Looking for a dessert that wows your guests without stressing you out? This Gluten-Free Oreo Cheesecake is the ultimate crowd-pleaser for your next holiday party.
It is rich, chocolatey, and so creamy. You do not have to be a pro baker to make this. Your family will love every single bite.
Why This Recipe Is a Winner
This recipe is perfect for holiday entertaining because it looks so impressive. You can make it a day early to save time. This takes the pressure off your big dinner plans.
The texture is exactly like a classic New York-style cheesecake. Nobody will even know it is gluten-free! It is a budget-friendly treat that feels like a luxury.
Simple Cooking Steps
Making a cheesecake might feel scary at first. I promise you can do this easily. We will start with a simple cookie crust. Then, we mix the creamy filling and bake it slow and steady.
The secret is all in the cooling process. We let it rest so it stays perfect. Even if you are a beginner, you will succeed with this.
Ingredients You’ll Need
Most of these are simple staples you can find at any grocery store. Just look for the gluten-free cookie aisle for the stars of the show.
- 300g gluten-free chocolate sandwich cookies, finely crushed
- 60g unsalted butter, melted
- 680g cream cheese, room temperature
- 200g granulated sugar
- 240g sour cream, room temperature
- 15ml vanilla extract
- 3 large eggs, room temperature
- 150g gluten-free chocolate sandwich cookies, coarsely chopped
Step-by-Step Directions
- Preheat the convection oven to 160°C (325°F) and grease a 9-inch (23cm) springform pan.
- Combine finely crushed cookies and melted butter in a medium bowl until the mixture resembles wet sand.
- Press the cookie mixture firmly into the bottom of the prepared springform pan using a flat-bottomed measuring cup.
- Bake the crust for 10 minutes, then remove from the oven and allow to cool completely.
- In a stand mixer fitted with a paddle attachment, cream the room temperature cream cheese and granulated sugar on medium speed until smooth and aerated.
- Incorporate the sour cream and vanilla extract, mixing until fully homogenous.
- Reduce mixer speed to low and add eggs one at a time, mixing only until the yolk is just incorporated to avoid over-aerating the batter.
- Gently fold the coarsely chopped cookies into the batter using a rubber spatula.
- Pour the batter over the cooled crust and smooth the surface with an offset spatula.
- Bake for 65 to 75 minutes, or until the internal temperature reaches 65°C (150°F) and the edges are set while the center remains slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for 60 minutes to prevent surface cracking.
- Remove from the oven and refrigerate for a minimum of 6 hours, preferably overnight, before releasing from the springform pan.
Best Ways to Enjoy It
Serve this chilled with a dollop of fresh whipped cream on top. You can add extra cookie crumbs for a pretty look. It is the perfect end to a winter meal.
Set the table, light a candle, and share this with your favorite people. It pairs beautifully with a hot cup of coffee. Your guests will surely ask for the recipe!
Storage & Reheating
Keep your Gluten-Free Oreo Cheesecake in the fridge for up to 5 days. Wrap it tightly with plastic wrap to keep it fresh. This dessert actually tastes better the next day!
You can also freeze individual slices for a quick treat later. Thaw them in the fridge overnight before eating. Do not try to microwave cheesecake as it will melt.
Tips for Best Results
- Use room temperature ingredients for a perfectly smooth batter.
- Don’t overbeat the eggs to avoid air bubbles and cracks.
- Press the crust firmly so it does not crumble when serving.
- Let the cheesecake cool in the oven with the door cracked.
- For a clean slice, dip your knife in hot water between cuts.
- Make this the night before for the best texture and flavor.
- Add a few whole cookies on top for a festive look.
Ways to Switch It Up
- Swap vanilla extract for peppermint for a winter holiday twist.
- Use golden gluten-free sandwich cookies for a different flavor profile.
- Drizzle melted chocolate over the top for extra decadence.
- Mix in some mini chocolate chips for more texture.
Common Questions
Can I make this ahead of time?
Yes, this is a perfect make-ahead dessert. It needs at least 6 hours to set in the fridge anyway. Making it a full day early is even better.
How do I know when it is done baking?
The edges should look set and firm. The very center should still have a slight jiggle like gelatin. It will firm up completely as it cools down.
Can I use a different size pan?
A 9-inch springform pan is best for this amount of batter. If you use a smaller pan, it will be very tall. You would need to increase the baking time significantly.
I hope this creamy cheesecake brings a little extra joy to your holiday table. It is such a special treat to share with the people you love. Happy baking!
— Lidia
Gluten-Free Oreo Cheesecake
Ingredients
- 300 g gluten -free chocolate sandwich cookies, finely crushed
- 60 g unsalted butter, melted
- 680 g cream cheese, room temperature
- 200 g granulated sugar
- 240 g sour cream, room temperature
- 15 ml vanilla extract
- 3 large eggs , room temperature
- 150 g gluten -free chocolate sandwich cookies, coarsely chopped
Instructions
- Preheat the convection oven to 160°C (325°F) and grease a 9-inch (23cm) springform pan.
- Combine finely crushed cookies and melted butter in a medium bowl until the mixture resembles wet sand.
- Press the cookie mixture firmly into the bottom of the prepared springform pan using a flat-bottomed measuring cup.
- Bake the crust for 10 minutes, then remove from the oven and allow to cool completely.
- In a stand mixer fitted with a paddle attachment, cream the room temperature cream cheese and granulated sugar on medium speed until smooth and aerated.
- Incorporate the sour cream and vanilla extract, mixing until fully homogenous.
- Reduce mixer speed to low and add eggs one at a time, mixing only until the yolk is just incorporated to avoid over-aerating the batter.
- Gently fold the coarsely chopped cookies into the batter using a rubber spatula.
- Pour the batter over the cooled crust and smooth the surface with an offset spatula.
- Bake for 65 to 75 minutes, or until the internal temperature reaches 65°C (150°F) and the edges are set while the center remains slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for 60 minutes to prevent surface cracking.
- Remove from the oven and refrigerate for a minimum of 6 hours, preferably overnight, before releasing from the springform pan.
