This creamy, fluffy no bake cheesecake with gelatin sets up quickly, and has the flavor balance of cream cheese and sour cream. Always smooth as silk.
Why this is the best gluten free no bake cheesecake recipe
I'll say right off the bat that you won't mistake this gluten free no bake cheesecake for a baked cheesecake — that's not the point of this recipe at all. For starters, the texture is completely different (because the ingredients aren't exactly the same; bye bye, eggs!)
However, I think you'll appreciate this easy no bake cheesecake all the same for its differences. It's light and sweet, and not at all heavy like a traditional cheesecake. That's because it never sees the inside of an oven (or a microwave, or any other cooking appliance). This makes it the perfect summer recipe for those hot days when you don't want the oven on for hours.
Though this no bake cheesecake is lighter than its baked counterpart, it's just as smooth and creamy. That's thanks to a secret ingredient: gelatin. We'll talk more on that in a bit.
Of course, because my family and I live a gluten free lifestyle, this is a gluten free no bake cheesecake recipe. As cheesecake filling is typically gluten free anyway, all I had to worry about was the crust. Thankfully, my gluten free graham cracker crust recipe was made for the job.
But of all the reasons I think this is the best no bake cheesecake recipe, I think the top spot goes to the fact that this homemade no bake cheesecake is so incredibly easy to make. Don't imagine yourself a baker? Looking for something simple the kids can handle? This recipe, my friend, is about to become your new best friend.
How easy is this no bake cheesecake really?
This gluten free, no bake recipe is so dead simple that I almost could have made the how-to video in real-time. Still, you’d be surprised how unbelievably boring it is to watch someone mix something for even, like, 10 whole seconds. ⏲
But I did time myself while making this no-oven-necessary cheesecake recipe, exactly as written. It clocks in at 10 minutes flat. And that’s only if you factor in crushing the cookie crumbs for the crust in a mini food processor.
It doesn’t include cleaning the dishes, though. You’ll have to do that on your own time! But this recipe is easy enough that I bet your kids could make it for you while you leaf through a magazine or something.
No bake cheesecake filling ingredients
You'll notice some of these ingredients, like the cream cheese and sour cream, are mostly typical of a traditional cheesecake recipe (especially the cream cheese). They're a must as they're what create that flavor we all know and love.
Where we really deviate is the eggs; we can't have those in a recipe that won't be baked. What we do instead is use gelatin. Here are all the primary ingredients for this cream cheese cheesecake:
- Water – We use just a little water to dissolve the gelatin
- Powdered gelatin – This is what we use in place of eggs to hold the no bake cheesecake together, so it sets up and slices cleanly
- Cream cheese – Be sure to use full fat cream cheese for the best flavor and texture and leave it out to soften so it's easier to mix
- Sour cream – This ingredient gives this no bake cheesecake flavor its signature tanginess
- Pure vanilla extract – A bit of vanilla extract adds dimension to the flavors of this cheesecake
- Confectioners’ sugar – Use this fine sugar rather than granulated sugar for a smoother texture
How to set a no bake cheesecake with gelatin
The only essential ingredients in a classic, baked cheesecake are cream cheese, sugar, and eggs. You make it a gluten free cheesecake by baking it in a gluten free graham cracker crust, and making sure any starches you add are gluten free.
The eggs in a classic cheesecake provide structure to the cheesecake when they’re baked. They’re what make it into a cake that you can slice.
So how do you set a cheesecake without eggs? Here, we use some powdered gelatin to make a no bake cheesecake that sets even more cleanly than a traditional, baked cheesecake.
All you do is “bloom” the gelatin in some lukewarm water by mixing them together and waiting for the gelatin to swell. Then, melt the mixture in the microwave until it’s liquefied, but not hot.
The mixture of cream cheese and sour cream, with some sifted confectioners’ sugar, makes for a silky smooth cheesecake with a slight tang. There’s not a ton of confectioners’ sugar, so it’s never too sweet.
A simple graham cracker crust for a simple cheesecake
Making the graham cracker crust for this no bake cheesecake recipe is by far the easiest step in the process. You only need two ingredients, melted butter and crushed gluten free graham crackers, and like the cheesecake filling, the crust never sees the inside of an oven.
To crush your graham crackers, you have two options: The quicker way is to use a blender or food processor. Simply throw the crackers into the processor and let it go for a few seconds.
If you don't have a food processor or blender or simply don't want to use it, you can manually make graham cracker crumbs by tossing the crackers into a zip-top bag, squeezing out the air, and rolling over them with a rolling pin.
Tips for making the perfect gluten free no bake cheesecake
Choosing a pan for your gf no bake cheesecake
Because this no bake cheesecake won't go into the oven, you don't have to worry about finding a pan that will ensure even cooking. Instead, you can use just about any pan you have handy: a springform pan, a pie dish, or even a square cake pan for cutting your no bake cheesecake into bars rather than slices.
