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. If you’ve struggled to find a gluten-free recipe just as good as the traditional one’s, it’s time to stop looking!
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Best No Bake Recipe For Gluten-Free Cheesecake
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!
The filling is silky smooth, thick and creamy, thanks to some simple magic ingredients. Adding a little sour cream balances the flavor and texture, giving it a nice contrast to cream cheese-only recipes.
The other reason why this GF cheesecake is requested just as much as my party-worthy gluten-free cake recipes, is the surprising light, airy texture instead of a more typical dense and heavy. How do we do that? It’s easy – whip up heavy cream into fluffy clouds and fold it into the filling.
If the extra step has you wavering, there’s an even easier alternative – use the option to swap out the whipped cream with Cool Whip topping. 😎 This is an easy hack I use for no-bake strawberry cheesecake with cool whip as well – saves you a step and tastes just as good!
Excellent! Made for family celebration & someone said they couldn’t decide if it was better than Cheesecake Factory! Loved how the crust came together & how easy it was to work with. Luscious filling.
—Carol
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Easy peasy press-in crust
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. You can either just line the bottom of the pan for a thicker crust, or go up the sides as well.
Creamiest filling in two steps
While the crust is baking and cooling, make the no bake filling. Beat together the cream cheese, sour cream, powdered sugar, and vanilla in a medium bowl. In a separate bowl, beat the heavy cream until stiff peaks form (or skip this step and use the Cool Whip option).
Dump, smooth and chill
Fold the whipped cream, or thawed Cool Whip, into the cream cheese mixture. Dump it into the crust and spread evenly. Cover and refrigerate for 4 hours, or overnight while you dream of digging into some heavenly slices. 👼
Yummiest Gluten-Free Toppings For Cheesecake
The ultra creamy, tangy filling satisfies many on its own, but I could go on and on about my favorite cheesecake topping ideas. Either drizzle on the sauce before serving, or offer options for guest to top as desired.
- hot fudge sauce, chocolate sauce, or a chocolate ganache
- fresh fruit, such as strawberries, blueberries, or raspberries
- fruit sauces, like blueberry sauce, raspberry, strawberry, or cherry pie filling
- caramel sauce
- peanut butter cups or other chopped candy (read label for gluten-free)
- gluten-free Oreo cookies, crushed
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Silky No Bake Gluten-Free Cheesecake (Extra Easy)
Ingredients
Almond Flour Crust (see recipe notes for alternatives)
- 2 ½ cups almond flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1 large egg, lightly beaten
Cheesecake Filling
- 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
Instructions
Crust
- 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.2 ½ cups almond flour, ¼ cup granulated sugar, ¼ teaspoon salt, 4 tablespoons unsalted butter, 1 large egg
- 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.16 ounces cream cheese, ⅓ cup sour cream, 2 teaspoon vanilla extract, 1 cup powdered sugar
- In a separate bowl, with whisk attachment, beat the heavy cream until stiff peaks form. Skip this step if using Cool Whip topping instead.1 ¼ cups heavy cream
- 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.
Notes
Other GF Crust Options
You could go the traditional route and use this easy gluten-free graham cracker crust recipe or thanks to magically delish gluten-free Oreos, opt for a gluten-free chocolate crust.Freezing cheesecake
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.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Hi Melisssa, do you think I could double this and make it into bars on a large sheetpan? Any thoughts on adapting it for that? Thank you, this will be for a mother’s day lunch!
Oh, love that idea, Julie! I would use a 9X13 inch pan. I don’t think you would have to double the recipe, but probably 1 1/2 times it. You can use the slider bar by the yield and increase the servings to 12. That will automatically give you the right measurements. You will probably have to extend the baking time slightly for the crust, probably around 30ish minutes.
Enjoy!
Melissa
I have made this 4 times in the last 2 months. Everybody loves it. I put a thickened blueberry sauce on top—- and this recipe does not have so much sugar which makes it taste even better.
Sounds awesome, Sharon! I appreciate you taking the time to share.
Best,
Melissa
My mom and i loved this recipe i made it about a week ago and my family devoured it and im making it again today. i love this recipe and i definitely recommend it. Also i feel like using cool whip made is so so much better cant wait to eat it again.
So lovely to hear, Annalise! Thank you so much for taking a moment to share!
Best,
Melissa
Excellent! Made for family celebration & someone said they couldn’t decide if it was better than Cheesecake Factory! Loved how the crust came together & how easy it was to work with. Luscious filling.
Hi Carol,
So glad to hear! Your comment means a lot and I appreciate you taking the time to let me know!
Best,
Melissa
I made this for my son’s soccer banquet, for some gluten-free guests, and it was absolutely delicious. I did a gluten-free Graham cracker crust instead and I really loved it had to share this recipe with many of the parents thank you.
Thanks, Erica! I really appreciate it!
Best,
Melissa
Hi! My son can’t eat egg as well as being gf. Can you use flax egg for the crust? This looks delicious
Hi Joanne,
I don’t think that would be a problem. I hope your son enjoys it!
Best,
Melissa
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 ?
Hi Farida,
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!
Best,
Melissa