Gluten-Free No-Bake Chocolate Cheesecake Pie
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Our no-bake Gluten-Free Chocolate Cheesecake Pie is easy, creamy, and totally delicious. It’s the perfect easy, elegant dessert for a special occasion!
It’s almost Pi Day! (March 14th aka 3.14–get it?), and I had so much fun sharing our Grasshopper Ice Cream Pie, I decided I needed to share one more way to use our yummy Gluten-Free Oreo Crust.
So, I give you the Sweets & Thank You Gluten-Free NO-BAKE Chocolate Cheesecake recipe. YUM!
It’s all the things I love about cheesecake–creamy texture & fancy presentation–but without the fuss of a baked cheesecake. With a no-bake cheesecake recipe, there’s no long bake time and no worrying about a water bath or the surface of your cheesecake cracking. Consider this chocolate cheesecake for beginners! (No springform pan and no delicate baking needed!)
With a crisp chocolate cookie crust, creamy no-bake chocolate cheesecake filling, and some fresh, fun garnishes on top, this gluten-free chocolate cheesecake recipe is the perfect decadent dessert for your next special occasion.
Here’s all you need to get started…
Start With Simple Ingredients
- Gluten-Free Chocolate Crust. We make our no-bake chocolate cheesecake with gluten-free Oreo crust (made from gluten-free Oreo cookies + butter), or you can use a store-bought option, like Mi-Del brand. . It’s such a yummy combo! We recommend our 2-ingredient homemade gluten-free Oreo crust, or you can use a store-bought option, like Mi-Del brand.
- Cream Cheese. Like most no-bake cheesecake recipes, our no-bake chocolate cheesecake pie starts with softened cream cheese. I recommend full-fat cream cheese for the best texture and flavor. (Low-fat or reduced fat can get chunky and watery.)
- Brown Sugar & Sugar. Then, you’ll sweeten the cream cheese base with a mix of brown sugar and white sugar. The brown sugar add such a great flavor!
- Vanilla & Salt. To round out the flavor more, next you’ll add vanilla extract and salt. Salt is critical here to cut the sweetness. It keeps the cheesecake from tasting flat or blandly sweet.
- Melted Chocolate. To add our chocolate flavor, you’ll melt chopped chocolate or chocolate chips and pour them into our the cheese mixture. I recommend dark chocolate chips over semi-sweet chocolate for a chocolate flavor that really shines through. (Milk chocolate tastes far too weak here, to me.)
- Whipped Topping. To keep our no-bake chocolate cheesecake pie from getting to dense or heavy, I like to lighten the filling up by mixing in some whipped topping (like Cool Whip or CocoWhip). You can try whipped cream if you prefer, I just like the ease and stability of whipped topping here.
- Garnishes To Make It Pretty. Even though this gluten-free chocolate cheesecake pie is as easy as, well, pie, it looks impressive thanks to some pretty garnishes!
Try Our 2-Ingredient Oreo Crust!
Homemade gluten-free Oreo crust is SUPER easy to make. It can be no-bake or baked, and tastes amazing with all kinds of fillings!
How To Make No-Bake Gluten-Free Chocolate Cheesecake Pie, Step By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Start With Your Crust. If you haven’t already, make your gluten-free Oreo crust. Preheat the oven to 350, then pulse gluten-free Oreos in a food processor until they’re fine crumbs. Add melted butter to the crushed cookie crumbs and blend to combine. Pat out into an even layer and up the sides of a 9-inch pie dish and bake in preheated oven 10 minutes for extra stability. (Or, keep the recipe entirely no-bake and just pat the crust down as firmly as you can and chill before slicing).
- Whip The Cream Cheese Mixture. In a stand mixer or large bowl with a hand mixer, combine softened cream cheese, brown sugar, sugar, vanilla, and salt. Whip 2-3 minutes, or until totally it’s reached a smooth texture and looks lighter in color.
- Melt & Cool Your Chocolate. Then, melt chocolate chips in a microwave-safe bowl in 30-second increments until smooth and glossy, or in a saucepan on low heat on the stovetop. Cool slightly (so it’s not piping hot–it’s ok if it’s slightly warm).
