How do I store gluten-free chocolate cheesecake?

Pop it in an airtight container and keep it in the fridge. Make sure it’s fully cooled first so you don’t get that weird condensation on top. It actually tastes better after chilling overnight. If you’ve got leftovers, wrap individual slices and freeze them. Thaw in the fridge overnight and it’s ready to go.

How long will gluten-free chocolate cheesecake stay good in the fridge?

You’ve got a solid 4 to 5 days in the fridge before the texture starts to get weird. I usually write the date on the container so I don’t forget when I made it. After day 5 it’s still safe but just not as creamy and fresh.

Can I freeze gluten-free chocolate cheesecake, and how?

Yes you totally can. Just wrap each one in plastic wrap and stick them in a freezer-safe container or zip bag. They’ll keep for about 2 months. Thaw them in the fridge and let them sit out for 10 to 15 minutes before eating so they taste fresh again.

Can I make gluten-free chocolate cheesecake ahead of time for a gathering or event?

Yes and honestly it’s even better that way. I always make it the night before. Chill it overnight so it sets up and the flavors come together. The day of, just take it out of the fridge about 15 minutes before slicing so it softens a little. Super easy and no last-minute stress.

Why did my gluten-free chocolate cheesecake crack or sink in the center?

That usually means it was either baked too long or cooled too fast. You want the center to still be a little jiggly when you take it out.

Can I skip the chocolate protein powder and what happens if I do?

Yep, you can skip it. Just add two more tablespoons of cottage cheese and a little extra cocoa powder. It’ll still taste rich and creamy. The protein powder adds a boost but the cheesecake holds up great without it too.

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