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How to Make a Decadent Gluten-Free Cheesecake in 5 Minutes


John writes these articles to try to pass on any great recipes and tips that he's picked up during my culinary journeys.

Make a rich, indulgent cheesecake in mere minutes.

Make a rich, indulgent cheesecake in mere minutes.

Cook Time

Prep timeCook timeReady inYields

5 min

45 min

50 min

Serves eight people

Get Your Dessert Fix in Five Minutes!

I've certainly plumped up at home while visiting my folks, but I do it all in the name of research! I can proudly say that any of my mom's gluten-free recipes have been well and truly tested.

Cheesecake—I guess it's kind of hard to make a bad cheesecake, but there are plenty of mediocre recipes floating about, and plenty, to the chagrin of the gluten-intolerant among us, that manage to sneak a fair amount of flour into the mix.

Well, here's an everyday cheesecake recipe that takes no forethought, contains no wheat, and tastes very good.


  • 2 eggs
  • 2 packages cream cheese, softened
  • 1/2 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup full-fat sour cream


  1. Preheat the oven to 350°F.
  2. Blend the eggs, cream cheese, sugar, and vanilla until everything's combined.
  3. Scrape the mixture into a medium 8-inch pie pan.
  4. Bake it for about 40 minutes, or until the top has set well.
  5. While it's piping hot, spread the full-fat sour cream. Lower-fat sour creams do not spread well and don't get absorbed by the cooling cheese. The sour cream will stop the cake from cracking.

Enjoy Your Dessert

Yes, this dessert is decadent, but you shouldn't start counting the grams of fat when you make cheesecake. Let the entire thing cool and then slice it to eat. You can also refrigerate this and eat it for days and days. This cake actually tastes better the day after it's baked, making it perfect for an easy entertaining dessert.

I like it topped with fresh fruit or a good homemade jam—and just a little bit of whipped cream on top.


Make a Gluten-Free Flour Mixture


suzannahwebb@hotmail.com on June 09, 2017:

Sign me up please

T. on February 07, 2017:

Is there a way to make it an easy pumpkin cheesecake?

Geri on February 02, 2017:

I put sour cream on the top after baked,hope it's correct

Audrey Hunt from Idyllwild Ca. on May 03, 2016:

I tried this recipe and am very pleased with the way it turned out. Just want you to know - thanks.

moss on May 02, 2016:

wow!! amazing !!!!!

Audrey Hunt from Idyllwild Ca. on November 30, 2015:

I will be trying your delicious recipe for cheesecake this week. Very excited to see how it turns out. (not the best baker in the woods.) Big thank you and will share and pin.

Hendrika from Pretoria, South Africa on June 19, 2015:

Thank you for this recipe. I want to make it for my friend and she does not like the unbaked cheese cakes and I do not like making pie crusts so this is ideal.

Chanda on April 04, 2015:

My sour cream did not absorb! is it suppose to or is it for a more of a topping?

Beverley on February 23, 2015:

Can I substitute the sour cream with good greek yoghurt?

sarah on January 16, 2015:

Quick question - I am thinking about making these into miniature cheese cakes in a muffin pan- do you think it will work out if I use baking cups??

MS. RANDY ALAMO on December 10, 2014:


Shawna on November 24, 2014:

I served this for a dinner party over the weekend. The best cheesecake anyone had eaten! So simple, yet so delicious! I used the almond crust Elizabeth gave the recipe for, here in the comments. Perfect!

At first I was concerned about the sour cream melting over the hot cheesecake, but it firmed up nicely and become one with the cheesecake.

lina on February 23, 2013:

my bff has been loooking for the perfect cheescake recipe - not to watery and not to dry, she LOVED this, and ofcourse i made this one of my top recipes - super delicious and super easy! thank you so much!

stargazer1682 from Ripon, Wisconsin on August 05, 2012:

I'm glad some of the comments bothered to offer a wheat/gluten free crust option, since that was what I was looking for. The main article is basically just a normal cheesecake recipe minus the crust; and that wasn't what I wanted.

