Gluten-Free Cheesecake
Published
This is my gluten-free twist on a classic, velvety cheesecake. It starts with an easy gluten-free graham cracker crust and is filled with a rich, creamy filling that’s decadent yet surprisingly simple to make. I love whipping this up for holidays, birthdays, or just because—there’s never a wrong time for a slice of homemade cheesecake. Whether you’re baking for a special occasion or treating yourself, this gluten-free cheesecake is sure to impress.
Cheesecake has always been one of my favorite desserts, and it’s even easier to enjoy since going gluten-free—the crust couldn’t be simpler. I use my homemade gluten-free graham cracker crust, but you can easily swap in store-bought or even make your own gluten-free graham crackers from scratch if you’re feeling adventurous. The filling is your classic vanilla cheesecake filling made with cream cheese, sour cream, eggs, and a little cornstarch to thicken it up into a velvety smooth, rich texture. It bakes up perfectly creamy with just the right amount of sweetness—simple, classic, and absolutely irresistible.
Gluten-Free Baking Tips
- Don’t overmix the batter after adding the eggs. Just mix until combined.
- Let the cheesecake cool gradually by leaving the oven door slightly open. Sudden temperature changes can cause the cheesecake to crack.
- If your crust feels a bit too crumbly, you might need more butter. Add a tablespoon at a time until the crumbs hold together when pressed.
- Using room temperature ingredients is key to getting a smooth batter. I like to throw my eggs, cream cheese, and sour cream on the counter for at least 30 minutes before mixing the ingredients.
Gluten-Free Cheesecake
Ingredients
Crust
- 2 cups gluten-free graham crackers, (220g)
- ½ cup unsalted butter, melted (115g)
- 1 tablespoon granulated sugar
Cheesecake
- 24 ounces full fat cream cheese, softened to room temperature (block style, not spreadable cream cheese)
- ¾ cup granulated sugar, (150g)
- 4 large eggs, room temperature
- ½ cup sour cream, room temperature
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 325° F.
- Spray a 9-inch springform pan with non-stick baking spray. Set aside.
- Use a food processor or blender to crush the gluten-free graham crackers into fine crumbs.
- 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. Place the crust into the refrigerator while you prepare the gluten-free 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.
- 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 bowl. Do not overmix—beat just until combined.
- Add the sour cream, cornstarch, and pure vanilla extract into the gluten-free cheesecake batter and beat on low until combined. Use a spatula to scrape down the sides of the bowl so all ingredients are blended together well. Again, do not overmix.
- Remove the gluten-free graham cracker crust from the refrigerator and pour the gluten-free batter over the crust. Use a spatula to make sure all the gluten-free 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 gluten-free cheesecake is still slightly wobbly.
- Turn the oven off and crack the oven door open a bit. Let the gluten-free 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 gluten-free cheesecake from the pan. Do not remove it from the pan yet.
- After cooling in the oven for an hour, remove the gluten-free 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 gluten-free cheesecake is removed from the cooled oven.
- Keeping the gluten-free cheesecake in the pan, wrap it well in 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 cheesecake chilled.
Notes
- If you can’t find gluten-free graham crackers, you can substitute your favorite gluten-free cookies.
- If you want to use a water bath, wrap the springform pan in foil and place it in a larger pan filled with an inch of hot water. Then bake according to the instructions.
- Chill completely before slicing for clean cuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Cheesecake Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat oven to 325°F. Lightly grease the bottom and the sides of a 9-inch springform pan or line with parchment paper.
Make the graham cracker crust: In a mixing bowl, mix 1 ½ cups gluten-free graham cracker crumbs, 5 tbsp melted unsalted butter, and 1 tbsp sugar.
Form the crust: Press the graham cracker mixture firmly into the parchment paper-lined springform pan. Place the crust into the oven and bake for 8-10 minutes. Let it cool completely.
Cream the cream cheese and sugar: Using a stand or hand mixer, cream together 32 oz of softened cream cheese, 1 cup sugar, and 2 tbsp cornstarch until evenly combined.
Beat in the eggs: Slowly beat in 4 large eggs, one at a time, on low speed.
Add the remaining ingredients: Mix in ¾ cups room temperature sour cream, 1 tsp vanilla extract, and 2 tsp lemon juice, until just combined. Be careful not to overmix.
Fill the pan: Pour the cheesecake mixture over the cooled graham cracker crust. Smooth the top down.
Bake the cake: Place the pan in the oven and bake for 45-50 minutes. The center should be fully set but still slightly jiggly.
Chill and rest: Turn off the oven and leave the cheesecake inside to cool for 1 hour with the door slightly cracked open. I like to wedge a wooden spoon in the door to keep it propped just enough for a gentle cool-down. Refrigerate for at least 4 hours, or overnight, before slicing.
Serve and enjoy: Serve with your favorite toppings and enjoy!
Serving Suggestions
I can enjoy a slice of gluten-free cheesecake any time—no special occasion needed! It’s rich and satisfying all on its own, but it’s also amazing layered with fresh berries, a drizzle of strawberry reduction, chocolate sauce, or even a spoonful of lemon curd for a bright twist. For a fun, bite-sized option, try making my mini gluten-free cheesecakes—they’re perfect for parties, showers, or whenever you want a little personal treat!
Storage Instructions
I like to store leftover cheesecake covered in the fridge, where it stays fresh for up to 5 days. Just make sure it’s tightly wrapped or kept in an airtight container so it doesn’t dry out.
If you want to save some for later, you can easily freeze it. Wrap individual slices (or the whole cheesecake) tightly in plastic wrap, then a layer of foil. It’ll keep well for up to 2 months. When you’re ready to enjoy it, just thaw it overnight in the fridge.
Cheesecake tastes best chilled or after sitting out for about 20–30 minutes at room temperature. I don’t recommend reheating it—this one is meant to be enjoyed cool and creamy!
No one knew. Very easy recipe.
THE GLUTEN FREE CHEESECAKE IS WONDERFUL TO MAKE. FIVE GOLDEN STARS THANK YOU.