By Wendy Stoltz / Last Modified On January 15, 2023

This smooth, creamy, Gluten-Free Cheesecake is simple to make and it has the best texture. I've included step-by-step instructions, a video, and an option for making a larger gluten-free cheesecake.

Looking for a no-bake option? Try my Gluten Free No Bake Cheesecake or my Gluten-Free No-Bake Gingerbread Cheesecake. Need another show-stopping dessert? Make my Gluten Free Tiramisu. You also can never go wrong with an Easy Gluten Free Key Lime Pie. 

Gluten-Free Cheesecake Recipe

Sometimes we just need to enjoy a thick, smooth, sweet slice of gluten-free cheesecake and this gluten-free cheesecake recipe checks all of the boxes.

The method used to make this gf cheesecake is very similar to how you would make a traditional cheesecake, but with a gluten-free cheesecake crust, so the end result is a New York Style cheesecake with a buttery crust and smooth filling.

Even those not following a gluten free diet will enjoy this gf cheesecake recipe.

Is Cheesecake Gluten Free?

No, cheesecake is not traditionally gluten-free. What makes this recipe gluten-free is the ingredient choices we’re making. Just a few smart substitutions for the crust will make your cheesecake gluten-free.

Often people ask does cheesecake have gluten. If you use gluten-free ingredients, it will be gluten-free. Please always check the labels of ingredients before purchasing.

Why Cheesecake May Crack

• The gluten-free cheesecake was baked too long: Once the edges of your gf cheesecake are set and a 2 to 3-inch circle in the center is still wobbly, the cheesecake is done. The wobbly part becomes firm when the cheesecake is fully cooled. 
• There was too much air in the cheesecake batter: When the eggs are added, try to mix the ingredients until just incorporated to make sure that too much air isn't added to the batter. 
• Big temperature changes during baking or cooling: You should always make sure the oven is completely heated before you put your gluten-free cheesecake in. Also, you should avoid opening the oven door to check on the cheesecake for the same reason. Once you remove it from the oven, allow it to cool at room temperature. 

Gluten-Free Cheesecake Crust

You can use the gluten-free cheesecake crust included with this gluten-free cheesecake recipe, or you can use my gluten free graham cracker crust recipe.

You can make your own Gluten Free Graham Crackers if you'd like to make this crust extra special. 

If you need a grain-free cheesecake crust, simply swap out the crushed gluten-free graham crackers or cookies with almond flour. Easy-peasy.

What Makes This Gluten-Free Cheesecake Recipe Special

• It's heavenly creamy
• It only needs a handful of ingredients
• It has the most deliciously buttery crust
• It takes about 15 minutes of active prep time to make it!

INGREDIENTS IN GLUTEN FREE CHEESECAKE

Gluten-Free Graham Crackers – A favorite in cheesecakes and it provides great texture and flavor to the cheesecake crust.

Powdered Sugar – We like to use powdered sugar also called confectioners sugar for a smooth and creamy filling.

Butter- To help hold the gluten-free cheesecake crust together.

Cream Cheese – Cream cheese is the star here. I haven't tested this gluten-free cheesecake recipe with a dairy-free cream cheese yet.

Eggs – Use whatever type of eggs you have on hand here, as long as they are large size.

Sour Cream – Adds additional creaminess and flavor.

Lemon Juice – A traditional add-in for cheesecake. Lemon juice is added for flavor and to balance the flavor of the cheese.

Vanilla Extract – A baked goods must-have, use pure vanilla extract for warmth and depth of flavor.

Fresh Berries – Completely optional, but if you have them, garnish your gf cheesecake with fresh berries.

Whipped Cream – Also optional, but a slice of gluten-free cheesecake with berries and whipped cream will be next level.

If you have any questions, please leave a comment below and I will get back to you.

HOW TO MAKE GLUTEN-FREE CHEESECAKE

1. Combine crushed gluten-free graham crackers, powdered sugar, and melted butter in a medium bowl and mix well.
2. Transfer mixture to prepared pan and press into an even layer using your fingers. Bake until lightly golden. Let cool.
3. Meanwhile, mix cream cheese and powdered sugar together at low to medium speed until fluffy.
4. Add eggs one at a time, mixing well between each egg.
5. Add the sour cream, lemon juice, and vanilla extract.
6. Mix until smooth.
7. Pour into the prepared springform pan and smooth the top.
8. Bake as directed.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below

How to make a larger gluten-free cheesecake?

This gluten-free cheesecake recipe makes a 7" cheesecake. If you'd like to make a 9" cheesecake do the following:

Double the cheesecake filling and double the gluten-free cheesecake crust ingredients.

Bake for 60-70 minutes or until the cheesecake is mostly set but still jiggles just a little in the center when shaken. If the top starts to brown, cover it loosely with foil.

