Gluten-Free Chocolate Cheesecake

5 from 7 votes

A rich, decadent, chocolatey cheesecake that makes the perfect gluten-free dessert!

Prep Time30

Cook Time50

Setting Time10

Total Time11 20

Course: Dessert

Cuisine: American

Keyword: gluten free cheesecake recipe, gluten free chocolate cheesecake, gluten free oreo cheesecake

Servings: servings

Calories: 783.5kcal

Preheat oven to 350 degrees F, then use unsalted butter to grease a 9-inch springform pan and set aside.
Using a food processor, finely crush the Oreos then add melted butter and blend until butter is evenly mixed throughout.
Press the crumb mixture onto the bottom of the pan to form the crust. Bake for 6 minutes then remove from the oven and set on aside to cool.

Melt semi-sweet chocolate and set aside to cool.
Mix room-temperature cream cheese and powdered sugar until smooth. Next mix in cocoa powder, then add eggs one at a time, mixing on low speed. Make sure not to overbeat! Add melted chocolate and mix on low until combined.
Pour the cheesecake mix into the springform pan and smooth the top with a rubber spatula.
Bake the cheesecake until set, which should take around 1 hour to 1 hour and 15 minutes. Let it cool for 5 minutes and then run a knife along the sides of the pan before refrigerating (uncovered) overnight or for at least 8 hours.

Chop the semi-sweet chocolate on a cutting board and then add to a medium saucepan along with granulated sugar and heavy whipping cream. Whisk together on low heat until the chopped chocolate is melted and the mixture is smooth.
Cool the ganache for 5-10 minutes and then pour over the cheesecake, tilting the pan as necessary to cover the entire surface. Let it sit in the fridge for 2 hours or until set.

If you don’t have a food processor, you can place the Oreos in a Ziplock bag and crush them with a rolling pin.
Every oven is different so times may vary. I'd rather add more time if needed than have an overbaked cake, so if your cake still isn't set after 50 minutes you may need to bake it for an additional 10-20 minutes.
You want to cook the ganache on your stovetop’s lowest possible heat. If the heat is too high the ganache will separate in the fridge.
You can serve your cheesecake right after pouring the ganache if you prefer it warm and runny.
This cheesecake can be made 2-3 days in advance if left in the fridge. However, I would wait until an hour or less before serving if you choose to add the fresh fruit and compote.
If you want to garnish your cake similarly to what I did, you can do so by using a combination of fresh berries, sage, mint, rosemary, and lavender.