My healthier take on cookies and cream cheesecake is made with a gluten free chocolate cookie crust, and a no bake Greek yogurt filling! This homemade cheesecake is naturally sweetened with maple syrup and made with wholesome ingredients. If you’re looking for a no bake dessert that is rich, creamy, and packed with chocolate in every bite, then look no further!

WHY I MADE THIS OREO CHEESECAKE

Cookies and cream has always been my favorite flavor of anything. I love cookies and cream ice cream, cookies and cream milkshakes, cookies and cream birthday cake… I think Oreos are one of the best inventions of all time, just for all of the flavor possibilities!

So it shouldn’t be a surprise that Oreo cheesecake is my absolute favorite cheesecake flavor, too. Although, I must say that last Fall I made my classic Greek Yogurt Cheesecake recipe and topped it with lots of toasty nuts and homemade salted caramel sauce. That cheesecake has to be a close second…

In my opinion, nothing comes close to the sweet, chocolatey, crumbly taste and texture that you get from an Oreo cookie. And when you crush those cookies up and mix it into a sweet, no bake cheesecake filling and spread that on top of a homemade chocolate cookie crust…YUM.

But instead of going out and buying a package of Oreos (which is what most cookies and cream cheesecake recipes call for), I made my own homemade chocolate cookies and crumbled that up to be used for this crust and filling. The result is a cheesecake that’s so delicious that I just need you to just try this for yourself!

If you’re a cookies and cream cheesecake lover, then this is the recipe for you. I hope you give this a try and let me know what you think. I just know you’re going to love it as much as I do!

MY HEALTHY CHEESECAKE RECIPE

The full instructions on how to make this healthy no bake cheesecake is in the recipe card at the bottom of this blog post, but here’s a quick overview of how to make it.

Be sure to scroll down to the bottom to view the full recipe and get all of the measurements and instructions!

Make The Chocolate Cookies

• Mix together the almond flour, cocoa powder, and salt until evenly distributed.
• Pour in the melted coconut oil and maple syrup, and mix again so that the dough starts to form large clumps.
• Transfer to the oven and bake for 10-15 minutes, tossing the crumbs halfway through.
• Reserve 2 c of the cookie crumbs for the crust, and about 3/4 c for the filling. You will have some crumbs left over, which you can use to decorate the top later.

Prepare The Cookie Crust

• In a small bowl, mix together 2 c of the cookie crumbs along with the melted coconut oil. The mixture should resemble coarse sand.
• Press the crust into the bottom and up the sides of the pan until it’s well packed.

No Bake Cheesecake Filling

• Beat together the cream cheese, Greek yogurt, maple syrup, and vanilla until smooth.
• Add in the 3/4 c of chocolate cookie crumbs, and gently fold it in with a spatula.
• Evenly pour the cheesecake batter on top of the crust, smoothing down the top so that the filling is flat.
• Cover the pan with plastic wrap and place it in the fridge. Chill for about 8 hours.

Topping, Optional

• Just before serving, melt the dark chocolate chips in the microwave until smooth.
• Remove the cheesecake from the fridge, and evenly spread the chocolate ganache on top of the cheesecake.

OREO CHEESECAKE KEY INGREDIENTS

The full ingredients list is in the recipe card below, so make sure to scroll all the way to the bottom to see what you need to make this recipe!

Here is a quick overview of what you need to make this gluten free cheesecake at home:

Chocolate Cookies

• Almond flour: Our lower carb, gluten free flour base.
• Cocoa powder: I recommend using Dutch processed cocoa powder for the best color and flavor!
• Coconut oil: Binds the dough together and helps it crisp up when baked.
• Maple syrup: Our all natural, refined sugar free sweetener which also adds moisture and helps to bind the dry ingredients together.

