My parents are my biggest supporters and couldn’t wait to test my recipes when they came to visit. My mom and I were driving home from the beach when she asked if I could make a cheesecake. I told her I was out of gluten free graham crackers, but I had just bought a new package of Gluten Free Oreos that I could use for the crust, and we both got really excited about this recipe I was about to whip up!
So when we got home, I placed two 8 ounce blocks of 1/3 less fat cream cheese onto the counter to soften for an hour, and then I gathered the rest of the ingredients I would need to make the cheesecake. I gathered heavy cream, honey, maple syrup, Gluten Free Oreos, and butter. That’s, it! The cheesecake filling itself is actually on the healthier side and you could easily eat it as a delicious cheesecake mousse topped with almond and pecans! So let’s get to the how-to section of this recipe!
- 28 Gluten Free Oreos
- 1/4 cup butter (1/2 stick)
- 2 8 ounce blocks 1/3 less fat cream cheese
- 1/2 cup honey
- 2 cups heavy cream, cold
- 1/4 cup maple syrup
Place the Oreos in your food processor and pulse until fine crumbs are formed and there are no longer any large pieces of cookie. Also, I want to mention that Double Stuff Oreos should not be used here because we want the cookie and not so much of the cream.
In a microwave safe mug, melt the butter for 45 seconds in the microwave until has completely melted.
Add the Oreo crumbs and the melted butter to a 8 or 9 inch pie pan and mixed together with a fork.
Using the bottom of a glass, press down on the crust to level it out and push it to the side of the pie pan.
Set the crust in the fridge while you make the cheesecake filling. Start by placing cold heavy cream and maple syrup in bowl of your mixer and use a whisk attachment to make whipped cream. Whip on medium speed for about 1-2 minutes, until stiff peaks form. Set whipped cream aside.
In a separate mixing bowl, add cream cheese and honey. Using a paddle attachment, mix the cream cheese and honey together on medium speed until smooth.
Add the whipped cream to the bowl with the cream cheese mixture. Mix together by hand, folding the whipped cream into the cream cheese mixture until everything is incorporated and smooth.
Spread the cheesecake filling over the the cookie crust and smooth out with a silicone spatula or the back of a spoon.
Place cheesecake in refrigerator for at least one hour before serving. The longer it sits in the fridge, the firmer it gets!
- This cheesecake filling can be used with any crust you like
- Cover leftovers and store in fridge for up to 3 days
- The longer you allow the cheesecake to set in the fridge, the firmer it will get
- You can use one regular size tub of Cool Whip in place of heavy cream and maple syrup
- Makes 8 servings
Gluten Free No Bake Cheesecake
- Mixer with whisk attachment and paddle attachment
- Food processor
For the Crust
- 28 Gluten Free Oreos
- ¼ cup butter ½ stick
For the Cheesecake Filling
- 2 cups heavy cream cold
- ¼ cup maple syrup
- 16 ounces ⅓ less fat cream cheese, softened 2 blocks
- ½ cup honey
- Place cream cheese on counter to soften for one hour
Make the Crust
- Prepare the crust by adding 28 gluten free Oreos to a food processor and pulse until fine crumbs are formed
- In a microwave safe mug, melt the butter for 45 seconds until is has completely melted
- Add the cookie crumbs and melted butter to an 8 or 9 inch pie pan and mix together using a fork
- Using the bottom of a glass, press the crust down and out to the sides to level it out
Make the Filling
- Add heavy cream and maple syrup to the bowl of your mixer and attach a whisk attachment. Whisk for 1-2 minutes at medium speed until stiff peaks have formed, and set aside
- In a separate mixing bowl, add cream cheese and honey. Using a paddle attachment, cream together on medium speed until smooth
- Fold whipped cream into cream cheese mixture by hand until incorporated and smooth
- Pour cheesecake filling onto crust and smooth out using a silicone spatula
- Refrigerate for at least one hour before serving!