Ingredients
Scale
- 24 gluten-free sandwich cookies (about 300 g)
- 6 tablespoons (85 g) unsalted butter, melted
- 24 oz (680 g) cream cheese, room temperature
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (480 ml) cold heavy cream
- 1 cup (100 g) chopped gluten-free cookies
Instructions
- Pulse the gluten-free sandwich cookies in a food processor to fine crumbs.
- Mix crumbs with melted butter and press into the bottom of a 9-inch springform pan; chill for 10–15 minutes.
- Beat cream cheese with powdered sugar and vanilla until smooth.
- Whip cold heavy cream to medium-stiff peaks and fold one-third at a time into the cream cheese mixture.
- Fold in chopped gluten-free cookies.
- Pour the mixture over the chilled crust and smooth with an offset spatula.
- Chill for 4–8 hours, ideally overnight, until set.
- Release the sides of the springform pan before slicing. Top with extra cookie crumbs or whipped cream if desired.
Notes
Ensure to use certified gluten-free sandwich cookies for the recipe to be truly gluten-free. Chill the cream and mixing bowl for best whipped cream results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten-Free