Gluten Free Chocolate Cheesecake

This Gluten Free Chocolate Cheesecake recipe is every chocolate lover's dream come true. A gluten-free chocolate cookie crust, creamy chocolate filling, dark chocolate ganache, and topped with whipped chocolate topping. Best of all, this show-stopping cheesecake looks elegant and makes it the perfect dessert for Valentine's Day or a dinner party (and it's super simple to make). You can make this dark chocolate cheesecake up to 3 days in advance (which makes it perfect for entertaining)

This delicious dessert is baked in a loaf pan (8.5 x 4) and will give you 4-6 pieces depending on how big you cut them.

If you love cheesecake, make sure to check out my other cheesecake recipes which can be found here: Gluten-Free Cheesecake Recipes

Recipe Ingredient Notes

Gluten-Free Oreos: The chocolate crust for this decadent chocolate cheesecake is made with Gluten-free Oreos (regular stuffed). Gluten-Free chocolate sandwich cookies are widely available but other brands like Kinnikinnick KinniTOOS or Glutino Cookies work just as fine. You can also use my gluten-free shortbread crust (Found here). For this recipe, you will need 11 cookies (There are 33 cookies in a pack of Oreos).

Cream Cheese: In this cheesecake recipe I use full-fat blocks/bricks of cream cheese (not the spreadable cream cheese sold in tubs) My brand of choice if Philadelphia which is gluten-free according to the Kraft-Heinz website. I always recommend checking the packaging or the manufacturer’s website to ensure the products used are celiac safe.

Unsweetened Cocoa Powder: I prefer using dutch-processed cocoa powder in my recipes vs natural cocoa. It not only gives bakes goods a richer taste but also will provide a darker color. Hershey Special Dark Cocoa Powder (available at many grocery stores) is a fabulous choice (and affordable).

Heavy Cream: The heavy cream gives the cheesecake a soft texture and as well adds smoothness and creaminess. Heavy Cream is also needed for the chocolate ganache and the whipped chocolate topping.

Dark Chocolate: You can't make a gluten-free chocolate cheesecake without chocolate - it's like the best part of this recipe: lots of chocolate. I recommend using bittersweet chocolate between 60% and 70%. I wouldn't recommend using semi-sweet chocolate. (When the chocolate has a higher cocoa percentage it has more cocoa mass and less room for other ingredients like sugar). This is a recipe where the quality of chocolate used does stand out.

Kitchen Tools needed to make a Small Cheesecake

Loaf Pan: This small gluten-free chocolate cheesecake is baked in a standard loaf pan (8-½ x 4-½ x 2-½ inches). If you use a larger loaf pan, the cheesecake will be thinner and will also bake quicker. I do not recommend using a smaller loaf pan since the crust will be too thick and the filling too tall. (I do not test my recipes in glass or silicone bakeware)

Mixer: Since this is a small batch of cheesecake, your KitchenAid Mixer may have issues mixing the ingredients. This should not be an issue if you have a smaller model but a 5-quart mixing bowl may be too big. I use a hand mixer for this recipe. Alternatively, you can also make the cheesecake filling in a food processor.

Blender or Food Processor: I use my food processor to ground up the Oreo Cookies (cookies and cream filling). You can also crush them in a ziplock bag with the help of a rolling pin.

Pastry Bag and Pastry Tip: I recommend investing in disposable piping bags which are great for decorating. You can also use a zip lock bag. I use a basic star tip to pipe the chocolate whipped cream on top of the baked dark chocolate cheesecake.

You will also need: a microwave heatproof bowl for the ganache, a small bowl for the cheesecake crust, a small bowl for the whipped chocolate topping, a flexible rubber spatula, a whisk, a small offset knife

How to avoid a cracked cheesecake

Cold ingredients can cause your cheesecake to crack. For the best result make sure your ingredients (cream cheese, eggs, and heavy cream) are at room temperature. To bring the cream cheese to room temperature quickly, unwrap it and place it on a microwave-safe plate. At 50-70% power nuke it for 15-20 seconds. Turn it over and repeat. To get the eggs to room temperature place them in a bowl with warm water and allow for them to sit for 10 minutes. The heavy cream can be carefully warmed in the microwave for 10-15 seconds.

Step by Step Instructions to bake a Chocolate Cheesecake

Step 1: Preheat your oven to 325F and arrange the wire rack in the oven in the middle. Line a standard loaf pan (8.5 x 4.5 inches) with parchment paper. Make sure to leave some overhang on the sides of the pan to remove this chocolate cheesecake without any issues.

Step 2: Crush up the oreo sandwich cookies (cookies and filling) into cookie crumbs and mix them in a small bowl with the melted butter. Press the mixture into the bottom of the prepared loaf pan. I recommend using the back of a spoon or an offset knife for this.

Step 3: Bake the chocolate cheesecake crust at 325F for 12 minutes. Remove from the oven and allow for it to cool for a couple of minutes.

Step 4: In a microwave-safe bowl carefully melt the dark chocolate in the microwave. Heat until the chopped chocolate is completely melted, stirring occasionally with a silicone spatula (I recommend starting with 1 minute and keep checking every 15-30 seconds) Allow the melted chocolate to sit at room temperature while making the cheesecake filling.

