the bottom that’s when you see that it’s starting to really come together so just by processing it for just a little bit longer you’ll get some nice um texture to that crust that you really want because if you don’t process it long enough it’s not going to stick together and we need this to stick together.
Because it’s not going into the oven to be baked so anything we can do on the front end will really help to eliminate that crumbly crumbly texture so we’re pouring this now into a 9 in Spring form pan now this spring form pan is has really high sides to it I think they’re almost 4 in um in height now you can use a smaller one these are.
Kind of hard to find I’ll put a link for where I got this one um but if you’d like to use a smaller one feel free to you just might have a little filling left over and there’s nothing wrong with that you can put it in a bowl and eat it you can make little cheesecakes out of it if you want if you want to save some of the Oreo cookies you can put the Oreo.
Cookie right in the bottom of a um cupcake tin or a cupcake liner within the tin and just put some of that filling on top and you have mini cheesecakes so do whatever you’d like with that extra filling so I’m just crumbling up uh some of these big lumps that were in there just so I have a uniform texture to start.
Out and now I’m using a glass and really pressing like I said this isn’t going in the oven so we have to get it that really good firm texture that we’re looking for so it won’t just crumble when we go to try to take a slice of it now I’m going around the edges and actually pressing into the edges of the pan as.
Well all right that looks pretty good it’s not completely level that’s okay so in the refrigerator this goes for 30 minutes while we make the filling so the first thing I’m going to do is whip some heavy cream this is 2/3 a cup or 160 G of heavy heavy whipping cream that is cold straight from the fridge and I’m just going to whip this.
Into stiff peaks okay this looks pretty good this is stiff peaks I almost went over and made butter but that’s okay we are close enough so I’m going to use the same bowl and the same whisk so I’m just transferring this whipped cream into a smaller bowl look at how cute this bowl is my daughter gave me these uh this set.
Of like citrus bowls for um Mother’s Day I think and they are just adorable anyway I’m going to get this into the fridge while I make the rest of the filling this is going to be folded into the filling later so now we have four blocks which are 8 oz a piece so that’s 94 G of softened cream cheese we’ll start.
Whisking this just to get it broken up we want to do this by itself before we add anything to it just to make sure there are no lumps and this is a pretty good time time to start streaming in our sugar so I have a half a cup or 100 G of granulated sugar and I’m just going to stream that.
In but I’m going to stop at this point so I can scrape the sides down because that’s a good practice to get into especially if you can see stuff that are on the sides that’s not getting in there just scrape it down real quick and let it get nice and mixed all right now I’m going to add 1/4 cup or 76 G of sweet and condensed milk.
And what the sweet and condensed milk does is makes it gives it that like caramelized almost baked flavor to it and of course it adds sweetness as well just a little bit you’re not going to need the whole can so just use the rest of it for something else or pour it over ice cream or something there’s plenty of uses for sweet and condensed.
Milk and that’s well mixed through so now I can add in the/ thir a cup or 80 g of sour cream and make sure your sour cream is at room temperature as well that makes a big difference in how well it gets Incorporated and I’m just adding a pinch of salt here just to balance out all those sweet creamy.
Flavors okay I have the rest of that one package of gluten-free Oreos here so this is my minus the four cookies that I took out for the crust and I’m going to put the rest of this minus about I’m going to hold out about five or so cookies for decoration you don’t have to and I’m going to put the rest in a plastic baggie a zip top.
Baggie and I’m just going to crush them you can still use the food processor if you’d rather but I don’t want fine crumbs I want like uneven irregular um crumbs with like bits and pieces that are larger and whatnot so I’m going to just use this baggie and I’m going to use my rolling pen and give it a good whack a couple of.
Times okay that looks pretty good I’m just going to set these aside for just a minute my filling looks good I did forget to put my vanilla in so I’m going to do that right now and I just got my heavy cream out of the fridge my whipped cream don’t forget that it does make a a huge difference so I’m going to add most of these crushed.
Up cookies save a couple for spring on the top just for decoration I’ll get these well mixed through okay now I’ll add in the whipped cream and fold that through I’ll grab my chilled crust out of the fridge and I’ll dump all of this filling right into there and like I said you’re going to.
Have left over if you don’t have a deep uh spring form pan okay smooth the top and I’m actually going to go grab a an offset spatula for this job yeah this does a much much better job make sure you smooth the top because like I said this isn’t going to be baked you want it to have that um finished.
Look to it the hardest part of making this cheesecake is waiting until it sets up so we have to wait for at least 6 hours preferably overnight if you can I actually have one that’s already refrigerated that’s been refrigerated overnight so we’ll go to that one I’ll pull that one out put this one in and we’ll unmold it and this one was done in.
A um 9in spring form pan that doesn’t have as deep of sides so it definitely got all the way to the top as you can see and there’s nothing wrong with that at all I’m just taking a butter knife right now something that’s not really sharp and going around the edges of the pan and kind of loosening it from the top.
Before I unmold it from this thing and then I just say a little prayer before I unmold it just to make sure it comes out all right okay let’s do this the moment of truth awesome it looks really good I’ve got it on a pedestal and now I’m just taking some extra whipped cream and making some.
Rosettes piping some rosettes on there and remember those cookies I saved at the beginning I cut those in half and I’ll just Place those strategically in between some of these rosettes this is totally optional you can just leave it straight no whipped cream on top I like to embellish my stuff just slightly but I’m not done yet.
I’ve got those leftover crumbs and I’m just going to sprinkle those all over the top as well it cuts just like a regular cheesecake nobody is ever going to know that this was not baked it’s just slightly sweet has loads of Oreo cookies throughout gives that crunch perfect for.
Summertime enjoy
