Gluten-Free No-Bake Cheesecake

This Gluten-Free No-Bake Cheesecake is the lazy version of the classic cheesecake recipe. It is incredibly easy to make, refreshing, creamy, tangy, and perfectly sweetened. You can enjoy it on its own or with a drizzle of maple syrup.

Ingredients & substitutes

• Gluten-Free Graham Crackers. They are required to make the crust. However, if you don't have Graham Crackers you can also use Shortbread biscuits, Crisp Cookies, Pretzels, or Ice Cream Cones.
• Unsalted butter. If you want to make it dairy-free you can use a plant-based butter alternative.
• Unflavored Powdered Gelatin. Make sure to measure the exact amount that is required. Because if you use less gelatine you risk that your cheesecake might not firm up. If you want to make it vegan, you can use agar-agar. Note that agar-agar is more potent than gelatine, so it is not a 1:1 substitute for gelatin. Use between ⅓ and ½ of the amount of gelatin called for.
• Lukewarm water.
• Cream Cheese. If you want to make it dairy-free or vegan, use plant-based cream cheese.
• Sour Cream. Similarly to cream cheese, you can substitute it for a plant-based alternative
• Vanilla Extract. For the best flavor, I recommend that you use pure vanilla extract rather than artificial vanilla flavoring.
• Confectioners’ sugar. I have not tried making this with any other sweetener. If you decide to use maple or agave, you might need to slightly increase the amount of gelatine as the liquid sweetener can make the cheesecake runnier.
• Lemon Zest. This is optional but highly recommended as it gives the cheesecake a fresh and zesty flavor.
• Strawberries. Or any other berries go well for decoration.

STEP-BY-STEP INSTRUCTIONS

Step 1: Make the Crust

In a medium-sized bowl, mix the cookie crumbs and melted butter until well combined. Press the mixture into the bottom and up the sides of a greased 9-inch springform pan or deep-dish pie plate. Set the pan aside.

Step 2: Make the Filling

In a small, heat-safe bowl, place the water and sprinkle the gelatin evenly on top. Mix to combine well, and allow the mixture to sit for a few minutes until the gelatin swells. Heat the mixture on low heat until it has just liquefied, but isn’t hot. Set the gelatin aside briefly. In a large bowl with a handheld mixer or the bowl of a stand mixer with the paddle attachment, place the cream cheese and sour cream, and beat on medium-high speed until light and fluffy (about 2 minutes). While still mixing, slowly pour in the gelatin mixture, and continue to mix until smooth. Add the salt and vanilla and beat until smooth. Add the confectioners’ sugar and beat until smooth. Pour the mixture into the prepared crust.

Step 3: Refrigerate

Place the pan in the refrigerator for at least 3 hours or until set. It will move only slightly when the pan is shaken from side to side. Remove the pan from the refrigerator, and free the filling from the sides of the pan by running a butter knife or offset spatula carefully all around the inside of the perimeter. Remove the sides of the pan, slice, and serve with strawberries and a sprinkling of sugar.

Recipe tips

• Make sure to finely grind the cookies in a food processor or if you don't have a food processor you can do it using a rolling pin. To get a good crust is important that there are no big cookie pieces left.
• Go for full-fat ingredients. Using full-fat cream cheese and sour cream will give you that extra creamy and velvety texture. Unless it is required to use low fat for dietary requirements, I highly recommend that you use full-fat cream cheese and sour cream.
• Use room temperature ingredients. Using room temperature cream cheese and sour cream is absolutely crucial. Room temp ingredients blend up smoothly so you don’t have a lumpy cake.
• Use an electric mixer such as this one. Mixing it by hand won't get a cheesecake batter as smooth as it needs to be.
• Refrigerate for at least 3h. You need to let this cheesecake firm up in the refrigerator for at least 3 hours before cutting.

Frequently Asked Questions:

What type of cake pan to use?

9-inch springform pan, such as this one

Can I make it dairy-free or vegan?

Yes, simply use dairy-free biscuits, plant-based cream cheese and sour cream, and agar-agar instead of gelatine for making it vegan.

How long does this cheesecake last in the refrigerator?

You can keep it in the refrigerator for up to 5 days

Storing and Freezing

Store this Gluten-Free No-Bake Cheesecake in the fridge in an airtight container for up to 5 days.

Freezing: Once the cheesecake has been set up properly in the fridge you can freeze it (or freeze the leftovers). Wrap the cheesecake well in plastic wrap, and then in tin foil and freeze for up to 3 months. Thaw in the fridge before serving.

More Cheesecake Recipes:

• Gluten-Free New York Cheesecake