This gluten-free cheesecake is ultra creamy, smooth, and rich with a classic graham cracker crust and a simple strawberry topping. It has that silky, bakery-style texture that melts in your mouth, but it’s surprisingly easy to make at home. I’ve tested it successfully with three different brands of gluten-free graham crackers to make sure you don’t end up with a soggy cheesecake crust!
The filling is based on my Keto Cheesecake, which has one of the creamiest textures of any cheesecake I’ve made. For this version, I adjusted it to use 32 ounces of cream cheese and regular sugar instead of a low-carb sweetener. The result is a classic cheesecake flavor with the same ultra-smooth texture.
And if a full cheesecake is too much for you, these Mini Gluten-Free Cheesecakes are a great option! That recipe has a grain-free, nut-based crust.
Today’s recipe uses gluten-free graham crackers for the crust, but if you’d like a totally homemade crust, I’ve got two options you can also use over on my Gluten-Free Cheesecake Crust recipe.
- Super creamy texture – the custard-style filling bakes up silky and smooth.
- Classic flavor – simple ingredients let the cheesecake shine.
- Gluten-free – made with gluten-free graham crackers.
- Perfect for special occasions – it slices beautifully and looks impressive.
Ingredient Notes
Scroll down for the full recipe. These are just a few notes on select ingredients.
- Gluten-free graham crackers – I used Pamela’s gluten-free graham crackers. I go into detail about this below.
- Cream cheese – you should use regular full-fat cream cheese if you want your cheesecake to be rich and creamy. Reduced fat might work, but I’m not sure, and fat-free would not work.
- Sour cream – this makes the cheesecake super creamy! I haven’t tried Greek yogurt or anything else in its place, so I can’t say what effect it’d have. But I do think full-fat Greek yogurt would work out okay.
- Eggs – these give cheesecake its classic custard texture. Egg subs won’t work!
Gluten-free Graham Cracker Brands
If you want the quick version, here are the brands that worked:
- Pamela’s
- Once Again
- Nairn’s
This crust was specifically developed using Pamela’s Gluten-free Honey Graham Crackers. It’s also what was used in the photos.
Different gluten-free graham crackers absorb butter very differently, so results can vary quite a bit depending on the brand you use.
When I tested this crust with Simple Mills Honey Cinnamon Sweet Thins, the crust turned out extremely soggy. It was like goo.
Pamela’s worked perfectly and produced the texture you see here. Once Again Organic Honey Graham Crackers also worked well when I tested them, so those are another good option if you can’t find Pamela’s.
If you use a different gluten-free graham cracker brand, just keep in mind that the butter amount may need slight adjusting depending on how absorbent the crumbs are. And it’s impossible to know how much to use beforehand.
So if you can’t find Pamela’s or Once Again and it comes out soggy, you’ll know to reduce the butter next time.
Nairn’s Gluten-Free Original Oat Grahams also worked out really well. The crust with these was drier than the other two and lacked the typical graham cracker flavor. I added a teaspoon of cinnamon to the crust, but it still wasn’t very graham crackery.
If you’re thinking that the cheesecake below was made in a 10″ or even bigger pan, I did, too. 😄 But I promise it’s just the angle. It was made in a 9″ springform pan, just like the recipe calls for.
Can You Taste That It’s Gluten-Free?
Nope! Using Pamela’s or Once Again gluten-free graham crackers makes it taste just like a classic cheesecake. Most people would never guess it’s gluten-free.
How to Make It
This is made the same exact way as a traditional cheesecake. The below is just a brief overview.
Make crumbs out of the graham crackers.
Add the sugar and salt.
Stir in the butter.
Pat very firmly down into the bottom of the springform pan.
While the crust is cooking and cooling, prepare the filling.
Beat everything together except the eggs.
Add the eggs.
Make the water bath.
Bake, cool and refrigerate.
Why Cheesecake cracks
Cheesecake cracks usually happen when the batter is overmixed or the cheesecake cools too quickly. I haven’t had a cheesecake crack since I started following a few rules!
- Mix the bare minimum – overmixing the eggs adds too much air.
- Always use a water bath – I know it’s annoying! But read below for my reasoning. Baking without a water bath can cause uneven cooking.
