DessertJune-July 2010

Gluten-Free Chocolate Truffle Cheesecake

This luxurious treat has a brownie crust, a creamy filling and two ganache toppings.

For a dairy-free version, make Dairy-Free Chocolate Cheesecake with dairy-free variations of Brownie Crust and Chocolate Ganachetoppings.

SERVES 12 TO 16.

gluten free Chocolate Truffle Cheesecake

The finished product: a masterpiece in dessert sweetness.


10 ounces good-quality dark chocolate
2 ounces unsweetened baker’s chocolate
3 (8-ounce) packages cream cheese, room temperature
1 cup sugar
4 eggs + 1 yolk, room temperature
1 teaspoon vanilla extract
1 cup heavy cream
1 chocolate brownie crust, prebaked (below)
- Dark Chocolate Ganache
- Milk Chocolate Ganache


1. Preheat oven to 250 degrees.

2. Break both types of chocolate into pieces and melt over hot water or in the microwave. Set aside.

3. Beat the cream cheese until fluffy, scraping the sides and bottom of the bowl. Add sugar and continue beating for a few minutes. Add eggs one at a time, beating until incorporated, scraping the sides and bottom of the bowl. Beat in the vanilla. Mix in the cream. Slowly stir in melted chocolate until ingredients are combined.

4. Pour filling into cooled prebaked crust.

5. Place cheesecake in preheated oven and bake on middle rack for 2 hours or until sides feel firm and the center is soft like baked custard. Begin checking after 90 minutes. Internal temperature should be 150 degrees.

6. Turn oven off. Leave cheesecake in oven with door propped open for about an hour.

7. When cool, top with milk chocolate ganache. Then top with dark chocolate ganache.

Each slice contains 614 calories, 36g total fat, 21g saturated fat, 0g trans fat, 140mg cholesterol, 185mg sodium, 73g carbohydrate,4g fiber, 8g protein.

Milk Chocolate Ganache


9 ounces milk chocolate,* chopped
cup heavy cream or coconut milk (not lite)
1 tablespoons cold unsalted butter or dairy-free margarine

1. Place chopped chocolate in a medium stainless steel bowl. Set aside.

2. Heat cream and butter in a medium saucepan over medium heat. Bring just to a boil. Immediately pour boiling mixture over chocolate and let stand for 5 minutes without stirring.

3. Swirl mixture until blended and smooth. Let sit until it begins to thicken. Pour over cooled cheesecake, spreading to cover.

*TIP For dairy-free chocolate, try Enjoy Life chocolate chips,

Dark Chocolate Ganache


8 ounces semisweet or bittersweet chocolate, chopped
cup heavy cream or coconut milk (not lite)
2 tablespoons cold unsalted butter or dairy-free margarine

1. Place chopped chocolate in a medium stainless steel bowl. Set aside.

2. Heat cream and butter in a medium saucepan over medium heat. Bring just to a boil. Immediately pour boiling mixture over chocolate and let stand for 5 minutes without stirring.

3. Swirl mixture until blended and smooth. Let sit until it begins to thicken. Pour over cooled cheesecake, spreading to cover evenly.

Gluten-Free Brownie Crust


8 tablespoons butter or dairy-free shortening, of choice
4 ounces unsweetened baking chocolate
1 cups sugar
2 eggs
cup milk of choice (cow, rice, soy, nut, hemp)
1 teaspoon pure vanilla extract
1 cup gluten-free flour blend of choice
teaspoon salt

1. Preheat oven to 325 degrees. Lightly grease and flour the sides and bottom of a 9-inch springform pan. Set aside.

2. Melt butter and chocolate in a heavy saucepan over low heat. Remove from heat and cool to lukewarm.

3. Add sugar to chocolate mixture. Stir in eggs one at a time, mixing well after each addition. Stir in milk and vanilla.

4. In a separate bowl, combine flour and salt. Stir into batter until blended.

5. Spoon batter into prepared springform pan, spreading evenly. Bake in preheated oven for 25 to 30 minutes or until center is firm to touch. Cool on rack before adding cheesecake filling.

Comments (16)

I baked this three times, each time the crust was too hard and grainy. I like your suggestion of the cookie crust. Will try that next time. Thanks!

Posted by: Terri C | September 23, 2017 3:38 PM    Report this comment

Dear Jennie, Thank you for letting us know. The baking time is 3 hours. That is correct. However, you can certainly divide the recipe in half or use two 9-inch pie pans if you prefer. The baking time would be less if you have less filling in the pan.
All the best, Beth

Posted by: Moderator | January 19, 2017 8:15 PM    Report this comment

I think it's strange that no one mentions how much crust this makes. It's like an entire pan of brownies, and was at least 2 inches thick! I didn't even use all the batter! I would sub an "oreo" crust made from crushed GF Joe Joe's from Trader Joe's and at least then it would look more like the picture, because mine definitely didn't. Also the filling made way too much also. Perhaps because the pan was already half full of baked brownie crust--but I had 2-3 cups of extra filling ingredients. And it took more than 3 hours to bake! I just feel this recipe is expensive and labor intensive and not at all accurate in terms of quantities or cook times, and that people should be adequately warned before they try it.

