The BEST Gluten Free Oreo Cheesecake!

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Whether you find yourself exploring the world of gluten-free living or simply seeking an extraordinary dessert, this Gluten Free Oreo Cheesecake won’t disappoint. Imagine the perfect combination of velvety smooth cheesecake with the crumbly embrace of gluten free Oreo cookies, topped with a decadent dark chocolate ganache, and EXTRA Oreo cookie crumbs. This Cheesecake is a rich infusion of creamy indulgence and chocolatey bliss, all wrapped up in a crust of pure cookie magic! It’s perfect for any occasion and easy to make!

Happy Baking Friends!

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GF Oreo cheesecake

Ingredients you’ll need for Gluten Free Oreo Cheesecake:

  • Cream Cheese: Provides the creamy and rich texture of the cheesecake filling. Adds tanginess and depth of flavor to the dessert.
  • Granulated Sugar: Sweetens the cheesecake filling, balancing the tanginess of the cream cheese. Helps to create a smooth texture in the filling.
  • Salt: Enhances the overall flavor of the cheesecake by balancing the sweetness and bringing out the other flavors.
  • Lemon Juice: Adds a subtle tanginess and brightness to the cheesecake filling. Helps to cut through the richness of the cream cheese and balance the sweetness.
  • Whole Egg: Contributes to the structure and texture of the cheesecake filling. Adds richness and helps bind the ingredients together.
  • Egg Yolk: Adds additional richness to the cheesecake filling. Contributes to a smoother and creamier texture.
  • Vanilla: Infuses the cheesecake filling with a delightful aroma and flavor that enhances the overall taste experience of the dessert.
  • Sour Cream: Adds a creamy and tangy element to the cheesecake filling. Helps to create a velvety texture and adds richness to the flavor profile.
  • Crushed Oreo Pieces: Provides a crunchy and chocolatey element to the dessert. Adds texture and flavor to the crust of the cheesecake. Compliments the creaminess of the filling with their delightful cookie crumbles.
Slice of GF Oreo Cheesecake

Helpful Tips For Gluten Free Oreo Cheesecake:

very Important Tips:

  • Use High-Quality Cream Cheese: opt for a good-quality cream cheese that is naturally gluten-free. It will ensure a smooth and creamy texture in your cheesecake filling.
  • Use Room Temperature Ingredients: Make sure all the ingredients, ESPECIALLY the cream cheese, eggs, and sour cream, are at room temperature. This will ensure easy mixing and a smoother texture in the final cheesecake.
  • Mix the Cheesecake Filling on a Low Speed: this is SO IMPORTANT!! When combining the ingredients for the filling, use a low speed on your mixer. This will prevent excess air from being incorporated into the batter, which can cause the cheesecake to rise while baking and then sink down (creating a crater) while cooling AND also cause cracks to form during the baking and cooling process.
  • Bake with a Water Bath: To prevent the cheesecake from cracking and ensure even baking, consider using a water bath. Place the cheesecake pan in a larger pan filled with hot water while baking. The steam created will help maintain a moist environment in the oven allowing the cheesecake to bake evenly.
  • Cool the Cheesecake SLOWLY: After baking, allow the cheesecake to cool gradually. Start by turning off your oven and leaving the cheesecake in the oven for an hour while the oven cools down after baking (DO NOT open the oven door, trust the process). Next, remove it from the oven and let it sit at room temperature for about an hour. Then refrigerate it for several hours (about 4-6 hours) or overnight to ensure it sets properly.

Extra Tips:

  • Prebake the Crust: Prebaking the gluten-free Oreo crust will help set it and prevent it from becoming soggy when combined with the filling. Bake it in the oven for 10-15 minutes before adding the cheesecake filling. Also Check out my video about How to Properly Prep your Cheesecake Pan (spring form pan) for Baking in a Water Bath! Doing this will also help keep your cheesecake crust from getting soggy and help with easy removal from the pan after baking.
  • Let the Cheesecake Chill Before Serving: For the best texture and flavor, refrigerate the gluten-free Oreo cheesecake for at least 4-6 hours or overnight before serving. This will allow the flavors to meld together and the cheesecake to fully set.
  • Thoroughly Crush the Gluten-Free Oreo Cookies: When making the crust, make sure to finely crush the gluten-free Oreo cookies. You can use a food processor or place the cookies in a sealed bag and crush them with a rolling pin. The finer the crumbs, the better the crust will hold
GF Oreo Cheesecake

Frequently Asked Questions:

How to keep cheesecake crust from getting soggy?

Here is a list of a few ways to keep your crust from getting soggy:

  1. Pre-bake the crust for 10-15 minutes before adding the cheesecake batter.
  2. Brush an egg wash to the top of the cheesecake crust before adding the batter. This creates a protective barrier between the crust and the batter.
  3. Let the crust cool completely before adding the cheesecake batter.
  4. Wrap the bottom of the spring form pan with tin foil before placing it in the water bath.
  5. Allow the cheesecake to cool gradually.

How to prevent a cheesecake from cracking?

