Gluten-Free Oreo Cheesecake

5 from 1 vote

Gluten-Free Oreo Cheesecake

This gluten-free Oreo Cheesecake is so delicious and easy to make. A creamy vegan vanilla cheesecake filling. Baked in a gluten-free Oreo crust; so good no one will even believe it’s vegan and gluten free.

Prep Time40

Cook Time55

Chill Time3

Total Time4 35

Course: Baking, Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: slices

Calories: 242kcal

Author: Nija Clark

Equipment

9 inch Non-Stick Springform Pan
Parchment Paper

Ingredients

Oreo Pie Crust

2- 12oz packages Gluten-Free Oreos - about 1 ⅓ (or 13 ounces) packages of cookies; crushed into fine powder. Set aside 2 tablespoon to top cheesecake. Will also use some whole cookies for decoration.
6 tablespoons Vegan Butter - melted

Filling

2 8oz Vegan gluten-free Cream Cheese, softened - we like Tofutti which is a soybean, palm fruit and olive blend.
2 tablespoons Vegan dairy-free heavy cream
½ tablespoon All purpose gluten-free flour
½ cup Sugar
½ teaspoon Lemon juice fresh
1 tablespoon Vanilla extract
2 Vegan eggs - we use Bob’s egg replacer

Instructions

Preheat oven to 350 degrees

Prepare Pan

Cut and place parchment circle on bottom of pan and then oil sides of springform pan. Set aside.

Prepare Crust

Add 1 ⅓ pack (or 13 ounces) of gluten-free oreo cookies to a blender or food processor. Blend until finely grounded. Set aside 2 tablespoon for topping later.
Combine cookie crumbs and melted butter in a large bowl and toss together until all crumbs are moistened.
Place cookie mixture into a 9 inch springform pan.
Use fingers to press crumbles into the bottom and the sides of the springform pan forming your oreo cookie crust. It doesn't have to be perfect so don't worry if it isn't completely even around the sides. The cookie crumbles might be a little sticky but it will still set well. Set aside.

Prepare Filling

In a small bowl prepare vegan egg mixture. Set aside.
In a large bowl add cream cheese, heavy cream, lemon juice and vanilla extract. Blend with a hand mixer or food processor until smooth. Scrape down the sides of the bowl if using a hand mixer. Then add the flour, sugar, and vegan egg. Blend well. If using a hand mixer you may need to scrape down the sides of the bowl again and gently mix together.

Assemble and Bake

Pour mixture into pan on top of cookie crust. Sprinkle with remaining 2 tablespoon of crushed oreo cookies.
Bake for 45 minutes. Test for doneness by inserting a toothpick if any batter sticks, cook 5-10 more minutes and test again.
When done, allow to cool for 45 minutes in the springform pan. Cool completely before releasing from the pan.
Release from pan and refrigerate for 3 hours before cutting to allow to fully set.
Before serving, top with whip cream and oreo cookies for decoration.

Notes

Notes

You can also use Glutino chocolate vanilla creme cookies as a replacement

How long will this vegan gluten-free cheesecake keep for?

Your cheesecake will last for about a week in the refrigerator. Make sure to cover so odors from the refrigerator don’t seep in and the cake doesn’t dry out.

Can I freeze?

This cheesecake is perfect for making in advance and freezing for later. Wrap well before freezing and thaw overnight in the refrigerator before serving. We’ve frozen up to a month in advance.

Nutrition