Gluten-Free Crustless Cheesecake

If you love cheesecake but want to skip the crust (or the gluten), you’re in for a treat. This Gluten-Free Crustless Cheesecake is a no-fuss dessert with all the richness and creaminess you expect—without the need for a crust or complicated prep.

Whether you’re baking for someone with gluten sensitivity, avoiding refined grains, or simply prefer the silky-smooth texture of pure cheesecake filling, this recipe is a must-try. And don’t worry—there’s no pork gelatin, no alcohol-based extracts, and no processed ingredients. Just wholesome, classic components that result in a creamy, dense, melt-in-your-mouth dessert.

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What Is Crustless Cheesecake?

A crustless cheesecake is exactly what it sounds like—a cheesecake made without a graham cracker or cookie crust. Rather than relying on a crunchy base, it focuses entirely on the creamy, velvety filling. It bakes low and slow to achieve that perfect texture, often with fewer ingredients and less cleanup.

This version is naturally gluten-free, since it omits the crust altogether. It’s a beautiful canvas for toppings, sauces, and fruit, or just as satisfying on its own.

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Why You’ll Love This Recipe

• ✅ Naturally gluten-free – No crust, no gluten, no problem.

• ✅ Simple to make – Mix, bake, and chill. That’s it.

• ✅ Perfectly creamy – Soft and dense, without being overly sweet or heavy.

• ✅ Customizable – Great base for fresh fruit, sauces, or dairy-free adaptations.

• ✅ Clean ingredients – No pork, no alcohol, no wine, no beer—just pure flavor.

• ✅ Elegant enough for holidays – Yet easy enough for weeknight dessert.

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Ingredients

This cheesecake keeps things simple, focusing on high-quality, whole ingredients that shine.

🧀 Main Cheesecake Ingredients:

• 3 (8 oz) packages full-fat cream cheese, softened

• 1 cup sour cream or plain Greek yogurt (gluten-free, unflavored)

• ¾ cup granulated sugar

• 3 large eggs (room temperature)

• 1 tsp vanilla extract (alcohol-free or vanilla powder)

• ¼ tsp salt

• 2 tbsp cornstarch (for stability and smooth texture)

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Optional Toppings

• Fresh mixed berries (strawberries, blueberries, raspberries)

• A drizzle of honey or maple syrup

• Fruit compote or jam

• Coconut whipped cream

• Chopped toasted nuts (optional, gluten-free)

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Tools You’ll Need

• 9-inch springform pan or 8-inch cake pan with high sides

• Mixing bowls

• Hand or stand mixer

• Rubber spatula

• Oven-safe pan for a water bath (optional but recommended)

• Parchment paper (for lining base, optional)

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How to Make Gluten-Free Crustless Cheesecake

Step 1: Preheat and Prep

• Preheat your oven to 325°F (160°C).

• Lightly grease your springform pan with oil or butter. Line the bottom with a parchment circle if desired for easy removal.

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Step 2: Beat the Cream Cheese

• In a large bowl, beat the cream cheese on medium speed for 2–3 minutes until completely smooth, with no lumps. Scrape down the sides of the bowl to ensure even texture.

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Step 3: Add Sugar and Sour Cream

• Add the sugar and sour cream (or yogurt). Beat on medium speed until well combined and creamy.

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Step 4: Incorporate Eggs

• Add the eggs one at a time, mixing well after each addition. Scrape the bowl again.

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Step 5: Add Vanilla, Salt, and Cornstarch

• Add the vanilla, salt, and cornstarch. Mix until everything is just combined. Don’t overbeat at this stage—this keeps the cheesecake from cracking.

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Step 6: Pour and Smooth

• Pour the batter into your prepared pan and smooth the top with a spatula.

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Step 7: Bake Low and Slow

Optional Water Bath (Recommended)

Wrap the bottom of your springform pan in foil and place it in a larger baking dish. Fill the outer dish with hot water halfway up the sides.

Baking Instructions:

• Bake for 50–60 minutes, or until the edges are set but the center has a slight jiggle.

• Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes. This prevents sudden temperature changes that can lead to cracks.

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Step 8: Chill Completely

• Remove from oven, cool to room temperature, then refrigerate at least 4 hours (preferably overnight). This is where the texture firms up and flavors develop.

Serving Suggestions

• Serve cold or slightly chilled with your favorite toppings.

• Cut with a clean, hot knife for smooth slices.

• Store leftovers in the fridge for up to 5 days in an airtight container.

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Expert Tips for Success

✔ Room Temperature Ingredients

Cream cheese, eggs, and sour cream should be room temp for the smoothest batter.

✔ Avoid Overmixing

Once the eggs are added, don’t overbeat—this prevents air bubbles and cracking.

✔ Don’t Skip the Chill

Chilling the cheesecake fully transforms the texture from soft to silky and sliceable.

✔ Water Bath = Creamier Texture

If you can, use a water bath for that perfect, custardy finish.

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Flavor Variations

🍋 Lemon Crustless Cheesecake

Add 1 tbsp lemon juice and 1 tsp lemon zest to the batter.

🍓 Berry Swirl

Drop spoonfuls of berry puree into the batter and swirl with a knife before baking.

🥥 Coconut Cheesecake

Replace ¼ cup of the sour cream with canned coconut cream and add a touch of shredded coconut.

🍯 Honey Vanilla

Replace half the sugar with raw honey and use vanilla bean paste or powder.

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Healthier Swaps

• Use Greek yogurt instead of sour cream for added protein

• Reduce sugar slightly for a less-sweet version

• Choose a plant-based cream cheese and egg substitute for a dairy-free, eggless version

• Use stevia or monk fruit sweetener for a refined sugar-free alternative

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Storage & Freezing

Refrigeration:

• Store covered in the fridge for up to 5 days.

• Best enjoyed cold or just slightly chilled.

Freezing:

• Cheesecake freezes beautifully.

• Slice and wrap each piece in plastic wrap, then foil. Freeze up to 2 months.

• Thaw overnight in the fridge before serving.

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Frequently Asked Questions (FAQs)

❓ Is this cheesecake 100% gluten-free?

Yes! With no crust and no gluten-containing ingredients, it’s naturally gluten-free. Just double-check all labels (especially sour cream or flavoring) to ensure no hidden gluten.

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❓ Can I make this dairy-free?

Yes. Use plant-based cream cheese, coconut yogurt or vegan sour cream, and a dairy-free milk alternative in the glaze (if using). Results may vary slightly, but the flavor will still be rich and satisfying.

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❓ How do I prevent cracks on top?

Avoid overmixing, bake low and slow, use a water bath, and let the cheesecake cool in the oven. Also, chilling it overnight helps relax the structure.

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❓ Can I make this ahead of time?

Absolutely. In fact, it’s better the next day. Make it 24–48 hours in advance and chill until ready to serve.

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❓ Can I use a different pan?

Yes. A springform pan is ideal, but an 8×8 or 9-inch round cake pan works too—just line it well for easy removal and adjust the baking time as needed.

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❓ What if I want a crust after all?

You can add a simple gluten-free crust using crushed gluten-free cookies and melted butter. Press it into the pan before pouring the filling. Just be sure to prebake the crust for 8–10 minutes at 350°F.

Nutritional Information (Per Slice, Approx. 12 servings)

• Calories: ~230

• Fat: 18g

• Carbs: 8g

• Sugar: 6g

• Protein: 6g

• Fiber: <1g

• Gluten-Free: ✅

• Alcohol-Free: ✅

• Pork-Free: ✅

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Final Thoughts

There’s nothing quite like a smooth, luxurious cheesecake—and this Gluten-Free Crustless Cheesecake proves you don’t need a crust (or gluten!) to enjoy it. Whether you’re baking for a holiday table, a birthday, or just a midweek dessert craving, this recipe delivers rich flavor, pure ingredients, and crowd-pleasing results—every time.

Top it with fruit, keep it classic, or add your own twist. However you serve it, it’s sure to become a go-to dessert in your kitchen.