Ready to dive into the ultimate gluten-free Oreo dessert? Ultra thick and creamy gluten-free Oreo cheesecake recipe has a velvety cookies and cream filling topped with chocolate ganache and clouds of whipped cream!
Once Nabisco came out with their GF Oreo cookie, I couldn’t wait to dream up another gluten-free Oreo dessert! Now gluten-free Oreo cheesecake makes the perfect compliment to gluten-free cookies and cream ice cream cake and gluten-free Oreo truffles!
First, gluten-free oreo cookies are crushed and mixed with melted butter to create an easy press-in crust. While the recipe calls for a 9-inch springform pan, the cookie crumbs can also be pressed in a 9X13 inch pan to create gluten-free Oreo cheesecake bars.
While the baked crust is cooling, begin to make the cheesecake filling. The recipe calls for a baked filling with eggs because the thicker tangy custard balances out the cookies’ sweetness.
However, if you are looking for a gluten-free no bake Oreo cheesecake recipe, simply follow this no bake gluten-free cheesecake recipe for the filling and stir in chopped Oreos.
After refrigerating the cheesecake for several hours, or overnight, you are ready to make the silky chocolate ganache topping. Combine heated heavy cream with chocolate chips, stir until smooth and spread over the top.
To make the ultimate gluten-free dessert, sprinkle with additional cookie crumbs and top with dollops of whipped cream! Learn more gluten-free baking tips below, including how to store and easy tricks for decorating like a pro!
Lucky for all of those who want more gluten-free Oreo recipes, these GF cookies are widely available in any grocery store, which makes this another affordable recipe just like those shared in my gluten-free cookbook and on the website!
- Gluten-Free Oreos – For this recipe, a layer of crushed Oreos creates the crust, some are folded in the cookies and cream filling, and more decorate the top. You will need two gluten-free Oreo packages. Use leftovers to make a half recipe of gluten-free Oreo balls!
- Cream Cheese – Regular cream cheese is recommended because it makes a thicker, studier filling than light cream cheese. For the cream cheese to blend well with the other ingredients, it should be at room temperature first.
- Sour Cream – Sour cream gives the distinctive tangy taste. Regular or light sour cream can be used because it’s adding more to the taste than the structure.
- Eggs – Baked cheesecakes contain eggs to make a more velvety custard texture, while no bake cheesecakes do not, which have a more straightforward, simple flavor. However, this easy recipe does not require a water bath for baking!
- Heavy Cream – Used to make the ganache topping and may be used to embellish the topping with whipped cream mounds.
Gluten-free Oreo Cheesecake crust
To make the crust begin by crushing 20 Oreos into fine crumbs. The easiest way to do this is with a food processor, but it can also be done by placing the cookies into a ziplock bag and using a rolling pin to crush.
Once you have the crumbs, mix in the melted butter. Dump the mixture into a 9-inch springform pan (10-inch pans may also be used, but result in slightly thinner layers). Use a measuring cup or glass to firmly press the crumbs evenly along the bottom.
Bake the crust in a 350ºF oven for 10 minutes. Remove from the oven and cool while you prepare the cheesecake mixture.
how to make gluten-free Oreo cheesecake
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
For the filling, in a large bowl combine the softened cream cheese and sugar. Using room temperature cream cheese beats together smoother without any lumps. If you forgot to let it sit out, remove it from the package and use the defrost setting on your microwave.
Add the sour cream, eggs, and vanilla extract. Beat again until smooth and creamy.
Next, slightly crush the remaining gluten-free Oreos in a ziplock bag with a rolling pin. For this, you do not want fine crumbs, but larger chunks to disperse throughout the cheesecake.
Pour the filling into the pre-baked Oreo crust and smooth the top using an offset spatula. Bake in a 325ºF oven for 50-60 minutes. The edges should be firmly set and when a toothpick is inserted in the middle it should not come out liquidy.
To prevent cracks in the cheesecake, cool it gradually. This is done by turning off the oven and leaving the door slightly ajar. Let it sit in the oven for 15 minutes before removing and cooling completely on a wire rack.
