cookies n’ cream no-bake cheesecake

One type of ice cream I truly miss since going gluten free…cookies n’ cream.  It was my favorite flavor growing up, so it makes my heart a little sad when I see it in the freezer isle of the grocery store.  If there is a gluten free cookies n’ cream ice cream out there, you might not want to tell me about it.  Or maybe you should.  Yes, you should.

I whipped up this delicious cookies n’ cream no-bake cheesecake the other night and my family loved it!  It tastes just like cookies n’ cream ice cream too!  I used Glutino Chocolate Sandwich Cookies and they are pretty much just like eating a real oreo…but even better.   This recipe is so easy to put together.  Crush some cookies, blend the ingredients together, refrigerate.  Boom.  You’re done.  I have a lemon blueberry version of this recipe that is quite delightful too.  If you’re looking for a low-fat, lighter no-bake cheesecake…today is your lucky day!

makes 6 servings

• 1/4 cup sugar
• 4 ounces light cream cheese, softened
• 1/2 cup nonfat plain Greek yogurt
• 1/2 teaspoon pure vanilla extract 
• 6-7 gluten free chocolate sandwich cookies, crushed
• 8-ounce tub non-dairy whipped topping (I use Trader Joe’s all-natural House Whip)
• additional cookies for garnish

In large mixing bowl, blend together sugar, cream cheese, yogurt and vanilla.  Stir in crushed chocolate sandwich cookies.  Gently fold in whipped topping using a rubber spatula (reserve about 1/2 cup for garnish, if you would like).  Spoon into 6 single-serving dessert cups.  Cover with plastic wrap and refrigerate for at least 1 hour.  To serve, garnish with reserved whipped topping and cookies.