Gluten Free Oreo Cheesecake

Sink your fork into the ultimate bite of creamy, luscious, and decadent flavors with this Gluten Free Oreo Cheesecake topped with a rich chocolate ganache. This is an impressive dessert to serve to the chocolate lovers in your life as well as celebrate any occasion with. Even just a Sunday.

Oreos are the nostalgic cookie that instantly makes everything better. From Oreo peanut butter pie and Oreo donuts to this ode to the flavors of cookies and cream, the addition of this familiar treat is always an instant hit. Combining classic flavors with a simple process, this cheesecake recipe is destined to become a new tradition.

Jump to:

• Why you will love this recipe
• Ingredients
• Instructions
• Equipment
• Storage of the Gluten Free Oreo Cheesecake
• Top Tips
• FAQ
• More Cheesecake ideas
• 📖 Recipe
• 💬 Comments

Why you will love this recipe

• Easy Process - Making homemade cheesecake might seem a little intimidating, but with a few simple steps and tips you will feel like a rockstar in the kitchen and impress friends, family, and yourself! This recipe couldn’t be easier and will take you step by step through the process. 
• Familiar Ingredients - There’s nothing complicated about any of the ingredients. Gluten-free Oreos make up the crust, cream cheese and sour cream make up the tangy base, and the rest is simply baking staples. 
• Make Ahead - Some desserts are just so much better after they have chilled a bit and this Oreo cheesecake recipe is one of them. Feel free to make this a day or two in advance before any event. Just try not to cut into it first!

Ingredients

• Gluten-Free Oreos - Oreos make up the rich, decadent, chocolate crust for this cheesecake while also adding texture and luxurious flavor to the cheesecake itself. It also adds flavor to the Oreo buttercream frosting that finishes off this Instagram-worthy dessert. 
• Butter - Butter helps bind the crust together and is also the creamy base for the Oreo buttercream frosting. 
• Cream Cheese - Gives this cheesecake its trademark silky smooth texture and tang. 
• Sour Cream - Adds even more tang as well as extra creaminess to every bite. 
• Gluten-Free Flour - Bob’s Red Mill is my go-to. Using a 1:1 baking flour makes it easy to measure without having to add any additional ingredients. 
• Sugar - White sugar is used for the cheesecake and powdered sugar is used in the Oreo buttercream frosting as it easily dissolves and adds just enough sweetness without overpowering the other flavors. 
• Eggs - Not only do eggs give cheesecake its stability and texture but they also add richness. 
• Vanilla Bean Extract - Use the highest quality vanilla for the most intense flavor. Singing Dog Vanilla is my favorite brand and is gluten-free. 
• Chocolate Bar - Let’s keep it classic and pull out that beloved Hershey’s chocolate bar. This combined with the heavy cream creates the ganache topping that takes this Oreo cheesecake to the next level. 
• Heavy Cream - Helps melt the chocolate and give the ganache its silky texture. 
• Milk - Helps thin out the buttercream frosting and give you the desired creaminess. Use your favorite variety. 
• Salt - Enhances all of the flavors of the ingredients in the Oreo buttercream frosting.

Instructions

• Preheat the oven to 350 ℉. 
• Add the Oreos to a food processor and pulse until they form a fine, sandy crumb. Add the butter and pulse again.
• Pour the Oreo crumb mixture into a 9” spring form pan and press until it’s flat, smooth, and about ½ way up on the sides. You can use the bottom of a measuring cup or glass for this.
• Allow the crust to bake for ten minutes and then remove from the oven and let cool while you make the cheesecake filling.
• Lower the heat of the oven to 325 ℉.
• Boil water to create a water bath, or bain-marie, for the cheesecake. You will need a pan such as a roasting pan or casserole dish larger than the spring form pan and enough water to fill halfway up.
• Once the springform pan has cooled, wrap it tightly in three layers of foil. 
• Add the cream cheese, flour, and sugar to a mixing bowl with the mixer fit with a paddle attachment. Beat on medium-low for about two minutes until smooth and combined. Beating it on a lower setting will prevent air from getting into the mixture which can cause cracks in the cheesecake.
• Add one egg at a time to the bowl with the mixer still on medium-low. Scrape the sides of the bowl down between each egg.
• Add the sour cream and vanilla extract and beat on medium-low. The mixture will be creamy.
• Crush the Oreos and stir them into the cheesecake batter. 
• Pour the cheesecake batter over the Oreo crust and place the springform pan into a larger roasting pan. Carefully pour the hot water into the pan until it reaches about halfway up the side of the springform pan.
• Allow the cheesecake to bake for 60-70 minutes until the middle two inches of the cheesecake are jiggly.
• Turn off the oven and crack open the door. Allow the cheesecake to remain in the warm oven for an hour.
• After an hour remove the roasting pan from the oven and place it on the counter. Let the cheesecake sit on the counter in the water bath for half an hour.
• After 30 minutes remove the cheesecake from the water bath and remove the foil. Allow it to cool for another hour.
• To make the chocolate ganache add the cream to a small saucepan on medium heat. Let it cook until it is just beginning to bubble. Pour the hot cream over the chopped chocolate and allow it to sit for two minutes before stirring until creamy and smooth.
• Pour the chocolate ganache over the top of the cheesecake and smooth it out. Allow the cheesecake to refrigerate for an hour.
• To make the Oreo buttercream frosting place the butter into a mixer and whip for 3-4 minutes until light and fluffy. Add the vanilla, salt, and one cup of powdered sugar and mix on medium-high. Alternate between milk and the remaining powdered sugar until you’ve reached your desired consistency. If it isn’t fluffy enough add a little additional milk and keep mixing. Fold in the Oreo crumbs.
• Take the Oreo cheesecake out of the fridge and pipe the buttercream onto the chilled cheesecake.
• Slice and enjoy!

Equipment

• Food processor
• 9” springform pan
• Larger roasting pan
• Measuring spoons/cups
• Piping bag
• Mixer with paddle attachment
• Mixing bowl
• Foil

Storage of the Gluten Free Oreo Cheesecake

Cheesecake is the ultimate make-ahead dessert. It needs to remain refrigerated unless it is being served. Keep it stored in an airtight container in the refrigerator and it will last for up to five days…if it doesn’t all get devoured in one sitting.

Top Tips

• Make sure that all of your ingredients are at room temperature including the eggs. This will allow everything to come together smoothly and lump-free.
• Make sure that your springform pan is properly wrapped with aluminum foil. This will prevent the water from getting into the pan.
• Do not, again, do not, open the oven door before the 60-minute mark. This will cause the cheesecake to fall.
• Don’t skip the steps of allowing the cheesecake to rest in intervals. This helps the cheesecake to set and hold its silky shape.
• Be careful not to splash the hot water into this Hersheys Bar Cake cheesecake. You can fill the roasting pan at the oven door if it’s easier.

FAQ

Can I use gluten-free Oreos for this Oreo cheesecake recipe?

Yes. You can use regular Oreos for this recipe. The measurements will be the same.

Can I make this a dairy-free Oreo cheesecake?

Yes! Use plant-based dairy products for the cream cheese, sour cream, and butter.

Are Oreos nut free?

As far as I am aware the Oreo cookie company confirmed that Oreos are produced in a facility free from nuts.

More Cheesecake ideas

• Dairy-Free Cheesecake | Carrot Cake
• Gluten-Free Baked Cheesecake
• Oreo Mint Cheesecake

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