This post may contain affiliate links. Please read our disclosure policy.
This easy classic gluten free cheesecake is made simply with cream cheese, sugar, and eggs. Make it with or without a graham cracker crust, in the oven or instant pot.
If you've ever hesitated to make cheesecake because it seems too complicated, let me teach you the secrets to making it without a fancy water bath—and still without any cracks every time!
“First time making a gluten free cheesecake and it was amazing!! I used gluten free crust as well and added a fruit topping. chefs kiss thanks for the recipe!!”
my take
Nicole's Recipe Notes
This classic gluten free cheesecake is technically a “plain” cheesecake, but the taste and texture make it anything but plain. It's smooth and silky, and each bite tastes light and creamy. It's just rich enough and sweet without being too heavy.
It's also really easy to increase the depth of flavor. Try adding more vanilla by using vanilla bean paste in place of pure vanilla extract.
For a hint of fresh lemon flavor, add 1 tablespoon of finely grated lemon zest to the cornstarch, and replace half of the vanilla extract with freshly-squeezed lemon juice.
And here's how quick and easy it is:
- Only 15 minutes of active prep time
- 6 basic ingredients for the rich and creamy cheesecake filling
- 2 ingredients for the buttery gluten free graham cracker crust
Key recipe ingredients
- Cream cheese – Use full fat cream cheese for the best flavor, and be sure to leave it out on the counter until it softens so it mixes smoothly.
- Granulated sugar – The sweetness of sugar complements the tanginess of cream cheese perfectly
- Cornstarch – We add just a little bit to help firm things up and set fully
- Salt – Adding a dash of salt really amplifies the other flavors
- Vanilla extract – Adds richness and that classic taste you associate with cheesecake
- Eggs – Eggs acts as a thickener to give you that dense, rich texture
how-to
Baking method tips
No water bath needed in oven
The purpose of a water bath is to create a moist environment in your oven so that the cake bakes evenly and slowly. Drastic changes in temperature in either direction (too hot or too cold) lead to cracks in the cake.
Get the same results without risking water leaking into the cheesecake from the bath by placing a 9×13-inch baking dish full of boiling water on the bottom rack of your oven during baking. It will create a lot of steam with immersing the cheesecake in water.
Instant pot method
Grease and line an Instant Pot-sized springform pan, and prepare this same recipe but reduce all the ingredients by 1/3 to accommodate the smaller pan.
Place about 1-inch of water in the bottom of the Instant Pot pan and cover the top of the springform pan with foil to prevent condensed water in the pan from dripping on the top of the cake. Fold a large piece of aluminum foil into a “foil sling” or use a silicone instant pot sling (OXO brand makes one), place the springform pan on top, and lower the pan on top of the water in the pot.
Cover the Instant Pot and set the vent to sealing. Push the “manual” button and increase the time to 32 minutes. When the pot beeps to indicate the cooking time is up, turn the pot off and allow the pressure to release naturally for 20 minutes.
Release any remaining pressure from the pot manually, open the lid, and remove the pan from the pot using the sling. Remove the pan from the sling, and place it on a wire rack to cool to room temperature. Chill, and serve as usual.
Which method is better?
I prefer the texture of the cheesecake when made in the oven. I find that it’s less dense and creamier.
Plus, you're more likely to have a crack or two in your Instant Pot cheesecake since there really isn’t a way to allow the cheesecake to cool very slowly as there is when you can allow the cake to sit in the oven with the door ajar.
If you’re looking for the absolute easiest recipe without any of the fuss, you could also try our no bake cheesecake with gelatin. It’s creamy smooth, and sets up in 2 hours or less in the refrigerator. If you're interested in adding cookies to the filling, try our no bake Oreo cheesecake, too!
Expert tips
Don't overmix
Begin by beating all of the ingredients except for the eggs vigorously first, then add the eggs and beat just until smooth. Otherwise, you are much more likely to get cracks in the cake as it bakes. If you are really afraid of cracks, though, try baking your gluten free cheesecake in a square pan, and into chocolate-covered cheesecake bites instead.
Smack out air bubbles
When the smooth filling is transferred to the pan, smack the bottom of the pan flat on the counter a few times. That will break up any large air bubbles that we created, despite our best efforts to avoid them.
Leave the oven door closed
As your cheesecake bakes (or Instant Pot cooks), you'll be enticed into the kitchen to sniff its heavenly aroma. Just be sure to keep your hands off that oven door (and definitely off that Instant Pot lid!), though!
