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–+ servings
Dessert

Healthy Gluten Free Oreo Cheesecake

My healthier take on cookies and cream cheesecake is made with a gluten free chocolate cookie crust, and a no bake Greek yogurt filling! This homemade cheesecake is naturally sweetened with maple syrup and made with wholesome ingredients. If you're looking for a no bake dessert that is rich, creamy, and packed with chocolate in every bite, then look no further!
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Prep Time30 minutes
Cook Time45 minutes
Total Time9 hours 15 minutes
Yield8 servings

Equipment

INGREDIENTS

Chocolate Cookies**
  • 3 c almond flour
  • 1/2 c cocoa powder***
  • 1/4 c coconut oil (melted)
  • 1/4 c maple syrup
  • Pinch of salt
Cookie Crust
  • 2 c crushed chocolate cookie crumbs (from the first step)
  • 3 tbsp coconut oil (melted)
No Bake Cheesecake Filling
  • 8 oz cream cheese (softened)
  • 1 1/2 c Greek yogurt
  • 1/4 c maple syrup (or honey)
  • 1 tsp vanilla extract
  • 3/4 c crushed chocolate cookie crumbs (from the first step)
Chocolate Ganache (Optional)
  • 1/2 c dark chocolate chips
  • 2 tbsp Greek yogurt
  • Whipped topping (optional)

INSTRUCTIONS

Make The Chocolate Cookies
  • Preheat oven to 350 F. Line a baking sheet with parchment paper, and set aside for now.
  • In a medium bowl, mix together the almond flour, cocoa powder, and salt, until evenly distributed.
  • Pour in the melted coconut oil and maple syrup, and mix again so that the dough starts to form large clumps.
  • Sprinkle the dough onto a baking sheet, spreading them out into a single layer to the best of your ability (it's ok if it's not perfect).
  • Transfer to the oven and bake for 10-15 minutes, tossing the crumbs halfway through. The cookie pieces will not brown, but they should feel a bit firm to the touch.
  • Remove from the oven and cool completely on a wire rack. The cookie crumbs will firm up even more as they cool.
  • Use your hands or a food processor to break the crumbs up into a powder.
  • Reserve 2 c of the cookie crumbs for the crust, and about 3/4 c for the filling. You will have some crumbs left over, which you can use to decorate the top later.
    You can make the cookie crumbs a few days in advance if desired. Just store in an airtight container at room temperature until you're ready to make the rest of the cheesecake.
Prepare The Cookie Crust
  • Line the inside of the cake pan with parchment paper.
  • In a small bowl, mix together 2 c of the cookie crumbs along with the melted coconut oil. The mixture should resemble coarse sand.
  • Press the crust into the bottom and up the sides of the pan until it’s evenly distributed and well packed.
  • Place the pan in the fridge as you prepare the cheesecake filling.
No Bake Cheesecake Filling
  • In a large bowl, or a bowl of a stand mixer, beat together the cream cheese, Greek yogurt, maple syrup, and vanilla for 5 minutes until smooth, and no lumps remain. The batter may seem lumpy at first, but as you continue to mix it the lumps will disappear.
    You can increase the speed to Medium or High towards the end to help remove the lumps.
  • Add in the 3/4 c of chocolate cookie crumbs, and gently fold it in with a spatula until evenly distributed.
  • Evenly pour the cheesecake batter on top of the crust, smoothing down the top with an offset spatula so that the filling is flat.
  • Cover the pan with plastic wrap and place it in the fridge. Chill overnight, or about 8 hours.
Topping, Optional
  • Just before serving, melt the chocolate chips in the microwave until smooth, stopping to stir every :20 or so.
  • Stir in the Greek yogurt to make a thick ganache.
  • Remove the cheesecake from the fridge, and evenly spread the chocolate ganache on top of the cheesecake.
  • Pipe whipped topping on top of the chocolate, and sprinkle additional cookie crumbs on top.
  • Serve immediately, and store leftover cheesecake in the fridge. Keep it covered and it will stay fresh for 3-4 days.

Notes

*You can make this recipe is a traditional 8" or 9" baking pan, but note that the cheesecake will not be as tall.
**You don't have to make your own chocolate cookies (although I like to)! You can use store bought cookies, if preferred. Just add it to a food processor to turn it into crumbs. You'll need about 3 c of cookie crumbs for this recipe.
***I recommend Dutch processed cocoa powder for the darkest color and richest chocolate taste! Regular cocoa powder can work as a substitute.