This gluten free chocolate cheesecake is decadent and creamy perfection. The chocolate crust is perfectly crisp and crunchy, and the layer of dark, rich chocolate ganache adds a hint of fancy. This recipe is truly a melt-in-your-mouth delicious dessert!

I have always loved cheesecake, but often detoured from them because the crust makes them not gluten free friendly. I started making cheesecakes from the inspiration of a little gem of a place, right here in my city. They have always made such yummy gluten-free desserts and pastries. It’s right here in Tulsa, and located Cherry Street. It is my go-to place when I want gluten free dessert (and when I don’t want to make it myself LOL). Usually Corey will take me here on my birthday and it’s the BEST! They have everything from cookies to cakes to pies and of course, cheesecake, and a huge selection is always gluten-free. A visit to this little nook last fall inspired this recipe, when I wanted to fine-tune my own rich, chocolate cheesecake.

Corey’s mother used to make this chocolate mousse dessert that Corey absolutely LOVED. And this chocolate cheesecake reminds him of the dessert she used to make, so it’s always a nostalgic experience of yummy, deliciousness when I make it! And that is one of my favorite things about food – when it can connect us to a memory or time in our lives that brings back all the feels!

I have taken this gluten-free chocolate cheesecake to many gatherings and it is always a hit! I love that it is a super easy recipe, yet full of robust and rich chocolate flavor – a little goes a long way! Unless you are serving choco-holics HAHA then they may be coming back for seconds, because it’s just that GOOD!

What You Will Need:

double chocolate chip gluten free cookies (I use the Simple Mills brand) – you could also use chocolate graham crackers)
melted butter
eggs
heavy cream
cream cheese
cocoa powder
vanilla
brown sugar (you could substitute for coconut sugar)
maple syrup
bittersweet chocolate
semi-sweet chocolate chips

What You will Love About this Recipe:

you don’t have to use a springform pan (I prefer my clay pan from Magnolia)
no fancy steps required with special equipment (no tin foil or a water bath)
it’s an easy prep
it makes the perfect dessert, no matter the time of year
perfect for birthday celebrations or Valentine’s Day
this triple chocolate cheesecake is sweetened with maple syrup (and a little brown sugar)

Helpful Hints:

for best results, make sure the ingredients are room temperature
leave enough time so you can refrigerate the cheesecake for 4 hours before serving
you can make a day in advance
leftovers (if there are any) can be stored in an airtight container, or cover the pan with plastic wrap
keeps for up to 3 days in the refrigerator

Let’s Bake!

Preheat the oven to 350 degrees Fahrenheit.
First, let’s make the crust. Bust out your food processor. Add the 24 double chocolate chip cookies and the 5 tablespoons melted butter to the food processor and pulse until the mixture resembles fine crumbs, like grains of sand. You could also use a blender – or go super old fashioned and use a ziplock bag and rolling pin to crush the cookies. Then in a bowl stir together the butter and cookie crumbs. With the back of a fork, press the mixture into the bottom of the pan, in an even layer. Set aside.
Using a double-boiler, add 2 cups of bittersweet baker’s chocolate. Over low heat, melt the chocolate. set aside to cool. I could also melt the chocolate in the microwave, in a microwave safe bowl, stirring every 30 seconds until completely melted.
For the cheesecake filling, we will need a stand mixer (you could also use a hand mixer). Add the cream cheese to the large mixing bowl and beat until creamy (I prefer using the paddle attachment that scrapes the sides). From here, we are going to add each ingredient, one at a time, until fully incorporated, before adding the next ingredient.
To the cream cheese, we will add 1/2 cup of dark brown sugar. Whip these two together until creamy.
Next up, 1 cup of maple syrup. It’s really important for this ingredient to be room temperature, as it will incorporate much more easily to the cream cheese and sugar mixture. SLOWLY add the syrup, with the mixer going at medium-low speed.
Keep the mixer at a medium-low speed and add 3 tablespoons of cocoa powder. Once incorporated, slowly add the heavy cream – again, it’s super important for the heavy cream to room temperature for easy incorporation.
Now we shall add our eggs to make this cheesecake oh-so creamy! To the mixer add 4 eggs + 2 egg yolks. (I love making cheesecakes in the spring and summer when my hens are in full production mode and I am looking for recipes that use up a lot of their delicious eggs!
For the last ingredients, we will add the melted chocolate + 2 teaspoons of vanilla. On medium-low slowly add the COOLED chocolate and completely incorporate, then turn on the mixer.
Pour the chocolate cheesecake filling into the prepared pan and pop into the oven for about 45 – 50 minutes. The cheesecake should jiggle only slightly at the center when you pull it from the oven. I will always check the cheesecake at 45 minutes, but it does typically need 50 full minutes in my oven.
Let the cheesecake come to room temperature before popping it into the refrigerator. Refrigerate for 4 hours.
At the 3 hour mark, it’s time to make the ganache! Over the stove or using the microwave, we need to heat 1/2 cup heavy cream. Once heated through, pour the heavy cream into a bowl and add in 1/2 cup semisweet chocolate chips. Let sit for 1 minute, then stir together until mixture produces a creamy chocolate. Pour over the cheesecake and using a spatula, or the back of a spoon, spread the ganache into a thin layer. Refrigerate 1 more hour before serving.
Make it fancy and add chocolate shavings atop the cheesecake! Serve with fresh berries like strawberries or raspberries!

