Silky No Bake Gluten-Free Cheesecake (Extra Easy)

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!

Prep Time 15

Refrigerate 4

Total Time 4 15

Servings

Author Melissa Erdelac

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.

Nutrition