Step 5: While the cheesecake crust is baking, combine the room temperature cream cheese, granulated white sugar, brown sugar, and cocoa powder in the bowl of your mixer and mix until light and fluffy (around 2 minutes). Turn off the mixer, scrape down the sides with a flexible spatula. Make sure there are no large lumps of cream cheese batter. Add the heavy cream and vanilla extract and mix to combine. Beat in the eggs and the egg yolk one at a time, just until combined; do not overmix once you’ve added the eggs. Too much air will cause the cheesecake to deflate and crack.

Step 6: Turn off your mixer and with a flexible spatula fold in the melted chocolate. You have to work quickly here so the chocolate does not seize up. Make sure everything has been incorporated fully and there are no streaks of "plain" cheesecake filling left.

Step 7: Pour the creamy chocolate cheesecake filling on top of the pre-baked gluten free cheesecake crust.

Step 6: Bake the triple chocolate cheesecake at 325F for 27-32 minutes or until the dessert is set around the edges but still jiggles in the middle.

Step 7: Turn off the oven and allow the cheesecake to cool in the oven for 30-45 minutes. Remove from the oven and cool completely at room temperature before transferring it to the fridge.

Dark Chocolate Ganache Topping

To make the chocolate ganache topping, bring the heavy cream to a simmer in a small saucepan.

Pour the cream on top of the dark chocolate and a pinch of salt. Allow for it to sit for a minute. The heat from the heavy cream will melt the chocolate. With a spoon begin to stir the melted chocolate into the cream. Continue to stir until smooth and glossy.

Allow for the dark chocolate ganache to sit for a few minutes. In the meantime remove the completely cooled gluten-free chocolate cheesecake from the loaf tin and place it on a serving platter. Pour the chocolate ganache topping over the cheesecake and with the back of a spoon or a small offset smooth it out, letting it drip down the sides.

Place the dark chocolate cheesecake back in the fridge for 10 - 15 minutes for the ganache to set up before decorating it with the chocolate whipped cream and some shaved chocolate. This chocolate cheesecake would also be delicious with some fresh berries such as raspberries.

How to slice a Cheesecake

This recipe for gluten-free dark chocolate cheesecake will give you 4-6 pieces, depending on how thick you cut the pieces. Remember, this is delicious chocolate cheesecake is a very decadent dessert. To cut them, a cold, very well-set cheesecake is the key here. Always use a long, very sharp, knife, preferably thin. I also like to use a pitcher with hot water instead of running hot water constantly while cutting.

What you will need to slice picture-perfect chocolate cheesecake

• cold, well set dark chocolate cheesecake
• a pitcher with HOT water
• clean, dry towel
• sharp Chef’s Knife

Dip your Chef’s Knife in the hot water and dry very well with the towel. The hot water will warm up the blade and will slide through the cheesecake a lot easier.

For the best results, clean your knife in between cuts in the hot water, wipe clean, and continue cutting. The cleaning is the very important part here. If you skip this step your gonna smudge all the leftovers from your previous cut onto the next cut.

Arrange your cut slices of chocolate cheesecake on a serving platter and decorate them with the whipped chocolate topping.

Whipped Chocolate Topping

This decadent gluten-free dark chocolate gets decorated with chocolate whipped cream. To make this luscious topping, combine the cold heavy cream, powdered sugar, unsweetened cacao powder, instant espresso (if using), and salt in the bowl of your stand mixer (or a large bowl) and whisk until stiff peaks form.

Transfer the whipped topping to a pastry bag fitted with a pastry tip and decorate the cheesecake. You can also use a spoon and garnish the cheesecake with a dollop of this chocolate topping instead.

Enjoy the ultimate chocolate cheesecake within 5 days. Store any leftovers you may have in an airtight container in your fridge. You may freeze this dark chocolate cheesecake for up to 3 months. Make sure to use a freezer-safe container and allow for it to thaw in the fridge.

FAQ about Gluten Free Chocolate Cheesecake

Can I double this recipe?
Yes, you can bake this recipe for Gluten Free Chocolate Cheesecake in an 8×8 pan or a springform pan. To double the recipe, please use TWO whole eggs and ONE egg yolk. And increase the baking time to 32-36 minutes.

How long can cream cheese and cheesecake sit out?
Food safety experts recommend that 2 hours is the maximum amount of time that cream cheese and a baked cheesecake should sit at room temperature. Other experts recommend no longer than 4 hours. I highly recommend storing this small cheesecake in the fridge and only allowing it to sit at room temperature for up to 4hrs.

How should I store a cheesecake?
To store this cheesecake place it in an airtight container and store it in your fridge for up to 5 days. You may also freeze the undecorated cheesecake for up to 3 months. Thaw it in your fridge overnight or let it sit at room temperature (up to 4hrs).

Can I make this cheesecake vegan?
I have not tested this gluten free chocolate cheesecake recipe or any of my cheesecake recipes with vegan substitutions.

Can I make this cheesecake dairy-free?
The best option to make this cheesecake dairy-free is to substitute butter, cream cheese, and heavy cream with dairy-free products. I have not tested this recipe with dairy-free cream cheese.