This gluten free Oreo cookie cheesecake is smooth, creamy, and filled with an entire pack of Oreos. A perfectly sweet, slightly tangy cream cheese filling is loaded with Oreo cookie chunks and baked into a crunchy Oreo cookie crust. It’s the richest and most delicious cheesecake you’ll ever eat! Perfect for Valentine’s Day or any special occasion, this Oreo cookie cheesecake is the ultimate indulgent treat.

Gluten free Oreos are finally here and they are just as good, if not better than the original. When I got my hands on a pack I knew immediately what I was going to make, this gluten free Oreo cookie cheesecake! If you’re an Oreo cookie lover, you are going to LOVE this cheesecake. It’s loaded with so much Oreo flavor it’s insane!

(links below are the gluten free & celiac safe products I used in this recipe)

Tips for making the best cheesecake

Plan ahead. Make your cheesecake the day before you plan to serve it for best results.
Use room temperature cream cheese, eggs, and sour cream. This prevents lumps and over mixing.
If you can, use Philadelphia full-fat cream cheese. It provides the best flavor and texture compared to other brands.
Only run your stand mixer on low speed. This ensures your cheesecake turns out smooth and crack free.
Don’t over mix your batter. It will add too much air to the cheesecake and make it crack.
Cooling your cheesecake gradually provides the perfect texture and prevents cracks from forming.

Grab yourself a package of gluten free Oreo cookies and make this super simple and delicious cheesecake. You’ll be glad you did!

More delicious gluten free cake recipes you’re sure to love!

If you make this Gluten Free Oreo Cookie Cheesecake, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!

Gluten Free Oreo Cookie Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Author: Emily Chave
Diet: Gluten Free

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Description

Ingredients

Scale

(links below are the gluten free & celiac safe products I used in this recipe)

crust

24 gluten free Oreo cookies
¼ cup unsalted butter, melted

cheesecake

3 (8-ounce blocks) Philadelphia cream cheese, room temperature
¾ cup granulated sugar
2 eggs + 1 egg yolk, room temperature
2 ½ teaspoons pure vanilla extract
1 cup sour cream, room temperature
8 gluten free Oreo cookies, chopped

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Instructions

step 1

Preheat oven to 350 degrees. Position oven racks, one in the middle and one just below to accommodate a baking dish. Spray a 9-inch springform pan with nonstick cooking spray.

step 2

Place gluten free Oreo cookies in a food processor and pulse until finely ground. Add melted butter and pulse again until well combined and crumbs resemble wet sand.

step 3

Pour crumb mixture into prepared pan and press evenly into the bottom and halfway up the sides using the bottom of a measuring cup.

step 4

Bake crust for 10 minutes then remove from the oven to cool. Place a large baking dish on the lower rack of the oven.

step 5

In a medium pot, bring 6 cups of water to a boil (this is for the water bath).

step 6

In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and sugar. Mix on low speed until just combined and smooth. Scrape down the bottom and sides of the bowl and mix on low for another 20 seconds. Add the eggs, one at a time, mixing until just incorporated between each addition. After the second egg is incorporated, scrape down the bottom and sides of the bowl and mix on low for another 20 seconds. Add the egg yolk and vanilla extract and mix until combined.

step 7

Remove the bowl from the stand mixer. Using a spatula, fold in the sour cream. Once sour cream has been incorporated, fold in the chopped Oreo cookies.

step 8

Pour the filling into the Oreo cookie crust and smooth the top with a spatula. Gently tap the pan on the counter a few times to release any air bubbles.

step 9

Open the oven door and slide out the lower rack with the baking dish. Carefully pour the boiling water into the baking dish and push the rack back in. Place the cheesecake just above the baking dish on the middle rack. Quickly close the door to prevent steam from escaping and bake for 50 to 60 minutes. Cheesecake is done when the edges are puffed up and the center is slightly sunken down. Gently nudge the pan – if the cheesecake jiggles like jello, it’s done.

step 10

Turn the oven off and crack open the door, leaving the cheesecake inside. Allow it to cool in the oven for 1 hour. After 1 hour, take the cheesecake out of the oven and let it continue to cool at room temperature for 30 minutes. Then, carefully run a knife between the cheesecake and the pan and remove the springform ring. Place the cheesecake uncovered in the fridge for at least 4 hours but preferably overnight.

* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *

Comments

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Daniela says

July 26, 2021 at 4:57 pm

Made this for a family get-together and this was a huge hit! Thank you for this fabulous recipe

Krista says

September 10, 2021 at 11:44 am

I was so excited to try this recipe. It was super easy to make and absolutely DELICIOUS. 10/10 recommend.

- Emily Chave says
  
  September 10, 2021 at 11:48 am
  
  Thank you, Krista! I’m so happy you loved this gluten free oreo cheesecake. It’s one of my favs!
  
  XO Emily
  
Raquel says

June 07, 2022 at 3:53 pm

This was so delicious!

Melissa says

August 04, 2022 at 1:31 pm

I haven’t made a no bake cheesecake yet, does it firm up in the fridge well? Do i serve directly from the fridge? hoping to try it this week!

Melissa says

August 04, 2022 at 1:32 pm

My apologies, ignore my last comment!

What you’ll need to make this Gluten Free Oreo Cookie Cheesecake