No-Bake Gluten Free Oreo Cheesecake Cups
A quick and creamy no-bake gluten-free Oreo cheesecake dessert with whipped topping, softened cream cheese, powdered sugar, and crushed gluten-free Oreo-style cookies. Perfect for parties, potlucks, or anytime you need an easy make-ahead treat.
Ingredients
Cheesecake Cups
- 1 1/2 cups heavy whipped topping Cool Whip, homemade whipped cream, or dairy-free whipped topping.
- 8 oz cream cheese Softened; microwave 10 seconds if needed. Dairy-free works too.
- 1/2 cup powdered sugar Sweetens without grit.
- 1 package gluten-free Oreo-style cookies Crush 3/4 of the package; reserve some for garnish.
- whipped cream Optional topping.
Instructions
- Soften the cream cheese at room temperature or microwave for 10 seconds, then beat until smooth.
- Add powdered sugar and mix until fully combined.
- Fold in the whipped topping gently with a spatula to keep the mixture fluffy.
- Crush 3/4 of the gluten-free Oreo-style cookies in a zip-top bag using a rolling pin or wine bottle.
- Layer the dessert by adding a couple tablespoons of crushed cookies into each serving cup, then spoon the cheesecake mixture on top.
- Top with whipped cream and a whole or halved cookie, if desired.
- Refrigerate for at least 1 hour before serving.
Notes
Use certified gluten-free Oreo-style cookies to avoid cross-contamination. Softening the cream cheese ensures a smooth filling. Chill for at least 1 hour for the best texture. For dairy-free versions, use dairy-free cream cheese and coconut-based whipped topping. Overmixing after adding whipped topping can cause the filling to thin.