If you’re looking to indulge your sweet tooth without the gluten, you’re in the right place! Cheesecake is a classic dessert that can easily be made gluten-free with a few simple swaps. Here are three delicious examples of gluten-free cheesecake recipes that will impress your friends and family.
This rich and creamy New York cheesecake is perfect for special occasions or just a cozy night at home. It’s a timeless favorite that everyone will love!
To make the crust, combine 1 ½ cups of gluten-free graham cracker crumbs with ¼ cup of melted butter and 2 tablespoons of sugar. Press this mixture into the bottom of a 9-inch springform pan. For the filling, beat together 4 packages (8 ounces each) of softened cream cheese with 1 cup of sugar until smooth. Add in 4 large eggs, one at a time, followed by 1 teaspoon of vanilla extract and 1 tablespoon of lemon juice. Pour this mixture over the crust and bake at 325°F (160°C) for about 60 minutes, or until the center is set but still slightly jiggly. Let it cool before refrigerating for at least 4 hours.
Notes: You can top your cheesecake with fresh strawberries, blueberries, or a drizzle of chocolate sauce for an extra touch.
Perfect for those hot summer days when you don’t want to turn on the oven, this no-bake chocolate cheesecake is rich and decadent.
Start with a crust made from 1 ½ cups of gluten-free chocolate cookie crumbs mixed with ½ cup of melted butter. Press this mixture into the bottom of a 9-inch pie dish. For the filling, whip together 2 packages (8 ounces each) of softened cream cheese with 1 cup of powdered sugar and 1 teaspoon of vanilla extract until smooth. Melt 8 ounces of semi-sweet chocolate and allow it to cool slightly before folding it into the cream cheese mixture. Pour the filling into the crust and refrigerate for at least 4 hours or until set.
Notes: For a fun twist, try adding a sprinkle of sea salt on top before serving or mix in some chopped nuts for added texture.
This colorful cheesecake is not only gluten-free but also bursting with fresh flavors, making it a fantastic dessert for spring and summer gatherings.
Begin by preparing a crust with 1 ½ cups of gluten-free almond flour, ¼ cup of melted coconut oil, and 2 tablespoons of honey. Press this mixture into the bottom of a 9-inch springform pan. For the filling, blend together 3 packages (8 ounces each) of softened cream cheese with 1 cup of sugar, 3 large eggs, 1 teaspoon of vanilla extract, and the zest of 1 lemon. In a separate bowl, blend 1 cup of mixed berries (like strawberries, blueberries, or raspberries) with 2 tablespoons of sugar until smooth. Swirl the berry mixture into the cheesecake filling before pouring it over the crust. Bake at 325°F (160°C) for about 50 minutes, then cool and refrigerate for at least 4 hours.
Notes: You can garnish this cheesecake with additional fresh berries or a dollop of whipped cream for a beautiful presentation.