There are many ways to prevent your cheesecake from cracking but the most important ways to prevent this from happening is using room temperature ingredients, mixing the batter at a low speed, and SLOWLY cooling the cheesecake. Below is a more in-depth explanation for each of these plus a few extras!

  • Use Room Temperature Ingredients: Make sure all your ingredients, particularly the cream cheese, eggs, and sour cream, are at room temperature before starting. This helps to ensure a smooth and uniform mixture. This will also help when it comes to mixing the batter at a low speed.
  • Don’t Overmix: Mix the cheesecake batter on low speed, just until all the ingredients are well combined. Overmixing or mixing at a higher speed can introduce excess air into the batter, causing the cheesecake to rise during baking and then fall/sink down (creating a crater) while cooling which will then lead to cracks in the top of your cheesecake.
  • Gradually Cool the Cheesecake: Once the cheesecake is done baking, turn off the oven and leave the cheesecake inside the oven for an hour while the oven is slowly cooling down. This gradual cooling process helps to minimize sudden changes in temperature that can cause cracks. If the cheesecake cools down too quickly (i.e., moving from an extremely warm environment to a cooler environment), the heat from the cheesecake is forced to quickly escape causing the crack to form from said heat trying to escape.

Other ways to prevent cracking;

  • Use a Water Bath: Consider using a water bath when baking your cheesecake. Wrap the bottom of your springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish or roasting pan with a kitchen towel in the bottom and fill it with hot water, ensuring it reaches about halfway up the sides of the pan. The water bath creates a moist environment and helps prevent the cheesecake from drying out and cracking. This also creates an environment for even baking.  
  • Avoid Overbaking: Keep a close eye on your cheesecake while it’s in the oven and avoid overbaking. Overbaking can cause the edges to dry out and crack. The center of the cheesecake should still have a slight jiggle when you gently shake the pan. It will continue to set as it cools.

By following these steps, you can significantly decrease the chances of your cheesecake developing unsightly cracks, resulting in a smooth and visually appealing dessert.

How do I know when my cheesecake is done?

Knowing when a cheesecake is done can be determined by following these indicators:

  • Visual Inspection: The outer edges of the cheesecake should appear set, while the center should still have a slight jiggle like Jell-o when you gently shake the pan. It should not look liquid or runny in the middle.
  • Baking Time: Follow and trust the suggested baking time provided in your recipe as a general guideline. However, it’s essential to consider that baking times can vary based on oven temperature accuracy and the size/thickness of your cheesecake.

It’s also important to remember that cheesecakes continue to set as they cool, so it’s normal for them to appear slightly underdone in the center while still in the oven. Once the cheesecake has had the proper amount of time to cool in the fridge it will become set and firm. So just know that even the final look of the cheesecake in the oven will not be the final texture of the cheesecake once it’s completely cooled down.

How long do you let cheesecake cool before removing it from the pan?

After baking a cheesecake, it’s crucial to let it cool before removing it from the pan to prevent it from falling apart or losing its shape. The cooling process allows the cheesecake to firm up and set properly. Here are the general guidelines for cooling a cheesecake:

  • Don’t immediately remove the cheesecake from the oven: once the cheesecake is done baking, turn the oven off and let the cheesecake slowly cool down while the oven is cooling down. I have found that this step is CRUCIAL for getting a perfectly flat cheesecake with NO CRACKS on top!
  • Cooling at Room Temperature: Once the cheesecake is out of the oven, let it cool at room temperature in the water bath for about 1-2 hours. This gradual cooling allows the cheesecake to settle and prevents sudden temperature changes that could lead to cracks or other issues.
  • Refrigeration: After the initial cooling at room temperature, transfer the cheesecake to the refrigerator to chill for an additional 4 to 6 hours or, preferably, overnight. This extended chilling time helps the cheesecake fully set and develop its desired texture.

Properly removing the Cheesecake from the pan:

  • Removing the Cheesecake (if prepping your pan with foil): Once the cheesecake has chilled thoroughly, it is ready to be removed from the pan. If you’re using a springform pan and the foil method, follow these directions:
  • carefully release the sides by gently unlatching the springform mechanism.
  • Push the bottom of the pan up and through the sides of the spring form pan. Set that part of the springform pan aside.  
  • Then place a large plate or a cardboard round on top of the cheesecake, invert the cheesecake while holding the plate or round firmly.
  • Remove the bottom of the pan to release the cheesecake, and it should come out easily.
  • Finally remove the layer of foil off the bottom of the cheesecake, invert it back so the top of the cheesecake is facing up, and place the cheesecake on desired serving platter.

Remember, cheesecakes are delicate, so handle them with care during the removal process to maintain their shape. Once removed, you can proceed to garnish, slice, and serve your beautifully cooled cheesecake.

