By Wendy Stoltz / Last Modified On May 22, 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, this Gluten-Free No-Bake Mini Strawberry Cheesecakes, or my Gluten-Free No-Bake Gingerbread Cheesecake. A great option for fall is this Gluten-Free Pumpkin Cheesecake. Love chocolate? Go for my Gluten-Free Chocolate 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 and this Blackberry Cream Cheese Pie.

Learn how to cook delicious gluten-free meals with these comprehensive Udemy gluten-free courses. Sign up today!

Gluten-Free Cheesecake Recipe

Sometimes we need to enjoy a thick, smooth, sweet slice of gluten-free cheesecake, and this easy 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. Hence, the end result is a New York Style cheesecake with a buttery gluten-free crust and smooth filling.

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

Why You’re Going to Love This Gluten-Free Cheesecake

Heavenly creamy filling - The cheesecake's creamy texture is achieved by combining cream cheese, sour cream, and eggs. The cream cheese provides a rich, smooth flavor, while the sour cream adds a bit of tanginess. The eggs help to bind everything together and create a light and fluffy texture.

Most delicious buttery Graham cracker crust -  The gluten-free Graham cracker crust is made with gluten-free graham crackers, crumbs, and butter. The graham crackers provide a crunchy texture, while the butter adds a rich flavor.

Easy to follow with a handful of ingredients - This perfect gluten-free cheesecake recipe is very easy to follow and only requires a handful of ingredients. This makes it a great option if you are busy and want to make a delicious dessert without a lot of fuss.

Only require 15 minutes of active prep time - If you need a gluten-free dessert in a rush and have minimal time, this is your type of recipe as it only needs 15 minutes of your time. Let the oven do the rest!

Made ahead - This GF cheesecake can be made ahead of time and stored in the refrigerator. This makes it a great option for parties or potlucks.

Ingredients in Gluten-Free Cheesecake

Gluten-Free Graham Crackers – A favorite in cheesecakes, it provides great texture and flavor to the cheesecake crust. It is made from Graham flour.

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 yet tested this gluten-free cheesecake recipe with dairy-free cream cheese.

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. This is not the same as heavy cream.

Equipment Needed for This Classic Cheesecake

7 or 9-inch springform pan - This type of pan with a removable bottom is ideal for easily releasing the cheesecake without damaging its shape. The 9-inch instructions are below.

Parchment paper - Use a circle of parchment paper to line the bottom of the pan, preventing the cheesecake from sticking.

Medium bowl - You'll need a medium-sized bowl for mixing the crust ingredients.

Fingers or utensils for pressing the crust - You'll need your fingers or a utensil to press the crust mixture evenly into the pan.

Mixer - A mixer (handheld or stand mixer) will help you achieve a fluffy and smooth texture for the cheesecake filling.

If you have any questions about making Gluten-Free Cheesecake, please leave a comment, and we will get back to you as soon as possible.

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 the mixture to the 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 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.

Tips for Making the Best 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 the 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, allowing 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 water bowl underneath the cheesecake while it bakes to make it like a water bath.

But following the tips above, you shouldn’t have any problems and require a water bath.

Gluten-free baked cheesecake vs. Instant Pot

While it's easier to make a GF cheesecake in the Instant Pot, I prefer the texture of the cheesecake 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. 

Frequently Asked Questions

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 whether cheesecake has 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 ensure that too much air isn't added. 
• Big temperature changes during baking or cooling: You should always ensure the oven is completely heated before putting 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. 

What Gluten-Free Cheesecake Crust Can I use?

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 want to make this crust special. 

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

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

Remove from oven and run a sharp knife between the 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 crumb crust. Whatever you choose, the main thing you should think about is keeping the sweetness at the right level. Avoid adding sugar to the cookie crust; 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 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. 

Gluten-Free Cheesecake Substitutions

While you could use some egg substitutions 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; it is only important to use it at room temperature because cold cream cheese 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. 

Can You Make This Gluten-Free Cheesecake Ahead of Time?

Yes, you can. It can be stored in the fridge for up to 7 days or else you can freeze it and then defrost it on the day you require it.

Freezing Gluten-Free Cheesecake

If the gluten-free cheesecake is 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 the springform pan – Remove the outer rim from the springform pan. Wrap the cheesecake in 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 favorite 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.

Can I Use A Different Type Of Cheese, Such As Ricotta Or Mascarpone, In This Recipe?

Yes, you can use a different type of cheese in this recipe, such as ricotta or mascarpone. However, please note that using a different type of cheese may alter the cheesecake's flavor, texture, and overall outcome. Ricotta and mascarpone have different consistencies compared to cream cheese, so the texture of the cheesecake may be affected. Additionally, the flavor profile will change as well.

If you decide to use ricotta or mascarpone instead of cream cheese, you may need to adjust the recipe to ensure the best results.

Is cheesecake filling gluten-free?

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

Is Philadelphia cream cheese gluten-free?

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

What’s the difference between a classic gluten-free and 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 liner 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. 

How to Remove a Cheesecake From a Springform Pan

Here are a few easy steps so you can easily remove your GF cheesecake from the pan:

1. Allow the cheesecake to cool - After baking it, let it cool completely in the pan on a wire rack. This helps the cheesecake set and makes it easier to handle.
2. Loosen the sides - Once the cheesecake has cooled, run a sharp knife or a rubber spatula along the inside edge of the springform pan. This will help release any parts of the cheesecake that might be sticking to the sides.
3. Unlock the springform latch - Open the latch or buckle on the side of the springform pan. This will release the sides of the pan from the base.
4. Remove the sides of the pan - Gently lift the sides of the springform pan away from the cheesecake. Take your time to avoid any potential damage to the edges.
5. Transfer to a serving plate - Carefully slide a flat, thin spatula or an offset spatula between the crust and the bottom of the pan to separate the cheesecake from the base. Once separated, you can lift the cheesecake off the pan's base and transfer it to a serving plate.

Continue to Content

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 the bottom of the pan; set aside.
2. Combine crushed gluten-free graham crackers, powdered sugar, and melted butter in a medium bowl and mix well.
3. Transfer the mixture to the 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

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  KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
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  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
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  Reynolds Kitchens Parchment Paper Roll, 60 Square Feet
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  Nordic Ware Pan Springform, 9 Inch, Charcoal
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  Realemon 100% Lemon Juice, 2.5 oz
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  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: 362Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 117mgSodium: 275mgCarbohydrates: 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.

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