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Gluten Free 'Oreo' Cheesecake


  • 600 g ASDA Free From Cookies & Cream Biscuits (approximately 4 packs)
  • 80 g Butter
  • 300 g Cream cheese
  • 400 ml Double cream
  • 80 g Icing sugar


  1. Crumble two packets of the Asda Cookies and Cream biscuits (320g) or blitz them in a food processor until they form small crumbs.

  2. In a saucepan, melt the butter. Remove from the heat and stir in the crumbled biscuits.

  3. Press this mixture into a 20cm tin (I use one with a removable base) until it covers the base.

  4. In a bowl, mix together the cream cheese and icing sugar.

  5. Lightly whip the double cream and mix into the cream cheese mixture.

  6. Add half a packet (80g) of crumbled cookies and cream biscuits and gently stir into the mixture.

  7. Spoon onto the biscuit base and smooth with a spatula. Place in the fridge for at least 3 hours or overnight.
  8. To decorate, cut cookies and cream biscuits in half, then place on the top of the cheesecake. Add a sprinkling of cookies and cream crumbs and serve.