Easy Gluten-Free Chocolate Cheesecake Recipe with Oreo Crust- No Bake!
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.
- 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
- Line a 9-inch springform pan with parchment paper and set it aside.
- 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.
- 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.
- 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.
- In another medium bowl, beat softened cream cheese, granulated sugar, vanilla, and salt until creamy and smooth for 3-5 minutes.
- Add the cooled melted chocolate and beat for a minute until just combined.
- Gently fold the prepared whipped cream into the cheesecake mixture in batches.
- 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.
- Once set, carefully remove the cheesecake from the springform pan.
- 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.
- 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.