5 Ingredient No Bake Gluten Free Cheesecake Recipe
When the cheesecake cravings hit and you need a delicious dessert fast, make this 5 Ingredient No Bake Gluten Free Cheesecake Recipe!
It is not only gluten free and low carb, but this decadent cheesecake does not use condensed milk or powdered sugar either.
Out of all of the no bake desserts to choose from, this 5-ingredient cheesecake is my most favorite out of all of my simple recipes!
I will show you how to create a gluten free crust without graham crackers, then step-by-step instructions on how to make the cheesecake filling followed by how to transform fresh cherries into sugar free cherry pie filling.
Everything comes together quickly with this no bake recipe with the only wait time of it setting up and minimal prep time versus a baked cheesecake that is more labor intensive.
Keep reading to get started making this no bake cheesecake recipe plus visit the tips, substitutions and frequently asked questions section for ideas on how to make this recipe your own.
Main ingredients you will need to make this 5-ingredient dessert
- Heavy cream or Coconut Cream, whipped with vanilla & stevia/monk fruit
- Full fat cream cheese
- Butter or Vegan Butter softened
- Vanilla Extract
- Lemon Extract
- Almond Extract
- Erythritol/stevia granulated sweetener
- Pure stevia
- Fresh pitted cherries or other fruit for topping
- Glucomannan or tapioca starch
- Water
Let’s make this 5 Ingredient No Bake Cheesecake
The first thing you need to decide is if you want a crust or for the cheesecake to remain crustless.
I have made this cheesecake both ways and it comes down to preference, but out of the two, my personal preference is to use a crust.
My crust recipe is quick and to the point, so it still makes this an easy recipe.
There is a gluten free graham cracker crust you can purchase at the grocery store to save time, or you can buy gluten free graham crackers and make your own graham cracker crumbs for a crust.
In a large mixing bowl, measure all of your crust ingredients and stir with a fork.
Using a fork instead of a spoon will keep the crumbs light and not turn into a ball.
After it is well mixed, press evenly into your 9-inch pie plate.
Bake at 350F for 15 minutes and no more.
You only want it golden brown, not burnt.
Let this cool completely as you prepare the cheesecake filling.
First you will make the whipped cream part.
In the bowl of a stand mixer with a whisk attachment or a hand mixer and a mixing bowl whip your heavy whipping cream along with the sweetener of choice.
Turn your mixer on low speed at first to start, then crank it up to high until you have an airy texture with stiff peaks.
Set this aside in the fridge.
If you only have one mixing bowl for your stand mixer, scrape the whipping cream out into another bowl.
No need to clean the main bowl, just proceed.
If you are using a hand mixer, then just get out another bowl to complete step two without the need to clean the beaters.
Add the room temperature cream cheese to the large bowl and mix until it is smooth and fluffy.
Using an electric mixer is the best way to ensure that you have the fluffiest cheesecake filling without any horrible lumps of cream cheese.
Also making sure you use room temperature cream cheese, will also lend to the smoothest batter!
If you forgot to set out the cream cheese to soften, set the sealed cream cheese in warm water.
If it is opened, place in a waterproof zip top bag to prevent the cream cheese from getting watery.
This is the most important part of this recipe since the cream cheese needs to be smooth so when you whip in the whipped cream it doesn’t deflate.
Once the cream cheese is fluffy and smooth, add in the whipped cream from earlier to the cream cheese.
Using a low speed, combine the whipped cream and cream cheese until uniform with a smooth texture.
Do not whip on high or you could collapse the air in it, and it will lose its creamy texture.
Spread the creamy filling into the chilled crust in an even layer with an offset spatula or back of a spoon.
If you are using a homemade crust, make sure you wait until it cools off or it will melt the filling.
Make sure to spread the cheesecake filling to the sides of the pan leaving a little bit of crust showing.
I used a pie dish for serving purposes, but you could easily use a springform pan making a classic cheesecake shape.
Line the sides and bottom of the pan with a strip of parchment paper or just let it sit in the freezer for 30 minutes before serving so the filling doesn’t stick to the sides.
Refrigerate for a couple hours, 4 hours minimum, and then serve up with your favorite topping!
Make sure you use a very sharp knife to cut your pieces, so it doesn’t mess up the cheesecake.
I usually wipe the knife clean in-between cuts to prevent this.
Cover with plastic wrap, aluminum foil or put it in an airtight container to prevent it from drying out.
It will last in the fridge up to 5 days before it starts breaking down.
You can also freeze this cheesecake up to 3 months.
Freeze individual pieces first on a parchment lined baking sheet, then wrap each piece individually with plastic wrap, then lastly put in a freezer safe zip top bag.