- Let it partially cool in the oven – rapid temperature changes can cause the cheesecake to contract and crack. Letting the cheesecake cool slowly in the oven with the door slightly open helps prevent cracks.
Why bake cheesecake in a water bath?
A water bath (also called a bain-marie) helps cheesecakes bake more gently and evenly. Cheesecake batter is delicate and can easily overbake, which leads to cracks, a dry texture, or rubbery edges.
To make the water bath, the springform pan is wrapped in several layers of heavy-duty foil and placed inside a large roasting pan.
- For the best texture – the hot water surrounding the pan creates a humid, steady baking environment. This prevents the outer edges from baking too quickly while the center is still soft, giving the whole cheesecake a smooth and creamy texture.
- Dramatically reduces the chances of cracking – when cheesecakes bake in dry oven air, the top can set too quickly and split as the center continues to expand. The steam from the water bath keeps the surface from drying out and helps the cheesecake cool more gradually.
- Even baking – no overdone edges! Using boiling water (instead of cold or warm water) helps maintain the oven temperature and ensures the cheesecake begins baking evenly right away.
Note! If a small amount of butter from the crust leaks into the roasting pan, that’s completely normal and won’t affect the cheesecake. When using a water bath, the pan sits inside a roasting pan. If butter leaks, you’ll see it floating on the water, which makes it look like the water bath caused it. But the leak would have happened anyway.
Make Ahead And Storage
After baking and cooling, refrigerate the cheesecake for at least 8 hours or overnight before slicing.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
You can also freeze cheesecake slices for up to 3 months. Thaw overnight in the refrigerator. But the crust will be softer. There’s no getting around that.
If you enjoy baking cheesecakes, I have quite a few different versions on the site, including gluten-free, vegan, and even an Eggless Cheesecake.
- Vegan Turtle Cheesecake – a rich dairy-free cheesecake with caramel, chocolate, and pecans.
- Biscoff Cheesecake – I’ll just say this is one of the most addictive recipes I’ve ever made. 😬
- Apple Crumble Cheesecake – a wonderful mashup of two classic desserts, featuring a crisp oat topping and creamy filling.
- No-Bake Cherry Cheesecake – if you want to keep the oven off, this easy no-bake version is the way to go. And it would be great with the strawberry topping in today’s recipe in place of the cherries!
Gluten-free Cheesecake
Servings 16
This gluten-free cheesecake is ultra creamy, smooth, and perfectly rich with a buttery graham cracker crust. It’s made with simple ingredients and baked in a water bath for that classic, crack-free texture.
Prevent your screen from going dark
Make the crust:
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Preheat the oven to 350 °F (175 °C). Lightly grease just the bottom of a 9” (23 cm) springform pan. Place a rimmed baking sheet on the lower third rack of the oven. This is just in case the butter leaks a little (this was not a problem for me).
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Place the graham crackers in a food processor fitted with an S-blade and pulse until you have uniform fine crumbs, but not a powder or dust. If the crumbs are too fine (like flour), the crust will feel denser and wetter. Aim for the texture of coarse cornmeal. Don’t use a high-speed blender – that’ll create powder. You can alternatively put them in a Ziploc and use a rolling pin to smash them or put them in a bowl and use the bottom of a flat glass to smash them.
1 3/4 cups (210) gluten-free graham crackers
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Transfer to a mixing bowl and stir in the sugar and salt until combined.
1/4 cup (50 grams) granulated sugar, pinch of salt
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Stir in the butter until well combined. Let the mixture sit in the bowl for 5 minutes before pressing it into the pan (this helps the crumbs “suck up” the oil).
1/4 cup (56 grams) unsalted butter, melted
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Press it very firmly into the pan. Use the flat bottom of a glass or a dry measuring cup to pack it down. If you don’t pack it tight, it’ll be dry and crumble when you cut it.
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Bake for 10-15 minutes and then remove to a wire rack to cool for at least 10 minutes while preparing the filling.
Make the cheesecake filling:
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Keep the oven at 350 °F (175 °C).
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In a large mixing bowl using an electric hand mixer, beat together the cream cheese and sugar until fluffy.
32 ounces (907 grams) full-fat cream cheese, room temperature, 1 cup (200) granulated sugar
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Add the vanilla, salt and sour cream and beat on low until combined.
