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The BEST Gluten-Free No- Bake Cheesecake – Easy!

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Luscious and creamy, you will love The BEST Gluten-Free No-Bake Cheesecake. This easy recipe is so delicious! The gluten-free graham cracker crust is heavenly, and each bite begs for another. If you love No-Bake Desserts, you will love this Cheesecake recipe. We topped this cheesecake with a blueberry compote and whipped cream, but you can make this recipe with any of your favorite toppings, like fresh strawberries or milk chocolate shavings.

The BEST Gluten-Free No Bake Cheesecake with Whipped Cream

When I have guests over, I love making a special cheesecake. This recipe is always a hit. It looks beautiful and tastes even better. You will love this silky smooth cheesecake. Easier than a baked cheesecake, this make-ahead dessert makes entertaining a breeze! If you love cheesecake, you will also love our Easy Gluten-Free No-Bake Chocolate Cheesecake Recipe with GF Oreo Crust

What you’ll love about this recipe:


  • It’s an easy, no-bake cheesecake recipe
  • It’s gluten-free
  • The gluten-free graham cracker is absolutely delicious
  • It’s a creamy cheesecake with simple ingredients
  • Everyone loves cheesecake!

Recipe Ingredients

You’ll need the following ingredients to make this fantastic no-bake gluten-free cheesecake with whipped cream.

Ingredients for no-bake cheesecake
  • Gluten-Free Graham Cracker Sheets or 2 cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 1 and 1/2 cups of heavy whipping cream, chilled
  • 3 (8 ounces) blocks of full-fat plain cream cheese, soften to room temperature
  • 1 ½ cups confectioners sugar, divided
  • 2 tablespoons fresh lemon juice (juice from one lemon)
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh blueberries
  • ⅓ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • ½ cup water

Ingredient Notes for Gluten-Free Cheesecake Recipe

How To Make The BEST Gluten-Free No-Bake Cheesecake Step by Step

Full instructions in the recipe card.

Prepare the Gluten-Free Graham Cracker Crust

  1. Line a 9-inch springform pan with parchment paper and set it aside.
  2. Add the graham cracker sheets to a food processor and pulse for a minute to get the graham cracker crumbs.
  3. Add the sugar and butter, then pulse again for one minute until it forms a sandy
    texture.
  4. Transfer the mixture to the springform pan and press it firmly up the sides.
    Refrigerate for 15 minutes while the cream cheese mixture is prepared

Prepare the Whipped Cream

  1. Beat heavy cream in a medium bowl at speed level 5 using a hand
    mixer.
  2. Slowly add ½ cup of confectioner sugar and beat until soft peaks are formed.
    Set the whipping cream aside and refrigerate.

Prepare the Cheesecake Filling

  1. In a large bowl, beat softened cream cheese, remaining 1 cup of confectioners
    sugar, vanilla, and lemon juice until creamy and smooth.
  2. Gently fold the prepared whipped cream into the cheesecake mixture,
    Reserve ½ cup of whipped cream for later.

Refrigerate the Cheesecake

  1. Spread the cheesecake mixture over the crust in the springform pan, smoothing
    the top.
  2. Cover the cheesecake with cling wrap and refrigerate for 4-6 hours for best results. This allows the cheesecake to set up properly.

Prepare the Blueberry Topping

  1. In a large skillet, add the blueberries and sugar. Heat on medium and sprinkle
    with cornstarch, lemon juice, and water.
  2. Mix well, lower the heat, and cover with a lid. Allow the blueberries to cook for
    10-12 minutes on low heat until a syrupy blueberry topping is ready.
  3. Remove from heat and let the blueberry topping cool to room temperature.

Final Steps

  1. Once the cheesecake is set, carefully remove it from the springform pan and
    transfer it to a plate.
  2. Fill the reserved ½ cup of whipped cream into a piping bag with a star nozzle.
    Pipe rosettes around the edges of the cheesecake.
  3. Gently add the prepared blueberry topping in the center of the cheesecake
    layer using a spoon.
  4. Slice and serve the blueberry cheesecake to enjoy!

