Dive into an ultra rich and creamy dessert with this easy gluten-free cheesecake. A no bake filling makes this a quick and effortless recipe, with a surprise alternative for an easy gluten-free crust!
No bake gluten-free cheesecake filling is made of five simple ingredients and firms up and slices beautifully, just like baked cheesecake! Therefore, there is no reason to mess around with a water bath to prevent cracks. It sets perfectly every time!
Learn how to make gluten-free cheesecake with an easy no bake filling, the best gluten-free crust options, and many expert tips to make a gluten-free dessert your guests will rave about!
Is cheesecake gluten free?
Typically cheesecake is made with a graham cracker crust, which is not safe for a gluten-free diet. However, most cheesecake fillings are gluten-free. Some do contain thickeners, such as wheat flour, so you need to be cautious before taking a bite.
To make a gluten-free cheesecake recipe, a naturally GF filling is paired with a gluten-free crust mixture. The gluten-free cheesecake crust recipe includes an easy almond flour crust, made with store-bought or homemade unblanched almond flour.
I prefer using an almond flour pie crust instead of a gluten-free graham cracker crust, which most gluten-free cheesecake recipes use. Gluten-free graham cracker crumbs are particularly gritty and have an unpleasant texture. They also do not bind together well, making the crust particularly crumbly during cutting.
Just like many of the recipes shared on the website and in my gluten-free cookbook, I prefer using affordable, readily available gluten-free ingredients.
- Cream Cheese – Regular cream cheese makes a thicker, studier filling than light cream cheese. For the cream cheese to blend well with the other ingredients, it should be at room temperature first.
- Sour Cream – Sour cream gives the distinctive tangy taste. Regular or light sour cream can be used because it’s adding more to the taste than the structure.
- Powdered Sugar – Important for a few reasons – it thickens the filling, won’t leave a grainy texture, and adds the vital sweetness.
- Vanilla Extract – A splash of flavor enhancer
- Heavy Cream or Cool Whip whipped topping – Brings a light, airy texture, while still maintaining cheesecake’s firmness. Substituting Cool Whip saves a step of having to beat the heavy cream separately before folding into the cream cheese mixture.
how to make gluten-free cheesecake
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Stir together the almond flour crust ingredients. Press firmly into a 9-inch springform pan using a measuring cup or bottom of a glass. I prefer using a 9-inch pan over a 10-inch springform pan because the crust and filling will be thicker. Bake for 22 minutes.
- Beat together the cream cheese, sour cream, powdered sugar, and vanilla in a medium bowl.
- In a separate bowl, pour the heavy cream and beat until stiff peaks form.
- Fold the whipped cream, or thawed Cool Whip, into the cream cheese mixture. Spread the cheesecake batter evenly in the cooled crust.
- Cover and refrigerate for 4 hours, or overnight, before cutting and serving.
cheesecake crust options
While the cheesecake filling is no bake, the crust does need to be baked briefly for the ingredients to bind together.
The included almond flour crust makes a sturdy and delicious gluten-free crust, but there are alternatives. Chex crust recipe, made with regular, honey nut, or cinnamon Chex cereal, or oatmeal pie crust pairs perfectly and are equally quick and easy to make.
Other options include a pecan crust for a nutty, salty flavor. If you want add a sweeter touch, try this Oreo crust from gluten-free Oreo cheesecake.
The ultra creamy, tangy filling satisfies many on its own, but there are a variety of cheesecake toppings. Either drizzle on the sauce before serving, or offer options for guest to top as desired.
- hot fudge sauce or chocolate sauce
- fresh fruit, such as strawberries, blueberries, or raspberries
- fruit sauces, like blueberry sauce, raspberry or strawberry
- caramel sauce
- peanut butter cups (read label for gluten-free)
- gluten-free Oreo cookies, crushed
- cherry pie filling
Is Philadelphia cream cheese gluten-Free?
Yes. Not only is Philadelphia brand cream cheese gluten-free, but all cream cheese blocks and whipped cream cheese brands are safe for those with celiac or a gluten-intolerance.
can cheesecake be frozen?
Yes, either baked or no bake cheesecakes may be frozen. Assemble and make sure the cheesecake is well wrapped to prevent freezer burn or ice crystals forming.
To achieve a good wrap on the dessert without making marks in the filling, first freeze the cheesecake without wrapping. Once it is solidly frozen, wrap in a couple layers of plastic wrap and then cover with foil.
Can I substitute low fat cream cheese instead of full-fat?
Low fat cream cheese may be used, but the texture will suffer. The filling will not be as firm and will be softer when slicing. However, to save on calories, this modification will still work.
How long does it have to chill before serving?
Once the cheesecake has been assembled, cover the top with plastic wrap while still in the springform pan. Chill for 4 hours, or overnight, before releasing from the outer ring and serving.
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No Bake Gluten-Free Cheesecake (Extra Easy)
Almond Flour Crust
- 2 ½ cups almond flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1 large egg, lightly beaten
- 16 ounces cream cheese, softened
- ⅓ cup sour cream
- 2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 ¼ cups heavy cream (or 3 cups Cool Whip, thawed)
- (optional) fresh berries, chocolate sauce, or fruit sauce for serving
- Preheat oven to 350°F. Combine almond flour, sugar, and salt in a bowl. Add melted butter and lightly beaten egg. Stir until all the ingredients are moistened and dough sticks together.
- Dump the crust into a 9-inch springform pan. Press down and spread evenly your fingers on the bottom and halfway up the sides. Take a small measuring cup and press down firmly on the bottom, smoothing evenly.
- Use a fork to prick the bottom of the crust several times to prevent the crust from bubbling up while baking.
- Bake for 22-24 minutes, or until lightly browned. The crust will puff slightly during baking, but it will go down as it cools. Set aside to cool completely.
No Bake Cheesecake Filling
- In a large bowl beat together the cream cheese, sour cream, vanilla extract, and powdered sugar until smooth and no lumps remain, about 1 minute on high.
- In a separate bowl, with whisk attachment, beat the heavy cream until stiff peaks form. Skip this step if using Cool Whip topping instead.
- Fold the whipped cream or Cool Whip whipped topping into the cream cheese mixture. Evenly spread the cheesecake filling in the cooled crust.
- Cover and refrigerate for 4 hours, or overnight. Run a knife around the outer ring before releasing to cut and serve. Serve with optional toppings.
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Freezing cheesecakeAssemble and make sure the cheesecake is well wrapped to prevent freezer burn or ice crystals forming. To achieve a good wrap on the dessert without making marks in the filling, first freeze the cheesecake without wrapping. Once it is solidly frozen, wrap in a couple layers of plastic wrap and then cover with foil.
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Joanne Colwell says
Hi! My son can’t eat egg as well as being gf. Can you use flax egg for the crust? This looks delicious
Melissa Erdelac says
I don’t think that would be a problem. I hope your son enjoys it!
This recipes sounds fantastic! saving it! Can I ask please how do you rewove crust from the pan in one piece and don’t crack ?
Melissa Erdelac says
The crust I use is an almond flour crust, which holds up very well (it does bake for a short time). I know no bake graham cracker crusts, especially gluten-free ones, are very crumbly. I also have a recipe on the website for pecan crust or a Chex crust, which would work well too!