Turn off oven and crack door, allowing cheesecake to cool for 20 minutes.

Remove from oven and run a sharp knife between cheesecake and pan to release it from the sides. Let sit on the counter for 1 hour, then cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.

Should I make My GF Cheesecake With or Without a Crust?

You can easily make this gluten-free cheesecake recipe without the graham cracker crust. Whatever you choose, the main thing you should think about is keeping the sweetness at the right level. That said, avoid adding sugar to the cookie crust as the ingredients should complement and not outshine one another. 

Gluten-Free Cheesecake Topping Ideas

If you ask me, a plain gluten-free cheesecake is amazing, but you can also add some toppings if you want! Here are a few ideas for gf cheesecake toppings:

• Chocolate: You can simply drizzle chocolate sauce over the cheesecake to make it look and taste amazing.
• Fresh berries: Add anything you like, blueberries, strawberries, raspberries. They all make a great choice. 
• Whipped cream: You can never go wrong with some whipped cream on cheesecake. 

Tips for Making Gluten-Free Cheesecake

My suggestion here is to follow the instructions and go with the flow. It’s okay if your gluten-free cheesecake doesn’t look perfect, it will still taste delicious! Here are some tips to follow though for best results. 

• Use room temperature ingredients: Bring your eggs and dairy products to room temperature before mixing. This will help you to get the smoothest possible filling and avoid a harsh temperature change while baking that can cause cracking. 
• Line your pan: You don’t want the cheesecake to stick when you’re trying to remove it. Use parchment paper on the bottom of your pan. A springform pan is the best choice as it will allow your pie to release easily. 
• Set up your oven. It’s suggested that you bake cheesecake on a rack one level below the center of your oven. This keeps it far enough away from the heating element to avoid cracking.
• Follow the cooling instructions: The recipe has a three-part cooling process. First, let the gf cheesecake cool in the oven. Then let it cool on the counter. Finally, chill the cheesecake in the fridge.
• Cut the cheesecake cleanly: It’s much easier to slice cheesecake when it’s cold. Use a long, thin knife. Dip it in hot water, then slice it. Wipe down the knife and dip it in the hot water again before each slice.

Cheesecake shrinks as it cools, make sure to run a sharp knife around the edges after you pull it out of the oven, to help prevent cracking.

We don’t use a water bath in this recipe but you are welcome to. You can also place a bowl of water underneath the cheesecake while it bakes.

But if you follow the tips above, you shouldn’t have any problems.

How to make the best gluten-free cheesecake in the Instant Pot

If you want to make a gluten-free cheesecake in an instant pot, here are the steps you can follow:

• Put some water (about 1 inch) in the bottom of the Instant Pot and cover the top of the springform pan with foil. This will help you prevent condensed water in the pan from dripping on the top of the cake. 
• Place the prepared pan in the silicone baking sling and lower it into the pan on top of the water.
• Cover the Pot, set the vent to sealing and increase the time to 32 minutes after pushing the "manual" button. 
• When the time is up, turn the Pot off and allow the pressure to release naturally for 20 minutes.
• Release any remaining pressure manually, open the lid and remove the pan from the Pot using the sling.
• Cool it at room temperature.

Gluten-free baked cheesecake vs. Instant Pot

While it's easier to make a gf cheesecake in the Instant Pot, I personally prefer the texture of the cheesecake that was baked in the oven. Also, you are more likely to have a crack in your Instant Pot cheesecake because there's no way to allow the cheesecake to cool slowly. 

Gluten-Free Cheesecake Substitutions

While there are some egg substitutions you could use in this gluten-free cheesecake recipe, I don't recommend any substitutes for the eggs as they are very important for the filling. 

Unfortunately, the same goes for the dairy-free option. But there are several types of cream cheese you can choose from! You can use either light or full-fat cream cheese, the only important thing is to use it at room temperature because cold cream cheeses will leave clumps throughout the cake. 

How to store your gluten-free cheesecake

First, you need to allow your cheesecake to cool at room temperature and then you can transfer it to the fridge to cool more. The longer you leave it in the fridge, the firmer it becomes. One of the most important things about storing your gf cheesecake is to place it inside an airtight container. This will help you keep it from drying out. You can store your cheesecake for up to 7 days. 

Freezing Gluten-Free Cheesecake

If the gluten-free cheesecake is going to be stored for later, cool the cheesecake on the counter before freezing. This will prevent access moisture from getting trapped with the gf cheesecake and allow it to finish setting up.

Freeze on springform pan – Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil. Place it in the freezer.

Freeze without springform pan – After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper lined piece of cardboard or use a plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.

You can freeze this gluten-free cheesecake for up to 3 months, then thaw it overnight in the refrigerator before serving. Do not freeze cheesecake with any toppings. Toppings get mushy and lose some of their flavor. Add toppings when you are ready to serve this gluten-free cheesecake.

