Gluten-Free No-Bake Cheesecake with Crumbs

This lusciously creamy and decadent no-bake cheesecake, featuring a tender gluten-free crust and a rich, smooth filling. It's a delightful dessert that's surprisingly simple to prepare and perfect for any occasion.

Prep: 15 min Total: 375 min Serves: 4

At a glance: This medium desserts recipe yields 4 servings in about 6h 15m (15 min prep). It uses 8 ingredients — including gluten-free graham cracker crumbs or almond flour, granulated sugar or coconut sugar, melted butter or coconut oil — and walks through 5 steps. Updated October 25, 2026. Browse more desserts recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free No-Bake Cheesecake with Crumbs: When preparing this desserts recipe, regular graham cracker crumbs are wheat-based, so use crumbs labeled gluten-free or the almond flour option. Check the cream cheese and powdered sugar labels too, and use a springform pan and mixer beaters free of cookie-dough residue.

Gluten-Free Notes for Gluten-Free No-Bake Cheesecake with Crumbs: This recipe is naturally gluten-free, relying on gluten-free graham cracker crumbs or almond flour for the crust and avoiding any gluten-containing grains in the filling.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free graham cracker crumbs or almond flour, granulated sugar or coconut sugar, melted butter or coconut oil. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1.5 cups gluten-free graham cracker crumbs or almond flour Shop
0.75 cup granulated sugar or coconut sugar Shop
0.5 cup melted butter or coconut oil Shop
2 packages cream cheese, softened
1 cup heavy cream, cold
1 tsp pure vanilla extract Shop
0.5 cup powdered sugar Shop
1 cup fresh berries or chocolate ganache for topping

Instructions

1 In a medium bowl, combine the gluten-free graham cracker crumbs (or almond flour), granulated sugar, and melted butter or coconut oil. Stir until the mixture is well combined and resembles wet sand. Press this mixture firmly and evenly into the bottom of an 8 or 9-inch springform pan to create the crust, chilling it in the refrigerator for at least 10 minutes while you prepare the filling.
2 In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it is completely smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar and pure vanilla extract, continuing to beat until well incorporated and no lumps remain. Scrape down the sides of the bowl as needed to ensure even mixing.
3 In a separate, clean bowl, whip the cold heavy cream on high speed until stiff peaks form, which should take about 3-5 minutes. Be careful not to over-whip, as it can turn into butter. Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it, then carefully fold in the remaining whipped cream until just combined and no streaks remain, maintaining a light and airy texture.
4 Spoon the cheesecake filling evenly over the chilled crust in the springform pan. Use a spatula to smooth the top, creating a neat, even surface. You can gently tap the pan on the counter a few times to help settle the filling and remove any air bubbles.
5 Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until it is firm and set. This chilling time is crucial for the cheesecake to develop its signature texture. Once firm, carefully remove the sides of the springform pan and top with fresh berries or chocolate ganache before slicing and serving.

Nutrition (per serving)

472

Calories

Protein

44g

Carbs

18g

Fat

Fiber

128mg

Sodium

Tips & Notes

Use graham cracker crumbs labeled gluten-free. Ordinary graham crackers contain gluten.
Press the crust firmly with the bottom of a measuring cup and chill it before adding the filling.
Beat the cream cheese until completely smooth before adding the powdered sugar. Lumps won't disappear once the whipped cream is folded in.

Common questions

What cross-contamination risk is specific to Gluten-Free No-Bake Cheesecake with Crumbs?

Check gluten-free graham cracker crumbs or almond flour, granulated sugar or coconut sugar, melted butter or coconut oil before they go into Gluten-Free No-Bake Cheesecake with Crumbs. Regular graham cracker crumbs are wheat-based, so use crumbs labeled gluten-free or the almond flour option. Check the cream cheese and powdered sugar labels too, and use a springform pan and mixer beaters free of cookie-dough residue.

Which gluten-free swaps does Gluten-Free No-Bake Cheesecake with Crumbs use?

Gluten-Free No-Bake Cheesecake with Crumbs relies on 1.5 cups gluten-free graham cracker crumbs or almond flour. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

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