An easy recipe for gluten-free cheesecake. Create a delicious, creamy gluten-free cheesecake without compromising on taste.

Gluten-Free Cheesecake

Making a homemade gluten-free cheesecake is easier than you think. It only takes a few simple ingredients to make this rich and creamy gluten-free dessert. 

A lot of traditional cheesecake recipes not only have wheat flour in the crust but it is also added to the cheesecake batter. Adding the wheat flour to the cheesecake batter helps hold everything together and to help prevent cracks.

In this recipe, we’ve not only used gluten-free graham crackers in the crust, but we’ve also substituted the wheat flour in the cheesecake batter with cornstarch. The cornstarch helps to firm up this gluten-free cheesecake batter.

You can see just how easy this gluten-free cheesecake is to make in the detailed recipe step-by-step photos. We have also included lots of tips for you to bake the best gluten-free cheesecake. 

Ingredients In Gluten-Free Cheesecake

• Gluten-Free Graham Crackers: the graham crackers are processed into fine crumbs that make up the majority of the base for this cheesecake.
• Unsalted Butter: the butter helps to hold the graham cracker crumbs together to form the base of the cheesecake.
• Granulated Sugar: the sugar is needed to add sweetness to the cheesecake. 
• Cream Cheese: cream cheese is the main ingredient in every cheesecake so don’t skimp on quality here! You’ll want full-fat block-style cream cheese (not the spreadable kind you’d put on a bagel).
• Eggs: are the main ingredient to help hold the cheesecake together.
• Vanilla Extract: a dash of vanilla extract helps to bring all the flavors together.
• Sour Cream: adds moisture and creaminess to the texture of the cheesecake.
• Corn Starch: helps to firm up the cheesecake.

How To Make Gluten-Free Cheesecake

• Preheat oven to 325° F.
• Spray a 9-inch springform pan with gluten-free non-stick baking spray. Set aside.
• Use a food processor or blender to crush the gluten-free graham crackers into fine crumbs. (photo 1)
• In a medium bowl, combine the gluten-free graham cracker crumbs, butter, and a tablespoon of granulated sugar. Stir until well combined.
• Press the crust mixture into the bottom of the prepared springform pan. Press the crust down firmly so it is well-packed. (photo 2)
• Place the crust into the refrigerator while you prepare the cheesecake batter.
• In a large bowl, beat together (on high) the softened cream cheese and sugar. Beat until smooth using a spatula to scrape down the inside of the bowl so all ingredients are blended well. (photo 3)
• Add eggs into the cream cheese mixture one at a time beating well after the addition of each egg. Use a spatula to scrape down the sides of the bowl. Do not overmix – beat just until combined.
• Add the sour cream, cornstarch, and vanilla extract into the cheesecake batter and beat on low just until combined. Use a spatula to scrape down the sides of the bowl so all ingredients are blended together well. Again, do not overmix. (photo 4)
• Remove the gluten-free cheesecake crust from the refrigerator and pour the cheesecake batter over the crust.  (photo 5 and 6) Use a spatula to make sure all the cheesecake batter from the bowl gets poured over the crust.
• Place the cheesecake pan on top of a baking sheet (to catch any leaks from the pan) and place it into the oven to bake for 55 to 60 minutes. The cheesecake is done when the outside edges are set but the middle 2-inch to 3-inch of the cheesecake is still slightly wobbly.
• Turn the oven off and crack the oven door open a bit. Let the cheesecake sit in the oven while it cools down (for about an hour).
• After 15 minutes, run a knife gently around the inside of the pan to loosen the cheesecake from the pan. Do not remove the cheesecake from the pan yet.
• After cooling in the oven for an hour, remove the cheesecake from the oven and let it cool to room temperature before moving it to the . refrigerator. This takes about an additional 30 minutes after the cheesecake is removed from the cooled oven.
• Keeping the cheesecake in the pan, wrap it well in food-safe plastic wrap then place it into the refrigerator to chill for at least 6 hours or overnight.
• Remove the gluten-free cheesecake from the pan after the chilling is complete.
• Serve the gluten-free cheesecake chilled.
• Store the gluten-free cheesecake in the refrigerator for up to 5 days.

Tips For Making The Best Gluten-Free Cheesecake

• Be sure to use quality ingredients. For a rich and creamy cheesecake don’t substitute full-fat cream cheese for low-fat cream cheese.
• Bring all refrigerated ingredients to room temperature before starting to make the cheesecake. Room-temperature ingredients combine together more smoothly. If you try to beat cold cream cheese, you’ll end up with large chunks of cream cheese in your cheesecake batter.
• Don’t over-mix the batter. Too much air in the batter can lead to cracks in the gluten-free cheesecake. 
• Let your cheesecake chill in the refrigerator for at least 6 hours (or overnight) so it has the proper time to set before you try to cut it into slices. You need to give the gluten-free cheesecake the proper time to firm up and set up before slicing.

