No Bake Cheesecake with Gluten Free Oreo Crust

When I first starting hearing about gluten free Oreos, I simply could not find them in any local stores. I don’t know if they weren’t being stocked yet or if they were selling out. My mom could find them in her area, less than 100 miles away, but we could not find them here. Of course, if you can’t get your hands on some gluten free Oreos, you can use another gluten free chocolate sandwich cookie such as Glutino. I was finally able to get my hands on gf Oreos and I instantly made a no bake cheesecake.

No Bake Cheesecake with Gluten Free Oreo Crust

This cheesecake is fairly easy to make and will need to be refrigerated several hours or overnight.


* 25 gluten free Oreos, crushed in a food processor or by hand in a large zippered bag
* 1/4 cup (1/2 stick) butter, melted
* 2 (8 oz) packages of cream cheese, softened
* 1 cup sugar
* 2 teaspoons vanilla
* 1 teaspoon lemon juice
* 1 (8 oz) container Cool Whip, thawed


1. Stir melted butter into crushed Oreos and press into the bottom of a springform pan. Pop it in the freezer for ten minutes to set.
2. Meanwhile, in a large mixing bowl, mix cream cheese, sugar, vanilla, and lemon juice until smooth and creamy.
3. Gently fold in Cool Whip.
4. Spread cheese mixture on top of Oreo crust. Wrap with food safe wrap and refrigerate overnight.

Almond Toffee Oatmeal Cookies

What’s not to love about an oatmeal cookie? They’re soft, chewy, thick, and you can almost convince yourself they count as breakfast. Sort of. These ones also have almond flour and almonds, so there’s protein or whatever. Ok, don’t judge, I ate one for breakfast.

Almond Toffee Oatmeal Cookies

These are so chewy that no one will know they’re gluten free.


* 1 1/2 cups flour (I used Pillsbury gluten free flour, which already contains xanthin gum)
* 1/2 cup almond flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 3/4 cup (1 1/2 sticks) butter, softened
* 1 cup brown sugar
* 1 cup white sugar
* 1 teaspoon almond extract
* 2 eggs
* 2 cups gluten free oats (Quaker or Bob’s Red Mill are good options)
* 8 oz bag Heath Milk Chocolate English Toffee Bits
* 1 cup toasted sliced almonds


1. Preheat oven to 350°F
2. In a bowl, sift together flour, almond flour, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream butter, sugars, and almond extract.
4. Add eggs and mix.
5. A little at a time, add the flour mixture to the wet mixture and mix thoroughly.
6. Mix in the oats. It’s going to seem like too many oats and the mixture will get more and more difficult to blend. Don’t burn up your mixer; switch to the bread attachment (dough hook) if you have to.
7. Stir in the toffee bits.
8. Stir in the sliced almonds.
9. Use an ice cream scoop to place rounded mounds of dough on the cookie sheet with room between them to spread while baking.
10. Bake for 12-15 minutes until golden brown (you want the edges starting to get crispy and no wetness left in the center).

Strawberry Ambrosia

This is a delicious summer dessert. My husband loves any fruit, but especially the category of desserts that blends fruit with cream cheese or whipped cream. These are variously called fruit salad, ambrosia, or floof. Some recipes are called things like Five Cup Salad or Six Cup Salad (as in, use one cup each of these five or six ingredients). This version uses the fresh strawberries you see everywhere this time of year and a can of pineapple.

Strawberry Ambrosia

This is a no bake dessert that’s perfect for summer cookouts. It needs to chill in your refrigerator for several hours (overnight is even better).


  • 1 package (8 oz) cream cheese, softened
  • 20 oz can pineapple tidbits, drained (it’s ok if you don’t get every last drop of juice drained)
  • 1 lb (the size of those containers in the produce section) strawberries, rinsed and chopped
  • 2 or 3 cups mini marshmallows
  • 8 oz tub of Cool Whip


  1. Mix cream cheese and vanilla in a mixing bowl until smooth and creamy.
  2. Stir in pineapple.
  3. Stir in strawberries.
  4. Stir in 2 cups marshmallows. If a lot of pineapple juice ended up in the bowl and it seems extra wet, you may need to stir in a third cup of marshmallows. Or you may just prefer more.
  5. Gently fold in the Cool Whip (folding is a super gentle kind of stirring where you don’t want to overmix delicate ingredients).
  6. Either transfer to an airtight container or just put foil or plastic wrap on your bowl and pop it into the refrigerator for several hours or overnight.

Peanut Butter Cookies (Gluten Free!)

These cookies are so simple. There are only three ingredients, and you don’t even have to break out the mixer. I learned to make these when I was a child and I still love them as an adult.

3 Ingredient Peanut Butter Cookies

These fudgy cookies don’t contain any flour and they couldn’t be easier to make.


* 1 cup peanut butter
* 1 cup sugar (I usually use white sugar but I’ve used brown sugar and it works just as well)
* 1 egg


1. Preheat oven to 350° F.
2. Stir ingredients in a bowl.
3. Line a cookies sheet with parchment or a silicone baking mat. Roll dough into balls, about 1 Tablespoon each, and flatten with a fork. Bake for 12 minutes.

Classic Chocolate Chip Cookies (Gluten Free!)

The chocolate chip cookie was invented by Ruth Graves Wakefield in 1938. She called it the Toll House Chocolate Crunch Cookie because she and her husband owned the Toll House Inn. Chocolate chips hadn’t been invented yet — they were invented to go into her cookies, not the other way around. There’s a rumor that she “accidentally” invented the cookie, thinking the chopped bits of chocolate bar would melt in the oven to create a chocolate cookie. She herself said that she invented the cookie on purpose and she would know. She attended a college for household arts and was a home economics teacher before becoming a baker in the inn. Andrew Nestlé bought the recipe from Wakefield for $1 plus a lifetime supply of Nestlé chocolate.

The classic chocolate chip cookie is a drop cookie with a vanilla dough into which chocolate chips are stirred. After nearly a hundred years it’s still the epitome of cookie perfection. For me the most important key to this cookie is in using the best ingredients. Real butter. Pure vanilla. And the best chocolate I can find at the store.

Classic Chocolate Chip Cookies (Gluten Free!)

chocolate chip cookie recipe image

If you plan to bake these immediately, you’ll want to preheat your oven to 375° F before you start. However, I’ve found that the cookies come out better if I refrigerate the dough overnight and bake them the next day. If you do it this way, you won’t need to turn on the oven until tomorrow.


* 2 1/2 cups gluten free flour such as Pillsbury or King Arthur (look for a blend that already includes xanthan gum)
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 Tablespoon pure vanilla extract (yes, I use a Tbsp rather than a tsp it’s delicious!)
* 2 large eggs
* 2 cups (one 12-ounce bag) semi-sweet chocolate chips (I prefer Ghirardelli)


1. Measure your flour into a bowl. Add the baking soda and salt. You can gently stir them into the flour with the measuring spoon. Set aside.
2. Get out your mixer and cream the butter, brown sugar, white sugar and vanilla into a mixing bowl.
3. Add eggs, one at a time. Mix well.
4. Add the flour a little at a time as you continue to mix the dough.
5. Once the dough is mixed, you’ll need a spoon or spatula to stir in the chocolate chips.

Preheat oven to 375° F

Line your cookie sheet with parchment paper or a silicone cookie mat.
Drop dough onto cookie sheet with a tablespoon.
Bake for 9-11 minutes until they’ve just started to turn golden brown.
Allow to cool completely before storing in an airtight container. I don’t even move them until they’re cool; I simply place the cookie sheet itself on the wire rack and leave it there.