My gluten free chocolate cheesecake is what dreams are made of! Between the chocolate cookie crust, rich chocolate filling, and thick ganache that we're spreading on top... this cheesecake is a MUST-bake for the chocolate lovers out there!
Okay you guys, brace yourselves because I am about to introduce you to an incredibly indulgent and irresistible dessert. This was one of those recipes that sounded like a really good idea... but the reality of it is even better than anything I could have imagined! Yes, it's THAT good!
I've always been a cheesecake lover through and through and, to be honest, I have a list of different gluten free and eggless cheesecake recipes I want to bring to this blog. I've already shared my snickerdoodle cheesecake, my pumpkin cheesecake, my cheesecake jars, and my chocolate chip cheesecake... and you all seemed to love those, too. So I think we're all on the same page here -- bring on ALLL the cheesecake!
This gluten free chocolate cheesecake is so much easier than you would think, but it makes for a seriously impressive dessert. It does require a bit of patience, because we will be chilling it a little after we bake. But as long as you plan ahead, it really shouldn't be an issue. And it is SO worth it.
I used my favorite gluten free chocolate sandwich cookies for the chocolate cookie crust, just like we did with my chocolate mousse pie. Of course, you can always go with a pre-made chocolate crust, too. So we end up with three delicious layers of chocolate, and it is seriously dreamy. I may or may not have had a slice for lunch when I was taking these photos 🙂
Why You'll Love This Gluten Free Chocolate Cheesecake...
- It's SO rich and indulgent. Honestly, you really only need a tiny little slice. It's that rich.
- It's easier than you would think. It may seem like a lot, but it goes fairly quickly. Plus, you can wait to make the ganache right before serving -- so what I do is make the cheesecake the night before, then work on the ganache the next morning.
- Even though this is an eggless cheesecake, we're still baking it. So we still get that thick and creamy filling that you would get from a traditional baked cheesecake.
What You'll Need...
- For the crust: chocolate sandwich cookies + melted butter.
- For the filling: cream cheese + melted chocolate (I use semi-sweet chips) + sweetened condensed milk + sour cream.
- For the ganache: more chocolate chips + heavy cream (this is the same ganache we use to fill my chocolate chip cookie cups).
How To Make Gluten Free Chocolate Cheesecake From Scratch...
To make my gluten free chocolate cheesecake, we're going to start with the crust. Use a food processor (or, if you don't have access to one, a zip-top plastic bag and a rolling pin will work) to crush up your sandwich cookies into crumbs. Mix in the melted butter, then press the mixture down onto the bottom of a greased springform pan. Pop it in the refrigerator while you work on the filling.
To make the filling, beat the cream cheese for a minute or two, until it's smooth and creamy. Add the rest of the ingredients and beat until smooth. You will likely need to stop the mixer and scrape down the sides and bottom to get all of the chocolate nicely incorporated. And that's it!
We're baking this chocolate cheesecake LOW and SLOW -- set your oven to 300ºF and bake for around 40 minutes. Once the cheesecake has cooled completely, chill in the refrigerator for at least 6 hours. I like to just leave it in there overnight.
When you're getting ready to serve, make the chocolate ganache. Warm up your heavy cream in the microwave (55 seconds should do it) and pour it over your chocolate chips. Let it sit that way for a couple of minutes, then stir until smooth. Drizzle or spread on top of your cheesecake, and then pop it back into the fridge for just a few minutes to set.
Tips For Making The Best Chocolate Cheesecake...
- You really, really want to use room temperature cream cheese. If possible, leave it out on your counter for several hours before starting for best results. You also will want to use full-fat blocks of cream cheese. Stay away from the spreadable cream cheese that comes in a tub! That texture just won't work in this cheesecake.
- In terms of the sweetened condensed milk, I have actually tested this recipe with the fat free version and it worked out just fine, so feel free to use whichever you can find or have on hand.
- The chill time is key here. Even though we're baking this cheesecake, the time in the refrigerator will help firm everything up.
- Make sure to grease the bottom of the pan -- you can use parchment paper, too, to make removal even easier. Otherwise, be sure to slide your knife gently underneath the cheesecake before slicing, just to help separate it from the pan.
Chocolate Cheesecake - Gluten Free, Eggless
For the crust:
- 18 gluten free chocolate sandwich cookies
- ¼ cup (56g) unsalted butter melted
For the filling:
- 16 ounces cream cheese room temperature
- 14 ounces sweetened condensed milk
- 10 ounces semisweet chocolate chips melted
- ½ cup (113g) sour cream room temperature
For the ganache:
- 6 ounces semisweet chocolate chips
- ½ cup (120ml) heavy cream
To make the crust:
- Using a food processor, grind the chocolate sandwich cookies into crumbs. Stir in the melted butter. Press mixture tightly into the bottom of a greased 9" springform pan. Chill in the refrigerator while you work on the filling.
To make the filling:
- Preheat oven to 300°F. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy.
- Add the sweetened condensed milk, melted chocolate, and sour cream and beat until combined, stopping to scrape the sides of the bowl as necessary.
- Pour the filling into the prepared crust. Bake for 40-45 minutes, until filling is slightly firm. Cool cheesecake completely, then chill in the refrigerator for at least 6 hours.
To make the ganache:
- In a microwave safe bowl or mug, heat heavy cream for about :45-:55. Cream should be hot but not scorching. Remove from the microwave and pour over chocolate chips. Let the mixture sit for 2 minutes before stirring.
- Cool ganache completely, then spread on top of chilled cheesecake. Refrigerate for about 5 minutes, just to allow ganache to set before serving.
- Be sure to use blocks (not the spreadable kind) of full-fat cream cheese.
- It’s important to bring the cream cheese and sour cream to room temperature before mixing.
Did you make my gluten free chocolate cheesecake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!