Use fresh graham crackers for the crust
Making no bake cheesecake is not an excuse for using up stale graham crackers from the pantry. Believe me, you will taste the difference. For the best flavor and texture, stick with fresh gf graham crackers.
Refrigerate your no bake cheesecake for as long as possible
As with a traditional cheesecake, no bake cheesecake needs time in the fridge to set up. What's different is that the no bake option needs a little, or really, a lot more.
Here's the thing: The longer you leave your no bake gf cheesecake in the refrigerator, the firmer it will become. This results in a creamier texture and makes the cake easier to slice. If possible, aim to refrigerate overnight and enjoy your cake the next day.
Storing a no bake cheesecake for later
Storing your non baked cheesecake is just as easy as making it. To keep it in the fridge, first cover it tightly with plastic wrap or place it inside a container. This protection will help keep the cake from drying out. I find that wrapped properly, the cake will taste fresh for up to 5 days.
If you're making no bake cheesecakes to enjoy in the future, pop them into the freezer. When you wrap them tightly with plastic wrap and then again with aluminum foil over the top, they'll stay good for up to 3 months.
Before wrapping, I suggest slicing your no bake cheesecake. This will allow you to grab a slice when the mood strikes, rather than having to defrost the entire cake. To defrost, simply transfer your slice(s) or the whole cake to the refrigerator for several hours.
No bake cheesecake: substitutions and variations
Gelatin alternative
If you can't have gelatin, you might be able to use agar agar, which is a vegan replacement for gelatin. One Green Planet has a whole primer on agar agar, and they suggest that you can replace gelatin with it in equal amounts.
For a fluffier cheesecake that doesn't rely on gelatin, you can try the no bake cheesecake filling from our gluten free cookie cups. It calls for whipped cream in place of sour cream. It won't slice as cleanly, but it still tastes great.
Dairy free no bake cheesecake?
Cheesecake is, by its very nature, made with tons of dairy. This recipe not only contains tons of cream cheese but also calls for sour cream. Plus the crust is made with cookie crumbs and melted butter.
If you use dairy-free cookie crumbs, like from my gluten free graham crackers, and use virgin coconut oil or butter-flavored Spectrum nonhydrogenated vegetable shortening in place of butter, you've got a dairy-free crust.
The sour cream could be replaced with a dairy-free variety. But the cream cheese is a major problem.
I've been working quite literally for over a year on a really good dairy-free cheesecake—no bake or not. I mean, I've taken breaks so it's not like I haven't been doing anything else. But I have tried time and again to make an amazing dairy-free cheesecake. So far, no luck.
The main problem is that even the “best” dairy-free cream cheese varieties (like Daiya and Kite Hill brands) just taste kind of strange when you use more than about 4 ounces of them in a recipe. I've tried making cheesecake with the same amount of dairy-free cream cheese as I would dairy cream cheese, and it's been nearly inedible.
Sugar-free no bake cheesecake
If you'd like to make a sugar free crust, you'll just need to use sugar-free cookies—or leave out the crust entirely. Try replacing the confectioners' sugar in the filling with Swerve brand confectioners' sugar replacement.
No bake cheesecake variations
My recipe for a no bake gluten free cheesecake gives you a blank canvas on which you can decorate or add other flavors you love. By all means, eat the cheesecake plain if you'd like, but also feel free to try these variations:
- Run out of gluten free graham crackers or just don't like a crust? Skip it and have a crustless no bake cheesecake, or use another gluten free crunchy cookie to crush.
- Like plain cheesecake but still want a little something extra? Whipped cream is a light and fluffy topping that you'll love.
- For an even tangier taste, you can replace half the liquid you use to bloom the gelatin with lemon juice.
- Mimic a traditional cheesecake by popping open a can of cherry pie filling and pouring it over the top.
- Top your cheesecake with other berries you like, such as fresh strawberries, raspberries, blueberries, or a mix of them all.
- Create a fruit swirl cheesecake by dropping a few spoonfuls of thick jam into your cheesecake filling and then slowly swirling them with a knife.
- Make a chocolate cheesecake instead by adding chocolate chips to the cheesecake filling and topping with a drizzle of chocolate sauce.
FAQs
Is no bake cheesecake gluten free?
Generally, no bake cheesecake recipes are gluten free. At least, the cheesecake filling usually is. If the recipe includes a graham cracker crust, it typically specifies traditional graham crackers that are made with wheat flour, and those do have gluten.
Is Jello no bake cheesecake gluten free?
Jello no bake cheesecake is gluten free, so long as you skip its graham cracker crust. That mixture does contain wheat. However, the cheesecake filling is not made with ingredients that contain gluten.
