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Gluten-Free Oreo Cheesecake with Chocolate Ganache and Oreo Buttercream Frosting Recipe

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3.8 from 65 reviews

This Gluten Free Oreo Cheesecake is a decadent and creamy dessert featuring a crunchy gluten free Oreo crust, rich cheesecake batter swirled with gluten free Oreos, a smooth chocolate ganache topping, and a fluffy Oreo buttercream frosting. Perfect for those seeking a gluten free treat without compromising on classic Oreo cheesecake flavor.

Ingredients

Crust

  • 20 gluten free Oreos
  • ¼ cup melted butter

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

Chocolate Ganache

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

Oreo Buttercream Frosting

  • 1 stick softened butter (dairy free works as well)
  • 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, then mix them with ¼ cup of melted butter until combined. Press this mixture evenly into the bottom of a springform pan to form the crust. Refrigerate while preparing the batter.
  2. Make the Cheesecake Batter: In a large mixing bowl, beat 4 packs of softened cream cheese until smooth. Add 1 cup sugar and 2 tablespoons gluten free 1:1 flour, mixing until fully incorporated. Beat in eggs one at a time, ensuring each egg is fully mixed in before adding the next. Stir in ⅓ cup sour cream and 1 tablespoon vanilla bean extract. Roughly chop 20 gluten free Oreos and fold them into the batter.
  3. Bake the Cheesecake: Pour the cheesecake batter over the prepared crust evenly. Bake in a preheated oven at 325°F (163°C) for about 60-70 minutes or until the edges are set and the center slightly jiggles. Allow the cheesecake to cool down at room temperature, then refrigerate for at least 4 hours or overnight to firm up.
  4. Prepare the Chocolate Ganache: Chop 7 oz of Hershey’s chocolate into small pieces. Heat ⅓ cup heavy cream in a saucepan until it just starts to simmer, then pour it over the chocolate pieces. Let it sit for a minute, then stir gently until smooth and glossy. Allow the ganache to cool slightly before pouring over the chilled cheesecake. Refrigerate to set.
  5. Make the Oreo Buttercream Frosting: In a bowl, beat 1 stick of softened butter until creamy. Gradually add 1 ¾ cups powdered sugar and continue to beat until fluffy. Mix in 1 teaspoon vanilla extract, a pinch of salt, and 2-3 tablespoons milk of choice to reach desired consistency. Finally, fold in 5 Oreos pulsed into a fine crumb. Spread or pipe this frosting over the set ganache layer on the cheesecake.
  6. Serve and Enjoy: Once assembled, chill the cheesecake for an additional hour to allow the flavors to meld. Slice with a sharp knife cleaned between cuts for clean slices and serve chilled for the best experience.

Notes

  • Ensure all dairy ingredients like cream cheese, sour cream, and eggs are at room temperature for smooth batter mixing.
  • You can substitute the Hershey’s chocolate ganache with any good-quality dark or milk chocolate.
  • If dairy-free is preferred, use dairy-free butter and milk substitutes for the frosting.
  • Allow cheesecake to chill thoroughly for best slicing results.
  • Use a springform pan for easy removal of the cheesecake.

Find it online: https://recipethrive.com/gluten-free-oreo-cheesecake-with-chocolate-ganache-and-oreo-buttercream-frosting-recipe-2/