GF Oreo Cheesecake

My favorite kitchen tools to have for making cheesecakes:

Slice of GF Oreo Cheesecake

Gluten Free Oreo Cheesecake

A 6-inch Gluten Free Oreo Cheesecake filled with creamy, chocolatey goodness that's sure to satisfy your cookies n' cream cravings!
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Cooling time 8 hours
Total Time 9 hours 50 minutes
Course Dessert
Servings 8 slices


  • food processor (or blender or Ziploc bag + rolling pin)
  • Electric mixer w/ paddle attachment
  • Rubber spatula
  • Measuring Cups & Spoons
  • Mixing bowls
  • 6in Spring Form Pan
  • Tin Foil
  • Larger Cake Pan (for water bath)
  • Small Offset Spatula


GF Oreo Cookie Crust

  • 12-13 (150g) Whole GF Oreos
  • 2 tbsp. (28g) Unsalted Butter melted

Oreo Cheesecake

  • 2 1/2 cups (1 lb. 4 oz. OR 569g) Cream Cheese room temperature
  • 2/3 cup (155g) Granulated Sugar
  • Pinch of Salt
  • 2 tsp. (10g) Lemon Juice
  • 1 Whole Egg room temperature
  • 1 Egg Yolk room temperature
  • 2 1/2 tsp. (12g) Vanilla Extract
  • 1/2 cup (128g) Sour Cream room temperature
  • 3/4 cup (70g, about 6-7 cookies) Gluten Free Oreos mixed into the batter
  • 1/4 cup (48g, about 4 cookies) Gluten Free Oreos swirled in the top of cheesecake before baking

Dark Chocolate Ganache Topping

  • 1/2 cup (106g) Heavy Cream
  • 1/2 cup (100g) Dark Chocolate Chips


GF Oreo Cookie Crust

  • Preheat the oven to 350°F and prep your cheesecake pan with tin foil and baking spray (see above section in the blog for how to do this).
  • In a food processor (or blender) crush the Oreos until they become fine crumbs. If you don't have a food processor you can also do this by placing the cookies in a ziploc bag and crush the cookies with a rolling pin.
  • Place the cookie crumbs into a mixing bowl, add the melted butter and mix together until the mixture resembles wet sand.
  • Press the crust into the prepped spring form pan and place in the oven.
  • Bake the crust for 12-15 minutes. Let the crust cool completely before adding the cheesecake batter.

Oreo Cheesecake

  • Once the crust has been baked, lower the oven temperature to 300°F.
  • Place the cream cheese in a microwave safe bowl and microwave for 15-30 seconds to soften.
  • Place the softened cream cheese into the mixing bowl of a stand mixer fitted with a paddle attachment. Mix the cream cheese on a low speed until smooth and no lumps remain. Scrape down the sides of the bowl as needed.
  • While the mixer is at a low speed, gradually add the granulated sugar and salt to the cream cheese. Once all the sugar and salt has been added scrape down the sides of the bowl.
  • Next, add the lemon juice, vanilla extract, and sour cream. Mix together on a low speed until combined. Scrape down the sides of the bowl.
  • Next, add one egg at a time and mix on a low speed until combined. After all the eggs have been added scrape down the sides of the bowl.
  • Finally, add the cookie crumbs to the cheesecake batter.
  • Pour the cheesecake batter into the spring form pan. sprinkle the last 1/4 cup of Oreo crumbs to the top of your cheesecake and swirl them in using a toothpick.

Preparing the water bath

  • Open your oven and place your larger cake pan with kitchen towel inside of it on your oven rack. Then place the cheesecake in that larger pan on top of the kitchen towel.
  • Pour hot water into the larger cake pan, being carful not to splash any water into your cheesecake. There should be about an inch of water in your water bath.

Baking and cooling the cheesecake

  • Bake the cheesecake for 1 hour and 20 minutes. DO NOT open the oven door!!
  • After the cheesecake has been in the oven for the listed baking time, turn the oven off and leave the cheesecake in the oven for 1 hour. DO NOT open the oven door!
  • After the cheesecake has cooled in the oven for 1 hour, carefully remove the cheesecake (water bath and all). Let the cheesecake cool in the water bath for 1 hour.
  • Remove the cheesecake from the water bath and place the cheesecake in the refrigerator to finish cooling for a minimum of 4-6 hours. It's best to cool the cheesecake in the fridge overnight.

Removing the Cheesecake from the pan

  • Using a small offset spatula, run the spatula around the outside edge of the cheesecake to help release it from the pan.
  • Next, unlatch the spring mechanism.
  • While the cheesecake is sitting on the counter you can pull the sides off the pan or have the cheesecake in one hand and push the bottom of the pan through the sides of the pan.
  • Next, place a cake board or plate on the top of the cheesecake and invert it with the bottom of the cheesecake facing up. Remove the bottom of the spring form pan and peel the tin foil off.
  • Finally, flip the cheesecake back over so that the top is facing up and place the cheesecake on desired serving platter!

Ganache Topping

  • In a microwave safe bowl, heat the heavy cream in 30 second intervals until the heavy cream is hot!
  • Pour the hot heavy cream over the chocolate chips and stir together until smooth and no lumps remain.
  • Let the ganache cool in the fridge for 10 minutes.
  • Once the ganache is cool, pour it over the top of your cheesecake (you may not end up using all of it and that's okay). Top the cheesecake with some extra crushed Oreos and enjoy!
Keyword cheesecake, chocolate, cookie crust, ganache, Gluten free, Oreo
Tried this recipe?Let us know how it was!

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