This gluten free oreo cheesecake might just be my best cheesecake yet. It is DELICIOUS and I ate three slices on the day I made it…it was simply irresistible! A gluten free oreo base, creamy vanilla cheesecake centre, oreo cheesecake topping and more oreos and chocolate on top – a slice of this for dessert is absolute bliss.
Generally, I’m not much of a chocolate fiend, but when it comes to cheesecakes I think chocolate is one of the best flavours to include. Something about the light cheesecake tang combine with the sweetness of the chocolate. It really makes it such a moreish dessert and I can never get enough of it!
This oreo cheesecake looks fab too, with those beautiful defined layers making it a really striking pudding to serve. They make it lovely to eat too, as the vanilla cheesecake layer compliments the oreo chocolate layers well. Rather than it just being chocolate on chocolate on chocolate.
I made the oreo cheesecake pictured for gluten-eating friends and they all wolfed it down it. Don’t you love it when gluten free desserts can be enjoyed by everyone. Gluten free biscuits are much better quality these days and you can find gluten free oreos in most shops. In the cheesecake pictured I used Morrisons Free From Cookies & Cream, but Schar, Prewetts and other supermarkets also do very nice varieties.
Is All Chocolate Gluten Free?
Some varieties of milk chocolate have a “may contain gluten” warning, which I personally steer clear of after getting very poorly from a may contain warning in the past. For my cheesecakes I use Callebeaut Belgian Chocolate, which is coeliac friendly.
There are other gluten free brands too, just always remember to have a glance at the ingredients list, rather than get caught out. Some Cadbury sizes are okay and some have a may contain. If you are using a cooking chocolate, be sure to use a Belgian variety or another high quality one. Some of the cheaper ones don’t taste great and the flavour will really come through in a cheesecake.
Gluten Free Oreo Cheesecake Recipe
This oreo cheesecake yields 8 generous slices, so you can stretch it to serve 10 people if needed. Simply pop two extra gluten free oreo halves on top so that everyone gets a piece.
You’ll find a full method below, plus some photos to help guide you through the recipe. Feel free to email me any questions or comments you might have. You can contact me at firstname.lastname@example.org or message me on Instagram/Facebook @myglutenfreeguide. I love seeing your cheesecakes too so please send me photos of your creations :).
Lastly, if you enjoy this recipe, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
For the base:
- 260g gluten free oreos
- 80g butter
For the vanilla cheesecake centre:
- 280g full fat cream cheese
- 280g mascarpone
- 1 tsp vanilla bean paste
- 90g icing sugar
For the Oreo cheesecake layer:
- 120g full fat cream cheese
- 120g mascarpone
- 120g gluten free oreos
- 60g milk chocolate
- 35g icing sugar
- 4 gluten free oreos (approx 80g)
- 40g milk chocolate
See Notes below for the total quantities of ingredients needed (to make shopping easier!).
- Line the base of a springform tin (I used a 20cm/8 inch tin) with non-stick greaseproof paper.
- First make the base. Blitz 260g gluten free oreos into a fine crumb using a mini chopper or blender. Melt the butter in the microwave (2 x 30 second blasts should do it), then pour over the biscuit crumbs. Stir really well so they are totally combined.
- Tip the biscuit butter mixture into the tin and cover the base to create an even layer. Use a fork or spoon to press down firmly, to compact the crumb. Cover the tin with cling film and place into the fridge to chill for 30 minutes.
- For the vanilla cheesecake centre, take a large mixing bowl and whisk 280g cream cheese with 280g mascarpone together for 1 minute.
- Add 90g sifted icing sugar and the vanilla bean paste and work them in with a wooden spoon before whisking again for 1 minute.
- Spoon the topping onto the chilled biscuit base, using a small palette knife to push down on any air bubbles and then smooth the top. Re-cover with cling film and place into the fridge to chill for 30 minutes.
- To make the oreo cheesecake layer, melt 60g milk chocolate (I do this in the microwave, in 30 second blasts, until it has just melted) and set aside to cool slightly. Then blitz 120g gluten free oreos into a fine crumb using a mini chopper or blender.
- In your large mixing bowl whisk 120g cream cheese and 120g mascarpone together with a hand whisk for 1 minute. Add 35g sifted icing sugar and the blitzed oreos and whisk again for 1 minute.
- Keep the whisk going while you add the melted milk chocolate (running the whisk will prevent the chocolate from clumping when it hits the cold mixture), until you end up with a smooth mixture.
- Spoon the topping onto the chilled vanilla cheesecake, using a small palette knife to create an even layer and then smooth the top. Re-cover with cling film and place into the fridge to chill for at least 4 hours (or overnight).
- 30 minutes before you are ready to serve, add the decoration. Chop the remaining 4 oreos into halves and melt 40g milk chocolate. Dip the cut edge of each oreo into the chocolate and place on top of the cheesecake. Space the 8 halves evenly on top of the cheesecake (see picture) and drizzle any remaining chocolate onto the top. Pop the cheesecake back in the fridge for 30 minutes.
- When serving, run a small palette knife around the edge of the tin to loosen it, then carefully open the spring form tin collar. Use a large palette knife to ease the cheesecake off the base and onto a serving dish. Enjoy!
Total quantities needed:
- 400g cream cheese
- 400g mascarpone
- 460g oreos
- 125g icing sugar
- 80g butter
- 100g milk chocolate
- 1 tsp vanilla bean paste
For more delicious gluten free desserts, please check out some of my other recipes and book mark your faves for later:
Enjoy! Laura xxx