Making a gluten-free cheesecake is always a good idea! Imagine a rich, velvety cheesecake filling on a gluten-free graham cracker crust. It's irresistibly smooth, creamy, and downright indulgent.
Cheesecake is a regular treat at our home. My husband loves it so much; it's his top dessert choice. I've been making this cheesecake even before I had to go gluten-free. It's super smooth, creamy, and oh-so-indulgent—you'll be hooked after one bite. Adapting it to be gluten-free was a breeze; most people can't tell the difference.
I promise making this gluten-free cheesecake is easier than you think. There is no need for a tricky water bath. Follow a few simple tips, and you'll become a cheesecake pro in no time!
Jump to:
- Is Cheesecake Gluten-free?
- Why You'll Love This Gluten-Free Cheesecake?
- Ingredients
- Can you make cheesecake without eggs?
- How to Make?
- Tips for the Perfect Flourless Cheesecake.
- How to Prevent Cracks in Cheesecake?
- Do you need a water bath to prevent cracks in cheesecake?
- Can you make Cheesecake without a Springform Pan?
- How to Make a Crustless Cheesecake?
- How to Make Mini Gluten-free Cheesecakes
- Make Ahead
- How to Store Cheesecake?
- Can you freeze cheesecake?
- Topping Ideas for Cheesecake.
- More delicious Gluten-free Desserts
- 📖 Recipe
Is Cheesecake Gluten-free?
While traditional cheesecake filling does not usually have gluten, cheesecake is not gluten-free. This is because the graham cracker crust is not typically gluten-free.
To make this cheesecake gluten-free, I swapped out a traditional graham cracker crust for a gluten-free crust for cheesecake with my gluten-free graham cracker crust.
Need more cheesecake recipes? Check out these 12 Incredible Gluten-Free Cheesecake Recipes.
Why You'll Love This Gluten-Free Cheesecake?
- Crowd pleaser
- Perfect for any occasion
- It is a versatile dessert that everyone can enjoy
Ingredients
- Gluten-free Graham Cracker Crust - This crust is easy to make and only takes a few simple ingredients: gluten-free graham crackers, sugar, and butter.
- Cream Cheese: The best cream cheese for making cheesecake is the full-fat blocks. Less fat and whipped cream cheese varieties need to hold up better when making cheesecake.
- Sugar: Sugar is an essential ingredient in cheesecake as it adds sweetness and helps to create a smooth and creamy texture.
- Eggs: Helps to bind the mixture together and provide structure.
- Egg Yolks: Add richness and contribute to the cheesecake's smooth and velvety texture.
- Sour Cream: Sour cream is often added to cheesecake recipes as it adds tanginess.
- Lemon Juice: Adds a bright and refreshing flavor.
- Vanilla: Enhance the overall flavor and add a subtle sweetness.
Can you make cheesecake without eggs?
I haven't personally tested making this recipe without eggs, but I believe it's doable. If you're specifically looking for an egg-free cheesecake, you might want to give my gluten-free, no-bake cheesecake a shot—it's designed without eggs.
How to Make?
Learning how to make a gluten-free cheesecake is not as hard as you think it is; just use these simple steps.
Step 1. Make the gluten-free graham cracker crust.
For all my tips and tricks on making the best gluten-free crust for a cheesecake, see my gluten-free graham cracker crust recipe.
Step 2: Make the cheesecake filling
- Cream the cream cheese and sugar.
- Add the eggs and egg yolks.
- Finally, add the sour cream, lemon juice, and vanilla.
- Mix them.
Step 3. Pour the cheesecake batter over the cooled graham cracker crust.
Step 4. Bake the cheesecake.
Step 5. Let it rest, and then chill.
Tips for the Perfect Flourless Cheesecake.
- Use room temperature ingredients. - This is probably the most important step when making cheesecake. Having room-temperature ingredients helps to prevent any lumps. It also helps to ensure that you do not have to overwhip your ingredients to get them to blend.
- Don't overmix the eggs. - Over-beating the eggs is one of the easiest ways to ruin a cheesecake before you've even put it in the oven. Always lightly whisk your eggs together before adding them to the cream and sugar, and only mix the eggs on a low speed, just until they are combined.
- Line and lightly grease your springform pan. - I always add a piece of parchment paper to the bottom of my springform pan and lightly grease the sides.
- Do NOT open the oven. - I know it's hard not to want to peek at your gluten-free cheesecake while it's baking. But trust me, don't do it. Let the cheesecake cook the entire time before opening the oven.
- Release the crust. - After your cheesecake has come out of the oven, let it sit on the stove for about ten minutes. At that point, carefully run a sharp knife around the outer edge, releasing the cheesecake from the pan. Do NOT open the springform pan at this point.
- Cool your cheesecake at room temperature. - Cheesecake needs to cool down gradually. The best place for your cheesecake to cool is on top of the stove. The stove will remain warm even after it is turned off, and this residual heat will help the cheesecake cool off slower.
- Do not open the springform pan until after your cheesecake has chilled for at least four hours, preferably overnight.
How to Prevent Cracks in Cheesecake?
