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Indulge in the rich, creamy delight of this Gluten Free Chocolate Cheesecake. Perfect for those with gluten sensitivities, this dessert combines the classic flavors of chocolate and cheesecake in a decadent treat that everyone can enjoy.
I first discovered this Gluten Free Chocolate Cheesecake recipe when I was looking for a dessert that my gluten-intolerant friend could enjoy. The combination of the rich chocolate filling and the crunchy Oreo crust was an instant hit. Now, it’s a staple at our gatherings, and I’m excited to share it with you.
Get ready to cook up a storm with this delightful Gluten Free Chocolate Cheesecake recipe. It’s easier than you think!
What to Expect
- Time: Approximately 1 hour 30 minutes (plus chilling time)
- Difficulty: Intermediate
Before You Begin
Before you start, make sure all your ingredients are at room temperature, especially the cream cheese. This will ensure a smooth and creamy filling. Also, preheat your oven to 325°F (160°C) and grease your springform pan to prevent sticking.
Ingredients You’ll Need
| Oreo Crust | ▢24 gluten free Oreo cookies |
|---|---|
| ▢¼ cup unsalted butter, melted | |
| Filling | ▢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 | |
| Ganache | ▢½ cup chocolate chips |
| ▢¼ cup heavy cream |
Step-by-Step Guide
- Preheat your oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan.
- In a food processor or blender, crush the gluten free Oreo cookies into fine crumbs. Alternatively, you can place the cookies in a plastic bag and crush them with a rolling pin.
- In a mixing bowl, combine the cookie crumbs with the melted butter. Stir until the crumbs are evenly coated.
- Press the cookie 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.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sugar, gluten free flour, and cocoa powder to the cream cheese. Beat until well combined and no lumps remain.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Stir in the vanilla extract and melted chocolate until the mixture is smooth and thoroughly combined.
- Pour the cheesecake filling over the prepared Oreo crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 55 to 60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional 1 hour to cool gradually.
- 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.
- 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. Microwave in 15-second intervals, stirring after each, until smooth. Set aside to thicken slightly and cool.
- Remove the side ring from the springform pan. Spoon and spread ganache over the top of the cheesecake. Refrigerate at least 15 minutes to allow the ganache to set on top of the cheesecake.
- Just before serving, top with sea salt, if desired.
Pointers for Perfection & How to Store
For a perfectly smooth filling, make sure your cream cheese is softened to room temperature before you start. This will help prevent lumps and ensure a creamy texture. Also, allow the cheesecake to cool gradually in the oven to prevent cracking.
Store leftovers in the fridge for up to 7 days. This Gluten Free Chocolate Cheesecake is a versatile dessert that can be enjoyed on various occasions. For another delightful chocolate dessert, check out this No Bake Chocolate Torte Recipe.
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Gluten Free Chocolate Cheesecake
- Total Time: 380
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
This Gluten Free Chocolate Cheesecake is a decadent dessert perfect for any occasion! It is made with a buttery gluten free Oreo crust, a velvety smooth filling packed with both melted chocolate and cocoa powder, and is topped with a rich creamy chocolate ganache. It’s indulgent, chocolaty, and requires no water bath.
Ingredients
— The Oreo Crust —
24 gluten free Oreos (or similar chocolate sandwich cookies)
5 tablespoons unsalted butter, melted
— The Chocolate Cheesecake Filling —
24 oz (3 blocks) cream cheese, softened at room temperature
1 cup granulated sugar
3 tablespoons gluten free 1-to-1 flour
1/2 cup cocoa powder
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted and slightly cooled
— The Chocolate Ganache —
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Instructions
1. Preheat & Prep: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with nonstick spray.
2. Make Crust: Place the gluten free Oreos in a food processor and pulse until they form fine crumbs. Pour in the melted butter and pulse again until combined. Press the mixture firmly into the bottom of the prepared springform pan. Set aside.
3. Beat Cream Cheese: In a large mixing bowl or stand mixer, beat the softened cream cheese on medium speed until smooth and creamy (about 2–3 minutes).
4. Add Dry Ingredients: Add the granulated sugar, gluten free flour, and cocoa powder. Beat until well combined and no lumps remain.
5. Add Eggs: Add the eggs one at a time, beating on low speed after each addition just until incorporated. *Do not overmix.*
6. Add Chocolate: Stir in the vanilla extract and the melted chocolate until the mixture is smooth and glossy.
7. Bake: Pour the filling over the crust and smooth the top with a spatula. Bake for 50–60 minutes. The edges should be set, but the center should still have a slight jiggle (like Jell-O).
8. Cool: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. Then, remove and let it cool completely on the counter before transferring to the fridge to chill for at least 4 hours (preferably overnight).
9. Make Ganache: In a small microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until smooth.
10. Serve: Pour the ganache over the chilled cheesecake. Slice and serve immediately.
Notes
Room Temperature: It is crucial that your cream cheese and eggs are at room temperature to ensure a lump-free batter.
Melted Chocolate: Let the melted chocolate cool slightly before adding it to the batter so it doesn’t scramble the eggs.
No Water Bath: This recipe is designed to be baked without a water bath. Cooling it slowly in the oven helps prevent cracks.
Cookie Brand: Gluten Free Oreos or Goodie Girl cookies work best for the crust.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 42
- Sodium: 310
- Fat: 38
- Saturated Fat: 22
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 3
- Protein: 8
- Cholesterol: 135
Your Burning Questions Answered!
- Can I use regular Oreos instead of gluten free ones?
- Yes, you can use regular Oreos if you don’t have gluten sensitivities. However, to keep the recipe gluten free, make sure to use gluten free Oreos.
- How do I know when the cheesecake is done baking?
- The cheesecake is done when the edges are set and the center is slightly jiggly. It will continue to set as it cools.
Can I make this cheesecake ahead of time?
Absolutely! This Gluten Free Chocolate Cheesecake can be made a day ahead and stored in the fridge. It actually tastes better after chilling overnight.
Dig In & Enjoy!
This Gluten Free Chocolate Cheesecake is a showstopper that will impress your guests and satisfy your sweet tooth. Whether you’re celebrating a special occasion or just treating yourself, this dessert is sure to please. Enjoy every bite of this rich, creamy, and decadent treat. For more delicious ideas, follow me on Pinterest.