This Gluten Free Oreo Cheesecake is the most decadent dessert everyone will save room for. It's made with just 8 ingredients and a few simple steps. Perfect for any occasion that needs an extra sweet treat.
Eating a gluten free diet doesn't mean you can't enjoy your favorite desserts like indulgent cheesecake! This show stopping recipe is one your family will ask for time and time again. Trust me!
Why You'll Love This Recipe
- Undetectably gluten free! If you haven't taste tested the gluten free Oreo cookies yet, you're in for a treat! When baked into a cookie crust and folded into our gf cheesecake filling, your guests will have no idea this cheesecake is gluten free.
- Made with simple ingredients. If your kitchen is stocked with the basics plus Oreo cookies, you likely can whip this cake up tonight!
- The perfect make ahead dessert. Unlike some gluten free desserts such as my Gluten Free Chocolate Chunk Brownies or my Gluten Free Salted Caramel Apple Pie Bars, this dessert needs to be chilled completely before slicing and serving.
- No starches or gums. Many gluten free cheesecake recipes use ingredients such as carob bean gum, brown rice flour, xanthan gum, or guar gum to firm up the filling. None needed in this easy gluten-free cheesecake recipe.
Tools You'll Need
- 8-inch springform pan
- 1 set of measuring cups
- 1 set of measuring spoons
- Food processor
- Aluminum foil
- Stand mixer
- Silicone spatula
- Baking sheet pan with 1-inch lip
- Sharp knife
This cheesecake is made from two components: a homemade Oreo crust and a luscious cheesecake filling.
The cookie crust is made from a mixture of gluten free Oreos, unsalted butter, cane sugar, and coarse kosher salt.
The filling starts with creaming the cream cheese and sour cream together then making light and fluffy with whole eggs, vanilla extract, and coarse kosher salt. Finally fold in crushed Oreos for the perfect finishing touch.
- Oreo substitutions: If you cannot find the name brand Oreo cookies, any similar gluten-free Oreo cookie will work. Or, if you are not gluten free, feel free to substitute the traditional cookies.
- Butter substitutions: I would not recommend replacing the unsalted butter with oils such as coconut oil or vegetable oil, but you can use salted butter. If doing so, omit the kosher salt.
- Kosher salt substitution: If you do not have kosher salt, substitute ¼ teaspoon sea salt.
How to Make this Gluten Free Oreo Cheesecake
- Prepare the cheesecake crust. In a large food processor, add the gluten free Oreos, sugar, butter, and salt.
- Process. Process the crust ingredients until the texture of fine crumbs. Press crumb mixture firmly into the bottom of the pan.
- Blind bake the crust. Place the cookie crust in the oven and bake for 5-8 minutes at 350°F, or until lightly browned and set. Set aside to cool while you prepare the cheesecake batter.
- Wrap the bottom of the springform pan with aluminum foil. This will help prevent the water bath from seeping into the cheesecake. Lower the oven temperature to 300°F.
- Start the cheesecake filling. In the bowl of a stand mixer, combine the cream cheese and sour cream. Beat on medium until smooth, scraping down the sides of the bowl as needed. Add the sugar and beat again until well combined. This should take roughly 4 minutes, or until the creamy filling is light and fluffy.
- Add eggs, vanilla extract, salt, and Oreos. One at a time, add the eggs, scraping down the sides and bottom of the bowl between additions. Add the vanilla and salt and combine on low speed.
- Fold in Oreos. Turn off the stand mixer, and gently fold the gluten free Oreos into the smooth filling, ensuring that all ingredients all well incorporated.
- Pour the batter into the springform pan. Pour the batter into the prepared pan and spread until smooth, as needed. Place pan on top of a sheet pan with at least a 1-inch lip. Gently pour warm water into the sheet pan, until about ½ inch deep.
- Bake. Bake this gluten free Oreo cheesecake for 40-45 minutes, or until mostly set. The center of the cheesecake should still jiggle slightly.
- Allow the cake to cool. Once baked, turn off the oven and let the cheesecake remain in the oven until completely cooled to room temperature, about 1-2 hours. Remove the cheesecake from the water bath and gently cover with aluminum foil or plastic wrap. Transfer the cheesecake to the refrigerator and chill for an additional 4-6 hours or overnight.
