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!
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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