This gluten-free cheesecake is one of our favorite gluten free desserts. It’s smooth, creamy, and has the perfect texture.

Is cheesecake filling gluten-free?

Usually not because many recipes call for the additional wheat flour in the batter. 

Is Philadelphia cream cheese gluten-free?

Yes, Philadephia cream cheese is gluten-free, including the block version and the whipped option. 

What’s the difference between a classic gluten-free cheesecake and a New York-style cheesecake?

Classic gluten-free cheesecake is made with cream cheese, sugar, and eggs. New York cheesecake is much heavier because it contains more cream cheese and sometimes also sour cream. It is also really dense compared to the classic gluten-free cheesecake. 

Can I use this gluten-free cheesecake recipe to make mini cheesecake bites?

Yes! You can use this gluten-free cheesecake recipe to make mini cheesecake bites. I recommend using a muffin tin and muffin liners for easier handling and cleanup. 

You can add a spoonful of the crust to the bottom of each liner and press down. Then pour cheesecake filling into the liners until they are ⅔ full. Bake for 15 to 20 minutes. 

Did you make this Gluten Free Cheesecake? Please leave a comment below letting me know what you thought.

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Yield: 8 servings

Gluten-Free Cheesecake

Print

This smooth, creamy, Gluten Free Cheesecake is simple to make and it has the best texture. I've included step by step instructions, a video, and an option for making a larger gluten free cheesecake.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 5 hours

Total Time 6 hours

Ingredients

FOR THE GLUTEN FREE CHEESECAKE CRUST:

• 1 cup crushed gluten free graham crackers or gluten free shortbread cookies
• 2 tablespoons powdered sugar
• 2 tablespoons butter, melted

FOR THE GLUTEN FREE CHEESECAKE FILLING:

• 16 oz cream cheese
• ¾ cup powdered sugar
• 2 large eggs, room temperature
• ⅓ cup sour cream
• ½ tablespoon lemon juice
• 2 teaspoons gluten-free vanilla extract

Instructions

1. Preheat oven to 350 degrees F, adjusting the rack to the middle. Grease a 7-inch springform pan, placing a circle of parchment in bottom of pan; set aside.
2. Combine crushed gluten free graham crackers, powdered sugar, and melted butter in a medium bowl and mix well.
3. Transfer mixture to prepared pan and press into an even layer using your fingers.
4. Bake until lightly golden, about 10 minutes. Let cool.
5. Meanwhile, mix cream cheese and powdered sugar together at low to medium speed until fluffy.
6. Add eggs one at a time, mixing well between each egg.
7. Add the sour cream, lemon juice, and vanilla extract.
8. Mix until smooth.
9. Pour into the prepared springform pan and smooth the top.
10. Bake 40-45 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken.
11. Turn off oven and crack door, allowing cheesecake to cool for 20 minutes in the oven.
12. Remove from oven and run a sharp knife or a rubber spatula between cheesecake and pan to release it from sides.
13. Let sit on the counter for 1 hour, then cover loosely with plastic wrap and refrigerate at least 4 hours or overnight.
14. Serve with fresh berries and whipped cream.

Notes

• See notes in the post for making a 9-inch gluten free cheesecake.
• Use room temperature ingredients: Bring your eggs and dairy products to room temperature before mixing. This will help you to get the smoothest possible filling and avoid a harsh temperature change while baking that can cause cracking. 
• Line your pan: You don’t want the cheesecake to stick when you’re trying to remove it. Use parchment paper on the bottom of your pan. A springform pan is the best choice as it will allow your pie to release easily. 
• Set up your oven. It’s suggested that you bake cheesecake on a rack one level below the center of your oven. This keeps it far enough away from the heating element to avoid cracking.
• Follow the cooling instructions: The recipe has a three part cooling process. First, let the gf cheesecake cool in the oven. Then let it cool on the counter. Finally, chill the gluten free cheesecake in the fridge.
• Cut the cheesecake cleanly: It’s much easier to slice cheesecake when it’s cold. Use a long, thin knife. Dip it in hot water, then slice it. Wipe down the knife and dip it in the hot water again before each slice.
• Cheesecake shrinks as it cools, make sure to run a sharp knife around the edges after you pull it out of the oven, to help prevent cracking.
  

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Nordic Ware Pan Springform, 9 Inch, Charcoal
• 
  Realemon 100% Lemon Juice, 2.5 oz
• 
  Hamilton Beach Stack & Snap 8-Cup Food Processor & Vegetable Chopper with Adjustable Slicing Blade, Built-in Bowl Scraper & Storage Case, Silver (70820)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 364Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 117mgSodium: 276mgCarbohydrates: 25gFiber: 0gSugar: 17gProtein: 6g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.