There are a few reasons your gluten-free cheesecake is cracked.
- It has too much air. - This happens when you overmix the batter before baking. While it is essential to mix the ingredients well, you never want to mix cheesecake on anything more than low speed and only mix long enough to blend.
- The cheesecake is overbaked. - Cheesecake is not like baking a regular cake. You do not want the whole cheesecake to look the same coming out of the oven. A cheesecake is done with the outer 2-3 inches of the pan are set and slightly puffed, while the center is still a little wobbly like jello.
- Temperature changes too fast. - Make sure that your oven temperature is completely at the right temperature before placing the cheesecake in the oven. Do NOT open the door while the cheesecake is cooking. Allow your cheesecake to cool on top of the stove until it reaches room temperature before storing. This could take 2-3 hours, but that is okay.
Of course, if you end up with a few cracks, it is still okay, I promise. Even I end up with a few from time to time. It's nothing that some fresh berries and a dollop of fresh whipped cream can't hide.
Do you need a water bath to prevent cracks in cheesecake?
A water bath is not necessary to prevent cracks in the cheesecake, but it can help create a more even and gentle heat distribution during baking, which can reduce the likelihood of cracks forming. Additionally, properly cooling the cheesecake slowly after baking can also help prevent cracks from forming.
Can you make Cheesecake without a Springform Pan?
Yes, you can easily make this recipe without a springform pan. Just line a baking dish with parchment paper, greasing it lightly, before pressing in your gluten-free graham cracker crust.
- Depending on the size of your pan, you might need to double the crust recipe.
- Reduce the cooking time by fifteen minutes since your cheesecake will not be as thick.
- If the edges are not set at that point, you can add time five minutes at a time until the edges are set.
How to Make a Crustless Cheesecake?
You can make this gluten-free cheesecake into a no-crust cheesecake very easily.
- You can skip making gluten-free graham cracker crust and pour the cheesecake filling into a springform pan. If you use a regular baking pan, line it with parchment; otherwise, it will be harder to get out.
- If I want mini crustless cheesecakes, I tend to bake the cheesecake filling in little ramekins.
How to Make Mini Gluten-free Cheesecakes
Turning this gluten-free cheesecake into little mini cheesecakes is easy to do, and they make the perfect little gluten-free desserts to share.
- Line a cupcake pan with liners.
- Divide the graham cracker crust into the different cavities, making little mini crusts.
- Add a scoop of the cheesecake filling into the cavities.
- Bake for about 20-25 minutes, just until they are set.
- Allow the mini gluten-free cheesecakes to cool slowly before removing them from the pan and storing them in the refrigerator.
Make Ahead
Since cheesecake needs time to bake and cool properly, it's one of my favorite gluten-free desserts to make ahead of time. I find this cheesecake is perfect after it's cooled in the fridge for 24 hours. Feel free to make it a few days ahead of when you plan to serve it.
How to Store Cheesecake?
This gluten-free cheesecake should always be stored in the fridge until it is eaten. Cheesecake should not be left at room temperature for longer than four hours after it's been chilled.
Storing cheesecake covered and in the fridge will help it last for about five days in the fridge.
Can you freeze cheesecake?
Yes, this gluten-free cheesecake freezes very well.
- To freeze cheesecake, be sure to allow it to come to room temperature and then chill the fridge.
- Once it has chilled, carefully remove the cheesecake from the springform pan.
- You can either freeze it whole or freeze individual slices.
- Carefully wrap your cheesecake in plastic wrap and then a layer of foil to help keep it from getting freezer-burned.
- To thaw, allow the cheesecake to sit in the fridge overnight and then enjoy.
Topping Ideas for Cheesecake.
This gluten-free cheesecake is perfectly delicious by itself, but sometimes, adding a little extra something makes it even better.
- Top it with some fresh berries and whipped cream.
- Make an easy berry sauce. If you really want it extra, make the strawberry glaze from my gluten-free strawberry pie. it is insane on this gluten-free cheesecake. I like to make it and pour it over the cheesecake before it goes into the fridge to chill so it can rest and set up on top.
- You can make a chocolate ganache and pour it over the top.
- You can even make some of my gluten-free caramel sauce.
The possibilities are endless.
More delicious Gluten-free Desserts
If you want some delicious cheesecake flavor with less work, check out my gluten-free no-bake cheesecake, or my cheery cheesecake ice cream. Still need more? Check out a few of my other favorites below.
📖 Recipe
Gluten-free Cheesecake
Equipment
- 1 Springform Pan If you don't have a springform pan you can use a baking dish.
Ingredients
For the gluten-free graham cracker crust.
- 1 ½ Cups Gluten-free Graham Cracker Crumbs
- 6 Tablespoons Melted Butter
- 1 Tablespoon Sugar
For the gluten-free cheesecake filling.