1 tablespoon vanilla extract, 1/8 teaspoon salt, 1 cup (230 grams) sour cream, room temperature
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Add the eggs one at a time, beating just until combined after each addition. Be sure not to overmix. Set aside for now.
4 large eggs
Prepare the water bath pan and bake:
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Using heavy-duty, extra-wide foil, cut three 14″ (36 cm) pieces. Place the foil pieces on top of each other and center the cooled springform pan on top. Fold the foil up and around the sides (do not attach to the top rim). Place this inside a large roasting pan.
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Fill and start your kettle(s). You need enough water to reach halfway up the side of your cheesecake pan. If your kettle is small, boil one and keep it in a heat-safe pitcher while you boil the second.
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Pour the cheesecake batter over the partially cooled crust. Smooth it out.
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Move the roasting pan (with the filled cheesecake inside) onto the lower third oven rack. Carefully pull the rack out just far enough to reach the roasting pan safely.
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Once your water is at a rolling boil, very slowly pour it into the roasting pan. Aim for the corner to avoid splashing the cheesecake or getting water between the foil layers. Fill until the water is about halfway up the sides of the cheesecake pan.
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Gently slide the rack back in and close the door. Immediately turn the oven temperature down to 325 °F (167 °C).
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Bake for 55 minutes. The edges (about 2 inches from the side) should be set and firm, but the center should still jiggle slightly, like firm gelatin.
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Open the oven door and let the cheesecake cool inside the oven for 1 hour.
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Remove the roasting pan from the oven. Very carefully lift the cheesecake out of the water bath. Don’t worry if some butter leaked. The crust will still be fine.
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Place on a cooling rack to cool for another 2-3 hours or until nearly room temperature.
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Refrigerate for at least 8 hours or overnight. The cheesecake can be refrigerated for up to 4 days or frozen for up to 3 months.
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Top with the strawberry topping before serving.
Make the topping:
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To a medium saucepan, add everything but the cornstarch and water. Stir frequently at medium heat until it comes to a boil and reduce to a steady simmer. It’ll take a few minutes for the berries to release their juices – there’s no need to add water! Turn the heat to lower and cover if you’re worried about them burning.
1 pound (453 grams) fresh strawberries, hulled and halved or quartered if large, 1/4 cup (50) granulated sugar, 2 teaspoons lemon juice, 1 teaspoon vanilla extract, 1 teaspoon lemon zest
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Cook for about 10 minutes. The mixture will have thickened quite a bit but won’t be nearly as thick as jam.
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Combine the cornstarch with the water in a small bowl.
1 teaspoon cornstarch + 1 teaspoon water
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Pour half of the cornstarch slurry into the topping and stir. Simmer for 1 minute. It should thicken pretty quickly. If it’s still runny after a minute, add the remaining cornstarch slurry and simmer for another minute.
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Remove from the heat and let the sauce cool completely, about 1 hour. It’ll thicken further as it cools. Store in an airtight container in the refrigerator for up to 5 days. For the best presentation, wait to top your cheesecake until just before serving. The sauce will stain the surface of the cake within an hour, though this is only noticeable if the topping is moved aside.
- This recipe works great with Pamela’s Gluten-free Honey Graham Crackers, Once Again Organic Honey Graham Crackers and Nairn’s Gluten-Free Original Oat Grahams. Simple Mills Honey Cinnamon Sweet Thins didn’t work out. See post for more info.
- If you live outside of the US/Canada, you’ll need to drain some of the whey from the cream cheese so your cheesecakes bakes properly. The stuff at Lidl, Aldi, etc. works just as well as Philadelphia brand. You need to buy 1200 grams of cream cheese and squeeze out the liquid until you have 907 grams of cream cheese left. It’s fine if it’s a little more or less. If you live in the EU, use medium eggs instead of large. They should be about 50 grams each when out of their shell.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Calories: 482.4kcalCarbohydrates: 43.7gProtein: 6.2gFat: 32.1gSaturated Fat: 18gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 6.9gTrans Fat: 0.1gCholesterol: 128.7mgSodium: 325.9mgPotassium: 155mgFiber: 1.3gSugar: 29.4gVitamin A: 1002.6IUVitamin C: 17.2mgCalcium: 95.9mgIron: 0.9mgNet Carbs: 42
