Oreo Gluten-Free Cheesecake Bites Recipe: No Bake

This Oreo Gluten-Free Cheesecake Bites Recipe no bake combines the creamy richness of cheesecake with the iconic flavor of Oreo cookies in mini-sized desserts. A delicious sweet treat!

I love a bit of sweetness, so you can always count me in when it comes to easy dessert recipes! From chocolate cake mix cookies to almond flour muffins, I love simple desserts.

This gluten-free mini Oreo cheesecake recipe is a riff on the regular no-bake Oreo cheesecake. Its creamy filling is made with cream cheese, sugar, Cool Whip, lemon juice, vanilla, and the creme filling from the Oreo chocolate sandwich cookies. How great is that!

Too busy to make this right away? Save it for later! Pin this post to your favorite board on Pinterest so it’s there when you need it!

The velvety filling tops a sweet and crunchy Oreo cookie crust made with crushed chocolate gluten-free Oreo cookies and butter. It blends perfectly with the delicious cocoa flavor of the sandwich cookie.

Some extra crumbled Oreos are added on top. The result is a delightful and bite-sized treat that combines the beloved taste of Oreo cookies with the indulgence of creamy cheesecake. They are perfect for serving at parties, gatherings, or as a special treat on National Oreo Day in March!

Supplies

• Muffin pans
• Cupcake liners – I like using standard white baking cupcake liners for these mini cheesecakes but you can use any color you have on hand.
• Mixing bowls – I use glass mixing bowls like these for all of my baking
• Hand beater or stand mixer
• Spatula
• Medium cookie scoop – I find this comes in handy when I’m distributing the cream cheese filling.
• Rolling pin – for crushing the Oreo cookie crumbs

Oreo Gluten-Free Cheesecake Recipe No Bake

Ingredients

Here’s what you need to make 12 of these mini gluten-free cheesecakes:

Cheesecake crust:

• Gluten-free Oreos – you’ll need about 10 gluten-free Oreos (or one of these alternative brands) for the mini cheesecake crusts
• Melted butter or plant-based butter

Filling:

• Cream cheese
• Vanilla
• Powdered sugar
• Lemon juice
• Gluten-free Cool Whip or other whipped topping
• Creme filling from the Oreos

Topping:

• Gluten-free Oreos – you’ll need about 3-4 gluten-free Oreos for the topping for this recipe (or try one of these brands)

How to make gluten-free cheesecake recipe no-bake

1. Line muffin tins with paper liners.

2. Make the crusts by separating 10 Oreo cookies. Scrape out the creme center and save it for later.

3. Place chocolate biscuits in a bag and crush them with a rolling pin.

4. Melt butter and combine with the crushed Oreo crumbs in a bowl.

5. Evenly distribute the crumb and butter mixture between 12 cupcake liners.

6. Press firmly to compact the crumbs into the crust.

7. Refrigerate the crusts while you prepare the filling.
8. For the filling, beat softened cream cheese until light and fluffy. Then add powdered sugar, vanilla, lemon juice, and the creme from the cookies then beat until combined.

9. Fold in cool whip.

10. Scoop into muffin tins, and equally divide the filling between cupcake liners.

11. Smooth the tops and add desired toppings.

12. Freeze for at least 1 hour before serving.

Tips and Tricks

• Let the cream cheese warm to room temperature before using.
• It’s easier to crush the chocolate sandwich cookies into crumbs if you scrape the filling out before crushing them. Don’t worry – it doesn’t go to waste as it’s added back to the cream cheese filling!
• While it’s possible to beat the cream cheese mixture by hand, I recommend using a hand beater or stand mixer for best results.
• When beating the cream cheese, stop and scrape down the sides of the bowl to ensure it’s light and fluffy.
• If you don’t beat the cream cheese enough-you’ll get lumps!
• Leave the cool whip at room temperature for 10 minutes before folding it into the cream cheese mixture.
• Tap the pan of filled liners on the counter a few times to level the cream cheese mixture and get it to the bottom.
• Roughly chop 3-4 Oreos to use as garnish on the top.

Mini cheesecakes make wonderful party snacks, especially at Christmas! I simply keep them in the freezer in an airtight container then take them out about 10 minutes before serving them.

Alternate ingredients

• Substitute gluten-free vegan cream cheese for the regular cream cheese
• Plant-based butter works as well as regular butter in the cheesecake crust recipe
• Don’t have gluten-free OREO cookies? Try these other brands of chocolate sandwich cookies. They also work great for this recipe!

Make a batch of the easy gluten-free mini cheesecakes! They will quickly become a family favorite as they are around here.

Recommended Recipes