Gluten-Free No-Bake Cheesecake

5 from 1 vote

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.

Step-by-step photos can be seen below the recipe card.

Prep Time30

Chill Time4 30

Total Time5

Course: Dessert

Cuisine: American

Keyword: gluten-free no-bake cheesecake

Servings: servings

Author: Julia Elizabeth

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