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Easy Gluten-Free No-Bake Chocolate Cheesecake Recipe with GF Oreo Crust

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This Easy, Gluten-Free, No-Bake Chocolate Cheesecake with a Gluten-Free Oreo Cookie Crust is delicious and ever so chocolaty! This lovely cheesecake is one of our favorite recipes for birthdays, Valentine’s Day, Mother’s Day, and special occasions. The chocolate filling is rich and decadent, and the delicious cookie crust adds an additional layer of flavor. This is a recipe for true chocolate lovers!

Plate of Chocolate Cheesecake with whipped cream

We love our no-bake cheesecakes here at Delectable Food Life, and this one is at the top of the list! If you love desserts, you will love our No-Bake Cheesecake with Blueberry Compote.

Also, having a few tried-and-true gluten-free desserts in your baking repertoire is lovely if you’re on a gluten-free diet. Although this gf chocolate cheesecake recipe has a few steps, they are easy and worth it for the gorgeous and extraordinary final results! With all the layers of chocolate, it’s a triple-chocolate cheesecake!

What you’ll love about this recipe:


  • It’s an easy no-bake cheesecake recipe!
  • Perfect dessert for parties and celebrations
  • It brings the WOW factor!
  • The gluten-free cheesecake chocolate crust is heavenly.
  • Creamy texture

Recipe Ingredients

You’ll need the following simple ingredients to make this no-bake gluten-free chocolate cheesecake

Ingredients for Gluten-Free No Bake Chocolate Cheesecake

Total Ingredients

  • Gluten-Free Chocolate Oreo Cookies
  • Unsalted butter
  • Heavy whipping cream (I used full-fat)
  • Cream cheese (I used Philadelphia cream cheese)
  • Confectioners sugar
  • Granulated sugar
  • Pure Vanilla extract
  • Salt
  • Dark chocolate bark (I used Lindt 70% dark cacao )

For the Oreo Cheesecake Crust

  • 1 package (12.08 ounce) Nabisco Gluten Free Oreos (not double stuffed)
  • ½ cup unsalted butter, melted

For the Chocolate Cheesecake Filling

  • 1 ½ cups heavy whipping cream, chilled
  • ½ cup confectioners sugar
  • 2 (8 ounces) blocks full fat cream cheese, soften to room temperature
  • ½ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • 7 ounce dark chocolate (70% cacao)
  • ¼ cup heavy whipping cream

Whipped Cream Topping

  • 1 cup whipped cream
  • Chocolate shavings and chocolate curls for garnish
  • Chocolate syrup, to drizzle (optional)

Ingredient Notes and Sources

How To Make Easy Gluten-Free No-Bake Chocolate Cheesecake Recipe with Oreo Crust- Step by Step

  1. Line a 9-inch springform pan with parchment paper and set it aside.
  2. Prepare the crust: In a food processor, add the Oreo cookies and pulse for a minute until they turn into fine crumbs. Add the melted butter and pulse for 30 seconds until the mixture looks like wet sand. Transfer the mixture to the springform pan and press it firmly up the sides. Refrigerate for 15 minutes until the cheesecake mixture is ready.
  3. Chop the dark chocolate bar into rough pieces and add it to a microwave-safe bowl along with the heavy cream. Microwave for 30-60 seconds until the chocolate is completely melted. Set it aside to cool down.
  4. In a medium bowl, beat heavy whipping cream with confectioners sugar on medium speed using a hand or stand mixer until soft peaks form. Set aside.
  5. In another large mixing bowl, beat softened cream cheese, granulated sugar, vanilla, and salt until creamy and smooth for 3-5 minutes.
  6. Add the cooled melted chocolate and beat for a minute until just combined.
  7. Gently fold the prepared whipped cream into the cheesecake mixture in batches.
  8. Spread the cheesecake mixture over the cookie crumb crust in the springform pan, smoothing the top into an even layer. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  9. Once set, carefully remove the cheesecake from the springform pan.
  10. Transfer the chocolate cheesecake to a plate or cake stand and decorate with whipped cream. Garnish with chocolate shavings for added flavor, and drizzle some chocolate syrup.
  11. Gently slice and serve!

Tips & Tricks

  • Instead of a food processor, you can also place the Oreo cookies in a Ziploc bag and seal it. Use a rolling pin to crush the cookies until they turn into fine crumbs. Use the crumbs for the crust layer 
  • It is also important to bring the cream cheese to room temperature before making the recipe to ensure that it blends well with the other ingredients.
  • Whipping the cream to stiff peaks is crucial for adding air and lightness to the cheesecake layer.

