This RICH and creamy gluten-free Oreo cheesecake is a true show-stopper!

It’s topped with white chocolate and chocolate ganache, and it has gluten-free Oreos in the crust, filling, and topping! Whip one up for the holidays or any special occasion!

Oreo cheesecake on a platter

If you love rich, creamy, show-stopping desserts, this recipe is for you! This incredible gluten-free Oreo cheesecake recipe is one of my all-time favorites and is always devoured quickly whenever I make it.

This cheesecake has so many amazing elements: a buttery, gluten-free Oreo crust, a creamy cheesecake filling dotted with Oreo chunks, a white chocolate and chocolate ganache drizzle, and finally, a fresh whipped cream topping.

The whole thing is topped off with whole Oreo cookies for a statement that will wow the crowds!

This is the perfect cheesecake for any special occasion, whether you’re celebrating a birthday, anniversary, holiday, or anything else. It has quite a few steps, but it is WELL worth the effort.

Best of all, you don’t need to be on a gluten-free diet to appreciate this delicious recipe. The only swap is using gluten-free Oreos instead of regular Oreos. Otherwise, it’s a traditional cheesecake full of rich, creamy flavor!

Table of Contents

Why You’ll Love This Recipe

  • Bursting with Oreo flavor
  • RICH and creamy
  • Show-stopping dessert
  • Perfect for special occasions

For more recipes that use gluten-free oreos, try this gluten-free peanut butter pie, gluten-free oreo crust, oreo popcorn, gluten-free ice cream cake, and oreo rice krispies treats.

Ingredients You’ll Need

Oreo Crust Ingredients

Oreo cheesecake crust ingredients on a countertop
  • Gluten-free Oreos: I recommend using regular gluten-free Oreos, not double stuf. You will need two packs for this recipe.
  • Butter: I prefer salted butter for this gluten-free Oreo cheesecake. It has more depth of flavor than regular butter.

Cheesecake Filling Ingredients

Cheesecake ingredients on a countertop
  • Cream cheese: Be sure to use full-fat, brick-style cream cheese for this recipe. Make sure the cream cheese is at room temperature for best results.
  • Sour cream: Full-fat sour cream will give you the best results with this recipe!
  • Sugar: Domino fine granulated sugar is my favorite brand for baking.
  • Gluten-free Oreos: Oreos are used in the crust, mixed into the cheesecake, and on top of the cheesecake! For the filling, break up the Oreo pieces but don’t crush them too small. You want some substantial chunks.
  • Vanilla: Real vanilla extract is always best!
  • Eggs: Make sure the eggs are at room temperature for best results with this cheesecake.

Topping Ingredients

Oreo cheesecake topping ingredients on a countertop
  • Heavy cream: Be sure to use full-fat heavy whipping cream, NOT half and half. Don’t use Cool Whip for this recipe — fresh whipped cream is best!
  • Powdered sugar: Any brand of powdered sugar will work for this recipe.
  • Vanilla: Real vanilla extract is always best!
  • Gluten-free Oreos: I recommend using regular gluten-free Oreos, not double stuf.

How to Make Gluten-Free Oreo Cheesecake

Make the Oreo Crust

  • Preheat the oven to 325F.
Oreo crumbs in a food processor, and Oreo crumbs in a bowl with melted butter
  • Twist apart the gluten-free Oreo cookies. Use a butter knife to scrape out the filling (discard the filling) and place the cookies into the bowl of a food processor. Pulse until cookies into fine crumbs.
  • In a large bowl, combine the cookie crumbs and melted butter and toss together until evenly combined. 
Oreo crumbs in a pan, and Oreo crumbs broken into pieces in a Ziplock bag
  • Press the crumbs evenly into the bottom and all the way up the sides of a 9” springform pan. 
  • Bake the Oreo cookie crust for 10 minutes. Allow to cool completely.

Make the Cheesecake Filling

  • Place 14 gluten free Oreos in a large Ziploc bag and use a rolling pin to break them into coarse pieces. (Don’t break them small – you want some bigger pieces in the cheesecake.) Set aside.
Cheesecake filling in a mixing bowl, and cheesecake filling with Oreo chunks stirred in
  • In the bowl of a stand mixer, (or use a large mixing bowl with an electric hand mixer) add the cream cheese and sugar. Beat on medium-low speed until completely combined and no lumps remain. Scrape down the sides and bottom of the bowl and mix again briefly. 
  • With mixer on low speed, stir in sour cream and vanilla extract until completely combined and batter is smooth.
  • Add eggs one at a time, stirring until just combined after each addition (eggs should be well combined, but don’t overbeat or the texture of the cheesecake could be affected). Scrape down the sides and bottom of the bowl and mix again briefly. 
  • Use a rubber spatula to fold in the Oreo pieces. 

