The Best Gluten-Free Cheesecake - Easy, Classic Dessert Recipe! (2024)

Let’s go over what you’ll need to make this easy cheesecake. Don’t forget to check out the full details in the recipe card:

For the Graham Cracker Crust

• Gluten-Free Graham Cracker Crumbs: I use my homemade Gluten-Free Graham Crackers and pulse them in a food processor. You can also use your favorite store-bought brand.
• Sugar and Salt: Granulated sugar or light brown sugar are both fine to use in this graham cracker crust. You’ll also need a pinch of salt.
• Butter: I recommend using unsalted butter, otherwise consider adding less salt separately.

For the Cheesecake Filling

• Cream Cheese: You’ll want to use the blocks of cream cheese, and not the kind that comes in tubs. Take it out of the fridge about a half hour before you start, to let it warm to room temperature,
• Sugar
• Gluten-Free Flour
• Vanilla: Pure vanilla extract gives the cheesecake filling the best, authentic flavor.
• Lemon Juice: Freshly squeezed lemon juice enhances the flavors and brightens up the cheesecake.
• Salt
• Eggs: You’ll need 6 whole eggs to make the filling. Eggs are what give this classic, bakery-style cheesecake loads of richness and structure.
• Greek Yogurt: I add plain, full-fat Greek yogurt to add creaminess and tang to the cheesecake while keeping the recipe light. This is one of my favorite alternatives to heavy cream or sour cream!

How to Make Classic Gluten-Free Cheesecake

First, as you’ll be baking your cheesecake in a water bath, prep a 9″ or 10″ springform pan by wrapping it with a layer of aluminum foil (I recommend the heavy-duty kind). The aim is to wrap the bottom and up the sides so that there aren’t any seams. I like to do a double layer just to be sure no water can seep in!

Give your prepared pan a coating of non-stick spray, then you’ll get started on the cheesecake:

• Prepare the Crust: Combine the Graham cracker crumbs, sugar, salt, and melted butter in a bowl. Toss the crumbs with a fork until coated and sandy. Then, press the mixture into the bottom and about 1-inch up the sides of your prepared pan. Par-bake the crust at 350ºF until golden. Once the crust is done, lower the oven to 325ºF.

• Make the Filling: Beat cream cheese, sugar, and flour in a stand mixer until smooth. Next, add the vanilla, lemon juice, and salt. Finally, beat in the eggs followed by the yogurt. Pour the cheesecake batter over the crust.
• Bake: Bake the cheesecake in a water bath at 325ºF for 1½ hours. At this point, check that the cheesecake is set in the middle and golden on top. If it’s still a bit runny, leave it to bake for another 15 minutes, or until set.

• Cool: Once your cake is out of the oven, it will need to cool and then chill in the fridge overnight before you remove the pan.

• Serve: The following day, release the gluten-free cheesecake from the pan and serve! See further on for serving tips and topping ideas.

Tips for Success

Some bonus tips for the perfect gluten-free cheesecake:

• Gluten-free Graham crackers vary in consistency. With this in mind, you may need to adjust the ratio of crumbs to butter as you’re making your crust. Add more crumbs if the mixture is too moist, and more melted butter if it’s too dry.
• Don’t overmix the batter. Only beat the cheesecake batter until just combined. Overly mixed batter results in a denser cake.

Serving Suggestions

A classic cheesecake is perfect to customize and serve with any toppings you’d like!

We love transforming ours into cherry cheesecake, topped with bright red cherries and drizzled with cherry syrup. Yes, you can use canned pie filling. Always check the labels, but many brands are gluten free.

Or, we’ll enjoy slices topped with blueberry syrup (borrowed from my Gluten-Free Blueberry Crepes).

Here are more delicious cheesecake toppings ideas:

• Whipped cream
• Fresh strawberries
• Lemon curd (or try my homemade Vanilla Bean Grapefruit Curd)
• Chopped pecans or hazelnuts
• Caramel sauce or dulce de leche
• Bailey’s Hot Fudge Sauce
• Crushed Gluten Free Oreos

Get the Right Pan

As I said, you can bake this gluten free cheesecake in either a 9-inch or 10-inch springform pan. A while you have a choice of the size, a springform pan is essential. Since you can’t flip a cheesecake out of the pan, you need this type of pan so you can remove the sides and be able to slice and serve it.