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There is no need to turn on your oven to make the most perfect, smooth, and creamy gluten-free no-bake cheesecake.
Cheesecake is a staple recipe around our house. It's my husband's favorite dessert ever, so we make it a lot. Of course, cheesecake tends to take a while to make. That's why I love being able to make this gluten-free no-bake cheesecake when the mood strikes, but I don't want to turn on my oven.
This gluten-free no-bake cheesecake comes together with a few simple ingredients and leaves you with a smooth and creamy cheesecake flavor that will have everyone looking for another piece to grab.
Jump to:
- Is no-bake cheesecake gluten-free?
- How is no-bake cheesecake different than cheesecake?
- Myths about no-bake cheesecake.
- Ingredients.
- Steps.
- Tips and tricks.
- No-bake cheesecake FAQ
- Can you make no-bake cheesecake ahead of time?
- What is the best way to store no-bake cheesecake?
- How long does no-bake cheesecake last in the fridge?
- Can you freeze no-bake cheesecake?
- How do you serve gluten-free no-bake cheesecake?
- More delicious gluten-free desserts.
- 📖 Recipe
Is no-bake cheesecake gluten-free?
No-bake cheesecake is similar to regular cheesecake, with its main ingredient being cream cheese. Plain cream cheese, which is what both recipes use, is gluten-free. The main part of a no-bake cheesecake that could not be gluten-free is the crust which is typically made of graham crackers.
We've switched the crust on this no-bake treat to make sure it's gluten-free by using a gluten-free graham cracker crust.
How is no-bake cheesecake different than cheesecake?
Just like the name implies, this gluten-free no-bake cheesecake has a gluten-free graham cracker crust and creamy cheesecake filling that never see the inside of the oven. It’s the perfect dessert when the weather is warm or when your oven is crowded. I mean, who could resist a cheesecake sitting on your gluten-free Thanksgiving dessert table? Or when you just don’t feel like baking.
No-bake cheesecake also does not have any eggs, which makes this the perfect no-bake, eggless cheesecake recipe.
Myths about no-bake cheesecake.
- No, no-bake cheesecake does not just taste like cream cheese.
- It is firm enough to hold its shape and be cut but still soft and creamy when you cut into it.
Ingredients.
You need the following ingredients to make this gluten-free no bake cheesecake.
- Gluten-free Graham Cracker Crust - This is simple to make and uses only three simple ingredients gluten-free graham crackers, sugar, and butter.
- Cream Cheese - Use the full-fat, plain cream cheese blocks.
- Heavy Whipping Cream
- Sugar
- Powdered Sugar
- Sour Cream
- Lemon Juice
- Vanilla
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Steps.
Let's make a gluten-free no-bake cheesecake. I promise it's easier than you think.
Step 1: Make the gluten-free graham cracker crust. See the full post for all my tips and tricks.
Step 2: Make the creamy no-bake cheesecake filling.
- Whip the heavy cream until stiff peaks have been formed and set it aside.
- Cream the cream cheese and sugar together until it is light and fluffy.
- Next, add the powdered sugar, sour cream, vanilla, and lemon juice.
- Then, carefully fold in the whipped cream. You do not want to deflate the whipped cream.
Step 3: Transfer the no-bake cheesecake filling to the prepared graham cracker crust.
Step 4: Chill the no-bake cheesecake in the fridge for at least 6-8 hours, or up to two days.
Tips and tricks.
Here are some of my tips and tricks to make the best gluten-free no-bake cheesecake.
- Do not bake your gluten-free graham cracker crust. It's possible to either bake it or not, but for no-bake cheesecake, it is better not to. A baked crust could cause your no-bake cheesecake to leak into your crust and make it soggy. Chilling your graham cracker crust to let the butter set up in the fridge will help make your crust sturdy without baking it.
- Have your cream cheese be at room temperature. - This will help your filling come together easier without having to overmix it and will reduce the possibility of lumps.
- Make sure your heavy whipping cream is cold and that you whip the cream until stiff peaks are formed.
- Fold in the whipped cream. You do not want to deflate the air you created when you whipped it. The air is what creates the light mousse-like consistency and helps it solidify in the fridge.
- Chill the cheesecake in the fridge for at least 6-8 hours. I find overnight is better and that at least 12 hours creates a sturdy no-bake cheesecake with neat slices.
- Do NOT freeze this no-bake cheesecake to set it. The filling will become hard, and you will lose the light texture.
No-bake cheesecake FAQ
The most popular brand of cream cheese in the U.S. is Philadelphia. Philadelphia plain cream cheese blocks have the ingredients listed as milk, cream, salt, carob bean gum, and cheese culture. Even though their packaging does not state it is gluten-free, it is, and it is safe to consume on a gluten-free diet.
You can use a springform pan like you would for traditional cheesecake. It is easier to remove it from, but you can use a regular baking dish just as easily if you don't have a springform pan.
A no-bake cheesecake needs to chill for at least 6-8 hours in the fridge. Do NOT place a no-bake cheesecake in the freezer to set up. If you skip chilling or chill it for less time, it will have a softer texture.
Can you make no-bake cheesecake ahead of time?