Bake the Cheesecake

Oreo cheesecake in a pan on a sheet pan, and Oreo cheesecake baked in a pan
  • Pour the filling into the prepared Oreo crust. Smooth the filling into an even layer. 
  • Place the cheesecake on a baking sheet lined with foil (this will make any mess or leaking easier to clean) and bake cheesecake in the center rack of a 325F oven for 50-60 minutes. 
  • The center should be set but still slightly jiggly when shaken when it’s done. The top edges will also be slightly golden brown. 
  • Remove cheesecake from oven. If any of the cheesecake filling is touching the springform pan and isn’t enclosed by the crust, use a sharp knife to gently loosen it (this will prevent cracks as the cheesecake settles). 
  • Allow the gluten-free Oreo cheesecake to cool for about an hour at room temperature, then transfer to the refrigerator to chill for at least 6 hours, preferably overnight.

Make the Ganaches

Chocolate and cream melted in a bowl, and Oreo cheesecake with ganache poured on top
  • Place the white chocolate in one bowl and the semisweet chocolate in another.
  • Place the ⅓ cup + 1 tablespoon heavy cream in a glass measuring cup. Heat for 30-45 seconds until hot.
  • Measure out 1 tablespoon cream and pour it over the semisweet chocolate. Pour the rest of the hot cream over the white chocolate. Let sit for 30 seconds, then stir. 
  • If the chocolate still isn’t melted, microwave for 15 second intervals, stirring after each one until smooth and melted.

Top the Cheesecake

  • Pour the white chocolate ganache onto the gluten-free Oreo cheesecake and smooth it close to the edge. Add small spoonfuls of the dark chocolate ganache and then use a skewer or small knife to swirl them together. Transfer to the refrigerator to chill while you make the whipped cream.

Make the Whipped Cream

Whipped cream in a mixing bowl, and a decorated Oreo cheesecake
  • Add the cold heavy cream, powdered sugar, vanilla to the bowl of a stand mixer fitted with a whisk attachment. Beat on high until soft peaks form. 
  • Transfer whipped cream to a piping bag fitted with a large closed star tip and pipe the edge of the cake in a tight corkscrew pattern. Cut 7 Oreos in half and place in the whipped cream straight side down.

You also might like these recipes for gluten-free cheesecake, gluten-free chocolate mousse cake, gluten-free pumpkin cheesecake and gluten-free no-bake cheesecake.

Storage Instructions

This gluten-free Oreo cheesecake should chill in the fridge for at least six hours before decorating and eating, but overnight is best. Once you’ve served the cheesecake, store leftovers in an airtight container or covered in plastic wrap in the fridge. Cheesecake will keep for up to seven days.

A hand lifting a slice of gluten-free Oreo cheesecake off of a platter

FAQs

Which Oreo flavors are gluten-free?

There are a few varieties of gluten-free Oreos. As of 2023, Oreo offers original, double stuf, and mint gluten-free Oreos. However, product offerings are always changing, so it is important to read labels to ensure the Oreos you’re buying are gluten-free.

Are gluten-free Oreos really gluten-free?

Yes, gluten-free Oreos are actually gluten-free and safe for people who have Celic disease or gluten sensitivity. Gluten-free Oreos are made with white rice flour and whole oat flour rather than wheat flour. They’re also tested to ensure they contain less than 20 ppm gluten.

Can you eat cheesecake if you are gluten-free?

Since traditional graham cracker crust contains gluten, cheesecake is typically off-limits for people who eat gluten-free. However, you can enjoy gluten-free cheesecake if the crust is made with gluten-free graham crackers or gluten-free Oreos.

Expert Tips & Tricks

  • I recommend using regular gluten-free Oreos, not double stuf. You will need 2 packs for this recipe.
  • Make sure the cream cheese and eggs for the filling are at room temperature for best results.
  • For the filling, break up the Oreo pieces but don’t crush them too small. You want some substantial chunks in the filling.
  • Use a cold bowl when making the whipped cream topping for best results. I use this large closed-star tip for the whipped cream!
A slice of gluten-free Oreo cheesecake on a plate with a fork

MORE GLUTEN-FREE RECIPES TO TRY

I hope you love this recipe as much as we do! If you try this gluten-free Oreo cheesecake, be sure to leave me a comment/rating below. I’d love to hear from you! 

An overhead view of gluten-free Oreo cheesecake
5 from 1 vote

Gluten-Free Oreo Cheesecake

Prep Time 45 minutes
Cook Time 50 minutes
Servings 12
This RICH and creamy gluten-free Oreo cheesecake is a true show-stopper! It's topped with white chocolate and chocolate ganache, and it has Oreos in the crust, filling, and topping! Whip one up for the holidays or any special occasion!

