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.
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Why this is the best no bake cheesecake recipe
I'll say right off the bat that you won't mistake this no bake cheesecake for a baked cheesecake โ 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 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.
What makes this no bake cheesecake recipe special
This gluten free, no bake recipe is so dead simple that I almost could have made the how-to video in real-time. Still, youโd be surprised how unbelievably boring it is to watch someone mix something for even, like, 10 whole seconds. โฒ
But I did time myself while making this no-oven-necessary cheesecake recipe, exactly as written. It clocks in at 10 minutes flat. And thatโs only if you factor in crushing the cookie crumbs for the crust in a mini food processor.
The ingredients are simple and fresh, the taste combination of cream cheese and sour cream is bright and lightly tangy, and it's just sweet enough. The addition of gelatin makes the texture perfect and it sets up perfectly in the refrigerator in just a couple of hours.
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). But unlike in a traditional baked cheesecake made with cream cheese, sugar, and eggs, this no bake cheesecake contains no eggs.
Of course, we can't have eggs in a cheesecake that isn't being baked. But we do still need something to help the filling set into something that can be sliced cleanly with a knife and eaten with a fork. For that, we use unflavored powdered gelatin.
Here are all the primary ingredients for this cream cheese cheesecake:
- Water – We use just a little water to dissolve the powdered 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 a block of full fat cream cheese for the best flavor and texture; let it soften to cool room temperature so you can blend it without leaving behind any lumps
- 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
- Confectionersโ sugar – Use this fine sugar rather than granulated sugar for an immediate smooth texture even without melting the sugar in the oven
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 theyโre baked. Theyโre 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.
First, we โbloomโ the gelatin in some lukewarm water by mixing them together and waiting for the gelatin to swell. Then, we melt the mixture in the microwave until itโs liquefied, but not hot.
The combination of cream cheese and sour cream, with some sifted confectionersโ sugar, makes for a silky smooth cheesecake with a slight tang. Thereโs not a ton of confectionersโ sugar, so itโs 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 no bake cheesecake
Choosing a pan for your 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, or just be sure to open up a fresh package of store-bought gf graham crackers so they aren't stale.
Refrigerate your no bake cheesecake for as long as possible
As with a traditional cheesecake, no bake cheesecake needs about at least 2 hours in the fridge to set up, but if you let it set for closer to 12 hours, it will still be creamy but slice very cleanly. 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: ingredient substitution suggestions 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, and is made without gelatin or a gelatin substitute. 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 cheesecakeโno 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 cookiesโor 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.
- Interested in adding Oreos? Try our no bake Oreo cheesecake, with crushed cookies in the crust and big cookie pieces in the filling.
- Like plain cheesecake but still want a little something extra? A whipped cream topping is light and fluffy and adds additional texture.
- For an even tangier taste, you can replace half the liquid you use to bloom the gelatin with lemon juice.
- 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 swirling in some smooth fruit jam. Warm the jam slightly to make it pourable, then drop a spoonful into your cheesecake filling mixture before it sets. Slowly swirl the jam around with a butter knife to create a pattern, then let the cheesecake set.
- Drizzle in some chocolate sauce (or another of your favorite ice cream toppings and sauces) before the filling sets. Swirl around with a butter knife to create a pattern, and then let it set.
FAQs
Generally, the filling of a no bake cheesecake is gluten free. If the recipe includes a graham cracker crust, however, it typically specifies traditional graham crackers that are made with wheat flour, and those do have gluten.
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.
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.
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.
Absolutely, yes! 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 โ 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.
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.
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. If your gelatin was exposed to a warm, humid environment and it was clumpy before you used it, that may prevent it from setting properly when it's used in your cheesecake.
No, you can pour just the filling into a lined, nonstick 9-inch springform pan and let it set, just as described, without a crust of any kind. It should still slice cleanly, but be sure to let it set fully (more than 2 hours, ideally overnight), since having a crust does help keep the cheesecake slices more stable.
You can use lowfat cream cheese, but you'll also need to change some of the method and other ingredients, like replacing sour cream with nonfat Greek-style plain yogurt that you drain of more of its liquid. The instructions are below.
How to make a lighter no bake cheesecake
As written, the no bake cheesecake recipe below is made with full fat cream cheese, plus regular sour cream, and 1 1/2 cups of confectioners' sugar. It's decadent and delicious.