Storage

The cheesecake can be stored in an airtight container in the refrigerator for 4-5 days or frozen for up to 3 months.

Additions and Substitutions

You can also prepare this no-bake cheesecake with our Graham Cracker gluten-free crust.

  • You can add a drizzle of milk chocolate
  • Top with fresh raspberries or raspberry preserves or fresh berries
  • Dust with cocoa powder

Frequently Asked Questions for No-Bake Gluten-Free Chocolate Cheesecake

Can I use the same recipe to make mini chocolate cheesecakes?

Using muffins or cupcake molds, you can use the same recipe to make mini chocolate cheesecakes.

How long must my no-bake cheesecake stay in the refrigerator to firm up?

For best results, we recommend 4 – 6 hours. You can also leave the cheesecake in the refrigerator all day or overnight for maximum firmness.

Can I use Gluten-Free Double Stuffed Oreos for the Cheesecake Crust?

For best results, use regular Gf Oreos, not double stuffed, or the crust will not set up properly.

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Easy Gluten-Free Chocolate Cheesecake Recipe with Oreo Crust- No Bake!

Finished Chocolate cheesecake with whipped cream,
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5 from 1 review

This Easy No-Bake Gluten Free Chocolate Cheesecake with Oreo Crust is delicious and ever so chocolaty! This lovely no-bake cheesecake is one of our favorite recipes for birthdays and special occasions. The chocolate cookie crust is rich and decadent and adds that additional chocolate layer of flavor. No one will ever suspect this is a gluten-free dessert.

  • Author: Sherie Friedlander
  • Prep Time: 20 Minutes
  • Cook Time: 4 hours
  • Total Time: 4 Hours 20 Minutes
  • Yield: 8-12 Slices
  • Category: Desserts
  • Method: Refrigerator
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

1 package (12.08 ounce) Nabisco Gluten Free Oreos

1/2 cup unsalted butter, melted

7 ounce dark chocolate (70% cacao)

1/4 cup heavy whipping cream

1 1/2 cups heavy whipping cream, chilled

1/2 cup confectioners sugar

2 (8 ounces) blocks of full-fat cream cheese, soften to room temperature

1/2 cup granulated sugar

2 teaspoons pure vanilla extract

1/4 teaspoon salt

1 cup whipped cream

Chocolate shavings and curls , for garnish

Chocolate syrup, to drizzle (optional)

Instructions

  1. Line a 9-inch springform pan with parchment paper and set it aside.
  2. Prepare the crust: In a food processor, add the Oreo cookies and pulse for a minute until they turn into crumbs. Add the melted butter and pulse for 30 seconds until the mixture looks like wet sand. Transfer the mixture to the springform pan and press it firmly up the sides. Refrigerate for 15 minutes until the cheesecake mixture is ready.
  3. Chop the dark chocolate bar into rough pieces and add it to a microwave-safe bowl along with the heavy cream. Microwave for 30-60 seconds until the chocolate is completely melted. Set it aside to cool down.
  4. In a medium bowl, beat heavy whipping cream with confectioners sugar on medium speed using a hand mixer or stand mixer until soft peaks form. Set aside.
  5. In another medium bowl, beat softened cream cheese, granulated sugar, vanilla, and salt until creamy and smooth for 3-5 minutes.
  6. Add the cooled melted chocolate and beat for a minute until just combined.
  7. Gently fold the prepared whipped cream into the cheesecake mixture in batches.
  8. Spread the cheesecake mixture over the crust in the springform pan, smoothing the top. Cover with cling wrap and refrigerate for at least 4 hours, or overnight.
  9. Once set, carefully remove the cheesecake from the springform pan.
  10. Transfer the chocolate cheesecake to a plate or cake stand and decorate with whipped cream. Garnish with chocolate shavings for added flavor and drizzle some chocolate syrup on top.
  11. Gently slice and serve!

 

 

Notes

          Instead of a food processor, you can also place the Oreo cookies in a Ziploc bag and seal it. Use a rolling pin to crush the cookies until they turn into fine crumbs. Use the crumbs for the crust layer.             

 

            Bringing the cream cheese to room temperature before making the recipe is also important to ensure that it blends well with the other ingredients.              

 

            Whipping the cream to stiff peaks is crucial for adding air and lightness to the cheesecake layer.

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