There’s nothing like a homemade cheesecake to show someone you care—especially when it’s loaded with the nostalgic crunch of Oreos but made gluten-free!
I remember the first time I made this for my best friend who had just gone gluten-free.
Her reaction made me realize how much comfort food can feel like home again when it’s done right. Trust me, this cheesecake is love on a plate.
Tips for Success
- Fresh Ingredients: Use high-quality cream cheese and fresh eggs for the best texture.
- Cookie Crust: For extra flavor, toast the cookie crumbs for 3–4 minutes before mixing with butter.
- Prevent Cracks: Cool the cheesecake gradually and avoid overmixing the filling.
- Substitutions: If you can’t find gluten-free sandwich cookies, use a mix of gluten-free graham crackers and cocoa powder.
Serving Suggestions
Slice and serve chilled with a drizzle of chocolate syrup or a sprinkle of crushed cookies. Pair with a strong cup of coffee or your favorite herbal tea for a cozy treat.

Gluten-Free Oreo Cheesecake
- Total Time: 1 hour 15 minutes
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
A creamy and indulgent cheesecake with a buttery cookie crust, loaded with gluten-free chocolate sandwich cookies for the perfect dessert.
Ingredients
For the crust:
- 1 ½ cups gluten-free chocolate sandwich cookies (like gluten-free Oreos), crushed into crumbs
- 4 tbsp unsalted butter, melted
For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup crushed gluten-free chocolate sandwich cookies
For the topping:
- 1 cup heavy cream, whipped to stiff peaks
- 6–8 gluten-free chocolate sandwich cookies, crushed or halved for garnish
Instructions
Prep the Crust:
- Preheat your oven to 350°F.
- Mix crushed cookies with melted butter in a medium bowl until evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8 minutes, then set aside to cool.
Make the Filling:
- Beat the cream cheese and sugar together until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla and sour cream until fully combined.
- Fold in the crushed cookies gently to keep the texture light.
Assemble and Bake:
- Pour the filling over the prepared crust and smooth the top.
- Place the springform pan on a baking sheet (to catch any drips) and bake for 50–55 minutes, or until the center is slightly jiggly but the edges are set.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for an hour. This helps prevent cracks.
Chill and Decorate:
- Once the cheesecake reaches room temperature, refrigerate it for at least 4 hours (or overnight for best results).
- Top with freshly whipped cream and garnish with crushed or halved cookies.
Notes
For a dairy-free option, use vegan cream cheese, sour cream, and whipped topping.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg