Gluten-Free Oreo Cheesecake

Ok, yeah I know. Shame on me for consuming Oreos.

Do I love the sugar, junk and additives in Oreos? Obviously not.

Is it OK to indulge every so often? Absolutely.

I’m sure there’s a healthier option available SOMEWHERE, but Andrew loves Oreos and I’m shocked they’ve come out with a gluten-free version. Equally as shocked (and horrified) that they’ve also got a Swedish Fish, a root beer float and a limeade variation. Barf.

Anyways, if GF doesn’t apply to you, use those healthier Newman O’s or whatever creme sandwich cookies they may have at Whole Foods or Sprouts.

OREO CRUST

14 Oreos (you could use an an entire pack of GF Oreos here, which is 24 cookies, and omit the next two steps, but-SOMEONE *cough Andrew cough* ate a bunch before I made this and so I adjusted)

1/2 cup almond flour

1/3 cup cocoa powder

1 tbsp coconut oil

CHEESECAKE FILLING

1 cup raw cashews, soaked and drained

1 cup coconut cream (NOT full fat coconut milk-if you don’t have the cream, I’d probably add another 1/2 cup cashews for thickeness)

1/2 cup maple syrup

1/2 cup coconut oil

2 tsp pure vanilla extract

Crushed up Oreos to stir in (I used 5 and found that to be sufficient)

• For the crust, pulse all ingredients in a food processor, until a crumble is formed (don’t over-process, you don’t want it TOO fine)
• Press into an 8 inch spring form pan
• For the cheesecake filling, blend together all ingredients, except for the additional Oreo add ins
• Once smooth, stir in crushed up Oreos and pour over crust
• Let set in the freezer for at least two hours and then let thaw in fridge before serving!