No-Bake Oreo Cheesecake [0000891]

Ingredients:

1 gluten-free chocolate cookie crust (store-bought or homemade)
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk (gluten-free)
1 teaspoon gluten-free vanilla extract
1 package (8 ounces) gluten-free chocolate sandwich cookies (like gluten-free Oreos)
1 cup gluten-free whipped topping (like Cool Whip), thawed
Gluten-free chocolate syrup for drizzling (optional)
Gluten-free chocolate chips or crushed gluten-free cookies for garnish (optional)
Cooking spray for greasing the pie dish (if needed)

Instructions:

If you're making a homemade gluten-free chocolate cookie crust, prepare it and let it cool completely before using. If not, use a store-bought gluten-free crust.

In a mixing bowl, beat the softened cream cheese until it's smooth and creamy.

Add the sweetened condensed milk and gluten-free vanilla extract to the cream cheese. Mix until well combined.

Crush the gluten-free chocolate sandwich cookies into small pieces. You can do this by placing them in a zip-top bag and using a rolling pin or the bottom of a glass.

Gently fold the crushed cookies into the cream cheese mixture until evenly distributed.

Add the gluten-free whipped topping to the bowl and fold it in until the mixture is light and fluffy.

Transfer the mixture to the gluten-free chocolate cookie crust, spreading it out evenly.

Refrigerate the cheesecake for at least 2-3 hours to allow it to set and chill.

Just before serving, drizzle with gluten-free chocolate syrup and garnish with gluten-free chocolate chips or crushed gluten-free cookies if desired.

Slice and serve your gluten-free No-Bake Oreo Cheesecake, a decadent and creamy dessert!