- Add Melted Chocolate To Cream Cheese Mixture. Add the slightly cooled melted chocolate to your cream cheese mixture and beat another 2 minutes until smooth and well blended. This process incorporates air into the chocolate cheesecake filling, which gives it a lighter texture, so don’t skimp on time!
- Mix In The Whipped Topping. Now, add the whipped topping to the chocolate cheesecake filling and beat 20-30 seconds, or until JUST combined.
- Pour Filling Into The Crust. Add chocolate cheesecake filling to your gluten-free Oreo crust and smooth out the surface. An offset spatula makes this WAY easier (and is such a useful tool to keep on hand!)
- Chill at least 2-3 hours to set. Transfer your cheesecake to the refrigerator and chill at least 2-3 hours before serving.
- Garnish & Slice. Right before serving, garnish the chocolate cheesecake with your favorite toppings. Slice and serve! Store leftovers in an airtight container or covered well in the refrigerator.
Make It Pretty! (Decorating Ideas)
Now that you know how to make this gluten-free chocolate cheese cake pie, let’s talk about decorating! These are our favorite toppings for serving.
- Fresh berries. Some bright, beautiful fresh berries are my favorite topping for gluten-free no-bake chocolate cheesecake. The fresh berries keep the cheesecake from tasting too rich or heavy.
- Chocolate Sauce or Raspberry Sauce. Berries and chocolate are a gorgeous pairing! Feel free to drizzle individual slices of this no-bake chocolate cheesecake with a bit of chocolate sauce or raspberry sauce. It’s delightful!
- Chocolate Curls or Chocolate Shavings. Add a pretty touch with some chocolate curls or chocolate shavings.
- Mini Chocolate Chips. Or keep things simple with a light sprinkle of mini chocolate chips. They’re great with the berries!
- Fresh Mint Leaves. That pretty pop of green looks so vibrant and beautiful next to the fresh berries and chocolate!
- Whipped Topping or Whipped Cream. Since you’re already using some whipped topping for the filling, feel free to use the rest for garnishing your chocolate cheesecake.
5 VARIATIONS TO TRY
My favorite way to eat our gluten-free chocolate cheesecake is topped with fresh berries, but there are so many other yummy ways you could dress up this delicious dessert. Here are a few variations to try:
- TURTLE – Serve with toasted chopped pecans, a few mini chocolate chips & a drizzle of salted caramel sauce.
- PB CUPS – Garnish with a few chopped Reese’s PB cups (or another brand like Justin’s or Unreal)
- CHOCOLATE COVERED STRAWBERRY – Add a chocolate-covered strawberry to each slice. This looks so pretty & polished!
- COOKIES & CREAM – Add more crushed and chopped Oreos on top (or cut them in half!) and drizzle lighlty with white chocolate.
- BLACK FOREST – Serve this gluten-free cheesecake with cherry pie filling, whipped cream and chocolate curls.
FAQ + Tips And Tricks For The Best Gluten-Free Chocolate Cheesecake
Serve Small Slices! I’ve never met a chocolate cheesecake recipe that wasn’t rich–it’s designed to be that way–so I recommend serving small slices for starters. You can always go back for seconds!
Can You Freeze No-Bake Cheesecake? Yes, though we recommend storing this chocolate cheesecake pie chilled in the refrigerator, for best results. Also: you’ll need to freeze it WITHOUT any toppings, as berries won’t thaw well. Place plastic wrap directly on the surface of the filling to prevent condensation droplets and store in the freezer. Thaw in the refrigerator before serving.
How Long Will No-Bake Chocolate Cheesecake Stay Fresh? Without the fresh berries as garnish, our delicious gluten-free chocolate cheesecake pie stays fresh in the fridge 3-4 days. If you’ve added the berries, they’ll only keep 1-2 days on the pie.
