Gluten free chocolate cheesecake is the ULTIMATE chocolate cheesecake and the perfect decadent dessert.
Crunchy chocolate cookie crust with rich, creamy, chocolate cheesecake filling and topped with a sweet, smooth chocolate ganache.
Cheesecake is one of my favorite desserts.
I also love chocolate, I mean, who doesn’t?
I guess I have known like 2 people who didn’t like chocolate, which is unfortunate but it just means more for me. 🙂
This cheesecake is so good!
Even my family members that aren’t cheesecake fans were won over by its creamy chocolaty goodness.
And those who were cheesecake fans ate it up.
Cheesecake doesn’t have to be a daunting dessert. It really is a simple filling baked in a cookie crumb crust.
Creamy, smooth, rich gluten free chocolate cheesecake filling baked into a crisp chocolate cookie crust and covered in sweet chocolate ganache.
How to make a gluten free chocolate cookie crust
Making a gluten free chocolate cookie crust is easy with gluten free chocolate sandwich cookies.
Simply scrape the filling out of the middles of the cookies and place the cookies in a large ziploc bag.
Using either your hands, a rolling pin, or the bottom of a heavy pan, crush the cookies into coarse crumbs.
Melt your butter, and add it directly to the bag of chocolate cookie crumbs.
Shake it to combine.
Pour the crumbs into your prepared springform pan, and press 1/3 of the ay up the sides of the pan and evenly over the bottom.
How do you make gluten free chocolate cheesecake filling?
The filling is actually pretty simple to make.
Just cream together cream cheese and sugar. You want your mixutre to be soft, and completely smooth.
If your cream cheese isn’t fully smooth at this point, you will have chunks of cream cheese in your cheesecake.
They will be almost impossible to get rid of after you add the eggs and other ingredients.
Add the eggs one at a time. Mix in melted and cooled chocolate, cocoa, and a little vanilla.
Be careful not to overbeat your cream cheese mixture, you want to mix it until it is just combined.
Pour it into a cookie crumb crust (I used gluten-free oreo cookies, minus the cream,) and bake.
How do you keep a cheesecake from cracking?
Usually those cracks are purely cosmetic, and don’t effect the taste at all. Just cover it with some chocolate ganache and you are good to go.
BUT…here are the secrets to making a perfectly creamy, smooth, crack-free gluten free cheesecake:
- Make sure all your ingredients are at room temperature.
- Cream your cream cheese and sugar until very smooth.
- Add the eggs one at a time (room temperature eggs, remember?) and mix until just combined. Overmixing can lead to cracks.
- Bake your cheesecake in a water bath (more on that in a second).
- Don’t overbake your chocolate cheesecake. The edge will be set, but the center will still be jiggly. It will set as it cools.
- Let your cheesecake cool slowly. Turn off the oven, and leave it open a crack. Then open it wider. Let your gluten free cheesecake cool this way for at least half an hour before removing from the oven.
- Let it cool completely at room temperature before putting it in the fridge to chill.
How do you bake a cheesecake in a hot water bath?
First, preheat your oven and set a kettle of water on to boil.
Next, you want to prepare your springform pan so that water doesn’t leak into your cheesecake.
To make your pan waterproof, carefully wrap the outside in several layers of aluminum foil, using large pieces.
The idea is to make it as hard as possible for the water to seep in any cracks and get to your gluten free chocolate cheesecake.
After you’ve prepared your springform pan, make the cracker crumb crust and filling.
Get a large roasting pan or baking dish in the oven and place a tea towel in the bottom of the pan.
Ensure that your springform pan will sit in your baking dish.
Then, set your cheesecake in the baking dish, and place the whole set-up in your oven.
Carefully pour boiling awter into the baking dish so it comes about halfway up the sides of your springform pan.
The tea towel prevents water from splashing into our cheesecake and ruining it.
Carefully close the oven, and bake as directed.
when you remove the finished cheesecake from the baking dish, do so carefully to avoid getting water in your cheesecake.
Do you have to cook a cheesecake in a hot water bath?
Now if I’m being totally honest, I don’t always mess with a hot water bath.
You can still prevent it from cracking too badly by not removing it from the oven when it has finished cooking.
Instead I turn off the oven, and open it about half way until the cheesecake has cooled.
This helps it to cool slower and prevents cracking.
water baths really do prevent cheesecake from cracking but it can be tricky to not get ater in your cheesecake.
I want to enjoy my cheesecake and not be consumed with perfection.
How to freeze cheesecake
Cheesecake freezes incredibly well.
You can freeze an entire cheesecake, or individual slices.
Tightly wrap your cheesecake in plastic wrap and then place in an airtight container and freeze for up to three months.
Let your cheesecake tha before enjoying.
I froze a big leftover slice and when I unwrapped it and let it thaw a few weeks later.
(Even in the freezer I can’t resist the cheesecake)
It was just as creamy and delicious as the day I baked it.
If a no-bake cheesecake is more your style, my friend Sharon from What the Fork has an amazing gluten free no bake cheesecake recipe that you’ll love! It is stunning.
For the Crust
- 1 1/2 cups crushed gluten-free chocolate cookies (I used 1 whole package of gluten-free oreo style cookies with the cream removed)
- 4 Tablespoons butter, melted
For the Filling
- 4, 8oz pkgs or cream cheese, softene
- 1 1/4 cups white sugar
- 4 eggs
- 1/4 cup cocoa powder
- 10 oz semisweet chocolate, melted and cooled
For the Ganache
- 2 cups chopped chocolate
- 1 cup heavy cream
For the Crust
- Mix the crushed gluten-free chocolate cookies with the melted butter and press evenly over the bottom and 1/3 up the sides of a 9 inch spring-form pan.
For the Filling
- Preheat the oven to 325F.
- In a stand mixer or using heavy duty electric hand beaters beat together the cream cheese and sugar until just combined.
- Add the eggs and mix until just combined.
- Stir in the melted chocolate and cocoa powder, until just combined.
- Pour the filling into the prepared crust and bake for 50-60 minutes or until the cheesecake it set around the edges and just the very center will jiggle slightly.
- Turn off the oven, prop open the door, and let the cheesecake cool for at least an hour.
For the Ganache
- Heat the cream until it is steaming (either in a saucepan on the stove-top or in the microwave.)
- Pour the cream over the chocolate and stir until it is all smooth and melted.
- Let cool to body temperature before pouring the ganache on the top of the cheesecake.
- Let the ganache set before slicing. For best results the cheesecake should be chilled for 4-6 hours, which you can do before or after you pour on the ganache.
For best results, I recommend baking your cheesecake using a hot water bath. Before making your crust cover the springform pan in aluminum foil to prevent water from leaking in. Prepare the cheesecake filling as directed and then place it in a wide and shallow baking dish with a dishtowel on the bottom. Carefully pour after into the baking dish so it comes halfway up the sides of the springform pan.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 833Total Fat 60gSaturated Fat 35gTrans Fat 1gUnsaturated Fat 20gCholesterol 196mgSodium 390mgCarbohydrates 67gFiber 3gSugar 59gProtein 12g
All nutrition info is a guestimate and will vary depending on the ingredients you use.