How To Prevent A Gluten-Free Cheesecake From Cracking

• Do not overbeat the ingredients once you start adding in the eggs. Overbeating the eggs, and the ingredients after the eggs, can add more air bubbles to your batter and this will cause your cheesecake to crack while baking.
• Don’t open the oven during the baking process. I know the cheesecake smells delicious and I know it’s tempting to open to door to take a peek at it but resist the urge! Opening the oven door during baking, even if just for a second, can cause a dramatic drop in temperature that will cause your gluten-free cheesecake to crack.
• Do not overbake the gluten-free cheesecake. Your gluten-free cheesecake is done baking once the edges look set and the middle 2-inch to 3-inch of your cheesecake is still slightly wobbly. The gluten-free cheesecake middle will continue to firm up after it’s removed from the oven. Overbaking a gluten-free cheesecake will cause cracks.
• Once the gluten-free cheesecake is done baking, turn the oven off, crack the oven door open a bit, and let it sit in the oven for about an hour as the oven cools down. Removing the gluten-free cheesecake from the oven immediately when done baking will be a sudden temperature drop and that could lead to cracking.
• After the gluten-free cheesecake has cooled for about 15 minutes, run a knife gently around the inside of the pan to loosen it from the pan. As the gluten-free cheesecake cools and shrinks a bit, it could start to crack if the edges of the cheesecake are stuck to the pan.
• Let the gluten-free cheesecake cool completely to room temperature before placing it in the refrigerator.
• Do not remove the cheesecake from the pan until it has cooled in the refrigerator for at least 6 hours.

Keep in mind that sometimes, despite your best efforts, gluten-free cheesecakes will crack and that’s okay! This doesn’t affect the taste at all and you can easily cover it up with some toppings.

How Long Does It Take To Make Gluten-Free Cheesecake?

From start to finish, this gluten-free cheesecake takes just over an hour to make. Preparing the ingredients takes about 10 minutes and then the baking takes about an hour.

Where the waiting time comes in is allowing the gluten-free cheesecake to chill before eating. I know it’s tempting to slice into a gluten-free cheesecake right when it comes out of the oven but you have to allow it to cool, chill, and properly set first.

After the gluten-free cheesecake cools to room temperature, it needs to be set in the refrigerator for at least 6 hours before slicing. When planning to make your gluten-free cheesecake, calculate the chilling time in your dinner plans.

What Are Some Topping Ideas For Gluten-Free Cheesecake?

This gluten-free cheesecake is delicious just as it is, but many people like to serve cheesecake with extra toppings for added flavor. Some cheesecake topping ideas include:

• gluten-free canned pie filling such as cherry
• fresh fruit like strawberries, blueberries, or raspberries
• caramel sauce
• chocolate or hot fudge sauce
• whipped cream

How Long Is Gluten-Free Cheesecake Good For?

This gluten-free cheesecake can be stored in the refrigerator for up to 5 days. Be sure to store it in an air-tight container or wrap it well in plastic wrap so it doesn’t dry out.

When storing the gluten-free cheesecake in the refrigerator or freezer, it’s best to store it without added toppings. Added toppings such as pie filling and sauces could start to turn the cheesecake soggy as it soaks up the extra liquid.

Can Gluten-Free Cheesecake Be Frozen?

Yes, this gluten-free cheesecake can be frozen for up to two months. I recommend freezing the gluten-free cheesecake in individual slices. Each slice should be wrapped well in plastic wrap and then in aluminum foil to keep as much extra moisture out as possible. Then place the slices in a plastic freezer bag. 

Thaw the cheesecake slices in the refrigerator overnight before eating. You never want to try to heat cheesecake in the microwave. Cheesecake is meant to be eaten straight from the refrigerator.

Can Gluten-Free Cheesecake Stay Out At Room Temperature?

This gluten-free Cheesecake is meant to be stored in the refrigerator. Like any cream cheese dessert, it shouldn’t be left sitting out at room temperature for more than two hours.

Ingredients Substitutions For Gluten-Free Cheesecake

If you can’t find gluten-free graham crackers, you can substitute another type of gluten-free cookie such as gluten-free Oreos. Be sure to use a food processor to crush the gluten-free cookies into fine crumbs and then continue on with the rest of the recipe as written.

I don’t recommend skipping the crust in this recipe. There are recipes out there for crust-free cheesecakes but this recipe is written to be baked with a crust. Without a crust, this gluten-free cheesecake will start to sink in the middle.

Easy Gluten-Free Cheesecake

This creamy gluten-free cheesecake is really easy to make. The hardest part about this gluten-free cheesecake recipe is not eating it all in one day!

More Gluten-Free Dessert Recipes For You To Try!

• Gluten-Free Apple Crisp 
• Gluten-Free Brownies
• Gluten-Free Snickerdoodle Cookies

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