Gluten Free Vanilla Cheesecake - No Bake

Gluten free vanilla cheesecake - no bake recipe. This Gluten free vanilla cheesecake is such an easy recipe to follow for any bakers level and doesn't require any baking. It is perfect for a simple but delicious dessert. Once it has fully set enjoy a beautiful slice straight from the refrigerator. If you don't manage it finish it all don't worry it will keep well when chilled for up to 5 days.

No bake cheesecake is the perfect summer gluten free no bake dessert as there is no need to put the oven on. This recipe has been a favorite of mine for years. This is a perfect beginner bakers cheese cake recipe. I have served topped with fresh strawberries or drizzled with the caramel sauce I used in my Billy Miner pie. I have also used this recipe for my mini cheesecake bites.

AFFILIATE DISCLAIMER-This page contains affiliate links to products. We may receive a commission for purchase's made through these links at no extra cost to you.

How to make Cheesecake gluten free.

Typically a cheesecake base is not gluten free. Using gluten free cookies or digestives to make the crumb base of the Gluten free cheesecake ensures that it will be gluten free and safe to eat if you are following a gluten free diet. In this recipe for gluten free cheesecake, all the ingredients used in the cheesecake filling are naturally gluten free.

Ingredients

• Gluten free Digestives/cookies - I used gluten-free digestive cookies but you can use your preferred cookie or gluten free graham style crackers.
• Butter - I recommend you melt the butter in the microwave.
• Cream Cheese - I used Philadelphia cream cheese for the cheesecake filling.
• Powdered sugar - Also known as Icing sugar. Always sieve the sugar to ensure it is free of any lumps.
• Heavy Cream - Also known as double cream.
• Vanilla extract - Use good quality vanilla extract for best results. If you prefer you could use vanilla bean paste.

Instructions

Recipe step 1

• Line the bottom of your springform tin with greaseproof paper.
• Place digestives/cookies in a food bag and using a rolling pin or wooden spoon crush them until they resemble crumbs then add to a mixing bowl.
• Melt the butter and add to the crumb mixture, Mix well until fully combined.
• Transfer mixture into your baking tin, Spread evenly and press down firmly on the crumb mixture until it feels firm and compact in the tin. Place in the fridge to set while making the filling. I recommend leaving it to set in the fridge for around 1 hour.

Recipe step 2

• In a large bowl with a hand mixer beat cream cheese until soft, add icing sugar until fully combined.
• Add double cream and vanilla and beat until mixture is smooth and thick.
• Remove base prepared earlier from the fridge and transfer filling mixture into the tin and spread evenly and smooth out on the top of the mixture. Place in the fridge to set for 6-8 hours. ( I recommend leaving it to set overnight).
• When fully set remove from the fridge and use a knife to loosen the cheesecake from the rim of the tin before removing it from the baking tin.

Tip: You could also line the sides of the cake tin with parchment paper. This will make the cheesecake easier to release from the tin and result in a neater finish.

Equipment needed

To make this no bake gluten free cheesecake I would recommend you use an electric mixer or hand-held whisk to beat the cream cheese filling. This can be done by hand but will require quite a bit of work. By using an electric whisk will make it seem effortless. I also used a round 9 inch spring form baking tin for this recipe. I also have a recipe for individual mini cheesecakes that you might also be interested in if you like this recipe.

What type of vanilla is best to use?

When making cheesecake you can use vanilla extract, vanilla essence, or a vanilla pod in the recipe. I use vanilla extract in this recipe. If you like the look of the vanilla in the cheesecake filling, you can use vanilla bean paste as this will look impressive mixed through the creamy filling.

How long does it take for no bake cheesecake to set?

No-bake cheesecake is placed in the fridge to set for between 6-8 hours. But I would recommend leaving it to set and firm up for around 12 hours or overnight if possible for best results.

Recipe FAQs

Get gluten-free recipes straight to your inbox

Other gluten-free recipes you might like

📖 Recipe

Recipe for Gluten free cheesecake - no bake

Gluten free Vanilla cheesecake no-bake recipe. It is perfect for a simple but delicious dessert. Once it has fully set enjoy a beautiful slice straight from the refrigerator. If you don't manage it finish it all don't worry it will keep well when chilled for up to 5 days

5 from 40 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 0 minutes minutes

6-8 Hours Setting time: 0 minutes minutes

Total Time: 20 minutes minutes

Servings: 10 servings

Calories: 429kcal

Nutritional information is meant as a guideline and all information is approximate.

Author: Amanda

Cook ModePrevent your screen from going dark

Equipment

• ▢
  9 inch springform round baking tin

Ingredients

Cheesecake base

• ▢ 320 grams Gluten free Digestives/cookies
• ▢ 150 grams Butter (Melted)

Cheesecake filling

• ▢ 340 grams Full fat Cream Cheese Always use full fat cream cheese as the higher fat content is required for a firm setting. I used Philadelphia full-fat cream cheese.
• ▢ 100 grams Powdered sugar (Icing sugar)
• ▢ 300 ml Heavy Cream (Double cream)
• ▢ 1 teaspoon Vanilla extract

Instructions

Gluten free cheesecake crust

• Line the bottom of your springform tin with greaseproof paper.
• Place digestives/cookies in a food bag and using a rolling pin or wooden spoon crush them until they resemble crumbs then add to a mixing bowl.
• Melt the butter and add to the crumb mixture, Mix well until fully combined.
• Transfer mixture into your springform cake tin spread evenly, and press down firmly on the crumb mixture until it feels firm and compact in the tin. Place in the fridge to set while making the filling. I recommend leaving it to set in the refrigerator for around 1 hour.

Cheesecake filling

• In a large bowl with a hand mixer beat cream cheese until soft, add icing sugar until fully combined.
• Add heavy/double cream and vanilla and beat until mixture is smooth and thick.
• Remove base prepared earlier from the refrigerator and transfer filling mixture into the tin and spread evenly and smooth out on the top of the mixture. Place in the fridge to set for 6-8 hours. ( I recommend leaving it overnight to set).
• When fully set remove from the refrigerator and use a knife to loosen the cheesecake from the rim of the tin before removing it from the baking tin.
• Enjoy as it is or decorate with fresh fruit or your preferred sauce or topping.

Notes

Tip: You could also line the sides of the cake tin with parchment paper. This will make the cheesecake easier to release from the tin and result in a neater finish.

 

Can I make this vanilla cheesecake in advance?

Yes, I recommend making the vanilla cheesecake in advance as it requires 6-8 hours to set. I usually make it at least the day before.

How do I store the no-bake cheesecake?

This Gluten free no-bake cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1serving | Calories: 429kcal | Carbohydrates: 29.3g | Protein: 3.6g | Fat: 33.5g | Saturated Fat: 19.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.4g | Cholesterol: 83mg | Sodium: 176.8mg | Potassium: 64mg | Sugar: 14g

Disclaimer

Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.

Tried this Recipe? Tag me Today!Mention @glutenfree.tranquility or tag #glutenfreetranquility!

I hope you enjoyed this gluten free vanilla no bake cheesecake recipe.

I would love your feedback.  Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.