- Serve. Remove the springform pan and cut this gluten free cheesecake into 12 slices using a sharp knife. Serve chilled with a dollop of whipped cream or with your favorite toppings, as desired.
Prep Ahead Options
This cheesecake can be fully prepared up to 24 hours in advance. Once baked, it will keep in the refrigerator for up to 4 days.
This Oreo cheesecake is the perfect simple dessert for all of your celebrating needs. Serve for birthdays, holidays like Valentine's day, New Year's Eve, or a twist on the classic New York cheesecake for Thanksgiving.
It's the ultimate hosting cake!
Typical cheesecake is often made with graham cracker crust and graham crackers are almost always wheat based. This cheesecake is made with an Oreo crust using gluten free Oreos to keep it wheat free.
Yes, a good electric hand mixer should do the trick. Make sure to scrape down the bowl to make sure the filling becomes fully incorporated.
A blender is going to make the Oreo crust too fine and mealy. If you do not have a food processor, I would recommend placing the crust ingredients together in a large Ziplock plastic bag and crushing the ingredients together using a rolling pin or meat mallet. For best results, I do recommend a food processor whenever possible.
I have not tested a mini version of this cheesecake and cannot recommend one at the time. Doing so would require an altered bake time and additional recipe testing.
Tips and Tricks for Success
- Leave the oven door closed as it cools. If you allow the cheesecake to cool with an open oven door, it is going to create a drastic change in temperature and result in the creamy cheesecake filling cracking. Instead, leave the oven door closed and allow the temperature to lower very gradually.
- Make sure to grease the sides of the pan. This will prevent the sides of the cheesecake from sticking and allow for easy removal once cooled.
- Master the water bath. If you're new to baking cheesecakes, you may find the tips in this resource helpful: How to Bake a Cheesecake in a Water Bath.
More Sweet Recipes You'll Enjoy
Gluten Free Oreo Cheesecake
- 20 each Gluten free Oreos about ⅔ of a regular sized package
- ¼ cup granulated sugar
- 4 tablespoons unsalted butter, melted
- ½ teaspoons coarse Kosher salt
- 3 each 8 ounce packages cream cheese, room temperature
- ½ cup sour cream
- 1 ¼ cups granulated sugar
- 4 each eggs
- 1 tablespoon vanilla extract
- ½ teaspoon coarse Kosher salt
- 20 each gluten free Oreos, roughly chopped (about ⅔ of a regular sized package)
- Preheat the oven to 350°F. Grease an 8-inch springform pan and set aside.
- Place the gluten free Oreos, sugar, butter, and salt into a food processor, and puree until finely ground. Press crumb mixture firmly into the bottom of the springform pan. Place in the oven and bake for 5-8 minutes, or until the mixture is lightly browned and set. Remove from the oven and set aside while you prepare the cheesecake batter.
- Reduce the oven temperature to 300°F. Wrap the bottom of the pan with aluminum foil.
- In the bowl of a stand mixer, combine the cream cheese and sour cream. Beat on medium speed until smooth. Scrape down the sides of the bowl, and repeat. Add the sugar and, and beat the mixture on medium speed until combined. Scrape down the sides of the bowl. Turn the mixer on high, and cream together until light and fluffy, about 4 minutes.
- Once the mixture is light and fluffy, add eggs one at a time, scraping down the sides and bottom of the bowl in between additions. Add the vanilla extract and salt. Turn the mixer on low speed until just combined. Remove the bowl from the mixer, and gently fold in the gluten free Oreos, ensuring that all ingredients are very well incorporated.
- Pour batter into the prepared pan and place onto a sheet pan with at least a 1-inch lip. Place the sheet pan in the oven, and gently pour warm water into the pan, until it is about ½ inch deep. Bake for 40-45 minutes, or until the center is set, but still jiggles slightly. Check the cake halfway through baking, and if needed, loosely lay a piece of foil over the cake to prevent it from overbrowning.
- Once the cake is baked, turn the oven off, and let the cake remain in the oven until the oven is completely cool, about 1-2 hours. Remove the cake from the water bath, and gently cover. Place in the refrigerator until the cake is completely chilled, 4-6 hours or overnight. Remove the springform from the pan, and cut into 12 slices before serving.
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