Print

Gluten Free Oreo Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 50 reviews

This decadent Gluten Free Oreo Cheesecake combines a rich and creamy cheesecake filling studded with gluten free Oreos, atop a crunchy gluten free Oreo crust. Topped with a luscious chocolate ganache and smooth Oreo buttercream frosting, it's a perfect dessert for Oreo and cheesecake lovers craving a gluten free treat.

Ingredients

Crust

  • 20 gluten free Oreos
  • ¼ cup butter, melted

Cheesecake Batter

  • 4 (8 oz) packs cream cheese, softened
  • 2 tablespoons Gluten Free 1:1 Flour
  • 1 cup sugar
  • 5 large eggs, room temperature
  • ⅓ cup sour cream, room temperature
  • 1 tablespoon vanilla bean extract
  • 20 gluten free Oreos, chopped

Chocolate Ganache

  • 7 oz Hershey's chocolate bar
  • ⅓ cup heavy cream

Oreo Buttercream Frosting

  • 1 stick butter, softened (dairy-free butter can also be used)
  • 1 ¾ cups powdered sugar
  • 1 teaspoon organic vanilla extract
  • 2-3 tablespoons milk of choice
  • Pinch of salt
  • 5 Oreos, pulsed into a fine crumb

Instructions

  1. Prepare the crust: Crush 20 gluten free Oreos into fine crumbs and mix with ¼ cup melted butter until evenly combined. Press the mixture firmly into the bottom of a springform pan to form the crust. Chill in the refrigerator while preparing the filling.
  2. Make the cheesecake batter: In a large mixing bowl, beat 4 softened cream cheese packs with 1 cup sugar until smooth and creamy. Add 2 tablespoons gluten free flour and mix just until incorporated. Beat in 5 eggs one at a time, ensuring each is fully combined before adding the next. Stir in ⅓ cup sour cream and 1 tablespoon vanilla bean extract until smooth.
  3. Add Oreos to batter: Gently fold in 20 chopped gluten free Oreos into the batter to distribute them evenly.
  4. Bake the cheesecake: Pour the batter over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (163°C) for about 60 to 70 minutes or until the center is just set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, preventing cracks.
  5. Cool completely: Remove the cheesecake from the oven and chill it in the refrigerator for at least 6 hours or overnight to fully set.
  6. Prepare the chocolate ganache: Chop the 7 oz Hershey's chocolate bar and place in a heat-proof bowl. Heat ⅓ cup heavy cream just until simmering and pour over the chocolate. Let sit for 2 minutes then stir until smooth and glossy. Allow ganache to cool slightly to thicken before pouring over the chilled cheesecake.
  7. Make the Oreo buttercream frosting: Beat 1 stick softened butter until creamy. Gradually add 1 ¾ cups powdered sugar, then mix in 1 teaspoon vanilla extract, pinch of salt, and 2-3 tablespoons milk to reach desired consistency. Fold in 5 pulverized Oreos for extra flavor and texture.
  8. Assemble and frost: Pour the cooled ganache evenly over the cheesecake, then pipe or spread the Oreo buttercream frosting decoratively on top. Chill again briefly to set the ganache and frosting before serving.

Notes

  • Make sure all dairy ingredients are at room temperature to avoid lumps in the batter.
  • Gluten free Oreos can often be found in specialty stores or online.
  • Use a water bath for the cheesecake if you want an extra creamy and crack-free texture.
  • For a dairy-free version, substitute cream cheese, butter, and heavy cream with suitable plant-based alternatives.
  • Let the cheesecake chill overnight for best flavor and texture.

Find it online: https://recipethrive.com/gluten-free-oreo-cheesecake-recipe/