Once it has cooled to almost room temperature, transfer it to the fridge for at least 4 hours or overnight. Do not release the outer ring until it is fully chilled or the cheesecake will pull apart and crack. (Unfortunately I made this mistake!)
Chocolate ganache topping And Decorating
While a chocolate ganache topping sounds impressive and difficult, it is quite easy! Simply heat ½ cup heavy cream until hot, but not boiling. Add the chocolate chips to the cream and let it sit for 1 minute to melt the chocolate. Stir until silky smooth.
If you want to skip this step you can substitute store bought hot fudge, old fashioned hot fudge sauce, or serve simply with whipped cream!
Now it’s time to make your gluten-free cheesecake look even more impressive! Pour the ganache onto the center of the cheesecake. Once again, grab your offset spatula and smooth it out until it goes just over the edge.
Place it back in the fridge to set, about 20 minutes. Meanwhile you can prepare the homemade whipped cream.
In a mixing bowl with a whisk attachment, blend together ¾ cup heavy cream, 1 teaspoon vanilla extract, and 2 tablespoons powdered sugar until soft peaks form and hold shape. Over-beating will turn it into a butter consistency, but under-beating will not maintain its shape for piping.
To pipe, use a large open star tip or large round tip with a coupler and pastry bag. (I love these disposable ones!) Pipe mounds of whipped cream around the edge of the cheesecake and then sprinkle additional cookie crumbs on top.
Where to Buy Gluten-Free oreos
Now that you are sold on gluten-free Oreo recipes, where is the best place to buy them? They are now commonly stocked in the cookie aisle, right next to other Oreo versions. Besides local grocery stores, Walmart, Meijer, and Target carries them.
Of course there are other brands of gluten-free chocolate sandwich cookies, such as Glutino, Kinnikinnick, Goodie Girl, and GF Joe Joe’s at Trader Joes.
This gluten-free Oreo dessert makes an easy make-ahead treat, perfect for holidays, celebrations, or entertaining! It’s best to make at least one day ahead of serving so the cheesecake has time to set before slicing.
Leftovers can be refrigerated up to 3 days, well covered. If you need to store longer, I recommend either freezing the entire cheesecake or slicing and freezing serving-size portions.
How to Freeze cheesecake
Either baked or no bake cheesecakes may be frozen. Assemble and make sure the cheesecake is well wrapped to prevent freezer burn or ice crystals forming.
To achieve a good wrap on the dessert without making marks in the topping, first freeze the cheesecake without wrapping. Once it is solidly frozen, wrap in a couple layers of plastic wrap and then cover with foil.
Gluten-free cookies and cream cheesecake can be frozen up to 3 months. Thaw overnight in the refrigerator for 24 hours before unwrapping and enjoying.
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Ultra Creamy Gluten-Free Oreo Cheesecake (Easy)
Gluten-Free Oreo Crust
- 20 gluten-free Oreo cookies (2 packages total for the recipe)
- 4 tablespoons unsalted butter
Gluten-Free Oreo Cheesecake
- 32 ounces (4 packages) full-fat cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream full-fat
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 15 gluten-free Oreo cookies crushed into larger chunks
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 2-3 gluten-free Oreo cookies (crushed) for decorating
- Preheat the oven to 350°F.
- Crush the 20 cookies into fine crumbs. To do this quickly, use a food processor. Otherwise place in a ziplock bag and use a rolling pin to crush to extremely fine crumbs.20 gluten-free Oreo cookies,4 tablespoons unsalted butter
- Add the melted butter to the food processor or transfer the crumbs to a bowl and mix with butter to combine.
- Dump the mixture into a 9-inch springform pan. Use a measuring cup or glass to firmly press the crumbs evenly along the bottom of the pan.
- Bake for 10 minutes. Remove from the oven and cool while you prepare the cheesecake mixture.