Tips & Tricks

  1. Processing Graham cracker squares into a fine powder using a food processor is an excellent method, but you can also opt for store-bought pre-made crumbs.
  2. Bringing the cream cheese to room temperature before making the recipe is also
    important to ensure that it blends well with the other ingredients.
  3. Whipping the cream to stiff peaks is crucial for adding air and lightness to the
    cheesecake layer.
  4. Refrigerating the cheesecake layer before adding the blueberry toppings is

    essential for several reasons. Firstly, it helps set the cheesecake layer and prevent the blueberry toppings from sinking. Secondly, it allows the cheesecake layer to firm up, making it easier to spread the blueberry topping on top without mixing the two layers.

Storage and Reheating

The cheesecake should be good for 4-5 days in the refrigerator in an airtight container, and it can also be frozen for up to 3 months.

Additions and Substitutions

Use any of your favorite fruits as a topping. I have made this recipe with mango, fresh strawberries, fresh berries, or even chocolate shavings.

Frequently Asked Questions for Gluten-Free No Bake Cheesecake

How long does the no-bake blueberry cheesecake last?

The gluten-free cheesecake should be good for 4-5 days in the refrigerator, and it can also be frozen for up to 3 months.

Can I use the same recipe to make mini gf blueberry cheesecakes?

Using the same recipe, you can use a muffin pan to make the mini cherry cheesecakes.

Can I use store-bought blueberry pie filling for the topping?

Yes, you can use store-bought blueberry pie filling for the recipe to save
some time, but nothing tastes better than homemade.

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Gluten-Free No Bake Cheesecake.
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The BEST Gluten-Free No- Bake Cheesecake – Easy!

Gluten-Free No Bake Cheesecake.
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5 from 1 review

Luscious, creamy, and Easy Gluten-Free No Bake Cheesecake with Whipped Cream is so delicious you will enjoy making this recipe year round. The graham cracker crust is heavenly, and each bite begs for another. If you love No-Bake Desserts, you will love this Cheesecake recipe. We topped this cheesecake with a blueberry compote and whipped cream, but you can make this recipe with any of your favorite toppings like fresh strawberries or milk chocolate shavings. 

  • Author: Sherie Friedlander
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 Minutes
  • Yield: 812 slices 1x
  • Category: Desserts
  • Method: Blender
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale
  • 16 graham cracker sheets or 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 and 1/2 cups of heavy whipping cream, chilled
  • 3 (8 ounces) blocks of plain full-fat cream cheese, soften to room temperature
  • 1 1/2 cups confectioners sugar, divided
  • 2 tablespoons fresh lemon juice (juice from one lemon)
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh blueberries
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 cup water

Instructions

Prepare the Simple Graham Cracker Crust

  1. Line a 9-inch springform pan with parchment paper and set it aside.
  2. Add the graham cracker sheets to a food processor and pulse for a minute to get the graham cracker crumbs.
  3. Add the sugar and butter, then pulse again for one minute until it forms a sandy
    texture.
  4. Transfer the mixture to the springform pan and press it firmly up the sides.
    Refrigerate for 15 minutes while the cream cheese mixture is prepared

Prepare the Whipped Cream

  1. Beat heavy cream in a medium bowl at speed level 5 using a hand
    mixer.
  2. Slowly add ½ cup of confectioner sugar and beat until soft peaks are formed.
    Set the whipping cream aside and refrigerate.

Prepare the Cheesecake Filling

  1. In a large bowl, beat softened cream cheese, remaining 1 cup of confectioners
    sugar, vanilla, and lemon juice until creamy and smooth.
  2. Gently fold the prepared whipped cream into the cheesecake mixture,
    Reserve ½ cup of whipped cream for later.

Refrigerate the Cheesecake

  1. Spread the cheesecake mixture over the crust in the springform pan, smoothing
    the top.
  2. Cover the cheesecake with cling wrap and refrigerate for 4-6 hours.

Prepare the Blueberry Topping

  1. In a large skillet, add the blueberries and sugar. Heat on medium and sprinkle
    with cornstarch, lemon juice, and water.
  2. Mix well, lower the heat, and cover with a lid. Allow the blueberries to cook for
    10-12 minutes on low heat until a syrupy blueberry topping is ready.
  3. Remove from heat and let the blueberry topping cool to room temperature.

Final Steps

  1. Once the cheesecake is set, carefully remove it from the springform pan and
    transfer it to a plate.
  2. Fill the reserved ½ cup of whipped cream into a piping bag with a star nozzle.
    Pipe rosettes around the edges of the cheesecake.
  3. Gently add the prepared blueberry topping in the center of the cheesecake
    layer using a spoon.
  4. Slice and serve the blueberry cheesecake to enjoy!

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