Gluten-Free Chocolate Cheesecake
A rich and indulgent gluten-free chocolate cheesecake, featuring an Oreo-style cookie crust and a creamy filling that everyone will love.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Total Time: 480 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Desserts
- Diet: Gluten-Free
Ingredients
- 24 gluten free Oreo cookies (or another gluten-free chocolate cookie)
- 1/4 cup unsalted butter, melted (substitute coconut oil for dairy-free)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons gluten free flour
- 1/2 cup unsweetened cocoa powder
- 4 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup melted chocolate (semisweet or dark, cooled slightly)
- 1/2 cup chocolate chips (for ganache)
- 1/4 cup heavy cream (or canned coconut cream for dairy-free ganache)
Instructions
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- Pulse the Oreo cookies in a food processor until fine crumbs form. Mix with melted butter and press into the bottom of the pan.
- Beat the cream cheese until smooth, then add sugar, gluten-free flour, and cocoa powder; mix until combined.
- Add eggs one at a time, mixing briefly, then stir in the vanilla and melted chocolate until smooth.
- Pour filling over the crust and smooth the top. Bake for 55 to 60 minutes, or until edges are set with a slight jiggle in the center.
- Turn off the oven and let the cheesecake rest inside for an hour. Cool completely, then refrigerate for at least 4 hours or overnight.
- For the ganache, mix chocolate chips and heavy cream, microwave until smooth, cool slightly, and pour over the cheesecake. Chill for another 15 minutes to set.
Notes
Use room-temperature ingredients for a smooth filling. For dairy-free, use vegan cream cheese and full-fat coconut cream; expect a slightly coconut flavor.
Find it online: https://www.wholesomeeasy.com/gluten-free-chocolate-cheesecake/