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

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4.3 from 86 reviews

This Gluten Free Oreo Cheesecake combines a rich and creamy cream cheese filling with a crunchy gluten free Oreo crust, topped with a luscious chocolate ganache and a smooth Oreo buttercream frosting. Perfect for Oreo lovers seeking a gluten free dessert option.

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

Chocolate Ganache

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

Oreo Buttercream Frosting

  • 1 stick butter, softened (dairy free version works also)
  • 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 combined. Press the mixture firmly into the bottom of a greased springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
  2. Make the Cheesecake Batter: In a large bowl, beat 4 packs of softened cream cheese until smooth and creamy. Add 1 cup sugar and 2 tablespoons gluten free flour, mixing well. Beat in 5 large eggs one at a time ensuring each is incorporated. Then add ⅓ cup sour cream and 1 tablespoon vanilla bean extract and mix until evenly combined. Gently fold in 20 crushed gluten free Oreos for texture.
  3. Bake the Cheesecake: Pour the batter over the prepared crust in the springform pan. Smooth the top and bake in a preheated oven at 325°F (163°C) for about 60-70 minutes or until the center is almost set but slightly jiggly. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour to prevent cracking.
  4. Cool and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature before transferring to the refrigerator. Chill for at least 4 hours or overnight to set fully.
  5. Prepare the Chocolate Ganache: Chop the 7 oz Hershey's chocolate bar into small pieces. Heat ⅓ cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2 minutes, then stir until smooth. Let sit at room temperature to thicken slightly before pouring over the chilled cheesecake.
  6. Make the Oreo Buttercream Frosting: Beat 1 stick softened butter until creamy. Gradually add 1 ¾ cups powdered sugar, mixing well. Add 1 teaspoon vanilla extract, pinch of salt, and 2-3 tablespoons milk of choice to reach desired consistency. Finally, fold in 5 finely pulsed Oreo crumbs for texture and flavor.
  7. Assemble and Serve: Pour the ganache evenly over the top of the chilled cheesecake. Allow it to set for 10-15 minutes in the refrigerator. Pipe or spread the Oreo buttercream frosting around the edges or on top as desired. Slice and serve chilled for the best texture and flavor.

Notes

  • Using room temperature ingredients ensures a smooth and creamy batter without lumps.
  • Do not overbake the cheesecake; it should be slightly jiggly in the center when removed to avoid cracking.
  • Chilling the cheesecake overnight improves flavor and texture.
  • For a dairy free version, use dairy free butter for the frosting and substitute heavy cream with full-fat coconut cream for ganache.
  • Make sure to use gluten free Oreos to keep the recipe compliant.

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