No Bake Cheesecake Filling

• Cream Cheese: Most cheesecake recipes almost always call for cream cheese, because the texture of cream cheese is what gives cheesecake its thick, creamy structure. Because this recipe is no bake, the cream cheese ensures that our filling will be thick and not too soft after resting in the fridge. If you’re vegan or dairy free, there are lots of great dairy free cream cheese alternatives on the market now!
• Greek Yogurt: Another thick, creamy ingredient for our no bake cheesecake filling. I wanted to keep this recipe no bake because Greek yogurt is chockfull of probiotics, which would be destroyed during the high heat of baking.
• Maple Syrup, or Honey: For sweetness.
• Chocolate Cookie Crumbs: From our homemade chocolate cookies. This gives you great Oreo cheesecake flavor in every bite!
• Vanilla Extract: Delicious flavor!

HOW LONG DOES THIS OREO CHEESECAKE TAKE TO MAKE?

This healthy cookies and cream cheesecake recipe has a few different components to it, but they all come together quickly and easily. The bulk of the time is spent preparing the homemade chocolate cookie crumbs, which is optional but so worth it!

The full recipe is below, but here’s the gist of it:

• Prep time: 30 mins
• Bake time: 15 minutes
• Rest time: 8 hours

In total, this healthy cheesecake recipe will take about 45 minutes of active to make! This does not include the time that it takes to cool the cookie crumbs after baking, or the time that’s needed to rest the cheesecake in the fridge overnight.

HOW TO STORE THIS NO BAKE CHEESECAKE?

This cheesecake keeps well in the fridge for 3–4 days. Just make sure you cover the cheesecake with plastic wrap or parchment paper and store it in an airtight container to keep it fresh.

For longer storage in the freezer, you can freeze the whole cheesecake or cheesecake slices for up to 2 months. Be sure to wrap the cheesecake well and place it in an airtight bag when freezing. Thaw overnight in the fridge and add toppings just before serving.

HEALTHY COOKIES AND CREAM CHEESECAKE FAQ

1. Can I make this recipe gluten-free?

It already is! The main ingredients in the crust and the cookie crumbs are almond flour, maple syrup, and coconut oil. If you don’t have almond flour or can’t get your hands on it, oat flour may work as a substitute, although I have not personally tried it. If you do, let me know how it goes!

2. Can I make this cheesecake dairy-free?

Yes, you can substitute the cream cheese with a vegan or dairy-free cream cheese alternative and substitute the Greek yogurt with coconut yogurt. The texture will be slightly softer, but still delicious.

3. How long does the cheesecake need to chill?

For the best results, the cheesecake should chill for at least 8 hours or overnight. This allows the filling to fully set and makes slicing much easier.

4. Can I make this cheesecake ahead of time?

This cheesecake keeps well in the fridge for 3–4 days. Just make sure you cover the cheesecake with plastic wrap or parchment paper and store it in an airtight container to keep it fresh.

5. Can I freeze this no bake cheesecake?

Yes, you can freeze the cheesecake on its own (with no toppings). Freeze the whole cheesecake or cheesecake slices for up to 2 months. Be sure to wrap the cheesecake and place it in an airtight container when freezing.

Thaw overnight in the fridge and add toppings just before serving.

6. Why is my cheesecake batter lumpy?

Lumps usually happen if the cream cheese wasn’t fully softened beforehand. Keep mixing the batter for the full 3-5 minutes. The lumps will disappear as the mixture smooths out.

7. What can I eat with this cheesecake?

You can serve it as-is without any toppings, or with things like fresh berries, whipped cream, cherry or strawberry preserves, or with my homemade salted caramel drizzle!

8. How do I get clean slices?

Use a sharp knife dipped in warm water, wiping the knife between each slice. This helps to make sure the filling is cut smoothly.

9. Do I have to make my own chocolate cookies?

It’s not necessary to make your own chocolate cookies for the crust and filling, but as someone who like to make their own ingredients from scratch, I highly recommend it!

But you can always use store bought chocolate cookies, if you prefer. Just make sure to read the label and select a brand with a clean ingredients list.

10. Do I have to make the chocolate ganache topping?

Nope, you can skip the topping altogether and just make the crust and the filling, and serve it as is. I like to add the chocolate ganache and the whipped cream to make it look pretty!

Also note that chocolate ganache will be soft as soon as you spread it on top of the cheesecake, but it will harden once it comes in contact with the cold filling, so make sure you work quickly when you use it.

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

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