Gluten Free Peanut Butter Oreo Cheesecake
Using just 7 ingredients, this gluten free peanut butter Oreo cheesecake is easy to prepare and impossible to resist!
Prep:
20
minutes
Cook:
30
minutes
TOtal:
50
minutes
Ingredients
- 10-12 gluten free sandwich cookies
- 2 Tbsp. butter, melted
- 16 oz. cream cheese, softened
- 6 Tbsp. creamy peanut butter
- 1/4 c. milk or cream
- 1/3 c. powdered sugar
- 1/2 c. cream
- 3-4 chocolate sandwich cookies, crushed (for topping)
Instructions
- In a small food processor, blend the sandwich cookies into small crumbs. Next, add the butter and blend until combined. Pour into a tart or pie pan. Using hands or a small dish or measuring cup, firmly press the cookie crumbs along the bottom and sides of the pan. Cover and refrigerate for 30+ minutes.
- In a large mixing bowl, beat the cream cheese until creamy and smooth. In a small bowl, heat the peanut butter for about 20 seconds, until pourable. Beat in with the cream cheese. Then, add the milk and powdered sugar. Beat until very smooth.
- In a medium mixing bowl, beat the cream until stiff peaks form. Fold into the cream cheese mixture. Next, pour into the prepared cookie crust. Use a spatula to spread evenly. Top with additional crushed cookies. Refrigerate until ready to serve. Best results after chilled for at least one hour, but more time is always better.