No Bake Oreo Cheesecake Recipe (Gluten Free)
49 gluten free chocolate vanilla creme cookies
1/2 cup unsalted butter
32 ounces cream cheese softened (4 packages)
3/4 cup granulated sugar
1 teaspoon vanilla extract
8 ounce cool whip
Place the cookies in a large Ziploc bag and, using your hands or a rolling pin, crush into small pieces. Reserve 1/3 of the pieces to mix with the filling and to decorate the top.
Melt the butter in a small saucepan.
In a large mixing bowl, combine the cookie pieces and melted butter. Press the mixture into the bottom of a 9"x13" pan and set aside.
Place the cream cheese, sugar, and vanilla in a large mixing bowl. Use an electric mixer to beat until well blended.
Fold the cool whip and 1/2 of the reserved cookie pieces into the cream cheese mixture.
Spoon the mixture onto the crust. Use a table knife or off-set spatula to smooth the mixture evenly over the crust. Sprinkle the remaining reserved cookie pieces over the top.
Chill the cheesecake, in the refrigerator, for at least 4 hours before serving.