This gluten-free no-bake cheesecake is the ultimate easy, decadent dessert. It’s rich and cream and —no baking (or heating the kitchen) required!
This is one of my favorite gluten-free summer desserts! It is the BEST no-bake cheesecake I’ve ever had.
A combination of sour cream, cream cheese and whipped cream make the perfect filling – everyone always asks for the recipe!
It’s hard to beat a creamy, whipped no-bake cheesecake for dessert in the middle of summer! I love this classic gluten-free cheesecake, but sometimes it’s nice not to have to turn your oven on when it’s hot.
This is guaranteed to be the easiest gluten-free no-bake cheesecake you’ll ever make, with a simple crust and unbeatable filling.
Really, the filling is some of the best I’ve ever had (no-bake or not), and it comes together quickly when whipped together in one bowl.
For another bright and creamy summer dessert try this cheesecake mousse, mini cheesecakes or lemon posset!
Why You’ll Love this Recipe
- No oven required!
- Perfect summer dessert
- Easy to make
- Rich and creamy filling
- Made with simple ingredients
For more no-bake desserts these strawberry popsicles and gluten-free ice cream cake!
You also might like these recipes for no-bake healthy peanut butter bars, gluten-free peanut butter pie with gluten-free Oreo pie crust.
This gluten-free key lime pie is another refreshing favorite.
Ingredients You’ll Need
Here are the ingredients you’ll need to make this winning no bake cheesecake recipe:
- Cream cheese: For best results, use full-fat cream cheese in this gluten-free no-bake cheesecake. It will produce a more rich, flavorful cheesecake!
- Heavy cream: Be sure to choose the cream labeled “heavy cream” (not heavy whipping cream, half and half, or dairy topping), because it contains a milk fat percentage of 35% or higher. Many brands of heavy whipping cream only have 30-35% milk fat, and this mousse needs the extra milk fat to be sure it turns out thick and creamy. I prefer Darigold heavy cream (40% milk fat). Not all brands or cartons label the milk fat percentage, so to be safe, look for a brand that has 35% (or higher) written on the carton.
- Gluten-free graham crackers: I recommend Schar Honeygrahams for gluten-free graham cracker crust —they provide great flavor and texture!
- Sour cream: Full-fat sour cream is best for this gluten-free no-bake cheesecake recipe!
- Vanilla: Use real vanilla extract to get the best flavor.
How to Make Gluten-Free No-Bake Cheesecake
Make the Crust
- Place the graham crackers in a large resealable bag. Use a rolling pin or the back of a glass to crush the graham crackers into fine crumbs. (You can also use a food processor to blent the graham crackers!)
- Pour the graham cracker crumbs into a medium bowl. Stir in the sugar and melted butter until well-combined.
- Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9.5-inch pie plate. (You can use the bottom of a measuring cup to evenly spread the fine crumbs.)
- Refrigerate until the cream cheese mixture is ready.
Make the Filling
- In a large bowl of a stand mixer, (or use a large bowl with an electric mixer), add the room temperature cream cheese, vanilla and powdered confectioners’ sugar. Mix on medium-speed until smooth and light, 2-3 minutes.
- Add the sour cream and mix to combine, scraping down the sides of the bowl.
- With the mixer running on low, slowly drizzle in the whipping cream. Increase the speed to medium-high and mix until very thick and creamy, 4-5 minutes.
- Spread the filling in an ever layer into the prepared crust. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.
- Serve plain, with fresh fruit or a fruit sauce.
What to Serve with No-Bake Cheesecake
This cheesecake tastes great plain, but you can also jazz it up with fresh strawberries, other fresh berries, or a homemade fruit compote! Here are my favorite gluten-free compote recipes:
- How to Make Fruit Compote
- Strawberry compote
- Apple compote
- Easy raspberry compote
- Blueberry Compote
- Raspberry coulis
Storage Instructions
Wrap the gluten-free no-bake cheesecake in plastic wrap and store in the fridge for up to five days.
FAQs
No, Philadelphia no-bake cheesecake filling is not certified gluten-free. The label lists several ingredients that may contain gluten.
People with Celiac’s disease can eat cheesecake that is made with a gluten-free graham cracker crust.Since traditional cheesecake recipes rely on graham crackers (made with wheat flour) for the crust, many types of cheesecake are not gluten-free.
Usually, the cheesecake found at the grocery store has gluten in the crust (graham crackers that are made with wheat flour). However, most cheesecake filling is naturally gluten-free. If you’re on a gluten-free diet, you can make your own cheesecake using gluten-free graham crackers for the crust.
