There are cheesecakes that look impressive, and then there are cheesecakes that make people stop mid-bite and ask, "Wait, is this gluten free?". This gluten free Oreo cheesecake falls squarely in the second camp. With a chocolate cookie crust, a silky cream cheese base, and plenty of crunchy Oreo chunks, it's the kind of dessert that manages to be both showy and comforting at the same time.
Save This Recipe!
Receive this recipe directly in your inbox! Plus you'll get new dessert recipes every week!
Skill Level: Intermediate
Flavor Remix: Swap in gluten free mint sandwich cookies, vanilla, or peanut butter sandwich cookies for a fun twist.
Allergy Watch: Nut Free
The Oreo crust adds crunch and contrast to the creamy center, making it more exciting than plain cheesecake.
I tested this recipe using traditional cheesecake methods, and it consistently bakes up smooth, sliceable, and worthy of a bakery case. By cooling the cake gently in the oven and letting it chill overnight, you avoid the most common cheesecake complaints: cracks, graininess, or weeping.
I also like to add a little tangy sour cream that cuts through all that cookies-and-cream sweetness for balance in every forkful.
Ingredient Notes
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon.
- Gluten Free Oreos: About 1 ½ packages total are needed between the crust and the mix-ins. Any gluten free sandwich cookie works here, but Oreos give the most classic flavor. You can also use my gluten free chocolate shortbread cookies.
- Cream Cheese: Use full-fat block-style cream cheese. Let is sit out for at least one hour before beginning to make the filling.
- Sour Cream: You can use more cream cheese but the sour cream will give a slightly lighter texture.
- Eggs: Make sure they are room temperature, so they blend evenly with the cream cheese.
How to Make Gluten-Free Oreo Cheesecake
A step-by-step visual guide for making gluten-free Oreo Cheesecake. You can skip to the recipe for the full written instructions.
Prepare the Crust
Crush the cookies finely and press them firmly into the pan. Baking the crust for a few minutes before filling ensures it holds together once sliced.
Mix the Filling
Start by whipping the cream cheese and sour cream until velvety, then add sugar for structure and sweetness. Eggs go in one by one to keep the mixture smooth.
Fold In the Oreos
Hand chop and fold in the cookies to ensure you get chunks in every bite instead of pulverized crumbs.
Bake
For the best results, bake the cheesecake in a water bath. Wrapping the pan in foil keeps water from seeping in, while the steam ensures gentle, even cooking. The center should still jiggle slightly when it's done.
Cool
Once baked, turn off the oven and leave the cheesecake inside with the door closed until the oven is completely cool (or at least 1 hour). This gradual temperature change keeps the top from cracking.
Recipe Tips
- A tight layer of foil around the base of the pan keeps water from sneaking into the crust during the water bath. No soggy bottoms here.
- Bring ingredients to room temperature. Soft cream cheese, eggs, and sour cream mix together into a silky, lump-free batter. Cold ingredients will fight you and leave chunks behind.
- You can pulverize some of the cookies with a rolling pin if you want smaller pieces of cookie/.
- Don't overbeat the eggs. Add them one at a time and mix on low just until combined. Overmixing whips in air, which can lead to cracks.
- It may feel fussy, but the steam from the water bath ensures gentle, even baking and that signature creamy texture. This is the same method we use when making crème brûlée!
- When the timer goes off, turn off the oven and leave the cheesecake inside with the door closed for at least an hour. This gradual cooling keeps the top from splitting.
- If the top is browning too quickly, loosely cover it with foil to shield it while the center finishes baking.
- Chill overnight. The hardest part is waiting, but a long chill in the fridge sets the texture so you can slice cleanly.
- Dip your knife in hot water, wipe it dry, then cut. Repeat between slices for edges as neat as a bakery case.
- This recipe is very sweet because of the addition of the cookies. I don't recommend going over the top with frosting, whipped cream or decorations.
More Gluten Free Cheesecakes
Make Ahead and Storing
Make Ahead: Cheesecake is best made at least a day in advance.
Storing: Keep covered in the refrigerator for up to 5 days.
Freezing: Freeze whole or sliced. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator.
📖 Recipe
Gluten Free Oreo Cheesecake
Save This Recipe!
Receive this recipe directly in your inbox! Plus you'll get new dessert recipes every week!
Ingredients
For the Crust
- Gluten Free Oreos about ⅔ of a regular sized package
- 2 tablespoons granulated sugar
- ½ teaspoons kosher salt
- 4 tablespoons unsalted butter melted
For the Cheesecake
- 24 ounces cream cheese room temperature
- ½ cup sour cream
- 1 ¼ cups granulated sugar
- 4 eggs
- 1 Tablespoon vanilla extract
- ½ teaspoon kosher salt
- 20 gluten free Oreos roughly chopped-about ⅔ of a regular sized package
Instructions
For the Crust
- Preheat the oven to 350°F. Grease an 8-inch springform pan and set aside.
- Place the gluten free Oreos, sugar, and salt into a food processor, and puree until finely ground. Add the melted butter and pulse until combined. Press the crumb mixture firmly into the bottom of the springform pan. Place in the oven and bake for 5-6 minutes, or until the mixture is set. Remove from the oven and set aside while you prepare the cheesecake batter.Gluten Free Oreos, 2 tablespoons granulated sugar, ½ teaspoons kosher salt, 4 tablespoons unsalted butter
For the Cheesecake
- Reduce the oven temperature to 300°F. Wrap the bottom of the pan with aluminum foil.
- Add the cream cheese and sour cream to a large mixing bowl. Beat on medium speed until smooth. Add the sugar, 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.24 ounces cream cheese, ½ cup sour cream, 1 ¼ cups granulated sugar
- 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.4 eggs, 1 Tablespoon vanilla extract, ½ teaspoon kosher salt
- Remove the bowl from the mixer, and gently fold in the gluten free Oreos, ensuring that all ingredients are very well incorporated.20 gluten free Oreos
- 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 leave the cake in the oven until it 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.
Equipment
- 8-inch springform pan
- electric mixer or stand mixer
Notes
- You will need about 1 ½ packages of GF Oreos or other sandwich cookies to make this recipe.
Nutrition
Recipe Questions
Yes. The water bath is what keeps the texture silky and prevents cracks. It's worth the extra step.
A springform pan makes cheesecake easy to release, but you still have options. A deep 9-inch pie pan works if you don't mind serving straight from the dish. For cheesecake bars, line an 8x8 or 9x9 square pan with parchment and lift it out once chilled. You can also use a deep 8 or 9-inch cake pan lined with parchment, then carefully flip it once the cheesecake is cold and firm. Even a disposable aluminum pan will do in a pinch-just slice and serve directly from the pan.
Comments
No Comments