Light and fluffy no bake gluten free cheesecake recipe! Perfect for hot weather days this cool and creamy dessert is simple + sweet. Egg & Nut free, too!
I love no bake desserts in the summertime and this one really is my all time favorite. It is a light, fluffy, and perfectly sweet gluten-free no-bake cheesecake.
Traditional cheesecakes are filled with eggs, super rich, and decadent. And I love them for that. But sometimes, I just want something a little lighter. That is where this recipe comes in. It is the perfect summer dessert.
Free from: wheat, gluten, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn (optional), sesame, mustard, lupin, sulfites, and more
Why You’ll Love this No Bake Cheesecake
Way easier than a traditional cheesecake! Since this is set up in the fridge, this recipe is so simple. No eggs to worry about over mixing, no water bath to try and do in the oven. This recipe whips up in two bowls and in about 20 minutes.
Perfect filling. The filling is perfectly smooth, creamy, and the right amount of rich without overwhelming.
Allergy friendly. No gluten, no eggs, no nuts, and more!
Gluten free graham crackers - The base of this recipe is a delicious gluten free crust! Take your favorite graham crackers and mix it up with brown sugar and melted butter. My personal favorite is from Pamela’s.
Cream Cheese - You can’t have a cheesecake without cream cheese! I recommend full fat cream cheese for the best flavor. Also make sure that you get the blocks of cream cheese and not the spread in the tubs. Allow it to come to room temperature so that is makes the perfect creamy filling.
Whipping cream - This is the secret ingredient to making the light texture of this cheesecake. Whipped cream makes this more like a cheesecake mousse!
You will also need: Brown sugar, melted butter, sour cream, white sugar, powdered sugar, vanilla extract, lemon juice, and a pinch of salt.
To make this corn free, make sure that the powdered sugar that you use is free from cornstarch. You can use Wholesome Powdered Sugar or the Simple Truth brand from your local Kroger.
To start making this, first make the crust. Start by placing your graham cracker sheets into a food processor and pulse them until they are fine crumbs. If you don’t have a food processor, no worries! Place the graham crackers into a plastic bag or large bowl and using a rolling pin or potato masher, crush them until they form crumbs.
Now, mix the brown sugar and melted butter together to make the crust. It should resemble wet sand in texture.
Transfer the crumbs into the ungreased springform pan and using your fingers or the back of a measuring cup, begin to press. Make sure that the crust goes up the sides of the pan so that your cheesecake will have a side and bottom.
When it is pressed into place, pop the crust into the freezer for 15 minutes while you prepare the rest of the ingredients.
First, using your stand mixer with the whisk attachment or a large bowl with the hand mixer, you want to whisk the whipping cream to stiff peaks. Start on low and ramp up the speed until you are at high speed. Mix on high for about 4 minutes. You will know you have stiff peaks when the whipping cream makes little peaks when you pull a spatula through the cream.
It also won’t fall out of the bowl if you want to lift it over your head!
Now it’s time to mix up the rest of the filling. In your stand mixer with the paddle attachment, or in another large bowl with the hand mixer, cream together the cream cheese, sour cream, white sugar, powdered sugar, vanilla, and lemon juice. Add a pinch of salt if you want.
tip! Make sure you use room temperature cream cheese and sour cream. This will blend together better, giving it a lighter texture and making it a truly decadent dessert.
Blend this together until the mixture is totally smooth, about 4 to 5 minutes on a medium speed.
Now, carefully fold the whipped cream into the cream cheese mixture. Go slowly as you don’t want to knock all the air out of the whipped cream! Use a big rubber spatula to help you with this.
Transfer the filling to the crust and smooth out the top with the spatula or an off-set spatula.
Wrap it tightly in plastic wrap and place in the fridge for at least 6 hours. I always make mine the day before and let it rest overnight, but more like a good 20 hours. This gives it lots of time to set!
Slice and serve and enjoy!
There are so many ways to enjoy this no bake cheesecake!
- Top with more whipped cream and fresh berries like fresh strawberries.
- Make a fruit sauce like strawberry, blueberry, or blackberry.
- Drizzle salted caramel sauce on top.
- Pour over a rich chocolate sauce.
For this recipe you will need either a stand mixer or a hand mixer to help make the filling.
The cheesecake needs a springform pan to help it set up, although you can also make this in any pie pan. It just is easier to cut and serve from a springform.
Can I make mini cheesecakes with this reice?
Yes! Place the crust into either a regular sized muffin tin with paper liners, or even smaller mini muffin trays. Prepare as directed.
How to store
Keep this cheesecake wrapped in plastic wrap and it will keep in the fridge for up to 5 days … if you don’t eat it all before!
Freezer: Yes, you can freeze this cheesecake for longer storage. Allow the cheesecake to set up in the fridge for at least 3 hours. Then, wrap in plastic wrap and aluminum foil before placing in the freezer. It will keep for up to 3 months. Allow the cheesecake to thaw in the fridge for a few hours before serving.
More Gluten Free Desserts
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- Springform pan
- measuring cups
- measuring spoons
- mixing bowls
- mixing spoons
- stand mixer or hand mixer
- 2 cups graham cracker crumbs
- ⅓ cup brown sugar
- ½ cup butter melted
- 1 ¼ cup heavy whipping cream
- 3 blocks cream cheese 18 oz total
- ½ cup white sugar
- 2 tablespoons powdered sugar
- ¼ cup sour cream
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- In a bag or medium sized mixing bowl, crush the graham cracker sheets with a rolling pin or potato masher until they are small crumbs. Stir in ⅓ cup of brown sugar and the ½ cup of melted butter. Mix until combined.
- Press the crust into the springform pan with a measuring cup or other flat object. Make sure to have the crust come up the sides of the pan as well.
- Place the crust in the freezer while you make the filling.
- In a large bowl with a hand mixer, or in your stand mixer with the whisk attachment, whip the whipped cream until stiff peaks form, about 4 minutes on a high speed. Set this aside.
- In another bowl with the hand mixer, or in the stand mixer with the paddle attachment, mix together the 3 blocks of cream cheese with ½ cup of white sugar. Mix this until smooth and creamy, about 4 minutes on a medium speed.
- Add 2 tablespoons powdered sugar, ¼ cup sour cream, 2 teaspoons lemon juice, and 1 teaspoon vanilla extract. Mix again until all the ingredients are smooth.
- Now, carefully fold the whipped cream into the cream cheese mixer. Use a rubber spatula to gently fold the two together. Do this slowly as you don’t want to deflate the whipped cream.
- Transfer the filling to the chilled crust. Gently smooth the top with a spatula or off-set spatula. Cover it tightly with plastic wrap or foil.
- Place the cheesecake in the refrigerator for 6-8 hours or overnight.
- To serve: Remove from the fridge and run a knife along the edge of the pan to help seperate the crust from the pan. Then remove the outside ring of the pan. Gently cut into serving slices. Wipe the knife on a damp towel between each cut for a clean slice everytime.
- Serve with more whipped cream, fruit sauce, or with caramel sauce.