Gluten Free Chocolate Cheesecake
This gluten free chocolate cheesecake is a decadent dessert perfect for any occasion! It is made with a buttery Oreo crust, velvety smooth filling and creamy ganache topping. This dessert is indulgent, chocolaty, and rich. Serve for birthdays, special occasions, holidays, and more!
Why You’ll Love This Recipe
- This gluten free chocolate cheesecake is rich and decadent.
- The chocolate ganache filling is so rich and creamy.
- The buttery Oreo cookie base is delicious!
- This cheesecake does not require a water bath or any special instructions.
- It is versatile. You can customize this dessert to your liking by adding different toppings, such as whipped cream, chocolate shavings, or fruit.
- The chocolate ganache filling and the cheesecake filling will melt in your mouth.
- Great for many occasions and celebrations!
- This recipe is gluten free and great for those with gluten allergies and intolerances.
- Check out these Chocolate Cheesecake Cookies for another fun dessert recipe!
Ingredients & Substitutes
These are the main ingredients and substitutions for this glute free chocolate cheesecake. Scroll down to the recipe card for the full ingredients list and instructions.
For the crust, use gluten free Oreo cookies. Regular or double stuffed both work well.
Mix the Oreo crumbs with melted butter.
For the filling, use softened cream cheese. Do not use cold cream cheese.
Granulated sugar adds sweetness.
To slightly thicken the filling, use gluten free flour. I love King Arthur Flour or Bob’s Red Mill.
Cocoa powder adds the chocolate flavor.
Eggs help add creaminess. Do not substitute for the eggs in this cheesecake recipe.
Vanilla extract adds a cozy homemade flavor.
Add in melted and slightly cooled chocolate. This makes the filling luxurious and extra creamy.
For the ganache topping, use chocolate chips and heavy cream. Melt and stir until creamy.
Taste & Texture
The Oreo crust is crunchy and buttery.
The chocolate filling is ultra smooth and creamy.
On top, the ganache is so rich!
Overall, this gluten free chocolate cheesecake is rich, decadent, and chocolaty!
How to Make
Step 1
First, preheat your oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan.
Step 2
In a food processor or blender, crush the Oreo cookies into fine crumbs. Alternatively, place the cookies in a plastic bag and crush them with a rolling pin.
Step 3
In a mixing bowl, combine the Oreo crumbs with the melted butter. Stir until the crumbs are evenly coated.
Step 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.
Step 5
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Step 6
Add the sugar, gluten free flour, and cocoa powder to the cream cheese. Beat until well combined and no lumps remain.
Step 7
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 8
Stir in the vanilla extract and melted chocolate until the mixture is smooth and thoroughly combined.
Step 9
Pour the cheesecake filling over the prepared Oreo crust in the springform pan. Smooth the top with a spatula.
Step 10
Bake in the preheated oven for 55 to 60 minutes, or until the edges are set and the center is slightly jiggly.
Step 11
Turn off the oven and leave the cheesecake inside for an additional 1 hour to cool gradually.
Step 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.
Step 13
Before serving this gluten free chocolate cheesecake, prepare the topping. In a medium bowl, stir together the semisweet chocolate chips and heavy cream. Microwave mixture on high for 30 seconds; stir, then continue to microwave on High in 15-second intervals, stirring after each, until mixture is smooth. Set aside to cool and thicken slightly.
Step 14
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.
Expert Tips for Success
Follow these tips and tricks to make the best gluten free chocolate cheesecake!
First, pulse or crush the Oreos until they are fine crumbs.
Use room temperature cream cheese. Do not use cold cream cheese.
Mix the filling until completely smooth and creamy.
Bake until the cheesecake is still jiggly when you gently shake the pan.
Allow the cheesecake to sit in the oven with the door open for an hour after baking. This allows the cheesecake to slowly cool down and prevents cracking.
Allow the cheesecake to fully chill before adding the ganache.
Flavor Variations & Add-Ins
Here are some fun ways to add flavor to your gluten free chocolate cheesecake.
- Add different flavors to the chocolate ganache filling, such as espresso powder, mint, or orange zest.
- Add different toppings to the cheesecake, such as whipped cream, chocolate shavings, or fruit.
- Top with nuts, like pecans, walnuts, or sliced almonds.
- Oreo now makes gluten free mint cookies and gluten free vanilla cookies. These are great options for the crust!
How to Serve & Store
This gluten free chocolate cheesecake is best served chilled.
For the ultimate dessert, serve with ice cream or whipped cream!
Store it in the refrigerator for up to 7 days. This cheesecake freezes well.
Frequently Asked Questions (FAQs)
Yes, you can make this cheesecake ahead of time. Simply bake the cheesecake and then let it cool completely. Wrap it tightly in plastic wrap and then store it in the refrigerator for up to 7 days.
To prevent the cheesecake from cracking, make sure that the oven is not too hot and that the cheesecake is not overcooked. In addition, allow the cheesecake to slowly cool down to prevent cracking.
You can use a regular cake pan instead of a springform pan. Just be sure to line the pan with parchment paper before adding the cheesecake batter.
Equipment Needed
Hand Mixer: This hand mixer is great for making the gluten free chocolate cheesecake filling.
KitchenAid Stand Mixer: For a heavy-duty option, use this stand mixer for the filling.
Springform Pan: This is the springform pan I use to bake cheesecakes.
Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls.
Pyrex Glass Measuring Cups: Carefully measure the ingredients.
Check out all of my kitchen favorites!
You May Also Like
- Mini Cheesecakes
- Chocolate Chip Cheesecake Cookies
- Oreo Cheesecake Cookies
- Chocolate Chip Cheesecake
- Peanut Butter Cheesecake
If you make this gluten free chocolate cheesecake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Gluten Free Chocolate Cheesecake
Ingredients
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
Instructions
- First, 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 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 Oreo crumbs with the melted butter. Stir until the crumbs are evenly coated.
- 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.
- 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 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 internals, stirring after each, until smooth. Set aside to thicken slightly and cool.
- Remove the side ring from springform pan. Spoon and spread ganache over top of cheesecake. Refrigerate at least 15 minutes to allow ganache to set on top of cheesecake. Just before serving, top with sea salt, if desired.
Notes
- Feel free to use gluten free regular Oreos or gluten free double stuffed Oreos.
- Use softened cream cheese. Do not use cold cream cheese.
- The filling should be very smooth and creamy.
- The cheesecake is done baking when the edges are set and the middle slightly jiggles when you wiggle the pan.
- Allow the cheesecake to slowly cool down.
- Make the ganache topping once the cheesecake is fully chilled.
- Store leftovers in the fridge for up to 7 days.
Love this gluten free chocolate cheesecake? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!
2 Comments on “Gluten Free Chocolate Cheesecake”
Addison can I use a pie plate for this recipe if I don’t have a spring form pan?
Hi Donna! Sure, you can use a pie plate but the cheesecake will be slightly more difficult to remove from the pan. Enjoy!