Go Back
–+ servings
Delicious gluten-free chocolate cheesecake with a creamy texture and rich chocolate flavor.

Gluten Free Chocolate Cheesecake

This Gluten Free Chocolate Cheesecake combines a velvety chocolate filling with a crisp, gluten-free crust, perfect for autumn gatherings or as a simple weeknight treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 6 hours 35 minutes
Course Baked Goods, Dessert
Cuisine American
Servings 10 servings
Calories 350 kcal

Ingredients
  

For the crust

  • 2 cups gluten-free chocolate cookie crumbs or crushed gluten-free chocolate chip cookies
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons cocoa powder
  • 2 tablespoons brown sugar

For the filling

  • 24 oz full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 8 oz dark chocolate (at least 60%), melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream or full-fat yogurt

Optional toppings

  • Whipped cream
  • Fresh berries
  • Shaved chocolate
  • A streusel made from gluten-free oats

Instructions
 

Preparation

  • Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment.

Make the crust

  • Combine cookie crumbs, cocoa powder, brown sugar, and melted butter until the mixture holds together. Press evenly into the bottom (and slightly up the sides, if you like) of the pan. Chill in the fridge while you prepare the filling.

Make the filling

  • Beat cream cheese on medium speed until smooth and lump-free (about 2–3 minutes). Gradually add sugar, then scrape the bowl.
  • Add eggs one at a time on low speed, mixing until just combined. Stir in vanilla and sour cream.
  • Fold in melted chocolate gently until uniform. Avoid overmixing to prevent air bubbles.

Assemble and bake

  • Pour filling over chilled crust and smooth the top with a spatula.
  • Bake in the center of the oven for 50–65 minutes. The edges should be set with a slight wobble in the center.
  • Turn off the oven and crack the door; let the cheesecake cool inside for 1 hour to reduce cracking.

Chill and serve

  • Remove from oven, run a knife around the pan edge, and refrigerate at least 6 hours or overnight for best texture.
  • Release the springform, transfer to a serving plate, and garnish as desired.

Notes

Use room-temperature ingredients for a smoother mix. Avoid overbeating to prevent cracks, and cool slowly in the oven to keep the top glossy. Consider a water bath for an ultra-creamy result.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 32gProtein: 6gFat: 24gSaturated Fat: 14gSodium: 250mgFiber: 2gSugar: 20g
Keyword cheesecake, Chocolate Dessert, fall baking, Gluten Free Chocolate Cheesecake, Gluten Free Dessert
Tried this recipe?Let us know how it was!