- 2 ½ Pounds Cream Cheese 5 blocks at room temperature
- 1 ½ Cups Sugar
- 5 Large Eggs
- 2 Large Egg Yolks
- ⅓ Cup Sour Cream
- 1 Tablespoon Lemon Juice
- 1 ½ Teaspoons Vanilla
Toppings for gluten-free cheesecake. (Optional)
- Whipped Cream
- Fresh Berries
- Chocolate Ganache
Instructions
Prep your pan
- Line the bottom of a springform pan with a piece of parchment paper and lightly grease the sides.
Make the gluten-free graham cracker crust
- Preheat your oven to 325 degrees.
- Crush the gluten-free graham crackers. You want to make sure you have a fine crumb.1 ½ Cups Gluten-free Graham Cracker Crumbs
- Combine the crushed graham crackers, sugar, and melted butter in a bowl until it looks like wet sand.1 ½ Cups Gluten-free Graham Cracker Crumbs, 6 Tablespoons Melted Butter, 1 Tablespoon Sugar
- Transfer the graham cracker mixture to your springform pan and gently press it down.
- Go back over the crust using the back of a measuring cup and firmly press the crust together.
- Bake the graham cracker crust for about 5-7 minutes.
- Remove the crust from the oven and allow it cool completely before filling.
Make the cheesecake filling
- Cream the cream cheese and sugar until it is light and fluffy.2 ½ Pounds Cream Cheese, 1 ½ Cups Sugar
- Add the eggs and egg yolks carefully to the cream cheese and sugar on a medium-low speed just until combined.5 Large Eggs, 2 Large Egg Yolks
- Finally, add the sour cream, lemon juice, and vanilla.⅓ Cup Sour Cream, 1 Tablespoon Lemon Juice, 1 ½ Teaspoons Vanilla
Bake the gluten-free cheesecake
- Place the springform pan on a piece of foil and curl the foil around. This will help insulate the cheesecake and eliminate the need for a water bath.
- Transfer the pan onto a baking sheet to catch any drips that might happen in the oven.
- Pour the cheesecake filling over the cooled graham cracker crust.
- Bake the cheesecake in the 325-degree oven for 75 minutes. Do NOT open the oven during this time.
Let the cheesecake rest and chill
- Once the 75 minutes are up, remove the cheesecake from the oven and place it on the stove.
- Do not touch it for ten minutes. After ten minutes, carefully run a sharp knife around the edge of the pan releasing the cheesecake from the sides.
- Leave the cheesecake on the stove to cool slowly for 2-3 hours until it comes to room temperature.
- Once your cheesecake has completely cooled, leave it in the springform pan and carefully cover it.
- Place your cheesecake into the fridge to chill for at least four hours or overnight.
Serve your gluten-free cheesecake
- Once your cheesecake has chilled, carefully run a knife around the edges again.
- Open the springform pan and remove the cheesecake from the pan.
- At this point, your cheesecake should just be sitting on the parchment paper and bottom plate of your springform pan.
- If your cheesecake rested long enough, you should be able to pull it up and off the parchment paper to transfer it to a serving tray.
- Serve your fresh gluten-free cheesecake with desired toppings and enjoy.Whipped Cream, Fresh Berries, Chocolate Ganache
- Be sure to keep your cheesecake chilled when you are not serving it.
Notes
- Use room temperature ingredients. - This is probably the most important step when making cheesecake. Having room-temperature ingredients helps to prevent any lumps. It also helps to ensure that you do not have to overwhip your ingredients to get them to blend.
- Don't overmix the eggs. - Over-beating the eggs is one of the easiest ways to ruin a cheesecake before putting it in the oven. Always lightly whisk your eggs together before adding them to the cream and sugar, and only mix them on a low speed until they are combined.
- Line and lightly grease your springform pan. - I always add a piece of parchment paper to the bottom of my springform pan and lightly grease the sides.
- Do NOT open the oven. - I know it's hard not to want to peek at your gluten-free cheesecake while baking. But trust me, don't do it. Let the cheesecake cook the entire time before opening the oven.
- Release the crust. - After your cheesecake has come out of the oven, let it sit on the stove for about ten minutes. At that point, carefully run a sharp knife around the outer edge, releasing the cheesecake from the pan. Do NOT open the springform pan at this point.
- Cool your cheesecake at room temperature. - Cheesecake needs to cool down gradually. The best place for your cheesecake to cool is on the stove. The stove will remain warm even after it is turned off, and this residual heat will help the cheesecake cool off slower.
- Do not open the springform pan until after your cheesecake has chilled for at least four hours, preferably overnight.
- It has too much air. - This happens when you overmix the batter before baking. While it is important to mix the ingredients well, you never want to mix cheesecake on anything more than low speed and only mix long enough to blend.
- The cheesecake is overbaked. - Cheesecake is not like baking a regular cake. You do not want the whole cheesecake to look the same coming out of the oven. A cheesecake is done with the pan set's outer 2-3 inches and slightly puffed, while the center is still a little wobbly like jello.
- Temperature changes too fast. - Make sure that your oven temperature is completely at the right temperature before placing the cheesecake in the oven. Do NOT open the door while the cheesecake is cooking. Allow your cheesecake to cool on top of the warm stove until it reaches room temperature before storing. This could take 2-3 hours, but that is okay.
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