Can I use regular Oreos instead of gluten-free?

For a gluten-free Oreo cheesecake, it's essential to use gluten-free Oreos to maintain the integrity of the recipe. Regular Oreos contain wheat, which is unsuitable for those with gluten intolerances. However, if gluten isn't a concern, you can substitute regular Oreos for the gluten-free version.

What can I use instead of cream cheese?

If you're looking for an alternative to cream cheese, Greek yogurt or cashew cream can work beautifully for a dairy-free option. Just be mindful that the flavor and texture may vary slightly, but they can still yield a wonderful cheesecake!

How long does the cheesecake need to set in the fridge?

To achieve the perfect consistency, refrigerate your gluten-free Oreo cheesecake for at least 3 hours, but ideally overnight. This allows the flavors to meld together beautifully and ensures that the cheesecake is firm enough to slice.

Can I freeze the cheesecake?

Absolutely! This cheesecake can be frozen for up to 3 months. Just be sure to wrap it well in plastic wrap or foil and store it in an airtight container. Thaw it in the refrigerator before serving.

What can I serve with this cheesecake?

This rich cheesecake pairs beautifully with a variety of toppings. Fresh fruit like strawberries, raspberries, or blueberries, whipped cream, or a drizzle of chocolate ganache are fantastic options that enhance the deliciousness of the cheesecake.

Gluten-Free Oreo Cheesecake – Indulge In This No-Bake Delight!

Ingredients

Scale

18 Gluten-Free Oreo cookies (about 1¾ cup crumbs)
4 tablespoons butter (melted)
20 ounces cream cheese (2½ (8 oz) blocks, softened)
1 cup sugar
1¼ cups sour cream
⅓ cup + ¼ cup heavy cream (for ganache)
2 large eggs
3 large egg yolks
1 tablespoon vanilla extract
10 Gluten-Free Oreo cookies for topping
½ cup semi-sweet chocolate chips
5 Gluten-Free Oreo cookies for decoration

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Instructions

Preheat the oven to 325°F (163°C). Crush 18 gluten-free Oreo cookies to get about 1¾ cups of crumbs. Combine with melted butter and press into the bottom of a 9-inch springform pan.
In a large bowl, beat together cream cheese and sugar until smooth. Mix in sour cream, heavy cream, eggs, egg yolks, and vanilla extract until well combined.
Pour the cheesecake mixture over the crust and bake for 55-60 minutes, until the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
Refrigerate for at least 3 hours or overnight. For the ganache, heat heavy cream and pour over chocolate chips, stirring until glossy. Drizzle ganache over cheesecakes and garnish with crushed gluten-free Oreos before serving.

Notes

For a lighter cheesecake, consider using reduced-fat cream cheese and Greek yogurt. Customize flavors by adding espresso powder or fruit.

Author: Emily Carter
Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 255
Sugar: 18g
Sodium: 350mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg