Oreo Cheesecake (GF + DF)

The absolute BEST part about this recipe is that it is NO-BAKE. Super quick and easy to make; AND totally scrumptious! By far one of my favorite homemade gluten free + dairy free cheesecakes. After a lot of my friends asked for this recipe, I figured this was the best place to keep it and share it. Cheers!

Ingredients

• 1 Cookie Crust

• 1 cup Heavy Whipping Cream (Silk Dairy Free Heavy Whipping Cream)

• 8 ounces Cream Cheese (Tofutti)

• Butter (as desired)

• 1/2 cup Monk Fruit Sweetener

• Oreo Cookies, Kinnikinnick K-Toos

Directions

1. To make the Oreo crust, mix 3 cups of crushed Oreos with butter, until combined. Refrigerate while you prepare the cheesecake filling.

2. In a food processor, blend the Oreos until a fine texture remains.I typically put them in a ziplock bag and crush them with a rolling pin. We love having a few chunks throughout for texture.

3. In a mixing bowl, beat your double cream until stiff peaks form.

4. Then, add your cream cheese and sugar; beat until combined.

5. Fold through the crushed Oreos until combined with a spatula.

6. Transfer the mixture onto the Oreo crust. Sprinkle the top with more Oreo crumbles. Refrigerate overnight.

7. Top with Whipped Topping and additional Oreo crumbles, as desired.

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