Yes, this gluten-free no-bake cheesecake is perfect for making ahead of time since it yields the best results after chilling for twelve hours. You can make it ahead of time and chill it for up to two days before serving.
What is the best way to store no-bake cheesecake?
No-bake cheesecake should be stored in the fridge unless it is being served. I do not recommend keeping no-bake cheesecake unchilled for more than an hour.
How long does no-bake cheesecake last in the fridge?
No-bake cheesecake will last in the fridge for about five days.
Can you freeze no-bake cheesecake?
While I do NOT recommend freezing no-bake cheesecake to set up, it is possible to freeze it after that. Just like freezing my gluten-free baked cheesecake, it is really easy.
- Once it has chilled, carefully remove the no-bake cheesecake from the 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.
How do you serve gluten-free no-bake cheesecake?
This gluten-free no-bake cheesecake is delicious on its own but adding a little dollop of fresh whipped cream on top never hurts.
If you want to get fancier, you could add one of the following.
- Top it with some fresh berries.
- Make an easy berry sauce. If you really want it extra, make the strawberry glaze from my gluten-free strawberry pie to drizzle on top.
- You can make a simple chocolate ganache and pour it over the top.
- You can even make some of my gluten-free caramel sauce.
There is no wrong way to serve this gluten-free no-bake cheesecake.
More delicious gluten-free desserts.
If you really are craving cheesecake, give my gluten-free baked cheesecake a try. Or you can make my gluten-free strawberry pie for some more gluten-free, no-bake dessert love.
Or give one of these other desserts a try. Trust me, they are all delicious, and no one will even know they are gluten-free unless you tell them.
📖 Recipe
Gluten-free No-bake Cheesecake
Ingredients
Gluten-free graham cracker crust.
- 1 ½ Cups Gluten-free Graham Crackers
- 6 Tablespoons Melted Butter
- 1 Tablespoon Sugar
No-bake cheesecake filling
- 1 ⅓ Cups Heavy Whipping Cream
- 1 ½ Pounds Cream Cheese 3 Blocks.
- ¾ Cup Sugar
- ¼ Cup Powdered Sugar
- ¼ Cup Sour Cream
- 1 ½ Teaspoons Lemon Juice
- 1 Teaspoon Vanilla
Instructions
Prepare your pan.
- If you are using a springform pan, line the bottom of the pan with parchment paper and lightly grease the sides. If you are using a baking dish, line the bottom and sides with parchment paper, being sure to leave some parchment paper coming up the sides to grab and help lift the no-bake cheesecake out of the pan.
Make the gluten-free graham cracker crust.
- Crush the gluten-free graham crackers.1 ½ Cups Gluten-free Graham Crackers
- Combine the crushed graham crackers, sugar, and melted butter into a bowl until it looks like wet sand.1 ½ Cups Gluten-free Graham Crackers, 1 Tablespoon Sugar, 6 Tablespoons Melted Butter
- Transfer the graham cracker mixture to your springform pan or baking dish and gently press it down.
- Chill for at least ten minutes before filling your graham cracker crust.
Make the no-bake cheesecake filling.
- Whip the heavy cream until stiff peaks have been formed and set it aside.1 ⅓ Cups Heavy Whipping Cream
- Cream the cream cheese and sugar together until it is light and fluffy.1 ½ Pounds Cream Cheese, ¾ Cup Sugar
- Next, add in the powdered sugar, sour cream, vanilla, and lemon juice.¼ Cup Powdered Sugar, ¼ Cup Sour Cream, 1 Teaspoon Vanilla, 1 ½ Teaspoons Lemon Juice
- Then, carefully fold in the whipped cream. You do not want to deflate the whipped cream.
Make the no-bake cheesecake.
- Transfer the no-bake cheesecake filling to the pan with the chilled graham cracker crust.
- Smooth out the top using a knife or an off-set spatula.
Chill
- Transfer the no-bake cheesecake to the fridge and let it chill for at least 6-8 hours. If you can let it go for 12 hours, that's even better.
Enjoy your gluten-free no-bake cheesecake.
- Remove the no-bake cheesecake from the fridge and carefully remove it from the pan.
- Slice and top the no-bake cheesecake as desired and enjoy.
Notes
- Do not bake your gluten-free graham cracker crust. It's possible to either bake it or not, but for no-bake cheesecake, it is better not to. A baked crust could cause your no-bake cheesecake to leak into your crust and make it soggy. Chilling your graham cracker crust to let the butter set up in the fridge will help make your crust sturdy without baking it.
- Have your cream cheese be at room temperature. - This will help your filling come together easier without having to overmix it and will reduce the possibility of lumps.
- Make sure your heavy whipping cream is cold and that you whip the cream until stiff peaks are formed.
- Fold in the whipped cream. You do not want to deflate the air you created when you whipped it. The air is what creates the light mousse-like consistency and helps it solidify in the fridge.
- Chill the cheesecake in the fridge for at least 6-8 hours. I find overnight is better and that at least 12 hours creates a sturdy no-bake cheesecake with neat slices.
- Do NOT freeze this no-bake cheesecake to set it. The filling will become hard, and you will lose the light texture.
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
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