Gluten-Free No-Bake Chocolate Cheesecake Pie
This no-bake gluten-free chocolate cheesecake is easy, creamy, and totally delicious! It *is* rich, so I recommend small slices for serving. (You can always go back for seconds!)
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Servings: 1 (9-inch) 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/