Introduction

This gluten-free Oreo cheesecake is a decadent dessert that combines a crisp cookie crust, creamy filling studded with Oreo chunks, and a rich chocolate ganache topping. Perfect for Oreo lovers and those avoiding gluten, it’s a crowd-pleaser that’s surprisingly easy to make at home.

A slice of layered cookies and cream cheesecake sits on a white plate with a white marbled background, showing a dense base layer of crushed chocolate cookies, a thick middle layer of creamy white cheesecake mixed with dark cookie bits, and a smooth, glossy dark chocolate ganache top layer. On top, three swirls of white whipped cream are sprinkled with small cookie crumbs. Beside the slice, there is a dollop of whipped cream topped with two halved chocolate sandwich cookies. A wooden fork with chocolate crumbs lies next to the slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 gluten-free Oreo cookies (2 packages total)
4 tablespoons unsalted butter
32 ounces (4 packages) full-fat cream cheese, softened
1 cup granulated sugar
1 cup full-fat sour cream
3 large eggs, room temperature
1 teaspoon vanilla extract
15 gluten-free Oreo cookies, crushed into larger chunks
½ cup heavy cream
1 cup semi-sweet chocolate chips
¾ cup heavy cream
1 teaspoon vanilla extract
2 tablespoons powdered sugar
2-3 gluten-free Oreo cookies, crushed (for decorating)

Instructions

Step 1: Preheat the oven to 350°F. Crush 20 gluten-free Oreo cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
Step 2: Mix the cookie crumbs with the melted butter until combined. Press the mixture firmly along the bottom of a 9-inch springform pan using a measuring cup or glass. Bake for 10 minutes, then remove and let cool.
Step 3: Lower the oven temperature to 325°F. In a large bowl or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar until smooth and creamy, about 1-2 minutes.
Step 4: Add the sour cream, eggs, and 1 teaspoon vanilla extract to the cream cheese mixture. Beat until well combined and smooth.
Step 5: Crush the remaining 15 gluten-free Oreos into larger chunks (not fine crumbs). Fold these Oreo pieces gently into the cheesecake filling.
Step 6: Pour the filling into the pre-baked crust and smooth the top with an offset spatula. Place the cheesecake on a foil-lined baking sheet to catch any drips.
Step 7: Bake in the 325°F oven for 50-60 minutes until the edges are set and a toothpick inserted in the center comes out without wet batter.
Step 8: Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes. Then remove and let cool completely on a wire rack.
Step 9: Chill the cheesecake in the refrigerator for at least 4 hours or overnight. Do not remove the springform ring until fully chilled to prevent cracking.
Step 10: For the chocolate ganache, heat ½ cup heavy cream in a small saucepan until hot but not boiling. Pour over the chocolate chips and let sit for 1 minute, then stir until smooth.
Step 11: Run a knife around the edge of the chilled cheesecake to release it from the springform ring. Place the cheesecake on a serving platter.
Step 12: Pour the ganache onto the center of the cheesecake and smooth with an offset spatula, letting it drip just over the edges. Refrigerate for 20 minutes to set.
Step 13: To make the whipped cream, beat ¾ cup heavy cream with 1 teaspoon vanilla extract and 2 tablespoons powdered sugar until soft peaks form.
Step 14: Pipe whipped cream around the edge of the cheesecake using a star or round tip. Sprinkle with crushed Oreo crumbs for decoration.
Step 15: Serve immediately or store in the refrigerator until ready to enjoy.

Tips & Variations

Use full-fat dairy products for the creamiest texture and best flavor.
To crush Oreos quickly without a food processor, place cookies in a sealed bag and hit gently with a rolling pin.
For a different flavor, try swapping semi-sweet chocolate chips with dark or milk chocolate.
Letting the cheesecake cool gradually in the oven helps prevent cracks on the surface.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep well wrapped to avoid drying out. For best texture, let slices come to room temperature for about 15 minutes before serving. You can also freeze the cheesecake (without whipped cream topping) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator.

How to Serve

A round cheesecake with three distinct layers sits on a white marbled surface. The bottom crust layer is dark brown and crumbly, made from crushed cookies. The middle layer is thick and creamy, speckled with small pieces of dark cookies and has a light golden-brown color on the edges from baking. The top layer is a glossy dark chocolate ganache that drips slightly over the sides. On top of the ganache, there are evenly spaced dollops of white whipped cream, each sprinkled with small crushed dark cookie pieces. The cheesecake is placed on a dark base and there is a vintage silver spoon nearby, with a striped cloth partially in view. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Oreos instead of gluten-free?

Yes, you can substitute regular Oreos if gluten is not a concern, but be sure to check the filling ingredients if you have other dietary restrictions.

Why did my cheesecake crack?

Cracking often happens due to rapid temperature changes or overbaking. Baking at a lower temperature and allowing the cheesecake to cool gradually in the slightly opened oven helps prevent cracks.