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This rich and creamy Chocolate Cheesecake features a crisp chocolate cookie crust, a dreamy chocolate-infused filling, and a decadent chocolate ganache topping. It’s easily made gluten-free, and is so decadent that it is worthy of any special occasion! Top it with whipped cream if you dare.
The Best Chocolate Cheesecake Recipe
This chocolate cheesecake could more accurately be called double chocolate cheesecake or even “death by chocolate” cheesecake because there’s so much chocolate included in the crust, filling, and topping! In other words, if you’re a chocohalic this is the chocolate cheesecake recipe for you. And, even better, it happens to be gluten-free.
I usually cut very thin slices of this cheesecake when I serve it because it’s so rich. The cheesecake freezes very well, so you can save extras for a quick dessert another time. When I’m feeling extra, I’ll make some lightly sweetened whipped cream and place a spoonful atop each slice. However you serve it, this chocolate cheesecake is sure to please.
Why You’ll Love This Gluten Free Chocolate Cheesecake
Decadent, creamy, with a crisp cookie crust – you can’t go wrong with this GF chocolate cheesecake! Here’s why you’ll love this recipe:
- It’s a true chocolate lover’s delight. There’s so much chocolate in this cheesecake! You’ll make a rich chocolate ganache to swirl into the cheesecake filling and then you’ll top the baked pie with another layer of dark chocolate ganache. Add some chocolate chips for garnish to really take it over the top!
- This feels like a special occasion dessert. Chocolate cheesecake is so decadent it feels like a true special-occasion dessert. But you don’t have to save it for a Valentine’s Day dinner – you could serve this as an alternative to cake for a birthday celebration or at the end of a casual dinner party.
- A simple and straightforward recipe. Yes, there are a few steps in the recipe outlined below. But it’s not difficult to make this cheesecake. You can follow along with my detailed instructions to help you make this gluten free chocolate cheesecake turn out perfectly.
What You’ll Need
Below you’ll find the ingredients needed to make this decadent and creamy chocolate cheesecake. Don’t forget to scroll to the recipe card at the end of this post for the full ingredient amounts.
For the Crust
- Gluten-Free Oreo Cookies: You can use purchased cookies or make your own using my recipe!
- Butter: I use unsalted butter in this recipe but you can use salted butter.
For the Chocolate Cheesecake
- Heavy Cream: Heavy cream combines with the cream cheese to make a very smooth and rich filling. Half-and-half will give similar results if you don’t have cream.
- Semi-Sweet Chocolate Chips: Semi-sweet or bittersweet chocolate is best here because it’s not too sweet.
- Cream Cheese: Plain cream cheese (not whipped) is best in this cheesecake.
- Sugar: Just enough sugar in this cheesecake balances out the tanginess from the cheese and sour cream.
- Sour Cream: Full-fat sour cream will keep this cheesecake rich!
- Eggs: Eggs help to bind the filling.
- Vanilla Extract: Pure vanilla extract will give the best, more intense flavor.
- Gluten Free Flour: You can use your preferred brand of gluten-free all-purpose flour (I used King Arthur brand).
For the Topping
- Chocolate Chips: I use semi-sweet chocolate chips in the cheesecake topping as well as the filling because they’re not overly sweet.
- Heavy Cream: Heavy cream forms the base of a luscious ganache topping.
How to Make Chocolate Cheesecake
Preheat oven to 325℉, then follow my method for making chocolate cheesecake below.
For the Crust
- Make the crust. Add the Oreos to a food processor and pulse until they are crumbs. Add the melted butter and mix it together until it resembles wet sand.
- Form the crust. Pour the cookie crumbs into a springform pan. Press them into an even layer on the bottom and part way up the sides of the pan.
- Bake the crust. Bake the cookie crust for 8 minutes. Remove from the oven and set aside.
For the Filling
- Prepare to bake. Place a roasting pan with about 2 inches of water in the bottom of your oven.
- Make the ganache. Place the chocolate chips into a heat-proof bowl. Heat the heavy cream in a saucepan until barely simmering. Pour the hot cream over the chocolate chips and let it sit for at least 5 minutes. Stir the chocolate and cream until a smooth mixture forms. Allow to cool while you prepare the rest of the ingredients.
- Make the filling. Beat cream cheese and sour crem until smooth, then beat in the sugar. Lightly beat the eggs and add to the cream cheese mixture, the stir on low until just combined. Stir in the vanilla and flour.
- Stir in the chocolate ganache. Add the chocolate ganache and stir until the mixture is an even brown color.
- Fill and bake. Pour the cheesecake batter into the prepared crust. Bake the cheesecake on the center rack of the oven for 55-65 minutes until the outer edge is cooked and the center is a little jiggly.
- Cool the cheesecake. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. The cover and refrigerate for 8 hours or overnight.
For the Topping
- Prepare the topping. Heat the heavy cream until just simmering. Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Stir until smooth.