This is the BEST cheesecake recipe with a rich chocolate flavor! No one will ever guess it is a gluten-free cheesecake with the creamy texture and the perfectly crisp chocolate cookie crust! Check out the recipe card below!

The Best Gluten Free Chocolate Cheesecake Recipe

A decadent and creamy gluten free chocolate cheesecake. The chocolate crust is perfectly crisp and crunchy, and the layer of dark, rich chocolate ganache adds a hint of fancy. This recipe is truly a melt-in-your-mouth delicious dessert!

Print Recipe

Prep Time:25

Cook Time:45

Chill Time:4

Ingredients

For the Crust

24 double chocolate chip cookies I use the Simple Mills
5 tbsp melt butter

For the Cheesecake Filling

24 oz cream cheese
½ cup brown sugar
1 cup maple syrup
3 tbsp cocoa powder
1 cup heavy cream
4 whole eggs
2 egg yolks
2 tsp vanilla
2 cups bittersweet baker's chocolate

For the Ganache

½ cup semisweet chocolate chips
½ cup heavy cream

Instructions

Add chocolate cookies to a food processor and pulse until the cookies are crumbles – combine melted butter and cookie crumbles, and pour into the bottom is the pan. Use the back of a fork to press the crumbles into the bottom of the pan (I used a 9” pie pan, doubt you can use the traditional springform pan)
To a stand mixer add the softened cream cheese, and with a paddle attachment, beat the cheese until smooth
Add the brown sugar, mix to combine
Add the maple syrup, mix to combine
Add the cocoa powder, mix to combine
Add the heavy cream, mix to combine
Add the eggs + the yolks, mix to combine
Add a splash of vanilla followed by the melted chocolate that has cooled. Add this slowly to the cheese mixture, and blend until completely incorporated
Pour cheesecake batter into the pan and bake for 45 minutes at 350°
Let the cake cool completely before refrigerating- refrigerator for 4 hours before serving
When you are close to serving, prep the ganache by heating the cream in the microwave for one minute, remove from microwave and pour in the chocolate chips – let it sit for a minute, then stir to combine.
Pour the ganache over the top of the cheesecake and spread in an even layer
Top with chocolate shavings or fresh fruit, and serve!

Servings: 12

What You will Love About this Recipe:

you don’t have to use a springform pan (I prefer my clay pan from Magnolia)
no fancy steps required with special equipment (no tin foil or a water bath)
it’s an easy prep
it makes the perfect dessert, no matter the time of year
perfect for birthday celebrations or Valentine’s Day
this triple chocolate cheesecake is sweetened with maple syrup (and a little brown sugar)

Helpful Hints:

for best results, make sure the ingredients are room temperature
leave enough time so you can refrigerate the cheesecake for 4 hours before serving
you can make a day in advance
leftovers (if there are any) can be stored in an airtight container, or cover the pan with plastic wrap
keeps for up to 3 days in the refrigerator

Corey’s step-mom used to make this chocolate mousse dessert that Corey absolutely LOVED. And this chocolate cheesecake reminds him of the dessert she used to make, so it’s always a nostalgic experience of yummy, deliciousness when I make it! And that is one of my favorite things about food – when it can connect us to a memory or time in our lives that brings back all the feels!

The Best Gluten Free Chocolate Cheesecake Recipe