As tempted as you may be to sneak a peek at your gf cheesecake to be sure it's baking alright, resist the urge. Simply opening the oven door for a fast glance can be enough to cause a sudden, dramatic drop in oven temperature that can lead to cracking.
Release the crust from the pan
As your gluten free cheesecake cools, it will contract and pull away from the edges of the pan. If the crust is stuck to the pan, this will cause tugging and ultimately cracking. Run a knife around the edge of the crust after the cheesecake has had about 10 minutes to cool.
Ingredient substitutions
Dairy free
I have tried to make a dairy free cheesecake many times, and I have never liked the result. Dairy free cream cheese alternatives, even the block-style Violife vegan cream cheese, melt into a puddle in the oven. A cashew based cheesecake just does not taste like cheesecake.
Egg free
I'm not sure if it would work in such a simple recipe, but you may be able to replace the eggs with Just Egg brand plant-based eggs.
Corn free
Replace the cornstarch with arrowroot, potato starch, or even tapioca starch.
Classic Gluten Free Cheesecake Recipe
Equipment
- 1 9-inch springform pan
- Stand mixer or handheld mixer
Ingredients
For the graham cracker crust
- 1 ½ cups (225 g) gluten free graham crackers, crushed
- 8 tablespoons (112 g) unsalted butter, melted
For the filling
- 3 8-ounce (24 ounces) packages cream cheese, at room temperature
- ¾ cup (150 g) granulated sugar
- 3 tablespoons (27 g) cornstarch
- ¼ teaspoon kosher salt
- 1 ½ teaspoons pure vanilla extract
- 3 (150 g (weighed out of shell)) eggs, at room temperature
Instructions
Oven instructions.
- Preheat your oven to 300°F. Grease well a 9-inch springform pan and line the bottom with a 9-inch round of parchment paper.
- Pour 2 cups of hot water into a roasting pan or oven-safe casserole dish and place it on the bottom rack of the oven as it heats.
- In a medium-size bowl, place the cookie crumbs and melted butter and mix until the crumbs are moistened. Press the crumbs into the bottom and halfway up the sides of the prepared pan. Set the pan aside.
- In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, place the cream cheese, sugar, cornstarch, salt, and vanilla, and beat on high speed until very light and fluffy.
- Scrape down the sides of the mixing bowl at least once, and continue to beat. With the mixer on medium-low speed, add the eggs one at a time and mix just until smooth.
- Scrape the filling out of the bowl and on top of the crust in the prepared pan. Spread into an even layer and smack the bottom of the pan flat on the counter a few times to break up any large air bubbles.
- Place the pan on the top rack of the preheated oven, and bake for 50 minutes, or until most of the cake is set, but the 2 inches in the center are still somewhat loose when shaken from side to side. If necessary, close the oven door and continue to bake for another 5 to 10 minutes.
- Once the cake is baked, turn off the oven and crack the oven door a bit, leaving the cake inside. Allow the cake to sit for about 30 minutes or until the oven temperature has reached about 200°F.
- Remove the cake from the oven and allow to reach room temperature. Cover and chill the cake, still in the pan, until ready to serve.
- Unmold the chilled cake and loosen the bottom from the pan. Transfer the cake carefully to a serving platter, slice with a hot, wet knife, cleaned between each cut, and serve chilled.
Instant Pot Instructions
- Grease and line an Instant Pot-sized springform pan, and prepare this same recipe as for the oven, but reduce all the ingredients by 1/3 to accommodate the smaller pan.
- Place about 1-inch of water in the bottom of the Instant Pot pan and cover the top of the springform pan with foil to prevent condensed water in the pan from dripping on the top of the cake. Place the prepared pan in the silicone baking sling and lower it into the pan on top of the water.
- Cover the Instant Pot and set the vent to sealing. Push the "manual" button and increase the time to 32 minutes. When the pot beeps to indicate the cooking time is up, turn the pot off and allow the pressure to release naturally for 20 minutes.
