If you love Oreos, get ready for the most delicious Gluten-free Oreo Cheesecake! This creamy cheesecake starts with a gluten-free Oreo crust that is filled with cookies and cream cheesecake filling and topped with more Oreos and chocolate ganache!
Why You'll Love This Recipe
If you love chocolate, cheesecake, and gluten-free Oreo cookies, you're going to love this recipe! While this cheesecake is not hard to make, it does take some time! That is time well spent though once you sit down to a satisfying bite of this creamy gluten-free cookies and cream cheesecake!
The base of this cheesecake is similar to this gluten-free turtle cheesecake, which is another mouthwatering cheesecake recipe! This cheesecake recipe has yet to fail, it always produces a delicious, creamy cheesecake that never cracks!
You only need seven ingredients to make an Oreo cheesecake!
Gluten-free Oreos: I highly recommend using the gluten-free Oreos from Nabisco for this recipe because their taste and texture is spot on, but this recipe will work with any regular-stuffed gluten-free chocolate sandwich cookie.
Cream Cheese: This recipe was made with regular-fat cream cheese.
Heavy Cream: Also known as heavy whipping cream.
How to Make Gluten-free Oreo Cheesecake
Let's walk through the steps to make this cheesecake. While it's not difficult, there are several steps in the process! Follow along with the step by step photos below for a visual walk through of the recipe.
Step 1: Blend Oreos and melted butter in a food processor. You can also crush the Oreos by hand and stir in the melted butter after.
Step 2: Prep a 9-inch springform pan with parchment and also grease the pan.
Step 3: Press the Oreo mixture into the bottom of the pan. Bake for 10 minutes.
Step 4 & 5: Whisk together the eggs, sour cream, heavy cream, and vanilla.
Step 6 & 7: In a separate bowl, cream together the softened cream cheese and sugar.
Step 8 & 9: Pour the egg mixture into the cream cheese and blend until just combined.
Step 10: Fold in crushed Oreos.
Step 11: Place the springform pan into a large oven bag or wrap the pan in foil, to prevent water bath leaks. Pour the cheesecake mixture over the cooled Oreo crust.
Step 12: Press more Oreo pieces on top of the cheesecake.
Step 13: Place the cheesecake into a larger roasting pan, then prepare the water bath. Pour boiling water into the roasting pan, taking care not to splash water into the cheesecake. The water should come about halfway up the sides of the springform pan.
Bake and cool the cheesecake. Then follow the steps below to remove the cake from the pan.
Step 14: Once cooled, remove the sides of the springform pan.
Step 15: Place parchment over the top of the cheesecake.
Step 16: Place a plate on top of the cheesecake.
Step 17: Flip the cheesecake over. Now you can remove the bottom of the springform pan.
Step 18: Also remove the parchment paper from the crust.
Step 19: Next, place a serving plate on top of the crust.
Step 20: Flip the cake back over and remove the parchment from the top of the cheesecake. Voila!
Did you know you could finagle a cheesecake like that? For years I just served cheesecakes right on the base of the springform pan, which if this makes you nervous to try, is fine to do... just skip the parchment in the bottom of the pan.
At this point the cake is done! If you want to take the cake to the next level, garish with a drizzle of chocolate ganache and extra Oreo pieces! That will transform this cake into quite the showstopper, sure to impress any cheesecake lover!
Cheesecake should be refrigerated. It will keep for five days, tightly wrapped, in the refrigerator.
Yes! You can freeze the entire cheesecake or cut and freeze individual slices. Either way, tightly wrap the cake to prevent freezer burn.
Thaw overnight in the refrigerator or 1 hour at room temperature. Individual slices can be thawed in the microwave, start with 30 seconds and add more time as needed.
One 13.29 ounce package of Nabisco Gluten-free Oreos (not double-stuf) contains 3 rows of 11 cookies, which is 33 cookies per package.
Use 18 cookies for the crust and the rest for the filling and topping the cake. You will need to dip into a second package of Oreos for the garnish. If you don't want to buy a second package, don't put any Oreo pieces on top of the cheesecake before baking and save those for the garnish.
Remove the cream cheese from the package and place on a microwave safe plate. Microwave in 15-30 second intervals until very soft, flipping blocks after each interval. The cream cheese should be very soft so it will combine with the sugar properly.
Thank you for reading! If you liked this recipe, be sure to check out related gluten-free recipes below!
