Gluten-Free No-Bake Cheesecake
Published
During the hot summer months, I like a dessert that requires no baking. This gluten-free no-bake cheesecake is the perfect combination of a creamy, tangy cheesecake without the need for switching the oven on. It’s easy, indulgent, and the perfect summer dessert for gatherings and parties.
I’ve always loved cheesecake, and since mastering my gluten-free graham crackers to use in my crust, I’ve been able to enjoy it more. This recipe is even easier than my gluten-free cheesecake because we don’t even need to turn the oven on, which makes it perfect for hot summer days. The filling is rich, creamy, and just the right amount of tangy. It comes together quickly with a few simple ingredients and gets its light, airy texture from whipped cream folded in at the end. No baking needed, just mix, chill, and enjoy a classic cheesecake made easy (and gluten-free!).
Gluten-Free No-Bake Cheesecake
Equipment
- 1 9-inch Pie Dish
Ingredients
Graham Cracker Crust
- 2 cups gluten free graham cracker crumbs
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, melted
Cheesecake Filling
- 1 cup heavy whipping cream, cold
- 24 oz. of cream cheese, 3 8-oz. blocks, room temperature
- ¼ cup sour cream
- 1 cup powdered sugar, 150 grams
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- For the crust, in a medium bowl, combine the graham cracker crumbs, brown sugar, and salt. Then pour and mix in the melted butter until all the graham cracker crumbs are hydrated.
- Dump the crust into a 9-inch springform pan and use the bottom of a glass or measuring cup to press the crust up the sides and into the bottom of the pan evenly.
- Place your crust in the freezer while you prepare the filling of the cheesecake.
- In a medium bowl, whip your cold heavy cream with a hand mixer until it reaches stiff peaks. Place in the fridge to stay cold.
- In a large bowl, beat the cream cheese, sour cream, and powdered sugar until smooth. Then add in the vanilla extract and lemon juice and mix until combined.
- Gently fold in your cold whipped cream until incorporated and smooth. Do not over mix.
- Remove the prepared crust from the freezer and pour in your cheesecake mixture. Smooth out the top, then refrigerate for at least 4 hours to allow it to set up.
- Serve plain or with fresh berries, whipped cream, jam and enjoy!
Notes
- Chill overnight for extra clean slices.
- Use a warm knife (run under hot water and dry) for neat cuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free No-Bake Cheesecake Step by Step
Gather all the ingredients together.
Make the crust: In a medium bowl, combine 2 cups of gluten-free graham cracker crumbs, ¼ cup of brown sugar, ½ tsp of cinnamon, and ¼ tsp of salt. Pour in ½ cup of melted unsalted butter and mix until all the crumbs are evenly moistened.
Press the crust: Transfer the crust mixture to a 9-inch springform pan. Use the bottom of a glass or measuring cup to press the mixture firmly and evenly into the bottom and slightly up the sides of the pan.
Chill the crust: Place the pan in the freezer to chill while you prepare the filling.
Whip the cream: In a medium bowl, whip 1 cup of cold heavy whipping cream with a hand mixer until stiff peaks form. Place the whipped cream in the fridge to keep it cold.
Make the filling: In a large bowl, beat 24 oz. (3 8-oz. blocks) of room temperature cream cheese, ¼ cup of sour cream, and 1 cup of powdered sugar until smooth and creamy.
Add the flavors: Add 1 tbsp of lemon juice and 1 tsp of vanilla extract. Mix the filling until fully combined.
Fold in whipped cream: Gently fold the cold whipped cream into the cream cheese mixture until fully incorporated and smooth. Be careful not to overmix.
Assemble the cheesecake: Remove the crust from the freezer and pour the cheesecake filling into the pan. Smooth the top with a spatula.
Chill and serve: Refrigerate the cheesecake for at least 4 hours, or until fully set. Serve and enjoy!
Serving Suggestions
I’m partial to serving a slice of this gluten-free no-bake cheesecake up with some raspberry coulis or fresh berries. The tartness balances the rich, creamy filling perfectly. You could also top it with a dollop of whipped cream, a drizzle of chocolate or caramel sauce. It’s simple enough for a weeknight treat but special enough for a celebration.
Tips for Success
- Make sure the cream cheese is fully softened because cold chunks will affect the texture. I like to leave mine out on the counter for a few hours before starting.
- Whip the cream until stiff, not soft, or the cheesecake may not set well. You should be able to hold the bowl upside down without spilling the whipped cream.
- Press the crust firmly into the dish, as loose crumbs will make slicing harder.
Storage Instructions
To store your gluten-free no-bake cheesecake, cover it tightly with plastic wrap or transfer slices to an airtight container. It will keep well in the refrigerator for up to 5 days.
For longer storage, you can also freeze the cheesecake. Either whole or in individual slices, wrapped well in plastic wrap, and placed in a freezer-safe container. Freeze for up to 1 month, and thaw in the fridge overnight before serving.
I’m confused re cream cheese 8ozs 3blocks. Are we useing 8 ozs or 24ozs..? Love your recipes. Thank you.
Hi Jane, Sorry for the confusion. Three 8-oz blocks, so 24 oz in total. We updated the recipe to be more clear 🙂