- Release any remaining pressure from the pot manually, open the lid and remove the pan from the pot using the sling. Remove the pan from the sling and place it on a wire rack to cool to room temperature. Chill and serve as usual.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Topping ideas
- cherry pie filling — absolutely the easiest way to go from simple to wow
- chocolate sauce — just drizzle it over the cake in lines for a pretty presentation
- fresh berries — strawberries, blueberries, and raspberries all make great choices
- whipped cream — simple but sophisticated, whipped cream is always a winner
make ahead/leftovers
Storage instructions
Since cheesecake needs to chill in the refrigerator for at least 4 hours to set, and is served chilled, it's easy to make in advance. Place it in a sealed container or wrap it in plastic wrap and it will stay fresh for 5 to 7 days. To avoid placing plastic wrap directly on the surface of the cheesecake, place a few toothpicks on top first.
For longer storage, you can freeze the cheesecake for up to 3 months. Let cool completely on your countertop, and either freeze it whole unwrapped and then wrap it tightly after it's frozen, or slice it and wrap and store each slice individually. Defrost in the refrigerator overnight.
That's because cheesecake requires at least 4 hours in the refrigerator to completely firm up.
FAQs
Yes, Philadelphia cream cheese is gluten free as it's not made with any gluten-containing ingredients. This includes both the block version and the whipped option, but we're using the block version here.
Classic cheesecake is made with three primary ingredients: cream cheese, sugar, and eggs.
New York cheesecake is heavier because it uses more cream cheese and sometimes sour cream. This results in an even creamier texture, but it's also quite dense.
You can definitely use this gf cheesecake recipe to make mini cheesecake bites. I'd suggest using a muffin tin and muffin liners for easier handling and cleanup.
To make, add a spoonful of the gluten free cheesecake crust to bottom of each liner and press down. Pour cheesecake filling into the liners until they're 2/3 full, and then bake for 15 to 20 minutes.
There are three primary reasons why a cheesecake (gluten free or otherwise) might crack:
You incorporated too much air into the batter by overmixing;
You baked the cheesecake too long and it's overcooked;
You exposed the cheesecake to drastic changes in temperature during cooking or cooling;
You attempted to remove it from the pan before it was fully cooled, or you baked it in a pan without removable sides and it cracked as you tried to remove it, even when cool.
I made this as a 2/3 recipe since i only had 2 blocks of cream cheese, and I added the eggs at the start, and baked it for the full time even though there was less ingredients (whoops!) and it still came out amazing!! I’m trying this again today for Easter, of course I have 3 blocks of cream cheese this time, haha. I’m doing it with a crushed gluten free Oreo crust!! this is the best and easiest cheesecake recipe ever!!
I have made this numerous times for gatherings
As always so good!
I’m really happy to hear that you love the cheesecake, Sharon!
At the top you say a gf cheesecake does not need water in the oven but in the directions in the recipe it instructs you to put a pan of water in the oven.
Could you please clarify?
Thank you
You don’t need a water bath, Mary, where the cheesecake is in the same pan as the water. This is an alternative way of achieving the same result by putting a pan of water separately in the oven.
Hi,
Have you ever done this recipe as a chocolate cheesecake? What would I need to change?
Daniel
Hi, Daniel, that’s an interesting question. No, I’ve never made this into a chocolate cheesecake, which would require adding melted chocolate and some recipe testing trial and error. I’m afraid I can’t just provide that as a modification. I do, however, have a recipe for a no bake chocolate cheesecake that you might like!
Hi, can I use a glass Pyrex dish instead of the springform pan in my Instapot?
Hi, Kolleen, if the dish is safe for your Instant Pot, then I don’t see why not!
Yes, it’s a Pyrex, so awesome, can’t wait to try this recipe!
I usually use commercial g free graham cracker crumbs but the next day the crust is soggy. I don’t like that at I don’t use a water bath. If I baked my own crackers would the bottom stay crisp?
I’m afraid I can’t say for sure why your crust is soggy, Marilyn, or that if you made your own graham crackers it wouldn’t be. It really depends on how you prepared the crust, what the ratio of other ingredients was, and how you made or baked the filling you used.
Do you remove the pan of water before baking the cheesecake or leave it in the oven while baking the entire cheesecake?
The pan stays in the oven, just as the recipe describes, Peggy. If you removed it, I would have been explicit!
Great Recipe!! Delish!
Haven’t tried this yet but was wondering if you have ever made the classic Italian Ricotta Cheesecake. Would love to see a recipe for this.
Hi, Maureen, I have made an Italian cheesecake, but I don’t have a recipe to share for it right now. I’ll put it on the list, though!
First time making a gluten free cheesecake and it was amazing!! I used gluten free crust as well and added a fruit topping. *chefs kiss* thanks for the recipe!!