Gluten-Free No Bake Cheesecake (6 Ingredients, Egg-Free)

Rich and creamy gluten-free no bake cheesecake is a decadent treat that’s so easy to make. The best part? No need to turn on the oven!

This gluten-free no bake cheesecake has a rich, creamy vanilla base that is customizable to any flavours you like. The filling has a lighter texture than a traditional baked cheesecake, however, since it’s so fast and easy to make we don’t mind this one bit!

The crust is so simple even a child can make it. Just crush gluten-free graham crackers, mix them by hand with a bit of butter and granulated sugar, and refrigerate. We use a rolling pin to crush our graham crackers, however, you can use a food processor if you prefer.

The filling is also dead simple — only three ingredients, and no eggs! Cream cheese, sweetened condensed milk, and vanilla extract mixed together make for a cheesecake recipe with full on cream cheese tang. If you like your cheesecake even tangier, you can add a bit of lemon juice to the filling. We have a whole section below on mix-ins and variations to really make the flavour of this gluten-free cheesecake your own.

We recommend using a springform pan for this recipe because it’s the easiest way to transfer the cheesecake to a serving plate. If you don’t own a springform, make the recipe in an 8-inch (20-cm) round, or 9-inch (23-cm) square dish and serve it right from the dish!

Keep in mind when you make this recipe that a no-bake cheesecake still requires time to set. We recommend a minimum of six hours in the fridge, though overnight is best. Also, the cheesecake will soften as it sits out of the fridge so keep it refrigerated until ready to serve.

Jump to:

• Ingredients
• Recommended Tools
• Method
• Tips & Notes
• Mix Ins & Variations
• Substitutions
• Recipe

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

• Gluten-Free Graham Crackers — We used Kinnikinnick S’moreables Graham-style crackers for this recipe, however, any certified gluten-free graham crackers or other flavour of cookies you like should work.
• Butter — Many cheesecake recipe call for melted butter. We don’t melt the butter in this recipe because we like the way the unmelted butter firms the crust better.
• Sweetened Condensed Milk — Do not use evaporated milk in this recipe.
• Cream Cheese — We generally buy Philadelphia brand because we like the taste, but use whichever brand you like. We have not tested this recipe with dairy-free cream cheese.
• Clear Vanilla — Use regular vanilla extract if that’s what you have. We just like the way clear vanilla retains the light colour of the cheesecake filling.

Recommended Tools

• 8-inch (20-cm) springform pan
• Parchment paper
• Kitchenaid 5-speed handheld mixer
• Small offset spatula
• Large cake spatula

Method

Lightly grease an 8-inch (20-cm) springform pan with butter. Line the bottom and sides of the pan with parchment paper. Set aside.

Start by making the crust. Place the gluten-free graham crackers in a large zipper top bag. Use a rolling pin to roll and crush the crackers into fine crumbs with some larger chunks.

You can use a food processor if you prefer, but we like the crumbs to be less uniform in size. It adds more texture to the crust.

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Add the crushed graham cracker crumbs, butter, and sugar to a mixing bowl. Use your hands to work the butter and sugar into the crumbs until well combined.

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Dump the crumb mixture into the prepared springform pan. Use your hands to spread and press the crumbs into and even layer over the bottom and slightly up the sides of the tin.

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Place the tin in the fridge to begin chilling while you make the filling.

Add the cream cheese, sweetened condensed milk, and vanilla to a mixing bowl.

Use a handheld or stand mixer to beat the cream cheese mixture until smooth and creamy.

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If there are lumps in your cheesecake filling, your cream cheese may be too cool. You can place the mixing bowl in the microwave (as long as it isn’t metal) and heat the mixture in ten second bursts. Continue to beat the cream cheese in between heating until the mixture is smooth and lump-free.

Remove the crust from the fridge and pour the filling in on top of it.

Use a small offset spatula or the back of a soup spoon to smooth the mixture evenly inside the tin.

Place the gluten-free no bake cheesecake in the fridge for at least six hours to set, though overnight is best.

When the cheesecake is fully chilled, remove it from the fridge. Run the tip of a small sharp knife around the top inside edge of the parchment paper to prevent sticking and pulling once the collar of the tin is removed.

Unlock the edge of the springform pan and gently pull the collar of the pan away and off of the cheesecake. If it sticks at all, simply use the small knife again to loosen.

Gently remove the parchment paper from the sides.

Have a serving plate or platter ready. Use two spatulas to gently lift the cheesecake from the bottom of the springform tin and carefully transfer it to the serving plate.

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Garnish the cheesecake however you like (we used fresh calendula flowers from the garden), and return to the fridge to firm up a bit before serving. You can slice and serve it right away, however, it will soften slightly the longer it sits out.

Tips & Notes

We use a rolling pin to crush the gluten-free graham crackers, however, you can use a food processor if you prefer.

Use room temperature to soft butter for a sturdier crust. Melted butter tends to make graham or other cookie crumbs soggy and doesn’t re-harden in the fridge the same way unmelted butter does.

Be sure to use sweetened condensed milk, not evaporated milk.

If you like your cheesecake tangier than the flavour of straight up cream cheese, add up to ¼ cup (63ml) of lemon juice to the filling.

We recommend using a springform pan for this recipe because it’s the easiest way to transfer the cheesecake to a serving plate. If you don’t own a springform, make the recipe in an 8-inch (20-cm) round, or 9-inch (23-cm) square dish and serve it right from the dish.

Keep in mind when you make this recipe that a no-bake cheesecake still requires time to set. We recommend a minimum of six hours in the fridge, though overnight is best. Also, the cheesecake will soften as it sits at room temperature so keep it refrigerated until ready to serve.

How To Store Gluten-Free No Bake Cheesecake

Cover the gluten-free cheesecake loosely with plastic wrap and store in the refrigerator. The cheesecake will keep, covered in the fridge, for up to five days.

We haven’t tried freezing the cheesecake.

Mix Ins & Variations

• Use fresh berries to decorate the top of the cheesecake. You can also fold them gently into the filling before pouring it into the crust.
• Mix fresh berries with a bit of sugar in a bowl. Let the berries sit until they have released their juice and dissolved the sugar into a syrup. Use as a topping for slices of cheesecake.
• Stir 1 cup (200g) of chocolate chips into the filling. Once set, drizzle the top of the cheesecake with melted chocolate.
• Swirl fruit compote, jam, or even cooled homemade lemon curd into the filling.
• Add the zest of one lemon plus up to ¼ cup (63ml) of lemon juice to the filling. Fresh orange zest or juice would also be great.
• Top the cheesecake with caramel or butterscotch sauce.
• Or add anything else you think is delicious!

Substitutions

Use any certified gluten-free graham crackers, or crumbs you like.

Substitute the vanilla extract with any other flavouring you want or have on hand. Almond or lemon extract would be lovely.

We haven’t tested this recipe with dairy-free butter or cream cheese.

More Gluten-Free Recipes

Gluten-Free Pumpkin Scones With Cheddar & Sage
Mixed Berry Muffins With Toasted Coconut (Gluten-Free)
Ultimate Gluten-Free Peanut Butter Cookies
Gluten-Free Sourdough
Double Chocolate Buckwheat Brownies (Gluten-Free)

Recipe