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A slice of gluten-free no-bake cheesecake on a plate with blueberries on top

Meaningful Eats

Gluten-Free No-Bake Cheesecake

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 things to make when the weather gets hot! 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 and everyone always asks for the recipe!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Chilling time 4 hours
Total Time 4 hours 20 minutes
Servings 12 servings


For the Crust:

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



  • 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.


  • 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.


Ingredient 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.


Calories: 301kcal | Carbohydrates: 26g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 193mg | Potassium: 70mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 684IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 0.3mg