Expert Tips & Tricks
- You can make this gluten-free dessert in a springform pan, in individual glass containers, or in a muffin pan lined with parchment liners. When making them for kids, I like to make these in a muffin pan. My kids think its so fun to get their very own cheesecake for dessert!
- This cheesecake is great with any topping cheesecake topping you like. I’m definitely partial to cherry topping on cheesecake (you can use the cherry topping recipe from this vegan cheesecake – a great option if you can’t eat dairy!) but any kind of berry topping will work.
More Gluten-Free Desserts
I hope you love this cheesecake for a gluten-free summer dessert as much as I do! If you try this no-bake recipe, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free No-Bake Cheesecake
Ingredients
For the Crust:
- 5-6 oz gluten-free graham crackers I like Schar Honeygrams
- 1/4 cup brown sugar
- 4 tablespoons salted butter melted
For the Filling:
- 16 ounces cream cheese softened to room temperature, 454 grams
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar 114 grams
- ½ cup sour cream 113 grams
- ¾ cup cold heavy cream see note
Instructions
MAKE THE CRUST:
- Place the graham crackers in a large resealable bag. Use a rolling pin or the back of a glass to crush the graham crackers into fine crumbs.
- Pour the crumbs into a medium bowl. Stir in the sugar and melted butter until well-combined.
- Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9.5-inch pie plate. Refrigerate until the filling is ready.
MAKE THE FILLING:
- In a large bowl of a stand mixer, (or use a large bowl with an electric hand mixer), add the cream cheese, vanilla and powdered sugar. Mix on medium-speed until smooth and light, 2-3 minutes.
- Add the sour cream and mix to combine, scraping down the sides of the bowl. With the mixer running on low, slowly drizzle in the whipping cream. Increase the speed to medium-high and mix until very thick and creamy, 4-5 minutes.
- Spread the filling evenly into the prepared crust. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight. Serve plain, with fresh fruit or a fruit sauce.
Notes
- Cream cheese: For best results, use full-fat cream cheese in this gluten-free no-bake cheesecake. It will produce a more rich, flavorful cheesecake!
- Heavy cream: Be sure to choose the cream labeled “heavy cream” (not heavy whipping cream, half and half, or dairy topping), because it contains a milk fat percentage of 35% or higher. Many brands of heavy whipping cream only have 30-35% milk fat, and this mousse needs the extra milk fat to be sure it turns out thick and creamy. I prefer Darigold heavy cream (40% milk fat). Not all brands or cartons label the milk fat percentage, so to be safe, look for a brand that has 35% (or higher) written on the carton.
- Gluten-free graham crackers: I recommend Schar Honeygrahams for gluten-free graham cracker crust —they provide great flavor and texture!
- Sour cream: Full-fat sour cream is best for this gluten-free no-bake cheesecake recipe!
- Vanilla: Use real vanilla extract to get the best flavor.
Great flavor. Husband loved it and so did I. Mine didn’t set properly though. I did use raw heavy cream rather than heavy cream. Even though it didn’t set for me, I would make it again. The favor of this dessert was ridiculously delicious.
I’m so glad you liked the creaminess/flavor! Yes raw cream would yield different results and store-bought cream. I’m glad you still enjoyed it though!
This was delicious! So creamy and easy!
I’m glad you enjoyed it! 🙂
If you want to make this gluten free, you can buy gluten free graham cracker ready made crust, or make your own with gluten free graham cracker crumbs. My family likes cheesecake made with crushed gluten free Oreos crust. No one even knows it is gluten free, and most people ask for the recipe when I make them for parties.
Yum! An oreo crust would be delicious with this recipe. Great idea! Thanks for the comment 🙂
Why don’t you think these would last longer than a day? I make these and they last pretty good for 4-5 days…if they even last that long before they are eaten. And I’ve frozen the filling and used it as well!
I love love love this cheesecake! Thank you for sharing!
I’m so glad you like the recipe!
These are so cute and perfect for parties! We made these for my baby shower and they were a HUGE hit!
Hi
Recipe looks awesome!I bought low fat sour cream by mistake, do you think it will work?
Thanks!
I think that should work! Let me know how it turns out.
What is the shelf life on these yummy looking little cuties?
They should be good for up to a day in the fridge! You can make them the night before you serve them but not much further in advance.
There is just the two of us, can these be frozen?
I don’t know if these would freeze well! I want to say they wouldn’t 🙁