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Best Gluten-Free Cheesecake Crust Recipe- Easy!

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This Best Gluten-Free Cheesecake Crust Recipe is easy and delicious! All you need are some gluten-free graham crackers with a few other simple ingredients, and you are ready to make a homemade gluten-free cheesecake! This delicious graham cracker crust is also no-bake, making it even better.

Pressing Graham Crackers into Pan

This versatile gluten-free cheesecake crust recipe can be used for any cheesecake, key lime pie, or ice cream pie. Make the crust and fill it with your cheesecake batter, refrigerate for 6 hours, then top with your favorite topping like fresh strawberries, mangoes, chocolate ganache, or berries.

If you are gluten-free and love gluten-free desserts, try The BEST Gluten-Free No-Bake Cheesecake with Blueberry Sauce.

What you’ll love about this recipe:


  • Easy, no-bake gf cheesecake crust recipe
  • Gluten-Free
  • Perfect for any cheesecake filling
  • Golden and delicious
  • It can also be baked.
  • You will love this easy recipe if you have been looking for an excellent gluten-free crust for your cheesecake filling!
  • Perfect Crust for New York Cheesecake or a Traditional Cheesecake.

Recipe Ingredients

You’ll need the following ingredients for the best gluten-free cheesecake crust.

Gluten-Free Graham Crackers with Sugar and Melted Butter
  • Gluten-Free Graham Crackers
  • Melted Butter
  • White Sugar

Ingredient Notes and Sources

  • I used Pamela’s Honey Gluten-Free Graham Crackers. Use your favorite gluten-free graham crackers.

How To Make Gluten-Free Graham Cracker Cheesecake Crust- Step-by-Step Photos

Full recipe in the recipe card below:

  1. Line a 9-inch springform pan with parchment paper and set it aside.
  2. Melt the butter over low heat and bring it to room temperature.
  3. Add the graham cracker sheets to a food processor or high-powered blender and pulse for a minute to get the graham cracker crumbs.
  4. Add the sugar and melted butter, then pulse again for one minute until it forms a sandy
    texture.
  5. Transfer the mixture to the springform pan and press it firmly up the pan’s bottom and the sides of the pan. Use the back of a measuring cup to press the crumbs into the pan. Keep layering the crumbs and firmly pressing. Refrigerate for 15 minutes while the cream cheese mixture is prepared.
  6. Add the creamy filling and refrigerate cheesecake for 6 hours before adding your favorite toppings.

Gluten-Free Cheesecake Crust with slice of cheese cake and berries dripping

Tips & Tricks

  • Grind Graham Crackers into crumbs before adding the melted butter and sugar.
  • Press the graham cracker crumb mixture into the pan using the back of a measuring cup. Be patient and work slowly and methodically. The crust will firm up when it chills. You can also press the crust with your hands.
  • Once you fill your cheesecake, put it in the refrigerator for 6 hours, allowing all the layers to firm up. Cut cheesecake with a knife that you run under hot water and dry. The warm knife will slide right through the firm layers.

Storage

Store it in a tightly covered, airtight container in the refrigerator or wrapped in plastic wrap.

Additions and Substitutions

  • Grind gluten-free cookies for the crust, such as ginger snaps or vanilla wafers, can used instead of graham crackers. Perfect for a pumpkin cheesecake recipe.

Frequently Asked Questions About Gluten-Free Graham Cracker Crust

Can someone with celiac disease have graham crackers?

Now that the gluten-free diet has gone mainstream there are many gluten-free cookie options including gluten-free Graham Crackers.

Can you use brown sugar in a cheesecake crust?

Yes! You can use white sugar, light brown or dark brown sugar. You can also mix the sugars.

Can you gluten-free mini cheesecake crusts with this recipe?

Yes! Butter each mini cheesecake pan container before pressing the crust into the pan.

Is Cheesecake Gluten-Free without the crust?

Yes, as long as the ingredients in the cheesecake filling are gluten-free.

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Best Gluten-Free Cheesecake Crust Recipe- Easy!

Large gluten-free cheesecake with whipped cream
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This Best Gluten-Free Cheesecake Crust Recipe is easy and delicious! All you need are some gluten-free graham crackers with a few other simple ingredients, and you are ready to make a homemade gluten-free cheesecake! 

  • Author: Sherie Friedlander
  • Prep Time: 15 Minutes
  • Cook Time: 2 Hours
  • Total Time: 2 Hours 15 Minutes
  • Yield: 1 cheesecake crust 1x
  • Category: Desserts
  • Method: Food Processor
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale
  • Gluten-Free Graham cracker sheets (16) or 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Instructions

  1. Line a 9-inch springform pan with parchment paper and set it aside.
  2. Melt the butter over low heat and bring it to room temperature.
  3. Add the graham cracker sheets to a food processor or high-powered blender and pulse for a minute to get the graham cracker crumbs.
  4. Add the sugar and melted butter, then pulse again for one minute until it forms a sandy texture.
  5. Transfer the mixture to the springform pan and press it firmly up the sides. Use the back of a metal measuring cup to press the crumbs into the pan. Keep layering the crumbs and firmly pressing.
    Refrigerate for 15 minutes while the cream cheese mixture is prepared.
  6. Now add the cream cheese mixture and refrigerate for 6 hours.

Notes

 
  • Grind Graham Crackers into crumbs before adding the melted butter and sugar.
  • Press the graham cracker crumb mixture into the pan using the back of a measuring cup. Be patient and work slowly and methodically. The crust will firm up when it chills. You can also press the crust with your hands.
  • Once you fill your cheesecake, put it in the refrigerator for 6 hours, allowing all the layers to firm up. Cut cheesecake with a knife that you run under hot water and dry. The warm knife will slide right through the firm layers.
  • Store the cheesecake in an airtight container in the refrigerator for four days. 

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