What you will need to make a sugar free topping from fresh fruit or frozen
- Fresh fruit or thawed frozen fruit (fresh berries, fresh cherries)
- Erythritol or granulated sweetener
- Liquid monk fruit or stevia sweetener
- Glucomannan, Xanthan Gum or corn starch mixed with cold water
This is my favorite low carb cherry topping for the perfect dessert!
We are lucky to have two cherry trees in our yard that we harvest from each season.
Here I am with my children with our first bucket! We filled 3 of these 2-gallon stainless steel pots!
In a medium saucepan add your fresh fruit, granulated sweetener, liquid sweetener and water.
You can skip the liquid sweetener if your fruit is naturally sweet, just adjust to your liking.
Heat over medium heat for 10 minutes until the fruit softens and liquid is released.
Bring fruit to a slow boil then sprinkle glucomannan over the top and start stirring immediately!
Give it about 5 minutes and it will thicken like traditional corn starch will.
This cooking method allows the fruits juices to become the liquid for the filling rather than adding a lot of water.
You may or may not need a thickener as not all fruits produce the same amount of juice when cooked.
Let it cool completely to thicken before using as a topping on top of this decadent dessert.
Store leftovers in a lidded jar for it to last up to 10 days.
The best part is going in for a spoonful later when the cake is gone!
You can also freeze it in a freezer bag and thaw as needed up to 3 months.
| Nutrition Facts | |
|---|---|
| Serving size: 1 slice | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 251 |
| % Daily Value* | |
| Total Fat 25.8g | 33% |
| Saturated Fat 16.2g | 81% |
| Cholesterol 87mg | 29% |
| Sodium 137mg | 6% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0.1g | |
| Protein 3.8g | |
| Vitamin D 15mcg | 77% |
| Calcium 53mg | 4% |
| Iron 1mg | 3% |
| Potassium 73mg | 2% |
Tips, Substitutions and FAQ’s
- One year I made individual cheesecakes in a muffin tin lined with silicone cups. They made the perfect mini treat for the party, and I put toppings out in a bowl for everyone to choose how they wanted to top their crustless cheesecakes!
- You can substitute gluten free graham cracker crumbs, digestive biscuits or Biscoff cookies for the almond flour in the crust recipe. Put them in a zip top bag and crush with a rolling pin. Just make sure you stir the graham cracker mixture with a fork to keep it light and you may want to use melted butter instead of softened as graham crackers are denser than almond flour.
- If you want to save some time, you can substitute in one 8-ounce tub of cool whip for the whipped cream step. It may or may not set up like mine did, because I have not tried this before.
- I skipped using lemon juice in this recipe to reduce the carb count. If you want to use it instead of the extract, use 1 tbsp plus some lemon zest to get the full lemon flavor. Try lime juice and lime zest to make a key lime cheesecake!
- If you do not have an electric mixer, you can always try getting the smooth and fluffy filling by using a food processor. You will have to scrape the sides of the bowl frequently to make sure everything gets mixed up properly.
- Make the crust from my recipe from my Low Carb Almond Cheesecake Bars and line the pan with parchment paper so you can then lift it out and cut perfect squares!
Can I make this 5 Ingredient No Bake Cheesecake dairy free? You can make this cheesecake dairy free when you use vegan cream cheese. Choose one that has a firm texture as that will hold up better. For the whipped cream part, use Country Crock brand plant based heavy cream or make up some of my Easy Keto Dairy Free Whipped Cream Recipe.
Will this cheesecake filling work in a store-bought gluten free graham cracker pie crust? Yes, it will work with whatever crust you want to use with it. The flavor of this pie will be enhanced with a great crunchy crust no matter what crust you choose.
How can I make this tasty dessert into mini cheesecakes? You can use silicone muffin cups or 4oz canning jars. This is an easy way to pre-portion the dessert for parties, lunchboxes and for kids.
Can I make the homemade crust with a different flour than almond flour? No, it is not substitutable with another flour like all-purpose flour but can be substituted with another nut flour that has a crumby texture like pecans, hazelnuts, or walnuts.
5 Ingredient No Bake Gluten Free Cheesecake Recipe
Equipment
- 9 inch pie plate
- hand mixer or electric mixer
- large mixing bowl
- small bowl
- Spatula
Ingredients
Gluten Free Crust:
- 1 cup almond flour
- 5 tablespoons monk fruit or erythritol
- 1/8 teaspoon stevia powder
- 1/8 teaspoon maple extract
- 3 tablespoons butter; softened
Whipped Cream:
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon liquid stevia/ or monkfruit drops
Cream Cheese Mixture:
- 12 oz Full fat cream cheese 1 1/2 blocks
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon lemon extract
- 3 Tbsp erithrytol/stevia granulated sweeener
- 1 teaspoon powdered stevia
Fruit Topping:
- 5 cups fresh fruit cherries or berries work best
- 1/2 cup erithrytol/stevia blend
- 1 Tablespoon liquid monk fruit/stevia sweetener start with 1 teaspoon and add to your liking
- 1 teaspoon gluccomannon
- 1/4 cup water
Instructions
Gluten Free Crust:
- In a large mixing bowl, measure all of your crust ingredients and stir with a fork.1 cup almond flour, 5 tablespoons monk fruit or erythritol, 1/8 teaspoon stevia powder, 1/8 teaspoon maple extract, 3 tablespoons butter; softened
- After it is well mixed, press evenly into your 9-inch pie plate. Bake at 350F for 15 minutes and no more.
