Go Back
Homemade Gluten Free Chocolate Cheesecake photo

Gluten Free Chocolate Cheesecake

This Gluten Free Chocolate Cheesecake is a rich, velvety delight that's sure to impress!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 24 count GF Oreo cookies
  • ½ cup butter melted
For the Filling:
  • 2 cups semi-sweet chocolate chips
  • 24 ounces cream cheese at room temperature
  • 1 cup sugar
  • ½ cup sour cream at room temperature
  • 4 eggs at room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons gluten-free flour
  • ½ cup heavy cream
  • ½ cup chocolate chips for sprinkling on top

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Baking sheet
  • Measuring cups and spoons

Method
 

Instructions:
  1. Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). In a food processor, crush the GF Oreo cookies until they resemble fine crumbs. In a mixing bowl, combine the cookie crumbs with the melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
  2. Step 2: Melt the Chocolate - In a medium saucepan, heat the heavy cream over medium heat. Once it’s warm, remove it from the heat and add the semi-sweet chocolate chips. Stir until the chocolate is fully melted and smooth. Set aside to cool slightly.
  3. Step 3: Mix the Filling - In a large mixing bowl, beat the cream cheese with an electric mixer until creamy. Add the sugar, sour cream, and vanilla extract, mixing until combined. Gradually add the melted chocolate mixture and mix until smooth.
  4. Step 4: Add the Eggs - Add the eggs to the cream cheese mixture one at a time, mixing on low speed just until incorporated. Be careful not to overmix. Gently fold in the gluten-free flour until just combined.
  5. Step 5: Bake the Cheesecake - Pour the cheesecake filling over the cooled crust in the springform pan. Tap the pan gently on the counter to release any air bubbles. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  6. Step 6: Cool and Chill - Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. Then transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
  7. Step 7: Add Toppings - Before serving, whip the remaining heavy cream until soft peaks form. Spread the whipped cream over the top of the cheesecake and sprinkle with additional chocolate chips for a beautiful finish.

Notes

  • Make sure all ingredients are at room temperature for the best texture.
  • For a dairy-free version, substitute with vegan cream cheese and heavy cream.
  • Store leftovers tightly wrapped in the refrigerator for up to a week.