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Close up of a piece of gluten-free cheesecake being cut into with a fork.

Gluten-free Cheesecake

Sara Vaughn
Making a gluten-free cheesecake is never a bad idea! Who could resist a smooth, creamy, and decadent cheesecake filling over a gluten-free graham cracker crust?
Prep Time 20 mins
Cook Time 1 hr 15 mins
Cooling and Resting 6 hrs
Total Time 7 hrs 35 mins
Course Dessert
Cuisine American
Servings 1 9 inch cheesecake
Calories 633 kcal

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
  • 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 into 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

Tips for the perfect cheesecake.
  • Use room temperature ingredients. - This is probably the most important step when making cheesecake. Having room temperature ingredients help 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.
Why did your cheesecake crack?
There are a few reasons your gluten-free cheesecake cracked.
  • 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 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 warm stove until it reaches room temperature before storing. This could take 2-3 hours, but that is okay.
Keyword cheesecake gluten free, crustless cheesecake, gluten free cheesecake, gluten free crust for cheesecake, gluten free mini cheesecake