- You only want it golden brown, not burnt. Let this cool completely as you prepare the cheesecake filling.
Whipped Cream Part:
- In the bowl of a stand mixer with a whisk attachment or a hand mixer and a mixing bowl whip your heavy whipping cream along with the sweetener of choice. Turn your mixer on low speed at first to start, then crank it up to high until you have an airy texture with stiff peaks. Set this aside in the fridge.1 cup heavy cream, 1 teaspoon vanilla extract, 1 teaspoon liquid stevia/ or monkfruit drops
Cream Cheese Mixture:
- Add the room temperature cream cheese, sweetener, and extracts to the large bowl and mix until it is smooth and fluffy.12 oz Full fat cream cheese, 1/4 teaspoon vanilla extract, 1/4 teaspoon almond extract, 1/4 teaspoon lemon extract, 3 Tbsp erithrytol/stevia granulated sweeener, 1 teaspoon powdered stevia
- Once the cream cheese is fluffy and smooth, add in the whipped cream from earlier to the cream cheese.
- Using a low speed, combine the whipped cream and cream cheese until uniform with a smooth texture. Do not whip on high or you could collapse the air in it, and it will lose its creamy texture.
- Spread the creamy filling into the chilled crust in an even layer with an offset spatula or back of a spoon. Make sure to spread the cheesecake filling to the sides of the pan leaving a little bit of crust showing.
- Refrigerate for a couple hours, 4 hours minimum, and then serve up with your favorite topping!
- Make sure you use a very sharp knife to cut your pieces, so it doesn’t mess up the cheesecake. I usually wipe the knife clean in-between cuts to prevent this.
- Cover with plastic wrap, aluminum foil or put it in an airtight container to prevent it from drying out. It will last in the fridge up to 5 days before it starts breaking down.
- You can also freeze this cheesecake up to 3 months. Freeze individual pieces first on a parchment lined baking sheet, then wrap each piece individually with plastic wrap, then lastly put in a freezer safe zip top bag.
Fruit Topping Mixture:
- In a medium saucepan add your fresh fruit, granulated sweetener, liquid sweetener and water. You can skip the liquid sweetener if your fruit is naturally sweet, just adjust to your liking.5 cups fresh fruit, 1/2 cup erithrytol/stevia blend, 1 Tablespoon liquid monk fruit/stevia sweetener, 1/4 cup water
- Heat over medium heat for 10 minutes until the fruit softens and liquid is released. Bring fruit to a slow boil then sprinkle glucomannan over the top and start stirring immediately!1 teaspoon gluccomannon
- Give it about 5 minutes and it will thicken like traditional corn starch will. This cooking method allows the fruits juices to become the liquid for the filling rather than adding a lot of water. You may or may not need a thickener as not all fruits produce the same amount of juice when cooked.
- Let it cool completely to thicken before using as a topping on top of this decadent dessert.
- Store leftovers in a lidded jar for it to last up to 10 days. You can also freeze it in a freezer bag and thaw as needed up to 3 months.
Notes
- If you want to save some time, you can substitute in one 8-ounce tub of cool whip for the whipped cream step. It may or may not set up like mine did, because I have not tried this before.
- I skipped using lemon juice in this recipe to reduce the carb count. If you want to use it instead of the extract, use 1 tbsp plus some lemon zest to get the full lemon flavor. Try lime juice and lime zest to make a key lime cheesecake!
- One year I made individual cheesecakes in a muffin tin lined with silicone cups. They made the perfect mini treat for the party, and I put toppings out in a bowl for everyone to choose how they wanted to top their crustless cheesecakes!
- If you do not have an electric mixer, you can always try getting the smooth and fluffy filling by using a food processor. You will have to scrape the sides of the bowl frequently to make sure everything gets mixed up properly.
| Nutrition Facts | |
|---|---|
| Serving size: 1 slice | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 251 |
| % Daily Value* | |
| Total Fat 25.8g | 33% |
| Saturated Fat 16.2g | 81% |
| Cholesterol 87mg | 29% |
| Sodium 137mg | 6% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0.1g | |
| Protein 3.8g | |
| Vitamin D 15mcg | 77% |
| Calcium 53mg | 4% |
| Iron 1mg | 3% |
| Potassium 73mg | 2% |
Nutrition
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