This creamy and smooth gluten free cheesecake is the dessert recipe you didn’t know you needed. The flaky and buttery crust is so good, you won’t even be able to tell it’s gluten free.
I’ve been baking gluten-free for quite some time now, so I can promise you I know a thing or two. Whenever I bring this recipe to family gatherings or parties, nobody ever suspects it’s gluten free!
It reminds me of what Chandler and Rachel from Friends would have been eating on the cheesecake episode…It is so creamy!
Since this cheesecake is easy but still restaurant quality, it’s perfect for any occasion. You can bring this gf cheesecake to Thanksgiving, Easter, or any old fashion get together. A fun alternative to gluten free apple cider cupcakes or gluten free hocolate chip cookies.
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And if you love this, you will love our no bake frozen strawberry pie. It’s great for summer when it is extra hot!
Why this cheesecake is top tier
- It’s creamy and sweet but not overwhelming.
- A celiac friendly dessert everyone can enjoy!
- This recipe calls for simple ingredients you probably already have.
- No need for a food processor or other fancy equipment
- It has an amazing topping with fresh strawberries and strawberry glaze
Ingredients you’ll need
- Flour – Gluten free oatmeal flour is my flour of choice for a gluten-free cheesecake crust.
- Pecans – Finely chopped pecans not only add flavor to the crust, but they also absorb moisture and help hold it together similar to almond flour.
- Sugar – prefer brown sugar to cane sugar because it gives it a smoother tastes and texture.
- Butter – Unsalted organic butter is the best.
- Cream cheese – Make sure to use full fat or a high quality cream cheese for a creamy cheesecake. Also note that softened cream cheese will be easier to work with!
- Eggs – You’ll have to separate the eggs from the egg whites for this gf cheesecake.
How to make a gluten-free cheesecake
Step 1: Make the crust
In a small bowl, combine dry crust ingredients together. Slowly stir in melted butter then press into the bottom of a greased pan. (Make sure to grease the sides of the pan, not just the bottom!)
Step 2: Prepare the filling
Combine cream cheese and sugar together until smooth. Then, beat egg yolks with the cream cheese mixture followed by the rest of the wet ingredients.
Step 3: Beat egg whites
In a large bowl or stand mixer, beat egg whites until stiff peaks form then incorporate with the rest of the cheesecake batter.
Step 4: Bake!
Pour creamy filling into the spring form pan. Place pan on the lowest rack and bake cheesecake for roughly 30 minutes.
Step 5: Final touches
Let the baked cheesecake cool then add the strawberry glaze or your favorite toppings.
Pro tip: Set the cheesecake on an 18-inch square of heavy-duty aluminum foil or disposable tray. This way, it will catch any cheesecake that over flows.
- Cook an extra 5-10 minutes if the cheesecake is not set after 40 minutes. However be careful not to over bake or the cake will crack.
- Make sure the oven is completely heated before baking. This will help prevent the cheesecake from cracking while baking.
- When mixing in the egg whites, mix until just combined. If you over mix there will be too much air in the cheesecake which might cause it to crack.
- Add water to the heavy duty disposable tray to create a water bath for the cheesecake.
Is cream cheese gluten-free?
Yes cream cheese is naturally gluten free. Philadelphia cream cheese as well as most other brands are celiac friendly. However, it’s best to double check the label just in case.
Is store bought cheesecake gluten-free?
No, unfortunately a traditional cheesecake is not gluten free. You can either make your own homemade cheesecake or you can special order a gluten-free cake. This cake is gluten-free because I use a combination of oat flour and nut flour for the cookie crust.
Should cheesecake be refrigerated?
Yes, New York cheesecake should be refrigerated. Do not let this cake sit out for more than a few hours or it will start to go bad. Store in plastic wrap or in an airtight container in the fridge for 2-3 days. I recommend storing without toppings.
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
Gluten Free Cheesecake
- 3/4 cup Gluten free oatmeal flour
- 3/4 cup Finely chopped pecans
- 2 tablespoons Brown sugar
- 1/3 cup Butter melted
- 1 1/2 pounds Cream cheese room temperature
- 3/4 cup Brown sugar divided
- 5 Large egg yolks
- 1/2 cup Heavy cream
- 2 teaspoons Pure vanilla extract
- 1 1/2 teaspoons Lemon zest
- 1 1/2 teaspoons Orange zest
- 3 Large egg whites
- Position the rack in the lower third of the oven. Preheat oven to 325 degrees.
- Generously butter a springform pan.
- In a medium bowl, mix the oatmeal flour, pecans and sugar until combined.
- Stir in melted butter until moistened and press the crust into the bottom of the springform pan. Place in crust in the refrigerator.
- Mix the cream cheese and ½ c sugar into a large bowl. Scrape down sides and mix again.
- Add in egg yolks and combine with an electric mixer or hand mixer
- Slowly add cream, vanilla, lemon zest, and orange zest until completely combined.
- In a large mixer or large bowl, beat egg whites until soft peaks form.
- Add the remaining ¼ c sugar, 1 tablespoons at a time, beating until the whites are shiny. This should take around 45 seconds.
- With a rubber spatula, fold one-fourth of the cheese mixture into the whites, taking about 10 turns to lighten. Fold in the remaining cheese mixture, taking an additional 30 turns.
- Pour the batter into the pan with the crust.
- Bake for 40 minutes.
- Let cool and top with strawberry glaze
This post was originally published June 17, 2010! My aunt Micki shared this great recipe with me the she created and I knew I had to share it. Here is the original recipe photo.