Gluten-Free Cheesecake

Discover the delightful experience of our Gluten-Free Cheesecake. This luscious dessert combines the creamy richness of traditional cheesecake with the convenience of a no-bake filling. This recipe features a buttery gluten-free graham cracker crust, creamy cheesecake filling and is topped with sweet, fresh strawberries. Simple to prepare and even easier to enjoy, this cheesecake is perfect for any occasion.

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Gluten-Free Cheesecake

Servings: 12 Servings

Author: Rose Thicket Farms

Equipment

• 9-inch springform pan

Ingredients

Crust

• 1 1/2 cups gluten-free graham crackers crumbs
• 3 Tbs brown sugar
• 3 Tbs white sugar
• 1/4 tsp salt
• 8 tbs butter melted

Filling

• 4 (8 oz) blocks cream cheese softened
• 1/3 cup sour cream
• 1 Tbs vanilla extract
• 1 1/4 cup powdered sugar sifted
• 1/2 cup heavy whipping cream

Topping

• 12 large strawberries thinly sliced

Instructions

Crust

• Preheat oven to 350℉.
• Line the bottom of a 9-inch springform pan with a disc shaped piece of parchment paper cut slightly smaller than the bottom of the pan.
• In a food processor, mix together graham crackers, brown sugar, white sugar and salt. Pour the crumb mixture into the bottom of the pan.
• Melt the butter in a microwave safe dish. Pour into the pan with the crumbs. Stir together until combined.
• Use the bottom of a measuring cup to flatten the graham cracker mixture into the bottom of the pan pushing the mixture up the sides of the pan all the way around. It may help to tilt the pan on it’s side to flatten the crumbs on the sides of the pan.
• Bake for 8 minutes.
• Remove from oven and allow to cool completely on a wire rack.

Filling

• In a stand mixer, beat the cream cheese and sour cream until smooth.
• Add the vanilla and mix until it’s incorporated into the cream cheese mixture.
• With the mixer on low add the powdered sugar in small batches and continue to mix until combined.
• Taste the mixture and increase the powered sugar to desired sweetness if serving plain. (This cheesecake is intended to have fresh fruit on top. It’s not as sweet as a cheesecake you would eat plain.)
• In a small bowl, whisk the heavy cream until stiff peaks form.
• Fold the whipped cream into the cheesecake mixture.
• Pour the mixture into the graham cracker crust. Use an offset spatula to smooth the top into an even layer. Cover with plastic wrap and chill for 2 hours or up to overnight.
• Remove the cheesecake from the springform pan to a cake plate or platter.
• Thinly slice the strawberries and place on top of the cake for garnish.
• Serve.

Notes

Be sure to read the labels for gluten-free. 

Many no bake cheesecake filling recipes call for lemon juice. In my experience, it causes the filling to curdle if you allow it to sit overnight. Do not add lemon juice to this recipe. 

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This delicious cheesecake is the perfect dessert for someone who is gluten-free and looking for a show stopping dessert without all the fuss. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for another delicious recipe, check out my Spaghetti and Meatballs recipe here.