- Top the cheesecake. Pour the chocolate ganache over the cheesecake and spread it evenly, then sprinkle with chocolate chips if desired. Place the cheesecake back in the fridge to set for about 1 hour before slicing.
Tips for Success
- Bring the filling ingredients to room temperature. To create the smoothest base, bring the filling ingredients to room temperature (the cream cheese should feel soft when you press it) before making the cheesecake.
- Try not to overmix the filling. When the filling is nice and creamy, stop whipping it. Too much air in the filling can lead to air bubbles while it’s baking, which causes unsightly cracks.
- Don’t open the oven while the cheesecake is baking. I know – it’s tempting to check on our creations while they’re baking! But this is an especially bad idea when you make cheesecake because the change in temperature when you open the oven door could cause the cheesecake to fall or cook unevenly.
- Use a digital thermometer to test for doneness. It’s not always easy to tell when cheesecake is done. The simplest method is to insert a toothpick into the cheesecake 1 inch away from the outside edge when the timer goes off and see if it comes out clean. But to make absolutely sure it’s done, you can use a digital thermometer, which should read 175°F.
- It’s OK if the center doesn’t look set. Similar to pumpkin pie, you don’t want to overbake your cheesecake or it will turn out dry. The cheesecake will continue to cook a bit as it cools in the oven, so even if the center doesn’t look perfectly firm it will set as it cools.
- Add some toppings. This GF chocolate cheesecake with its three layers of chocolate goodness doesn’t need anything else. But if you feel like going for it, you can dollop softly whipped cream atop slices of cheesecake, drizzle them with hot fudge sauce or caramel sauce, or add a spoonful of cherry pie filling.
How to Store GF Chocolate Cheesecake
To store leftover gluten free chocolate cheesecake, cover it with plastic wrap or place it in an airtight container and place it in the fridge for up to 5 days.
Can I Freeze This?
Yes, chocolate cheesecake freezes well. You can freeze the entire, uncut cheesecake (or whatever remains uncut) by wrapping it in plastic wrap and then foil. Or you can freeze individual slices by wrapping each one in plastic wrap and then foil. Place them in a freezer-safe bag or freezer-safe container. Then place the cheesecake in the freezer and freeze it for up to 1 month. Let the cheesecake thaw in the fridge before you eat it.
More Cheesecake Recipes
Gluten Free Chocolate Cheesecake
For the Crust
- 24 count GF Oreo cookies /283 grams
- ¼ cup butter, melted /56 grams
- ½ cup heavy cream /120 ml
- 2 cups semi-sweet chocolate chips /443 grams
- 24 ounces cream cheese, at room temperature /680 grams
- 1 cup sugar /200 grams
- ¼ cup sour cream, at room temperature /60 grams
- 4 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons gluten free flour /15 grams (I used King Arthur brand)
For the topping
- ⅓ cup chocolate chips plus more for sprinkling on top
- ⅓ cup heavy cream /80 ml
- Preheat oven to 325℉.
For the Crust
- Add the Oreos to a food processor and pulse until they are crumbs. Add the melted butter and mix it together until it resembles wet sand.
- Pour the cookie crumbs into a springform pan. Press them into an even layer on the bottom and part way up the sides of the pan.
- Bake the cookie crust for 8 minutes. Remove from the oven and set aside.
For the Filling
- Place a roasting pan with about 2 inches of water in the bottom of your oven.
- Place the chocolate chips into a heat proof bowl.
- Heat the heavy cream in a saucepan until barely simmering. Pour the hot cream over the chocolate chips and let it sit for at least 5 minutes.
- Once the time has elapsed, stir the chocolate and cream until a smooth mixture forms. Allow to cool while you prepare the rest of the ingredients.
- Add the cream cheese and sour cream to the bowl of an electric mixer. Beat until smooth.
- Add the sugar to the cream cheese mixture and beat for 2-3 minutes. Scrape down the bowl.
- Lightly beat the eggs in a small bowl.
- Add the eggs to the cream cheese mixture and stir on low until just combined.
- Stir in the vanilla and flour.
- Add the chocolate ganache and stir until the mixture is an even brown color.
- Pour the cheesecake batter into the prepared crust.
- Bake the cheesecake on the center rack of the oven for 55-65 minutes until the outer edge is cooked and the center is a little jiggly.
- Turn off the oven and crack the door. Cool inside the oven for 1 hour. Then remove to cool at room temperature.
- Once the cheesecake is room temperature, cover it and place in the refrigerator for at least 8 hours but overnight is better.
For the Topping
- Once the cheesecake has chilled, prepare the topping. Place ⅓ cup of the chocolate chips in a heat proof bowl.
- Heat the heavy cream until just simmering. Pour the hot cream over the chocolate chips and let it sit for 5 minutes.
- Once the time has elapsed, stir well until the chocolate is smooth.
- Pour the chocolate ganache over the cheesecake and spread it into an even layer. Sprinkle with chocolate chips, if using.
- Return the cheesecake for about an hour to the refrigerator to set the ganache before slicing.