Is cheesecake better baked or no-bake?
Honestly, I don't think one way is better than the other — it really depends on what you're in the mood for.
If you're looking for a thick, hearty piece of cheesecake, you'll only get that if you go for a baked version. However, if it's hot out and you want something light, a no bake cheesecake is the way to go.
Why is my no bake cheesecake filling batter lumpy?
Your no bake cheesecake batter may be lumpy if you didn't allow time for your cream cheese to soften before mixing it. You can solve this problem by microwaving your batter for 5 seconds, and then mixing again. Continue 2 to 3 times until the batter is smooth.
How long does no bake cheesecake need to set?
It takes several hours for no bake cheesecake to set. I recommend that you allow the cheesecake to refrigerate overnight to achieve the best texture.
Can I make no bake cheesecake ahead of time?
Absolutely! As a matter of fact, you sort of have to. No bake cheesecake isn't the cake to make an hour before a dinner party — that's simply not long enough for it to set properly.
Instead, make this no bake cheesecake recipe the night before, and it will be perfect the next day.
Is my no bake cheesecake supposed to be soft?
The consistency of your no bake cheesecake will vary depending on how long you allow it to set. Leave it for 2 to 3 hours, and you'll end up with a softer, mousse-like texture. Give it 6 to 8 hours to set, and you'll enjoy a thicker, creamier filling.
Why is my no bake cheesecake runny?
If you followed my no bake cheesecake recipe exactly as written as far as ingredients and amounts, your no bake cheesecake is likely runny because it hasn't had enough time to chill. Leave it in the refrigerator for a few more hours, and the texture should improve.
How to make this easy no bake cheesecake, with gelatin
Easy No Bake Cheesecake with Gelatin
Equipment
- Handheld mixer or stand mixer with paddle attachment
Ingredients
For the crust
- 1 ½ cups (225 g) gluten free crunchy cookie crumbs (I used my gluten free graham crackers, and crushed them in the food processor)
- 6 tablespoons (84 g) unsalted butter melted
For the filling
- ¼ cup (2 fluid ounces) lukewarm water
- 2 teaspoons (6 g) unflavored powdered gelatin
- 2 8- ounce packages (16 ounces) cream cheese at room temperature
- 1 cup (227 g) sour cream at room temperature
- ⅛ teaspoon kosher salt
- 1 ½ teaspoons pure vanilla extract
- Seeds from one-half of a vanilla bean optional
- 1 ½ cups (173 g) confectioners’ sugar sifted
For serving
- Sliced fresh strawberries
- Confectioners’ sugar for dusting
Instructions
Make the crust.
- In a medium-size bowl, mix the cookie crumbs and melted butter until well-combined.
- Press the mixture into the bottom and up the sides of a greased 9-inch springform pan or deep-dish pie plate. Set the pan aside.
Make the filling.
- In a small, heat-safe bowl, place the water and sprinkle the gelatin evenly on top. Mix to combine well, allow the mixture to sit for a few minutes until the gelatin swells.
- Heat the mixture in the microwave at low power (about 50%) for about 30 seconds or until the mixture has just liquefied, but isn’t hot. Set the gelatin aside briefly.
- In a large bowl with a handheld mixer or the bowl of a stand mixer with the paddle attachment, place the cream cheese and sour cream, and beat on medium-high speed until light and fluffy (about 2 minutes).
- While still mixing, slowly pour in the gelatin mixture, and continue to mix until smooth.
- Add the salt, vanilla and optional vanilla bean seeds, and beat until smooth. Add the (sifted) confectioners’ sugar and beat until smooth. Pour the mixture into the prepared crust.
- Using an offset spatula, spread the filling into an even layer. Bang the pan flat on the counter to break any large bubbles.
- Place the pan in the refrigerator for at least 2 hours or until set. It will move only slightly when the pan is shaken from side to side.
- Remove the pan from the refrigerator, and free the filling from the sides of the pan by running a butter knife or offset spatula carefully all around the inside of the perimeter.
- Remove the sides of the pan, slice, and serve with strawberries and a sprinkling of sugar.
Notes
Easy No Bake Cheesecake with Gelatin
Equipment
- Handheld mixer or stand mixer with paddle attachment
Ingredients
For the crust
- 1 ½ cups (225 g) gluten free crunchy cookie crumbs (I used my gluten free graham crackers, and crushed them in the food processor)
- 6 tablespoons (84 g) unsalted butter melted
For the filling
- ¼ cup (2 fluid ounces) lukewarm water
- 2 teaspoons (6 g) unflavored powdered gelatin
- 2 8- ounce packages (16 ounces) cream cheese at room temperature
- 1 cup (227 g) sour cream at room temperature
- ⅛ teaspoon kosher salt
- 1 ½ teaspoons pure vanilla extract
- Seeds from one-half of a vanilla bean optional
- 1 ½ cups (173 g) confectioners’ sugar sifted
For serving
- Sliced fresh strawberries
- Confectioners’ sugar for dusting
Instructions
Make the crust.
