If you’re looking for an easy but special sweet treat for friends with food allergies, then make this Easy Oreo Cheesecake! This is dairy free, egg, and peanut free, with a gluten free option, plus it’s super easy to make (no baking!)
Birthdays are so much fun, but can be so much work sometimes! We don’t always do a lot of entertaining, so when we have guests over for birthday parties I always have “performance” anxiety. “Is my house clean enough?”. “What if my food doesn’t turn out?”. Silly things to be sure, but they still nag at me. I have to choose to ignore that mental clutter!
When it comes to entertaining, I try to keep things really simple and something that I know will taste good. Typically no new or complicated recipes when we have people over, but this recipe was the rare exception.
My son just had a birthday the other day and he decided he wanted an Oreo cheesecake instead of a regular cake this year. I had an idea in my head of how to make it, but I wasn’t 100% sure it was going to turn out. I flew by the seat of my pants with this one and crossed my fingers (pretty rare when we have people over). It turned out awesome!
Just a note about this recipe: it is not what I would consider healthy. It’s not low sugar, low calorie, or low fat, but it is allergy-friendly and delicious (no peanuts, dairy, or eggs, and it can be made gluten free).
Since I made this for my son’t birthday, I made it allergy-friendly without worrying too much about sugar or calories. I debated about whether I was even going to post this recipe or not since it isn’t very healthy, but I decided to post it anyway since it’s allergy-friendly and I don’t want to hide the fact that I like dessert.
I love healthy and balanced food, but I also like having a high-calorie treat sometimes too. And sometimes I eat too many sweets and snacks. I don’t want people to believe that I’m perfect or that I’m ultra-extreme-crazy strict with my food. I’m not. I believe in balance!
This cheesecake is quite thick and rich, but it’s delicious (even friends with no food allergies loved it). If you want to watch your portions, feel free to cut this into more than just 8 slices if you want to make the portions smaller or opt for a half slice if you want to avoid over-doing it.
We made this recipe with regular Oreos since my kids can have those, but if you want to make this recipe gluten free, you can find some gluten free sandwich cookies to use instead of Oreos (several brands like Glutino and Kinnikinnick make them, just check the labels for other allergens like soy, nuts, or dairy if you have multiple food allergies). The recipe will stay the same regardless of which cookie you decide to use.
The plain Oreos have small amounts of soy lecithin in them, so they aren’t completely soy free. If you have soy allergies those might not bother you, but check around for soy-free brands of sandwich cookies if that is a concern. Those small amounts of soy lecithin usually aren’t a problem for us, but I just wanted to notes that this recipe isn’t completely soy free if you use Oreos.
Also, some flavors of Oreos or other sandwich cookies are made in a facility with nuts. The plain Oreos we get are not made in a facility with nuts, but some of the other flavors of Oreos are, so read the label each time you buy them if nut allergies are a concern.
Manufacturers change recipes or facilities sometimes, so it’s good to check those labels regularly even if you have been buying a product for a long time.
- 8 ounces Daiya non-dairy cream cheese style spread
- 2 Tablespoons powdered sugar optional
- 1 teaspoon vanilla extract
- 9 ounce container So Delicious CocoWhip
- 18 plain Oreo cookies or a gluten free sandwich cookie
- Pre-made Oreo cookie crust or a homemade version with gluten free sandwich cookies**
- 8 Oreos or gluten free sandwich cookies
- In a medium bowl, beat the Daiya non-dairy cream cheese until it is softened.
- Beat in the powdered sugar (if using) and vanilla
- Fold in the So Delicious CocoWhip and set aside
- Prepare the cookie pieces: place 9 Oreo cookies in a large ziploc bag and break up into medium sized pieces (not super small). Break up the other 9 cookies into smaller pieces (I like a mix of small and bigger cookie bits)
- Fold the cookie pieces into the cream cheese mixture until mixed well
- Spread evenly into the Oreo crust (or your homemade crust), and place an Oreo where each slice would be (if you want) to garnish.
- Cover, and refrigerate for several hours (we let this chill overnight). The cookies will soften and the cream cheese mixture will set up as it chills.
- Slice and serve!
** For a homemade crust made with gluten free sandwich cookies, finely crush 25 sandwich cookies (you can use a food processor) and mix in 1/4 cup melted coconut oil (or dairy free butter like Earth Balance) and press the crumb mixture into the bottom and sides of a pie plate