Gluten Free No Bake Chocolate Cheesecake
This decadent gluten-free no bake chocolate cheesecake is rich, creamy, and indulgent, without needing an oven or a single grain of wheat. Made with a cookie crumb crust and whipped chocolate filling, it’s perfect for all eaters and all seasons.
Equipment
- springform pan 9-inch recommended
- mixing bowls
- electric mixer or hand whisk
- rubber spatula
- refrigerator
Ingredients
- 2 cups gluten free chocolate cookie crumbs (e.g. GF Oreos, rice cookies)
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup dark chocolate, melted and cooled
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream (or coconut whipped cream for dairy-free)
- fresh berries or shaved chocolate (optional, for topping)
Instructions
- Crush gluten free cookies into fine crumbs and mix with melted butter. Press firmly into the bottom of a springform pan. Chill while preparing filling.
- In a bowl, blend softened cream cheese, melted chocolate, powdered sugar, and vanilla until smooth and creamy.
- Gently fold in the whipped cream until fully incorporated. Do not overmix to preserve light texture.
- Pour the filling over the chilled crust and spread evenly. Refrigerate for 4–6 hours or overnight until set.
- Once firm, release from pan and top with fresh berries, shaved chocolate, or whipped cream if desired. Slice and serve.
Notes
Use certified gluten free chocolate cookies or almond flour cookies for the crust. For a dairy free version, use plant based cream cheese and coconut whipped cream. Refrigerate overnight for best results. Top with fresh berries, shaved chocolate, or crushed hazelnuts.
Nutrition
Calories: 340kcalCarbohydrates: 28gProtein: 4gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 180mgPotassium: 160mgFiber: 2gSugar: 18gVitamin A: 850IUVitamin C: 1mgCalcium: 40mgIron: 2mg
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