Ingredients

For the Oreo Crust

  • 33 gluten-free oreos 370g
  • 6 tablespoons butter, melted 84g

For Cheesecake Filling

  • 14 gluten-free oreos 168g
  • 32 oz cream cheese softened (use full-fat brick-style cream cheese) 907g
  • 1 cup granulated sugar 200g
  • ¾ cup sour cream 180g
  • 1 teaspoon vanilla extract
  • 4 large eggs lightly beaten room temperature preferred

For the White Chocolate Ganache

  • 1 cup white chocolate 175g
  • 1/4 cup heavy cream 175g

For the Dark Chocolate Ganache

  • 2 tablespoons semisweet chocolate 175g
  • 1 tablespoon heavy cream 15g

For the Whipped Cream

  • 1 cup heavy cream, cold 240g
  • ¼ cup powdered sugar 240g
  • 1 teaspoon vanilla extract

For the Assembly

  • 7 Oreos

Instructions 

Make the Oreo Crust

  • Preheat the oven to 325F.
  • Twist apart the oreo cookies, use a butter knife to scrape out the filling (discard the filling) and place the cookies into the bowl of a food processor. Pulse until cookies into finely ground crumbs.
  • In a large bowl, combine the cookie crumbs and melted butter and toss together until evenly combined.
  • Press the crumbs evenly into the bottom and all the way up the sides of a 9” springform pan.
  • Bake for 10 minutes. Allow to cool completely.

Make the Cheesecake Filling

  • Place 14 gluten-free oreos in a large Ziploc bag and use a rolling pin to break them into coarse pieces. (Don’t break them small – you want some bigger pieces in the cheesecake.) Set aside.
  • In the bowl of a stand mixer, (or use a large bowl with an electric mixer) add the cream cheese and sugar. Beat on medium-low speed until completely combined and no lumps remain. Scrape down the sides and bottom of the bowl and mix again briefly.
  • With mixer on low-speed, stir in sour cream and vanilla extract until completely combined and batter is smooth.
  • Add eggs one at a time, stirring until just-combined after each addition (eggs should be well combined, but don’t overbeat or the texture of the cheesecake could be affected). Scrape down the sides and bottom of the bowl and mix again briefly.
  • Use a rubber spatula to fold in the oreo pieces.

Bake the Cheesecake

  • Pour the filling into the prepared oreo crust. Smooth the filling into an even layer.
  • Place the cheesecake on a baking sheet lined with foil (this will make any mess or leaking easier to clean) and bake in the center rack of a 325F oven for 50-60 minutes.
  • The center should be set but still slightly jiggly when shaken when it’s done. The top edges will also be slightly golden brown.
  • Remove cheesecake from oven and if any of the cheesecake filling is touching the springform pan and isn’t enclosed by the crust, use a sharp knife to gently loosen it (this will prevent cracks as the cheesecake settles).
  • Allow cheesecake to cool for about an hour at room temperature, then transfer to the refrigerator to chill for at least 6 hours, preferably overnight.

Make the Ganaches

  • Place the white chocolate in one bowl and the semisweet chocolate in another.
  • Place the ⅓ cup + 1 tablespoon heavy cream in a glass measuring cup. Heat for 30-45 seconds until hot.
  • Measure out 1 tablespoon cream and pour it over the semisweet chocolate. Pour the rest of the hot cream over the white chocolate. Let sit for 30 seconds, then stir.
  • If the chocolate still isn’t melted, microwave for 15 second intervals, stirring after each one until smooth and melted.

Top the Cheesecake

  • Pour the white chocolate ganache onto the cake and smooth close to the edge. Add small spoonfuls of the dark chocolate ganache and then use a skewer or small knife to swirl them together. Transfer to the refrigerator to chill while you make the whipped cream.

Make the Whipped Cream

  • Add the cold heavy cream, powdered sugar, vanilla to the bowl of a stand mixer fitted with a whisk attachment. Beat on high until soft peaks form.
  • Transfer whipped cream to a piping bag fitted with a large closed star tip and pipe the edge of the cake in a tight corkscrew pattern. Cut 7 Oreos in half and place in the whipped cream straight side down.

Notes

  • I recommend using regular gluten-free Oreos, not double stuf. You will need 2 packs for this recipe.
  • Make sure the cream cheese and eggs for the filling are at room temperature for best results.
  • For the filling, break up the Oreo pieces but don’t crush them too small. You want some substantial chunks in the filling.
  • Use a cold bowl when making the whipped cream topping for best results. I use this large closed-star tip for the whipped cream!

Nutrition

Calories: 790kcal | Carbohydrates: 71g | Protein: 11g | Fat: 53g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 492mg | Potassium: 332mg | Fiber: 2g | Sugar: 53g | Vitamin A: 1512IU | Vitamin C: 0.3mg | Calcium: 145mg | Iron: 7mg

Categories: , , ,

Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

You may also like

image for website to buy cookies cookbook

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating