Gluten-Free Oreo Cheesecake

Indulge in the rich, creamy decadence of Gluten-Free Oreo Cheesecake, a show-stopping dessert that’s perfect for everyone at the table. This recipe transforms the classic Oreo cheesecake into a gluten-free treat, featuring a buttery gluten-free Oreo cookie crumb crust and a luscious cream cheese filling studded with even more cookie pieces. With a perfectly smooth texture, hints of vanilla, and a delicate balance of tangy sour cream, this cheesecake is baked to perfection and chilled to ensure every slice is velvety and satisfying. Whether you’re topping it with extra cookies or a dollop of whipped cream, this gluten-free dessert is a guaranteed crowd-pleaser and just as indulgent as its traditional counterpart. Perfect for holidays, birthdays, or anytime you’re craving an unforgettable dessert!

Nutriscore Rating: 38/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 24 cookies Gluten-free Oreo cookies
• 4 tablespoons Unsalted butter
• 24 ounces Cream cheese
• 1 cup Granulated sugar
• 1 cup Sour cream
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 3 eggs Large eggs
• 12 cookies Gluten-free Oreo cookies

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Place 24 gluten-free Oreo cookies in a food processor and pulse until you get fine crumbs.

Step 3

Melt 4 tablespoons of unsalted butter and mix with the cookie crumbs until well combined.

Step 4

Press the cookie crumb mixture into the bottom of a 9-inch springform pan, pressing it firmly to create an even crust.

Step 5

Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.

Step 6

In a large bowl, beat 24 ounces of cream cheese until smooth and creamy.

Step 7

Add 1 cup of granulated sugar and beat until well combined.

Step 8

Mix in 1 cup of sour cream, 1 teaspoon of vanilla extract, and 0.25 teaspoon of salt, beating until smooth.

Step 9

Add 3 large eggs, one at a time, mixing on low speed just until each egg is incorporated to avoid overbeating.

Step 10

Crush 12 additional gluten-free Oreo cookies and gently fold them into the cream cheese mixture.

Step 11

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

Step 12

Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes or until the center is set, but still slightly jiggles when shaken.

Step 13

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Step 14

Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Step 15

Before serving, remove the cheesecake from the springform pan and transfer it to a serving plate.

Step 16

Garnish with additional gluten-free Oreo cookies or whipped cream if desired.

Nutrition Facts

Serving size	2366.1 grams (2366.1g)

Amount per serving	% Daily Value*
Calories	9273

Total Fat 559.10g	717%
Saturated Fat 272.50g	1363%
Polyunsaturated Fat 10.10g
Cholesterol 1484mg	495%
Sodium 6159mg	268%
Total Carbohydrate 1012.40g	368%
Dietary Fiber 36.00g	129%
Total Sugars 709.40g
Protein 103.90g	208%

Vitamin D 120IU	600%
Calcium 1423mg	109%
Iron 22mg	121%
Potassium 2206mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 4.4%

Carbs: 42.6%