Cooking and Serving: 70 minutes | 8 slices
Ingredients
How to make gluten free cheesecake (step * Expert tips | Ingredient substitutions
Description
Prep Time: 15 minutes | Cook Time: 55 minutes | Total Time: 70 minutes | Servings: 8 slices
Ingredients
How to make gluten free cheesecake (step * Expert tips
Ingredient substitutions
Instructions
WHY THIS RECIPE WORKS
This cheesecake is creamy, smooth, and packed with classic flavor—all without.
any complicated steps or a water bath.
It uses just six simple ingredients and a quick 2-ingredient gluten-free graham.
it an easy, reliable dessert for any occasion.
A touch of cornstarch helps the filling set perfectly without being too heavy,.
so it’s a crowd-pleaser every time.
“First time making a gluten free cheesecake and it was amazing!! I used gluten.
free crust as well and added a fruit topping. Chefs kiss thanks for the.
RECIPE INGREDIENTS
Making a classic cheesecake filling is simple—and gluten free when you use.
gluten-free cookie crumbs for the crust. Here’s what each ingredient does:.
gluten free cheesecake ingredients in small bowls with black block lettering.
with name of each ingredient.
free cheesecake ingredients in small bowls with black block lettering with name.
Cream cheese: Use full-fat for the best flavor. Let it soften at room.
temperature so it blends smoothly.
Granulated sugar: Adds the perfect touch of sweetness to balance the tangy.
Cornstarch: Just a bit to help the filling firm up and set perfectly.
Salt: A small pinch boosts all the other flavors.
Vanilla extract: Gives that rich, classic cheesecake flavor.
Eggs: Act as a thickener to create the dense, creamy texture you want.
Butter: Binds the cookie crumbs and adds a rich, buttery taste to the crust.
Gluten-free cookie crumbs: Crushed gluten free graham crackers make a crispy,.
flavorful crust base.
HOW TO MAKE GLUTEN FREE CHEESECAKE (STEP.
MAKE THE CRUST
To make a gluten free cheesecake, start homemade gluten-free graham crackers (or one package of store-bought) into fine.
crumbs. Mix with melted butter, then press the mixture firmly into the bottom.
and halfway up the sides of a lined 8- or 9-inch springform pan.
round metal mixing bowl with brown cookie crumbs and yellow melted butter.
metal mixing bowl with brown cookie crumbs and yellow melted butter.
same mixing bowl with ingredients mixed into brown clumps with metal mixing.
mixing bowl with ingredients mixed into brown clumps with metal mixing spoon.
same brown clumps in round gold colored springform pan with white parchment.
brown clumps in round gold colored springform pan with white parchment paper.
hand holding metal mixing spoon pressing brown graham cracker crust into even.
layer in gold spring form pan.
holding metal mixing spoon pressing brown graham cracker crust into even layer.
in gold spring form pan.
MAKE THE FILLING
In a stand mixer (or a large bowl with a handheld mixer), combine three 8-ounce.
packages of softened cream cheese, sugar, cornstarch, salt, and vanilla. Beat on.
high until smooth and creamy.
With the mixer on medium-low, add the eggs one at a time, mixing just until.
smooth—be careful not to overmix.
round metal stand mixer bowl with 2 blocks of white cream cheese, white starch,.
and brown liquid vanilla extract.
metal stand mixer bowl with 2 blocks of white cream cheese, white starch, and.
brown liquid vanilla extract.
same mixing bowl with cream colored fluffy mixture of beaten cream cheese with.
white paddle attachment and white kitchenaid mixer.
mixing bowl with cream colored fluffy mixture of beaten cream cheese with white.
paddle attachment and white kitchenaid mixer.
hand holding small glass bowl pouring 3 raw eggs into white kitchen aid mixer.
holding small glass bowl pouring 3 raw eggs into white kitchen aid mixer with.
smooth light yellow raw cheesecake mixture in mixing bowl with white paddle.
light yellow raw cheesecake mixture in mixing bowl with white paddle.
BAKE AND SERVE
Pour the filling over the crust and smooth the top. Place a baking dish filled.
with very hot water on the bottom rack of your 300°F oven and the cheesecake on.
Bake for about 50 minutes, until the edges are set and only the center wiggles.
slightly when gently shaken. Prop the oven door open slightly and let the cake.
cool inside until the oven reaches about 200°F.
