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!

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.

Ingredients


* 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


Directions


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).

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.