These ten gluten free cheesecake recipes are for everything from classic to no bake, miniature bites to vegan. All the best recipes!
I have a deep and abiding love for cheesecake, in all its creamy, smooth and not-too-sweet forms. That should come as no surprise to regular readers of this blog, as a search for the word “cheesecake” turns up nearly 15 recipes—including 4 separate recipes for no bake cheesecakes. So even in the dog days of summer when turning on the oven is not an option, cheesecake can always happen.
A basic cheesecake recipe calls for nothing more than cream cheese, sugar and eggs, with a touch of vanilla and a pinch of salt. But did you know that you could leave out the eggs, and make a no-bake cheesecake, or even make it vegan?
With a little help from some friends on the Internet, here are 10 gluten free cheesecake recipes that make the perfect dessert, perfect for everyone!
These gluten free cheesecake bites are nothing more than little chocolate-covered morsels of creamy cheesecake. No special equipment and no water bath needed, since chocolate covers any cracks. One-bite perfection, and they keep for ages in a sealed container in the refrigerator—or even the freezer. You can even make them without the crust, since the filling is stable enough once baked to hold its own.
One-bite perfection, and they keep for ages in a sealed container in the refrigerator—or even the freezer. You can even make them without the crust, since the filling is stable enough once baked to hold its own.
Gluten Free Japanese Cheesecake is the perfect cross between a traditional, New York cheesecake and a sponge cake—with all the taste of the cheesecake (love) and the texture of the sponge cake (so light!). If you’ve never tasted Japanese cheesecake, you’re going to wonder why you waited so long.
This baked vegan gluten free cheesecake is from Minimalist Baker. Dana figured out a way to make it vegan without any of the common egg replacers. She uses a mixture of raw cashews, coconut cream and vegan cream cheese. If seeing is believing, tasting would probably feel like dreaming!
She uses a mixture of raw cashews, coconut cream and vegan cream cheese. If seeing is believing, tasting would probably feel like dreaming!
No bake gluten free strawberry cheesecake. The perfect smooth and creamy no bake strawberry cheesecake, made with strawberries, cream cheese and whipped cream, plus a bit of gelatin and sugar. So quick and easy, it’s the perfect treat as the weather turns warmer.
So many of you have already made this recipe and have told me that you almost feel guilty since it’s just that easy—and everyone is still so impressed!
A light and fluffy, mousse-like no bake gluten free chocolate cheesecake that isn’t too rich or too sweet—and can be made with or without a simple cookie crumb crust. Like its no bake strawberry cousin, it’s almost too easy.
These mini grain free cheesecakes from Erin at Texanerian Baking are just so adorable. Erin is a truly talented baker and photographer, and she does this genius thing with crumb-style crusts to make them out of almond flour instead of cookie crumbs. So smart!
This apple cinnamon gluten free cheesecake isn’t just topped with cooked apples, but the filling itself is apple-flavored. The simple throw-it-together oat and almond crust makes for a simple but impressive dessert. I bet it would work just as well with fresh summer peaches.
Gluten free strawberry shortcake cheesecake is the perfect marriage of strawberry shortcake and creamy cheesecake. This showstopper of a dessert is actually much easier than it looks, since it’s just a sponge cake with a simple cheesecake baked on top.
The sponge cake can be made ahead of time, and you can even save time by topping it with any of the no-bake cheesecake fillings you see above and below!
This no bake gluten free cheesecake is made lighter with Greek yogurt and a touch of gelatin to help it set up perfectly without eggs. Creamy, dreamy and delicious!
Make it as a single cake in a 9-inch cake pan or springform pan, or in individual servings for an even quicker treat.
These gluten free sugar cookie cups are filled with my easiest no-bake cheesecake filling yet (cream, confectioners’ sugar and cream cheese), but you can make them even easier by filling them with your favorite berries and cream.
The cups can be made weeks ahead of time, cooled and stored in the freezer, then defrosted, filled and served. They never, ever fail to impress!
All photos are either my own, or shared with permission.