Here’s a rich, creamy, and completely gluten-free Chocolate Cheesecake recipe you’ll love—perfect for chocolate lovers and those avoiding gluten!
🍫 Gluten-Free Chocolate Cheesecake
Ingredients
Crust:
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1 ½ cups gluten-free chocolate cookie crumbs (e.g., gluten-free Oreos or chocolate graham crackers)
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4 tbsp unsalted butter, melted
Filling:
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2 cups (450g) cream cheese, softened
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1 cup (200g) granulated sugar
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1 tsp pure vanilla extract
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200g (7 oz) dark or semi-sweet chocolate, melted and slightly cooled
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3 large eggs, room temperature
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½ cup (120ml) sour cream
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¼ cup (60ml) heavy cream
Optional Ganache Topping:
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100g (3.5 oz) chocolate (dark or semi-sweet)
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½ cup (120ml) heavy cream
🧁 Instructions
1. Prepare the crust:
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Preheat oven to 160°C (325°F).
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Mix the cookie crumbs with melted butter. Press into the bottom of a greased or lined 8- or 9-inch springform pan.
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Bake for 8–10 minutes. Let cool.
2. Make the filling:
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Beat the cream cheese and sugar until smooth and creamy.
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Mix in vanilla and melted chocolate.
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Add eggs one at a time, mixing just until combined.
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Stir in sour cream and heavy cream until smooth.
3. Bake:
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Pour the filling over the crust. Tap gently to remove air bubbles.
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Place the pan in a water bath (wrap the outside with foil to prevent leaks).
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Bake for 50–60 minutes or until the center is just slightly jiggly.
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Cool completely, then refrigerate for at least 4 hours or overnight.
4. Optional Ganache Topping:
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Heat heavy cream until just simmering, then pour over chopped chocolate. Let sit 2–3 minutes, then stir until glossy.
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Pour over chilled cheesecake and smooth the top. Chill again until set.
🍒 Tips:
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For an extra crunch, add chopped nuts to the crust.
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Garnish with berries, whipped cream, or chocolate curls before serving.