- Turn down the oven to 325°F. In a large bowl or stand mixer fitted with a paddle attachment, mix together the cream cheese and sugar until very smooth and creamy, about 1-2 minutes.32 ounces (4 packages) full-fat cream cheese,1 cup granulated sugar
- Add the sour cream, eggs, and vanilla extract. Beat again until well mixed and smooth.1 cup sour cream,3 large eggs,1 teaspoon vanilla extract
- Slightly crush the remaining gluten-free Oreos in a ziplock bag with a rolling pin. For this, you do not want fine crumbs, but larger chunks to disperse throughout the cheesecake. Fold the Oreos into the cheesecake filling.15 gluten-free Oreo cookies
- Pour the filling into the pre-baked crust and smooth the top using an offset spatula. Line a baking sheet with foil and place the cheesecake on top. As it bakes, butter will drip from the bottom and this catches the drips, preventing a mess in your oven!
- Bake in the 325ºF oven for 50-60 minutes. The edges should be firmly set and when a toothpick is inserted in the middle it should not come out wet and liquidy.
- Turn off the oven, leaving the cheesecake inside with the door slightly ajar. Let it sit in the oven for 15 minutes before pulling out and cooling completely on a wire rack.
- Once it has cooled to almost room temperature, transfer it to the fridge for at least 4 hours or overnight. Do not release the outer ring until it is fully chilled or the cheesecake will pull apart and crack.
- In a small saucepan heat the heavy cream until hot, but not boiling. Add the chocolate chips to the cream and let it sit for 1 minute to melt the chocolate. Stir until smooth and all the chocolate has melted.½ cup heavy cream,1 cup semi-sweet chocolate chips
- Run a knife along the outer ring to release the cheesecake before opening the ring and pulling away. If desired, set the cheesecake (with bottom pan attached) on a serving platter.
- Pour the ganache onto the center of the cheesecake. Use an offset spatula to smooth it out until it goes just over the edge. Place it back in the fridge to set, about 20 minutes.
- In a mixing bowl with a whisk attachment, blend together heavy cream, vanilla, and powdered sugar until soft peaks form and hold firm shape.¾ cup heavy cream,1 teaspoon vanilla extract,2 tablespoons powdered sugar
- To pipe, use a large open star tip or large round tip with a coupler and pastry bag. (I love these disposable ones!) Pipe mounds of whipped cream around the edge of the cheesecake and then sprinkle additional cookie crumbs on top. Serve immediately or refrigerate until ready to serve.2-3 gluten-free Oreo cookies (crushed)
Storing and Freezing TipsIt’s best to make at least one day ahead of serving so the cheesecake has time to set before slicing. Leftovers can be refrigerated up to 3 days, well covered. If you need to store longer, I recommend either freezing the entire cheesecake or slicing and freezing serving-size portions. To freeze, first place the cheesecake in the freezer without wrapping. Once it is solidly frozen, wrap in a couple layers of plastic wrap and then cover with foil. Cheesecake can be frozen up to 3 months. Thaw overnight in the refrigerator for 24 hours before unwrapping and enjoying.
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I made this for a get-together with friends who are gluten free. It was one of the best cheescakes I had ever made (and I’ve made a bunch)! Everybody loved it and asked for the recipe. One note is that 1 package of gluten free oreo cookies is not sufficient for 1 recipe (if you use all that the recipe calls for). I live a long way from the store so I made do with 1 package and it still turned out great. I used 20 cookies for the crust and then only had 10 left so I put them into the filling and skipped the decorating on top. Perfect amount of chocolate with the ganache on top and the creaminess of the filling balances it without being overly sweet.
Melissa Erdelac says
Thanks so much for sharing! It means a lot. I’m so happy you enjoyed the recipe. I did add in the ingredient notes above the recipe you will need 2 packages of Oreos, but I will find a place to add that to the recipe card as well. I’m glad to hear it still turned out!
Melody G says
Do you think this recipe would turn out okay if I halved it?
Melissa Erdelac says
It depends on what size cheesecake pan you have. If you have a smaller one than 9-inch, then yes. It may not have to bake as long, depending on the size of your pan. You could do a half recipe and make Oreo cheesecake bars too. Bake in an 8X8 pan. Again, you won’t have to bake as long as the layers will be thinner.
Linda Kotlyarsky says
This looks great for my GF crew. This may be a silly question but… should we remove the filling from the oreos before crushing?
Melissa Erdelac says
Not a silly question, Linda! Nope you just leave everything in. I know why you asked, though. The crust looks like there is no filling there, but it is!