Ultra-Cream Gluten-Free Oreo Cheesecake Recipe

Ready to dive into the ultimate gluten-free Oreo dessert? This ultra thick, creamy gluten-free Oreo cheesecake features a velvety cookies-and-cream filling, a pressed Oreo crust, a silky chocolate ganache, and fluffy dollops of whipped cream.

Best Gluten-free Oreo Dessert? Cheesecake!

When gluten-free Oreos became widely available, this cheesecake was one of the first recipes I wanted to create. It pairs beautifully with other cookies-and-cream desserts and can be adapted into bars if you press the crumb mixture into a 9×13-inch pan instead of a 9-inch springform.

The base is simple: crushed gluten-free Oreo cookies mixed with melted butter and pressed into a pan, then briefly baked to set. While the crust cools, you make a baked cream-cheese filling. Using eggs and baking the filling creates a tangy, custard-like texture that balances the cookie sweetness. If you prefer a no-bake version, use a chilled no-bake filling and stir in chopped Oreos.

After chilling the baked cheesecake for several hours or overnight, top it with a quick chocolate ganache made by combining hot heavy cream with semi-sweet chocolate chips, then spreading until smooth. Finish with whipped cream and extra cookie crumbs for a picture-perfect dessert.

I have made a LOT of cheesecakes over the years but none better than this one! No one would ever know it is gluten free. It is easy, delicious and disappeared faster than any other dessert on the table. Thanks for an outstanding and delicious recipe that does not need one bit of tweaking – it is perfection as is!

—Ella

Ingredient Notes

Gluten-free Oreos are now commonly stocked at most grocery stores, which makes this recipe accessible and budget-friendly. A quick overview of key ingredients:

• Gluten-Free Oreos – You’ll use crushed cookies for the crust, cookie chunks folded into the filling, and a few more for garnish. The recipe calls for two packages total.
• Cream Cheese – Full-fat, softened cream cheese gives the densest, creamiest filling. Bring it to room temperature for smooth mixing; if you forget, use a microwave defrost setting briefly to soften.
• Sour Cream – Adds a subtle tang. Full-fat or light can be used; it mainly affects flavor rather than structure.
• Eggs – Eggs produce a baked, custardy texture. This recipe is baked but does not require a water bath.
• Heavy Cream – Used for both the chocolate ganache and the whipped cream topping.

Gluten-free Oreo Cheesecake Crust

To prepare the crust, crush 20 gluten-free Oreos into fine crumbs using a food processor or a zip-top bag and rolling pin. Mix the crumbs with melted unsalted butter and press the mixture evenly into the bottom of a 9-inch springform pan (a 10-inch pan will yield slightly thinner layers). Bake at 350°F for 10 minutes, then cool while you make the filling.

How to Make Gluten-Free Oreo Cheesecake

(Step-by-step photos show the process. For exact measurements, see the recipe card below.)

Lower the oven temperature to 325°F. In a large bowl or stand mixer fitted with a paddle, beat softened cream cheese with granulated sugar until very smooth, about 1–2 minutes. Add sour cream, eggs, and vanilla, then beat until fully combined.

Slightly crush 15 more Oreos in a bag so you have chunks rather than fine crumbs, then fold those pieces gently into the filling. Pour the filling into the pre-baked crust and smooth the top with an offset spatula. Place the springform on a foil-lined baking sheet to catch any drips and bake for 50–60 minutes. The edges should be set and the center slightly jiggly but not liquid.

To avoid cracks, turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes. Remove and cool completely on a wire rack, then chill in the refrigerator for at least 4 hours or overnight. Don’t remove the springform ring until the cheesecake is fully chilled to prevent the edges from pulling apart.

Chocolate Ganache Topping and Decorating

Make the ganache by heating ½ cup heavy cream until very hot but not boiling, pouring it over 1 cup semi-sweet chocolate chips, letting it sit for a minute, then stirring until smooth. Pour the ganache onto the chilled cheesecake and use an offset spatula to spread it so it just reaches the edges. Chill for about 20 minutes to set.

Whip ¾ cup heavy cream with 1 teaspoon vanilla and 2 tablespoons powdered sugar until soft peaks form. Pipe mounds of whipped cream around the edge, sprinkle with a few crushed Oreos, and serve. The cheesecake is best after chilling so slices hold cleanly.

Where to Buy Gluten-Free Oreos

Gluten-free Oreos are now common in most grocery store cookie aisles and are carried by retailers like Walmart, Target, and many regional chains. There are also other brands of gluten-free sandwich cookies available if you prefer alternatives.

Storing Tips

This cheesecake is an excellent make-ahead dessert. Prepare it at least a day ahead so it has time to set. Store leftovers well covered in the refrigerator for up to 3 days.

How to Freeze Cheesecake

To freeze, place the fully chilled cheesecake in the freezer uncovered until solid, then wrap tightly in plastic wrap and foil to prevent freezer burn. Cheesecake can be frozen up to 3 months. Thaw overnight in the refrigerator before unwrapping and serving.