If you'd like to try making it a bit lighter, you can use low-fat cream cheese (as long as it's the lowfat block of Neufchatel cheese, which has 1/3 the fat of “regular” cream cheese) and nonfat plain Greek-style yogurt in place of full fat sour cream. You can also reduce the confectioners' sugar by half to 3/4 cup. Here are the ingredients you'll need for the lighter filling:
- 1 cup (227 g) low-fat (or nonfat) plain Greek yogurt, at room temperature
- 1/4 cup (2 fluid ounces) lukewarm water
- 2 teaspoons (6 g) unflavored granulated gelatin
- 1/4 teaspoon cream of tartar (or 1 teaspoon light corn syrup)
- 2 8-ounce packages low-fat cream cheese (Neufchatel cheese, in the block), at room temperature
- 1/8 teaspoon kosher salt
- 3/4 cup (86 g) confectionersโ sugar, sifted
- 1 1/2 teaspoons pure vanilla extract
Here's how to make the lighter filling. The process is very similar, but you must drain the Greek-style yogurt to remove as much moisture as possible, or the cheesecake won't set up properly.
- First, place the Greek yogurt in a fine mesh strainer over an empty bowl, and allow the yogurt to drain for at least 5 while you prepare the rest of the filling.
- Soften the gelatin in the lukewarm water as steps 1 and 2 of the filling recipe instructions below describe. Add the cream of tartar or light corn syrup to the gelatin, and mix to combine.
- Much like the recipe below, in the bowl of a stand mixer fitted with the paddle attachment or a handheld mixer with the balloon attachments, beat together the cream cheese, drained Greek yogurt, salt, confectionersโ sugar, and vanilla extract until smooth and well-combined.
- With the mixer beating slowly, drizzle the dissolved gelatin mixture slowly, and continue to beat until the mixture begins to thicken (about 5 minutes).
- Pour the filling into a greased and/or lined 9-inch springform pan, with or without a crust like in the recipe below.
- Smooth the filling into an even layer, cover the pan tightly with plastic wrap that doesn't touch the filling, and refrigerate for at least 2 hours and up to 12 hours until fully set.
- Follow the instructions below for unmolding the cheesecake and serving it.
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 ยฝ 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
- ยผ 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
- โ teaspoon kosher salt
- 1 ยฝ teaspoons pure vanilla extract
- Seeds from one-half of a vanilla bean optional
- 1 ยฝ cups (173 g) confectionersโ sugar sifted
For serving
- Sliced fresh strawberries
- Confectionersโ 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 isnโt 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 smooth and well-combined (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) confectionersโ 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.
- Cover the pan tightly with plastic wrap, making sure the plastic doesn't touch the top of the cheesecake.
- Place the covered pan in the refrigerator for at least 2 hours or until fully set, which can take up to 12 hours if you want the cleanest slice. When the cheesecake is set, it will move only slightly when the pan is shaken from side to side.
- Remove the pan from the refrigerator, remove the plastic, 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
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Easy No Bake Cheesecake with Gelatin
Equipment
- Handheld mixer or stand mixer with paddle attachment
Ingredients
For the crust
- 1 ยฝ 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
- ยผ 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
- โ teaspoon kosher salt
- 1 ยฝ teaspoons pure vanilla extract
- Seeds from one-half of a vanilla bean optional
- 1 ยฝ cups (173 g) confectionersโ sugar sifted
For serving
- Sliced fresh strawberries
- Confectionersโ 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 isnโt 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 smooth and well-combined (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) confectionersโ 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.
- Cover the pan tightly with plastic wrap, making sure the plastic doesn't touch the top of the cheesecake.
- Place the covered pan in the refrigerator for at least 2 hours or until fully set, which can take up to 12 hours if you want the cleanest slice. When the cheesecake is set, it will move only slightly when the pan is shaken from side to side.
- Remove the pan from the refrigerator, remove the plastic, 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
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Thanks for stopping by!
Hi, Iโm Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that arenโt good enough to justify the price. At Gluten Free on a Shoestring, โgood, for gluten freeโ just isnโt good enough! Come visit my bio!
Cynthia Davidson says
Can this work if I use sugar free flavored gelatin? It is Jello brand sweetened with aspartame.
Nicole Hunn says
Hi, Cynthia, I’m afraid I don’t recommend that, no. You can only use pure powdered gelatin, not a Jello mix.
Suzanne Lessard says
Can you get gluten free graham crackers in Canada? If so where?
Nicole Hunn says
I’m afraid I don’t have any real way of knowing where you’d buy gluten free graham crackers in Canada, but I imagine you can buy Kinnikinnick brand since that’s a Canadian company. Amazon.ca probably has some options. I also have a recipe for homemade gluten free graham crackers, which is what I prefer.
Jennifer Wittmers says
Hi! Can I use instant clear gel and if so how much. So excited to try this recipe. Thank you!
Nicole Hunn says
Clear gel is not gelatin, it’s modified cornstarch, so it doesn’t behave exactly the same. But I’m afraid I haven’t ever tried to use it to replace gelatin, so I’m not able to offer any real guidance. I believe the ClearGel website has some information on the subject, but I can’t promise success!
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 canโt 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 Motherโs 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.