Make a Decadent Gluten-Free Cheesecake in 5 Minutes

Updated on March 7, 2018
Photo; Bloggybouola
Photo; Bloggybouola

Cook Time

Prep time: 5 min
Cook time: 45 min
Ready in: 50 min
Yields: 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 tsp vanilla extract
  • 1 cup full-fat sour cream


  1. Preheat the oven to 350 degrees.
  2. Blend the eggs, cream cheese, sugar, and vanilla until everything's combined.
  3. Scrape the mixture into a medium 8" 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


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    • profile image 9 months ago

      Sign me up please

    • profile image

      T. 13 months ago

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

    • profile image

      Geri 13 months ago

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

    • vocalcoach profile image

      Audrey Hunt 22 months ago from Idyllwild Ca.

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

    • profile image

      moss 22 months ago

      wow!! amazing !!!!!

    • vocalcoach profile image

      Audrey Hunt 2 years ago from Idyllwild Ca.

      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 profile image

      Hendrika 2 years ago from Pretoria, South Africa

      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.

    • profile image

      Chanda 2 years ago

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

    • profile image

      Beverley 3 years ago

      Can I substitute the sour cream with good greek yoghurt?

    • profile image

      Madeleine 3 years ago

      Looks amazing I will try it with this sugar instead because I am now on a low GI diet and let's see how it works :)

    • profile image

      sarah 3 years ago

      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??

    • profile image

      MS. RANDY ALAMO 3 years ago


    • profile image

      Shawna 3 years ago

      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.

    • profile image

      lina 5 years ago

      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!

    • profile image

      stargazer1682 5 years ago from Ripon, Wisconsin

      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.

    • profile image

      Ashley Ell 5 years ago

      I made this cheesecake last week and my crust was:

      1/2 package frozen Kinnikinnick cookie KToo's (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 if you're going for GF, use GF foods of course.

    • profile image

      freefoodbaby 5 years ago

      We used your cheesecake recipe last week it was decidedly the best cheesecake ever.

    • profile image

      Elizabeth 5 years ago

      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.

    • profile image

      janine hummel 5 years ago

      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

    • profile image

      Margaret 6 years ago

      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.

    • profile image

      Elizabeth 6 years ago

      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.

    • profile image

      Linda 6 years ago

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

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      kayla 6 years ago

      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 :((

    • profile image

      kayla 6 years ago

      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 :((

    • profile image

      megan 6 years ago

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

    • profile image

      Vince 7 years ago

      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

    • Riviera Rose profile image

      Riviera Rose 7 years ago from South of France

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

    • profile image

      fisherpj 7 years ago

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

    • embitca profile image

      Emma 8 years ago from Boston

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

    • profile image

      jem060504 8 years ago

      Thanks can not wait to try this one out!!


    • RockBlossom profile image

      RockBlossom 8 years ago from The Arkansas Ozarks

      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 profile image

      gr8archer45 8 years ago from Pakistan

      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