Ashley Ell on July 03, 2012:

I made this cheesecake last week and my crust was:

1/2 package frozen Kinnikinnick cookie KToo's http://www.glutenfreeproductsusa.com/products/kinn... (GF)

processed in food processor until crumb like. Then I put them in a bowl with 6T butter then mixed and pressed into the bottom of an 8x8 glass pie pan.

Then I put the cheesecake mixture on top of the crust and baked as usual. DELICIOUS! Absolute perfection.

More cookie crusts http://www.kingarthurflour.com/recipes/cookie-crus... if you're going for GF, use GF foods of course.

freefoodbaby on April 30, 2012:

We used your cheesecake recipe last week http://wp.me/p1VzJI-4b it was decidedly the best cheesecake ever.

Elizabeth on April 21, 2012:

You can do an almond crust

2 cups whole unblanched almonds

5 tablespoons of sugar

1/4 teaspoon almond extract

5 tablespoons unsalted butter, room temperature

Preheat oven to 375 degrees F. In a food processor, blend the almonds, sugar and almond extract until the almonds are coarsely chopped. Add unsalted butter and process until almonds are finely chopped. With your hands, press the almond mixture firmly onto the bottom and 2 inches up the side of a 9-inch-diameter springform pan. Fill a small glass (no handle) with coins and use it to gently press the crust onto the bottom and sides, allowing the weight from the coins to do the work for you.

Bake crust until light brown, about 15-20 minutes. Allow the crust to cool in the pan on a rack. Reduce oven temperature to 350 degrees F.

janine hummel on April 07, 2012:

i've been meaning to thank you. this cheese cake has become a staple for me, a girl with celiac, for many holidays. we just gorge on it. the full fat sour cream makes it delectable. thank you

Margaret on March 07, 2012:

A little disappointed in consistency & taste. I would beat the cream cheese with sugar first, add eggs & vanilla last to get a creamy texture. I would double the ingredients & bake in a springform pan & cook longer until set. It definitely will taste better the next day. I put a scoop of cherry pie filling on each serving.

Elizabeth on February 01, 2012:

This recipe is AWESOME!!! I made it for my friend's birthday dinner and everyone LOVED it!! I increased the recipe by 1/2 and baked it in a greased springform pan. I also added one teaspoon of almond extract. When cooled topped with a can of cherry pie filling. SSSSSOOO delicious!!! Will be making it again for a Valentine's party I'll be going to.

Linda on November 07, 2011:

This sounds yummie. I'm going to make for my birthday. Thanks for sharing.

kayla on September 21, 2011:

this was soo easy i mixed the sour cream in with the rest of the ingredients i hope it doesn't turn out disgusting this was overall a good experience other then me not reading the directions as usual :((

kayla on September 21, 2011:

this was soo easy i mixed the sour cream in with the rest of the ingredients i hope it doesn't turn out disgusting this was overall a good experience other then me not reading the directions as usual :((

megan on April 15, 2011:

Its cooling now,can't wait to try it!!!

Vince on September 28, 2010:

A company called Lean on Me Baking makes an assortment of gluten-free cheesecakes. Plain, blueberry, chocolate covered. Their products (quiches, carrot cake, cheesecakes,brownies (coming soon) are sold at hundreds

of independent stores as well as Whole Foods NYC & Florida. For more information visit http://www.gluten-free.tv/cheesecake

Riviera Rose from South of France on April 20, 2010:

This looks delicious - I might just make it for my birthday!

fisherpj on April 03, 2010:

Does is make it's own crust? It looks wonderful!

Emma from Boston on February 25, 2010:

This cheesecake recipe looks delicious. Can't wait to try it!

jem060504 on September 17, 2009:

Thanks can not wait to try this one out!!



RockBlossom from The Arkansas Ozarks on May 29, 2009:

It sounds wonderful! I'm going to bookmark this hub so I can try the recipe. I never thought about sour cream as a topping, but it sounds good.

gr8archer45 from Pakistan on April 29, 2009:

wow really quick recipe! i hope it tastes as good as it sounds :) I have a special cheese cake recipe too check it out here https://hubpages.com/food/Cheese-Cake

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