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.
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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
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.
This Gluten free no-bake cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.
This recipe is fully gluten free as it uses ingredients that contains no gluten. Usually, cheesecake can contain gluten within the cheesecake crust. Always be sure to check ingredient labels to ensure they are gluten free.
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📖 Recipe
Recipe for Gluten free cheesecake - no bake
Nutritional information is meant as a guideline and all information is approximate.
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
Nutrition
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.
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.
Ugi says
Made this for my birthday to share with my work colleagues as one can’t eat gluten. It’s hassle-free and easy even for a complete novice like me. I added red food coloring to get a soft pink color for the filling and it turned out lovely 🥰 thanks!
Amanda says
Thank you. I am so happy you liked the recipe.
Tony Dunstan says
This is a brilliant and delicious recipe made it a couple of times now for the wife who is gluten intolerant now trying it with salted caramel flavouring instead of Vanilla extract see how that goes, can't tell the neighbours that I am doing a cheesecake the last time I did and let some have some to taste they keep asking when is the next tasting session, all enjoyed the last one and only 2 of them are gluten intolerant so thank you so much for this.
Amanda says
Thank you Tony for the great review. I am so happy everyone liked the recipe. I would love to know how the salted caramel cheesecake turns out, as it sounds delicious!
Martha John-Rose says
Great recipe easy to follo3w (for a novice like me), and make with nice result.
Amanda says
Thank you Martha for the great review. I am so happy you liked the recipe!
Rehanna says
This cheesecake is recipe incredible! I have made it twice already. Thank you so much for the gluten free recipe.
Amanda says
Thank you for the great review Rehanna. I am so glad you like the recipe.
Iri says
This is very good and easy to make. Made it a few times now. Sometimes I added lots of raspberries and blueberries and cut on sugar and was also very nice.
Amanda says
Thank you Iri for your lovely review. Adding raspberries and blueberries sounds so good!
Mrs Christine Woods says
Hiya can you double up on ingredients to make a taller cheesecake.
Amanda says
I haven't tried doubling the recipe but I would recommend using 680g full fat cream cheese, but reducing to 500ml double cream. I recommend leaving to set in the fridge overnight to help it firm up well. If you do decide to give it a try I would love to know how it turns out.
Jenny says
Such an easy to follow recipe which resulted in an amazing tasting treat!
Amanda says
Thank you Jenny for the lovely feedback. I am so happy you liked the recipe.
Linda Edwards says
This cheesecake is perfect for my sister who is gluten intolerant, l had a problem getting Philadelphia , l would like to ask if l can , can l use lacto free soft cheese? Or would it not turn out the same
Amanda says
Hi Linda, I am sorry I haven't tested this recipe with lacto free soft cheese so can't guarantee the outcome of the cheesecake.
Chrissie says
I have just made this recipe with lactose free Philadelphia and it’s come out great. Just waiting for it to set now 😊
Amanda says
Hi Chrissie, Thank you for your comment. I haven't tried this recipe with lactose free philadelphia I hope it turned out well for you. 😊
Gill smith says
Made this a few times now for none gluten free friends they love it.
Amanda says
Thank you, Gill. I am so happy you like the recipe.
Helen says
Real hit with my hubby, fab recipe
Amanda says
Thank you for your comment. I am so glad you liked the recipe.
Jane says
Everyone enjoyed this cheesecake. I topped it with strawberry sauce.