Thursday, August 30, 2012

Cookies and Cream Cheesecakes

So many people with Celiac disease and Gluten-intolerance think their days of eating oreos, or any cookies and cream dish, are over. That couldn't be farther from the truth. I have posted my recipe for Gluten-Free Homemade Oreo's on here before. If you missed that post you can view it here. If you are not in the mood to cook, Schar makes a tasty gluten-free cookie that is similar to oreo's. This is what I am using today. This dessert is very easy to make, and uses very few ingredients. It is also a crowd pleaser.
Gluten-Free Cookies and Cream Cheesecakes
Adapted from Angel Feathers

1/2 cup cream, lightly whipped
1 TBSP vanilla extract
1 1/2 teaspoon gelatine
TBSP boiling water
TBSP sugar
1 package Philadelphia cream cheese
1 package Schar gluten-free O cookie

Start by taking the sandwich cookies apart and discarding the creamy center.
Place 15 sandwich wafers on a freezer safe platter and put in the freezer. You do this so that they won't get soggy when you place the filling on top. Crush up the rest of cookies and set aside.
Beat the cream cheese and sugar until smooth. Fold in the gelatine mixture, vanilla extract, cream and 1 cup of crushed gluten free sandwich cookies.


I used a ring mold to fill the cookies with the cheesecake filling. Fill each cookie one by one and place another wafer on top. Repeat one at a time until it is finished.  

Place in the freezer for at least 1 hour before serving. 
Enjoy!
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