Gluten Free Chocolate Cheesecake

Dive Into Creamy Chocolate Bliss

Ever tasted a dessert so rich and velvety that it made you question all your life choices? Enter this Gluten Free Chocolate Cheesecake! This unassuming treat is perfect for special occasions or a cozy night in. With a luscious chocolate filling on a crunchy Oreo crust, it’s bound to steal the show. Plus, it’s super easy to whip up and even easier to devour!

Why Make This Recipe

So, why should this cheesecake grace your kitchen? Here are a couple of reasons:

• Simplicity at its finest: With just a few easy steps, you’ll master the art of cheesecake without turning into a stressed-out mess.
• Crowd-pleaser alert: Whether it’s a family gathering or a last-minute get-together with friends, everyone loves a good cheesecake. And who doesn’t appreciate the gluten-free option? 🙌

Ingredients

You don’t need fancy stuff — just these basics!

• 24 gluten free Oreo cookies
• ¼ cup unsalted butter (melted)
• 24 ounces cream cheese (softened)
• 1 cup granulated sugar
• 3 tbsp gluten free flour
• ½ cup cocoa powder
• 4 eggs
• 1 tsp vanilla extract
• 1 cup melted chocolate
• ½ cup chocolate chips
• ¼ cup heavy cream

Directions

Ready to create some magic? Follow these simple steps:

1. Preheat your oven to 325°F (160°C) and grease the bottom and sides of a 9-inch springform pan.
2. In a food processor or blender, crush the Oreo cookies into fine crumbs. Alternatively, use a plastic bag and crush them like you’re venting all your frustrations!
3. In a mixing bowl, combine the Oreo crumbs with the melted butter. Stir until the crumbs are evenly coated.
4. Press the Oreo mixture into the bottom of the prepared springform pan, forming an even layer. Use the back of a spoon or the bottom of a glass to press the crumbs firmly.
5. In a large mixing bowl, beat the cream cheese until smooth and creamy.
6. Add the sugar, gluten free flour, and cocoa powder to the cream cheese. Beat until well combined and no lumps remain.
7. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
8. Stir in the vanilla extract and melted chocolate until the mixture is smooth and thoroughly combined.
9. Pour the cheesecake filling over the prepared Oreo crust in the springform pan. Smooth the top with a spatula.
10. Bake in the preheated oven for 55 to 60 minutes, or until the edges are set and the center is slightly jiggly.
11. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
12. Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to chill and set.
13. Before serving, prepare the ganache: In a medium bowl, stir together the chocolate chips and heavy cream. Microwave on high for 30 seconds and stir. Continue microwaving in 15-second intervals, stirring each time until smooth. Set aside to thicken slightly and cool.
14. Remove the side ring from the springform pan. Spoon and spread ganache over the top of the cheesecake. Refrigerate for at least 15 minutes to allow ganache to set. Top with sea salt before serving if desired.

How to Make Gluten Free Chocolate Cheesecake (Overview)

Here’s the lowdown: start with a crunchy Oreo crust, then mix up a creamy chocolate filling that will have you swooning. Pro tip? Don’t skip the cooling step! It makes all the difference in texture and ease of serving. If you have a moment, let that cheesecake chill longer; good things come to those who wait!

How to Serve Gluten Free Chocolate Cheesecake

Serve this creamy beauty straight from the fridge for maximum gooeyness. Drizzle it with extra ganache, add some fresh berries for a pop of color, or even a dollop of whipped cream for that extra indulgence. The contrast of the rich chocolate and the sweet creaminess will make for a delightful experience that dances on your taste buds. 🤤

How to Store Gluten Free Chocolate Cheesecake

You’ll want to keep this cheesecake in the fridge for up to 5 days. Just make sure it’s covered well! If you’re lucky enough to have leftovers, freeze slices for up to 3 months. Just thaw in the fridge before enjoying — it’s practically like having dessert on demand! 🥳

Tips to Make Gluten Free Chocolate Cheesecake

• Use room-temperature cream cheese — it makes for a smoother batter.
• Need it a bit sweeter? Add a touch more sugar; it’s your dessert, after all!
• For a crunchier crust, bake the crust for 10 minutes before adding the filling — trust me, it’s worth it.
• If you can’t find gluten-free Oreos, any gluten-free chocolate cookie works just as well!

Variation

Feeling adventurous? Try adding a swirl of peanut butter or a dash of espresso powder to amp up the flavor. For a vegan twist, substitute the cream cheese with a dairy-free alternative and use flax eggs instead. The possibilities are endless!

FAQs

Can I use a different crust?
Absolutely! Any gluten-free cookie will do, or try a nut-based crust for a unique twist.

Can I make this cheesecake ahead of time?
For sure! It keeps well in the fridge for up to 5 days — just cover it tightly.

Is it possible to freeze gluten-free cheesecake?
Yes! Wrap it well and pop it in the freezer. Thaw in the fridge before serving.

📌 Pin this recipe for your next cozy dinner night!

Gluten Free Chocolate Cheesecake

Indulge in a rich and velvety gluten-free chocolate cheesecake with a crunchy Oreo crust, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Servings: 12 servings

Course: Dessert, Sweets

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the crust

• 24 pieces gluten free Oreo cookies
• ¼ cup unsalted butter (melted)

For the filling

• 24 ounces cream cheese (softened) Use room temperature for a smoother texture
• 1 cup granulated sugar Add more to taste if needed
• 3 tablespoons gluten free flour
• ½ cup cocoa powder
• 4 pieces eggs Add one at a time, mixing well
• 1 teaspoon vanilla extract
• 1 cup melted chocolate
• ½ cup chocolate chips
• ¼ cup heavy cream

Method

 

Preparation

1. Preheat your oven to 325°F (160°C) and grease the bottom and sides of a 9-inch springform pan.
2. In a food processor or blender, crush the Oreo cookies into fine crumbs.
3. In a mixing bowl, combine the Oreo crumbs with the melted butter. Stir until the crumbs are evenly coated.
4. Press the Oreo mixture into the bottom of the prepared springform pan, forming an even layer.

Making the filling

1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
2. Add the sugar, gluten-free flour, and cocoa powder to the cream cheese. Beat until well combined and no lumps remain.
3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
4. Stir in the vanilla extract and melted chocolate until the mixture is smooth and thoroughly combined.

Baking

1. Pour the cheesecake filling over the prepared Oreo crust in the springform pan and smooth the top with a spatula.
2. Bake in the preheated oven for 55 to 60 minutes, or until the edges are set and the center is slightly jiggly.
3. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
4. Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to chill and set.

Ganache preparation

1. In a medium bowl, stir together the chocolate chips and heavy cream. Microwave on high for 30 seconds and stir.
2. Continue microwaving in 15-second intervals, stirring each time until smooth. Set aside to thicken slightly and cool.
3. Remove the side ring from the springform pan. Spoon and spread ganache over the top of the cheesecake. Refrigerate for at least 15 minutes to allow ganache to set.

Notes

For a unique twist, consider adding a swirl of peanut butter or a dash of espresso powder. If using gluten-free cookies other than Oreos, be sure they're compatible.