Posted by: Jennie | January 19, 2017 11:43 AM    Report this comment

Send no more

Posted by: Lea Douglas | June 12, 2015 8:40 PM    Report this comment

You can sub coconut milk (not light) instead of the heavy cream and use commercially produced dairy-free cream cheese available at most supermarkets to make the "cheese"cake filling!

Posted by: Moderator | June 11, 2015 11:11 PM    Report this comment

Correct me if I'm wrong, but simply making the crust and ganache dairy-free doesn't change the fact that there is dairy in the cheesecake filling. So tell me again how this recipe is made dairy-free?

Posted by: crunchycon | June 11, 2015 1:42 PM    Report this comment

GF Brownie Crust
To replace 2 eggs
1.Heat 6 tablespoons of applesauce or liquid* of choice in a small saucepan. Add 2 tablespoons golden flax meal. Stir well and allow to cool. Add in place of eggs in step #3.
2. Add 1 teaspoon of baking powder to flour blend. Use in step #4. Proceed with recipe.

To make dairy-free Cheese Cake filling.
Replace cream cheese with dairy free cream cheese.
Replace heavy cream with full fat canned coconut milk.
Refrigerate can of full fat coconut milk for 1 hour or over night.
Open can and scoop out fat that has risen to top. Should be about 1/2 cup. Add 1/2 cup more of coconut milk
to make 1 cup to replace heavy cream in recipe. ( Reserve balance of milk for liquid* in making crust or for egg free)

To make egg free Cheese Cake filling.
To replace 4 eggs and 1 yolk
1. Combine 1 1/2 teaspoons of baking powder or egg replacer to 1-2 teaspoons water, enough to make a smooth paste. Add this to cream cheese and sugar in step #4.
2. Heat 9 tablespoons of liquid (coconut milk or applesauce or water) and add 3 tablespoons of flax meal.
Allow to cool and add to step # 3 to replace eggs.
Allow extra time for baking without eggs.

If making this dairy free and egg free allow up to 3 hours of bake time because of low temperature. (250 degrees F.)
Test after two hours and reset timer for another hour. Test kitchen had good results this way.
Firm enough to cut but a creamy texture. - Moderator

Posted by: LW Moderator | January 16, 2014 1:09 PM    Report this comment

614 calories, 36g total fat, 21g saturated fat, 140mg cholesterol per serving -- I can live without that!

Posted by: Diana W | January 13, 2014 7:27 AM    Report this comment

As for the dairy free problems there is a soy product by Toffti that replaces Cream Cheese. Dealing with the egg free allergy is sometimes very difficult but I wonder if the 1 Tab flax meal to 2 Tabs water might work as it gets very much like the continuity of an egg white. I realize that the normal water measurement for the Flax meal is 3 Tab but in replacing that many eggs the extra water would ruin the product, so I reduce that amount. Also Almond milk might be a good alternative for coconut milk.
In total there are 6 eggs + 1 yolk that's a bunch to replace in one recipe.

Posted by: Mosm | January 12, 2014 8:59 PM    Report this comment

I was excited about this, as I am a celiac that's newly also low dairy. Thought it would be a recipe for dairy-free chocolate cheesecake! Nope. Has this recipe ever been tested with a replacement for the cream cheese in the cake?

Posted by: JEANNE A | January 12, 2014 5:28 PM    Report this comment

Wondering if I could reduce calories with reduced fat cream cheese etc?

Posted by: su p | January 12, 2014 1:19 PM    Report this comment

Trader Joe's sells gluten free chocolate cookies which are very nice. This could be used for the crust.

Posted by: Sally M | January 12, 2014 11:58 AM    Report this comment

I made this for Easter dessert and it turned out wonderfully, I only used the dark chocolate ganache. I would recommend using parchment paper on the bottom of your springform pan, I greased and floured it with GF flour but my crust still stuck. Was very good, no cracking like I usually get with cheesecakes. You can't even tell it is gluten free.

Posted by: Kerry | April 24, 2011 10:29 PM    Report this comment

To make the main filling dairy free would you use vegan cream cheese and coconut milk? Is there a better alt milk for this recipe?

Posted by: greengoth | March 30, 2011 8:38 AM    Report this comment

If you are allergic to eggs, how do you subsitute specifically for the egg yolk in cheesecake filling?

Posted by: Zoe R | March 29, 2011 3:24 PM    Report this comment

Uh...don't you mean gluten FREE brownie crust? ;-)

Posted by: BRIDGET C | March 29, 2011 2:50 PM    Report this comment

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