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

Jump to:
- Recipe Ingredient Notes
- Kitchen Tools needed to make a Small Cheesecake
- How to avoid a cracked cheesecake
- Step by Step Instructions to bake a Chocolate Cheesecake
- Dark Chocolate Ganache Topping
- How to slice a Cheesecake
- Whipped Chocolate Topping
- FAQ about Gluten Free Chocolate Cheesecake
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
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.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.

📖 Recipe
Gluten Free Chocolate Cheesecake

This Gluten Free Chocolate Cheesecake is every chocolate lover’s dream come true. A gluten-free chocolate cookie crust, creamy chocolate cheesecake filling, dark chocolate ganache, and topped with a whipped chocolate topping.
Ingredients
For the Cheesecake Crust
- 11 Gluten Free Oreos, regular stuffed
- 30 grams unsalted butter, melted
For the Dark Chocolate Cheesecake
- 125 grams dark chocolate, 60-70% dark
- 225 grams full fat cream cheese, at room temperature
- 50 grams granulated white sugar
- 30 grams light brown sugar
- 10 grams unsweetened cocoa
- ½ teaspoon instant espresso (optional)
- 50 grams heavy cream, at room temperature
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
For the Chocolate Ganache
- 85 grams heavy cream
- 85 grams dark chocolate
- pinch of salt
For the Chocolate Whipped Cream
- 150 grams heavy cream, cold
- 16 grams powdered sugar
- 10 grams unsweetened cocoa powder
- ½ teaspoon instant espresso powder (optional)
- pinch of salt
Instructions
Gluten-Free Chocolate Cheesecake Crust
- Preheat your oven to 325F, line a standard loaf pan (8.5 x 4.5 inches). pan with parchment paper and set aside.
- Place your Oreo Cookies in your food processor or blender and grind up until very fine.
- Add the melted butter and pulse until combined.
- Transfer the gluten-free oreo crust to your prepared pan and spread out evenly with a small offset or the bottom of a metal measuring cup.
- Bake in your 325F for 12 minutes.
- Remove from the oven and allow to cool for a few minutes.
- DO NOT turn your oven off!
Gluten-Free Dark Chocolate Cheesecake
- In a microwave-safe bowl carefully melt the dark chocolate in the microwave. Heat until the chocolate is completely melted, stirring occasionally with a silicone spatula. Allow the melted chocolate to sit at room temperature while making the cheesecake filling.
- 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.
- 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.
- Pour the creamy chocolate cheesecake filling on top of the pre-baked gluten-free cheesecake crust and bake at 325F for 27-32 minutes or until the dessert is set around the edges but still jiggles in the middle.
- 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
- 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. 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.
Whipped Chocolate 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 sliced 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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 450
Calories are a guestimate.
Michaela says
Love your small cheesecake recipes! The Snickers Cheesecake was a huge hit and I can't wait to make this Gluten Free Chocolate Cheesecake
Katie says
This recipe is so incredible!!
nancy says
sometimes i make this during the day and eat it all myself when everyone is at work.
Katie says
This recipe is beautiful and decadent!
Amy Williams says
Ridiculous. So rich that you hesitate after the first bite. Then, you take a second and you’re hooked! My non-GF people loved it as much as my GF self. I accidentally snuck in double-stuff GF Oreos in the crust, and it still turned out more than fine!
Daniela says
Amy, there is no issue with using double stuffed Oreos but most grocery stores offer the regular stuffed ones that's why I recommend them 🙂
Amy says
Seriously picked up the wrong package and was a little worried that the extra “stuff” might affect the texture. Glad to know either works well! It was an accident but I wasn’t sad about it - ha!
Amy W. says
Decadent. Flat out indulgent, actually!
V says
I doubled it and made two for my family for Valentine’s Day. It’s the perfect marriage of chocolate and cheesecake. Not too sweet, but rich enough to feel decadent. Definitely adding this to my “special occasion” recipes Thank you, Daniela, for your amazing GF recipes. As family with celiac, we think your recipes are better than gluten filled recipes.
Daniela says
Oh my! Thank you SO much for those kind words. Love hearing that this Chocolate Cheesecake was a big hit. Thank you for your support
Aleiksander Mendoza says
hi how much butter do i use? the amount is not listed, thanks
Daniela says
For the cheesecake crust it is listed in the recipe card. It is 30 grams unsalted butter, melted
Jamie G says
I made this for Valentine's Day for my husband. I've made several other of your cheesecake recipes so I knew this one was going to be good. And I was absolutely right! This cheesecake is so rich and decadent. I loved the different layers of chocolate, it added a lovely depth to the recipe. Will definitely make it again!