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Gluten-free Oreo Cheesecake
- 1 pkg Gluten-Free Oreos1 , divided
- 4 tbsp butter , melted
- 20 oz cream cheese (2 ½ - 8 oz packages), softened
- 1 cup sugar
- 1 ¼ cups sour cream
- ⅓ cup heavy cream
- 2 eggs
- 3 egg yolks
- 1 tbsp vanilla extract
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- ½ cup Oreo pieces , from a second package1
Make the Crust
- Preheat the oven to 325°F.
- Cut a 9-inch circle of parchment paper to fit the bottom of a 9-inch2 springform pan.
- Spray the bottom of the pan with non-stick spray. Lay the parchment in the pan. Then spray non-stick spray on top of the parchment and on the sides of the pan.
- Use a food processor, rolling pin, or mallet to crush up 18 of the Oreo cookies into crumbs, (1-¾ cup of crumbs).
- Combine the crumbs with the melted butter.
- Pour the cookie crumb mixture into the prepared pan. Press the crumbs down into an even, compact layer.
- Bake the crust for 10 minutes. Set aside to cool. Reduce the oven temp to 250°F.
Make the Cheesecake Filling
- With an electric mixer, cream the softened cream cheese and sugar together in a large bowl until well combined. Scraping the sides of the bowl as needed.
- In a separate small bowl, whisk together the eggs, sour cream, whipping cream, and vanilla.
- Pour half of the egg mixture into the cream cheese mixture. Mix until well combined.
- Pour in the other half of the egg mixture and mix.
- Crush the remaining Oreo cookies into larger chunks. Reserve about ½ cup for the top of the cake. Fold the rest into the cheesecake batter.
Prep the Water Bath and Bake the Cake
- To prevent water bath leaks, put the springform pan with the pre-baked crust into a large oven bag. Pull the bag up to cover the sides of the pan, but not to cover the top. Alternatively, wrap the base of the pan with foil. Then place the springform pan into another larger pan, like a large roasting pan.
- Pour the cheesecake mixture over the crust.
- Scatter the remaining cookie pieces on top of the cheesecake, pressing down slightly but leaving them on the surface.1
- Boil about 8 cups of water, enough to fill the pan halfway up the sides of the springform pan.
- Set the large roasting pan with the cheesecake into the oven. Push the cheesecake off to the side to make room to pour in the boiling water.
- Pour the boiling water into the roasting pan, taking care not to get water into the bag or into the cheesecake. Fill until water is about halfway up the sides of the cheesecake pan. Carefully move the cheesecake back to the center of the roasting pan.
- Close the oven and make sure the oven temperature is reduced to 250°F. Bake for 1½ hrs. Resist the urge to open the oven door while it is baking.
- When the time is up, the cake will still look jiggly in the center and will look underdone, but turn the oven off and open the door for a minute to let some heat escape. Close the oven door and let the cake sit in the warm oven for 1 hour to finish cooking. It still may seem a tad jiggly in the center after this, but the edges should look set.
- Remove the cake from the oven. Refrigerate the cake for at least 6 hours or overnight to cool and set the cake. The cake should be firm at this point.
Remove the Cake from the Pan
- Gather two plates: any sturdy, flat plate and a serving plate large enough to hold the cheesecake.
- Run a knife or spatula around the side of the cake if it looks like it’s going to stick to the pan, then release the side of the springform pan.
- Place a piece of parchment paper, large enough to cover the top, on top of the cheesecake.
- Take the flat plate and lay it on top of the cheesecake.
- Invert the cheesecake and set it down. The cake should now be upside down on top of the parchment paper.
- Remove the bottom of the springform pan and also parchment paper from the crust.
- Place the serving plate, upside down, on top of the crust. Flip the cake back over. Remove the parchment from the top of the cake.
Ganache and Garnish
- Warm the cream in a pan until it reaches a simmer.
- Place the chocolate chips in a bowl.
- Pour the warm cream over the chocolate chips. Stir the mixture until the chocolate melts and the ganache is smooth.
- Allow the ganache to cool a bit before drizzling over the cheesecake. To do this, fill a piping bag, small zip top bag, or parchment cone with ganache. Cut a small hole from the corner, then drizzle lines across the cake.
- Sprinkle the perimeter of the cheesecake with more oreo crumbs.
- Refrigerate until serving.
- Buy 2 packages of Oreos for this cheesecake. If you only have 1 package, don't put any on top of the cheesecake before baking and save those pieces for the garnish.
- If you only have an 8-inch springform pan, extend the baking time by 15 minutes.