What makes a cheesecake gluten-free?

Yes, cheesecake becomes gluten-free when the crust is made without wheat-based cookies or flour. Almond flour, gluten-free graham crackers, or even a crustless version work perfectly. The filling itself is naturally gluten-free.

Is Philadelphia cheesecake filling gluten-free?

Yes, the classic Philadelphia cream cheese you find in stores is naturally gluten-free. Always check the label to ensure no added flavorings or mix-ins that could contain gluten.

Can celiac people eat cheesecake?

Yes, absolutely — as long as every ingredient is certified gluten-free. The most common source of gluten is the crust, so using almond flour or gluten-free cookies makes cheesecake safe for celiacs.

What to use in cheesecake instead of flour?

You don’t actually need flour in the filling at all. For the crust, almond flour, gluten-free graham crackers, or crushed gluten-free cookies are excellent choices. A spoonful of cornstarch can also help stabilize the filling if you want extra firmness.

Gluten-Free Cheesecake Recipe (5-Star Cheesecake)

Best Gluten-Free Cheesecake Recipe

Print Recipe

This cheesecake is all about balance: a crisp golden crust, a creamy vanilla filling, and a jewel-like berry topping that makes it as beautiful as it is delicious.

Author: Giordana
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 6 hours
Yield: 1 cheesecake (9-inch) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 ½ cups gluten-free graham cracker crumbs (or almond flour)
3 tablespoons melted butter
2 tablespoons sugar
24 ounces cream cheese, softened
1 cup sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup fresh raspberries and cherries
½ cup raspberry jam (or cherry preserves)
2 tablespoons water
Fresh mint, for garnish

Instructions

Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment.
Mix crust ingredients, press into the bottom of the pan, and bake for 10 minutes.
Beat cream cheese until smooth. Add sugar, then eggs one at a time.
Stir in sour cream, vanilla, and lemon zest.
Pour filling over the crust. Bake in a water bath for 50–60 minutes, until set but slightly jiggly in the center.
Turn off oven, crack the door, and let the cheesecake cool gradually. Chill at least 4 hours or overnight.
For topping: warm raspberry jam with water until smooth, let cool slightly. Spoon over chilled cheesecake. Top with fresh raspberries, cherries, and a sprig of mint.

Notes

Tools You’ll Need:

9-inch springform pan
Electric mixer
Heatproof spatula, mixing bowls
Small saucepan for topping

For People with Diabetes: Replace sugar with monk fruit, erythritol, or allulose in both the crust and filling. Use sugar-free jam for the topping. Avoid honey or maple syrup.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 24g
Sodium: 270mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg

Keywords: cheesecake, gluten-free, berries, dessert

Find it online: https://www.glutenfreez.com/gluten-free-cheesecake/