Can You Make This In A Springform Pan Instead? Yes! It’ll work in a 9-inch Springform pan. You’ll pat the crust out mostly just across the bottom (rather than all the way up the sides, as there won’t be enough). Then, just layer the filling on top.
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Tell me all about it! Leave a star rating below when you try our No-Bake Gluten-Free Chocolate Cheesecake recipe. I can’t wait to hear how it goes!
Gluten-Free No-Bake Chocolate Cheesecake Pie
Ingredients
For The Gluten-Free Oreo Crust:
- 25 gluten-free Oreo cookies*
- 4 Tablespoons melted butter
For The No-Bake Chocolate Cheesecake Filling:
- 16 oz. (two 8-oz blocks) cream cheese, softened slightly at room temperature
- ¾ cup brown sugar, lightly packed (150 grams)
- ¼ cup sugar (50 grams)
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 8 oz. dark chocolate chips, or chopped chocolate (1 1/2 cups)
- 4 oz. Cool Whip or CocoWhip whipped topping (1/2 tub)
Garnishes To Try:
- 2-3 cups fresh berries – strawberries blueberries, blackberries, and raspberries
- Chocolate sauce or raspberry sauce
- Chocolate curls or chocolate shavings
- Whipped topping or whipped cream
- Fresh mint leaves
Instructions
- Start With Your Crust. If you haven’t already, make your gluten-free Oreo crust. Preheat the oven to 350, then pulse gluten-free Oreos in a food processor until they’re fine crumbs. Add melted butter and pulse to combine. Transfer the mixture into 9-inch pie dish. Pat out into an even layer along the bottom and up the sides of the pan (I use the bottom of a measuring cup to make this easy!) and bake 10 minutes for extra stability. (Or, keep the recipe entirely no-bake and just pat the crust down as firmly as you can and chill before slicing).
- Whip The Cream Cheese Mixture. In a stand mixer or large bowl with a hand mixer/electric mixer, combine softened cream cheese, brown sugar, sugar, vanilla, and salt. Whip 2-3 minutes, or until totally smooth and lighter in color.
- Melt & Cool Your Chocolate. Then, melt chocolate chips in a microwave-safe bowl in 30-second increments until smooth and glossy, or in a saucepan on low heat on the stovetop. Cool slightly (so it’s not piping hot–it’s ok if it’s slightly warm).
- Add Melted Chocolate To Cream Cheese Mixture. Add the slightly cooled melted chocolate to your cream cheese mixture and beat another 2 minutes until smooth and well blended. This process incorporates air into the chocolate cheesecake filling, which gives it a lighter texture, so don’t skimp on time!
- Mix In The Whipped Topping. Now, add the whipped topping to the chocolate cheesecake filling and beat 20-30 seconds, or until JUST combined.
- Pour Filling Into The Crust. Add chocolate cheesecake filling to your gluten-free Oreo crust and smooth out the surface.
- Chill at least 2-3 hour to set. Transfer your cheesecake to the refrigerator and chill at least 2-3 hours before serving.
- Garnish & Slice. Right before serving, garnish the chocolate cheesecake with your favorite toppings. Slice and serve!
Notes
- Gluten-Free Oreos. Regular Oreos are NOT gluten-free, so be sure to only buy gluten-free Oreos (white package), or another brand of gluten-free chocolate sandwich cookies, like Glutino, Goodie Girl, or Kinnikinnick.
- Storage Tips: Without the fresh berries as garnish, our gluten-free chocolate cheesecake pie stays fresh in the fridge 3-4 days. If you’ve added the berries, they’ll only keep 1-2 days on the pie.
- Can You Freeze No-Bake Cheesecake? Yes, though we recommend storing this chocolate cheesecake pie chilled in the refrigerator, for best results. Also: you’ll need to freeze it WITHOUT any toppings, as berries won’t thaw well. Place plastic wrap directly on the surface of the filling to prevent condensation droplets and store in the freezer. Thaw in the refrigerator before serving.
Video
Find the recipe:
sweetsandthankyou.com/no-bake-chocolate-cheesecake-pie/
This is delicious. And surprisingly easy to make!