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.

Ingredients


* 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

Directions


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.
Enjoy!

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).

Ingredients

  • 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

Directions

  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.