Remove the cheesecake and let it cool to room temperature, then chill in the.
fridge for at least 4 hours before slicing and serving.
light yellow raw cheesecake mixture in gold colored round springform pan.
yellow raw cheesecake mixture in gold colored round springform pan.
light yellow raw cheesecake mixture in same pan smoothed out into even layer.
yellow raw cheesecake mixture in same pan smoothed out into even layer.
same cheesecake mixture in gold springform pan now baked into slightly darker.
yellow cake on round wire rack.
cheesecake mixture in gold springform pan now baked into slightly darker yellow.
cake on round wire rack.
same baked cheesecake out of pan sliced into 8 triangles on a white plate.
baked cheesecake out of pan sliced into 8 triangles on a white plate.
NO WATER BATH NEEDED
A water bath helps prevent cracks be messy. Instead, place a 9×13-inch baking dish filled with boiling water on.
the bottom rack of your oven while baking. This creates gentle humidity without.
risking water leaking into your cheesecake.
AVOID BUBBLES IN THE FILLING
Too many bubbles increase the chance of cracks. Beat all ingredients except the.
eggs vigorously first. Then add the eggs and mix just until smooth. After.
pouring the filling into the pan, gently tap it on the counter a few times to.
bring air bubbles to the surface.
KEEP THE OVEN DOOR CLOSED
Opening the oven door.
can shock the cake, causing cracks or sinking. Let it cool gradually in the oven.
before opening the door.
RELEASE THE CRUST FROM THE PAN
Run a knife around the edge of the crust after the cheesecake has had about 10.
minutes to cool. As your cake cools, it will contract and pull away from the.
edges of the pan. If the crust is stuck to the pan, this will cause tugging and.
USE ROOM TEMPERATURE INGREDIENTS
For a smooth filling, the cream cheese and eggs for the filling must be at room.
temperature, at least 68°F. Float cold eggs in very warm water for 15 minutes.
Unwrap and chop cold cream cheese and let it sit at room temperature so it warms.
DAIRY FREE
I have tried to make a dairy free cheesecake many times, and I have never liked.
the result. If I were to try a dairy free cream cheese alternative again, I.
would use the block-style Violife vegan cream cheese and add another 2.
tablespoons (18 grams) cornstarch to this recipe to help provide enough.
EGG FREE
I’m not sure if it would work in such a simple recipe, but you may be able to.
replace the eggs with Just Egg brand plant-based eggs.
CORN FREE
Replace the cornstarch with tapioca starch, arrowroot, or potato starch. They.
all work just as well here.
triangular slice of yellow cheesecake with brown crust sitting on its side on a.
small cream colored plate with two red strawberry halves and a gold colored.
slice of yellow cheesecake with brown crust sitting on its side on a small cream.
colored plate with two red strawberry halves and a gold colored small fork.
GLUTEN FREE CHEESECAKE RECIPE
Prep Time: 15 minutes mins.
Cook Time: 55 minutes mins.
Resting and chilling time: 4 hours hrs 30 minutes mins.
Total Time: 5 hours hrs 40 minutes mins.
slice of cheesecake with one strawberry cut in half.
of cheesecake with one strawberry cut in half.
Smooth, rich gluten-free cheesecake with a buttery, easy 2-ingredient crust and.
no water bath. Classic flavor made simple every time.
EQUIPMENT
1 8-inch springform pan.
Stand mixer or handheld mixer.
Roasting pan or casserole dish for filling with water and placing in the oven.
FOR THE GRAHAM CRACKER CRUST
1 ½ cups (225 g) gluten free graham crackers.
FOR THE GRAHAM CRACKER CRUST
1 ½ cups (225 g) gluten free graham crackers.
Notes
* 8 tablespoons (112 g) unsalted butter, melted
* 3 8-ounce (24 ounces) packages cream cheese, at room temperature
* ¾ cup (150 g) granulated sugar
* 3 tablespoons (27 g) cornstarch, or tapioca starch or arrowroot
* ¼ teaspoon kosher salt
* 1 ½ teaspoons pure vanilla extract
* 3 (150 g (weighed out of shell)) eggs, at room temperature
* Preheat your oven to 300°F. Grease well an 8-inch or 9-inch springform pan
and line the bottom with a round of parchment paper. Place a large sheet of
aluminum foil on the top oven rack.
* Pour 2 cups of hot water into a roasting pan or oven-safe casserole dish and
place it on the bottom rack of the oven as it heats.
* In a medium-size bowl, place the cookie crumbs and melted butter and mix
until the crumbs are moistened. Press the crumbs into the bottom and halfway
up the sides of the prepared pan. Set the pan aside.
* In a large bowl with a hand mixer or the bowl of a stand mixer fitted with
the paddle attachment, place the cream cheese, sugar, cornstarch, salt, and
vanilla, and beat on high speed until very light and fluffy.
* Scrape down the sides of the mixing bowl at least once, and continue to beat.
With the mixer on medium-low speed, add the eggs one at a time and mix just
* Scrape the filling out of the bowl and on top of the crust in the prepared
pan. Spread into an even layer and smack the bottom of the pan flat on the
counter a few times to break up any large air bubbles.
