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!
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.
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.
Filling
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.
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.
Chocolate Ganache
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.
Whipped Cream
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)
Notes
Storing and Freezing Tips
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.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.