- In a medium-size bowl, mix the cookie crumbs and melted butter until well-combined.
- Press the mixture into the bottom and up the sides of a greased 9-inch springform pan or deep-dish pie plate. Set the pan aside.
Make the filling.
- In a small, heat-safe bowl, place the water and sprinkle the gelatin evenly on top. Mix to combine well, allow the mixture to sit for a few minutes until the gelatin swells.
- Heat the mixture in the microwave at low power (about 50%) for about 30 seconds or until the mixture has just liquefied, but isn’t hot. Set the gelatin aside briefly.
- In a large bowl with a handheld mixer or the bowl of a stand mixer with the paddle attachment, place the cream cheese and sour cream, and beat on medium-high speed until light and fluffy (about 2 minutes).
- While still mixing, slowly pour in the gelatin mixture, and continue to mix until smooth.
- Add the salt, vanilla and optional vanilla bean seeds, and beat until smooth. Add the (sifted) confectioners’ sugar and beat until smooth. Pour the mixture into the prepared crust.
- Using an offset spatula, spread the filling into an even layer. Bang the pan flat on the counter to break any large bubbles.
- Place the pan in the refrigerator for at least 2 hours or until set. It will move only slightly when the pan is shaken from side to side.
- Remove the pan from the refrigerator, and free the filling from the sides of the pan by running a butter knife or offset spatula carefully all around the inside of the perimeter.
- Remove the sides of the pan, slice, and serve with strawberries and a sprinkling of sugar.
Crystal says
Try using Lactaid lactose free sour cream and Green Valley Organics lactose free cream cheese. Easier on the stomach for those like myself with lactose intolerance. When I eat regular cheesecake with gluten free crust, I need to take Dairy Digestive Supplements to abate the lactose intolerance issue.
Donna Young says
Can mascarpone be used instead of the cream cheese?
Nicole Hunn says
I haven’t tried that, Donna, but it’s worth a try. Mascarpone is a form of cream cheese, but it’s softer when cold than regular American cream cheese, so I’m honestly not sure but it sounds worth a tr if you’re willing to experiment.
Melanie Carr says
I bought several of your books but GF on a Shoestring was my favorite (next to Bakes Bread). I just got into using gelatin to make homemade gummies, and I wanted to know what else I could make. Your recipe yet again makes me so excited to get into the kitchen and make things again! Thank you!
Nicole Hunn says
That’s so lovely of you to say, Melanie! I’m so pleased that you’re having fun. I think you’ll love this cheesecake recipe (it’s ridiculously easy and so good). For gelatin, I also have a simple recipe for “homemade JELLO”, plus a “whipped JELLO” that I think you’d love, too!
Margie says
Have you tried making a dairy free cheese cake with Violife dairy free cream cheese? This is one of my favorites.
Nicole Hunn says
I haven’t liked any of the dairy free cream cheeses I’ve tried so far, Margie. If you like it, though, it’s worth trying! Some of them I’ve tried have been passable, but none have tasted like cream cheese. I still hold out hope, though!
Ann Peniston says
Is there a nutrition chart for any of your lovely recipes showing calories, carbs, etc.?
Nicole Hunn says
I’m afraid I don’t have the manpower to provide that information, Ann, no. You can certainly plug the ingredients into an online nutrition calculator, though. That’s all I would do!
Kimberly D says
Yum! I can’t wait to try this! can I use pectin (either powder or liquid) in place of gelatin? if so, what are the substitution directions? thx!
Nicole Hunn says
Hi, Kimberly, no, you can’t set this without gelatin. I do have links to other cheesecake recipes that don’t call for gelatin, and discuss them in the text of this post. I hope that’s helpful!
Lucila Silva says
Happy Mother’s Day Nicole! Thank you for your wonderful and heartfelt blog, your recipes and presentations. You inspire me in so many ways. Thanks too for your humor:)
Luci Silva
Nicole Hunn says
Thank you so much such a kind note, Lucila!! That all means so much to me. It’s an honor. Happy Mother’s Day to you, too. I don’t know if you have children, but you certainly just mothered me a bit. :)
IzziJane says
Is it possible to use honey instead of confectioners sugar?
Nicole Hunn says
I’m afraid not. You need the confectioners’ sugar for structure. You can try using Swerve powdered sugar substitute, but you need something like that.
Dana Veach says
I’ve been making “no bake” cheese cakes similarly to this for years, and I like to dissolve the gelatin in lemon juice rather than water. I like the little bit of lemon flavor. You may also grate a bit of fresh lemon rind into the cream cheese mixture, if you like.