* Place the pan on top of the aluminum foil on the top rack of the preheated
oven, and bake for 50 minutes, or until most of the cake is set, but the 2
inches in the center are still somewhat loose when shaken from side to side.
If necessary, continue to bake for another 5 to 10 minutes (10 to 15 minutes
* Once the cake is baked, turn off the oven and crack the oven door a bit,
leaving the cake inside. Allow the cake to sit for about 30 minutes or until
the oven temperature has reached about 200°F.
* Remove the cake from the oven and place it on a wire rack to cool for 10
minutes. Run a butter knife around the edge of the cake to make sure it will
release cleanly from the pan as it shrinks. Allow the cake to cool, still in
the pan, until it reaches room temperature.
* Cover and chill the cake, still in the pan, for at least 4 hours until set.
* Unmold the chilled cake and loosen the bottom from the pan. Transfer the cake
carefully to a serving platter, slice with a hot, wet knife, cleaned between
each cut, and serve chilled.
INSTANT POT INSTRUCTIONS
* Grease and line a springform pan that fits your Instant Pot. Use the same
recipe but reduce ingredients * Add about an inch of water to the Instant Pot. Cover the top of the
cheesecake pan with foil to keep condensation from dripping onto the cake.
Place the pan in a silicone sling and lower it into the pot on top of the
* Seal the lid and set the Instant Pot to manual for 32 minutes. When cooking
finishes, turn it off and let the pressure release naturally for 20 minutes.
* Carefully release any remaining pressure, open the lid, and remove the
cheesecake pan. Let it cool to room temperature on a wire rack, then chill
For the graham crackers
If you use my recipe for homemade gluten free graham crackers, you’ll need about
half the recipe, or 10 rectangular crackers.
If you’d like to buy packaged crackers, I can recommend these brands: Schar,
Kinnikinnick, Pamela’s, and Partake Foods. They are all relatively expensive,
and aren’t as great for eating as homemade, but they’re extra crumbly, and that
works out great as crumbs for a crust.
Trans Fat: 0.5g | Cholesterol: 117mg | Sodium: 247mg | Potassium: 28mg | Fiber:
1g | Sugar: 30g | Vitamin A: 444IU | Calcium: 38mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
fingers holding a red silicone holder lifting a round metal springform pan with
a gluten free cheesecake out of an Instant Pot liner.
holding a red silicone holder lifting a round metal springform pan with a gluten
free cheesecake out of an Instant Pot liner.
This easy classic gluten free cheesecake is made simply with cream cheese,
sugar, and eggs. With or without a graham cracker crust. #glutenfree #gf
#cheesecake #instantpot #IP
easy classic gluten free cheesecake is made simply with cream cheese, sugar, and
eggs. With or without a graham cracker crust. #glutenfree #gf #cheesecake
Cheesecake needs at least 4 hours to chill, so it’s perfect for making ahead.
Store it covered in the fridge for 5 to 7 days. To keep plastic wrap from
sticking to the surface, place a few toothpicks on top before covering.
For longer storage, freeze the cheesecake for up to 3 months. Cool it completely
first, then freeze whole (unwrap and tightly rewrap after frozen) or slice and
wrap pieces individually. Defrost in the fridge overnight. Avoid thawing slices
at room temperature to prevent uneven melting.
side view of slice of gluten free cheesecake on metal spatula with dollop of
whipped cream and strawberry slice over small basket of whole strawberries
view of slice of gluten free cheesecake on metal spatula with dollop of whipped
cream and strawberry slice over small basket of whole strawberries
Is Philadelphia cream cheese gluten free?
Yes! Philadelphia cream cheese contains no gluten, whether block or whipped.
This recipe uses the block kind.
What’s the difference between a classic and New York-style cheesecake?
Classic cheesecake uses cream cheese, sugar, and eggs. New York-style has more
cream cheese and often sour cream or heavy cream, making it denser and richer.
Can I make mini cheesecake bites with this recipe?
Absolutely! Use a muffin tin with liners. Press a spoonful of crust into each
liner, then fill 2/3 full with cheesecake batter. Bake for 15–20 minutes.
Oven or Instant Pot—which is better?
I prefer oven-baked cheesecake for a creamier, lighter texture. Instant Pot
cheesecakes tend to be denser and crack more easily, even with careful pressure
MORE EASY CHEESECAKE RECIPES
For a fuss-free treat, try our no bake cheesecake with gelatin
creamy, and ready in 2 hours or less.
Want cookies inside? Try our no bake Oreo cheesecake
Or turn cheesecake into a fun snack with chocolate-dipped cheesecake bites