Cheesecake has always been my go-to dessert when I want to bring smiles to the table. But after finding out I couldn’t eat gluten anymore, I was worried I’d have to give up my favorite indulgence.
Thankfully, this gluten-free vanilla bean cheesecake not only brings the same creamy delight but also makes it even better—because now it’s made with the freshest, simplest ingredients.
This recipe’s a slice of love, perfect for family gatherings, or when you just need a sweet, guilt-free escape.
Tips & Variations
- Crust swaps: Can’t find gluten-free graham crackers? Try crushed gluten-free cookies or a mix of almond flour and shredded coconut.
- Dairy-free option: Swap cream cheese with a plant-based version, and use coconut yogurt.
- Citrusy twist: Add a teaspoon of orange zest for a bright, fresh flavor.
- Nut allergy: Use oat-based or plain gluten-free crackers instead of almond flour.
Serving & Presentation
For a bakery-style finish, I like to garnish slices with fresh strawberries and a light dusting of powdered sugar. If you’re serving this for a party, place it on a cake stand with some extra toppings on the side—your guests will think you went pro!

Gluten-Free Vanilla Bean Cheesecake
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
Creamy, luscious vanilla bean cheesecake with a buttery gluten-free crust. Perfect for any occasion!
Ingredients
For the crust:
- 1 ½ cups gluten-free graham cracker crumbs (or almond flour for grain-free)
- ¼ cup melted unsalted butter
- 2 tablespoons coconut sugar (or regular sugar)
- Pinch of salt
For the filling:
- 16 ounces (2 blocks) cream cheese, softened
- ½ cup Greek yogurt (or sour cream)
- ¾ cup cane sugar
- 2 large eggs, room temperature
- 1 vanilla bean pod (or 1 tablespoon vanilla extract)
- 2 teaspoons gluten-free cornstarch
- 1 tablespoon fresh lemon juice
Optional toppings:
- Fresh berries
- Drizzle of honey or maple syrup
- Shaved dark chocolate
Instructions
Prep the crust:
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, coconut sugar, and salt. Press the mixture into the pan’s bottom, forming an even layer. Bake for 8 minutes, then let it cool.
Make the filling:
- Scrape the seeds from the vanilla bean pod and mix them with softened cream cheese using a hand or stand mixer. Beat until smooth.
- Add the Greek yogurt, sugar, and lemon juice. Beat for another minute, ensuring it’s creamy and lump-free.
- Add the eggs, one at a time, mixing on low speed. Finally, sprinkle in cornstarch and gently fold it in without overmixing.
Assemble and bake:
- Pour the filling over the cooled crust. Smooth the top with a spatula.
- Bake in the preheated oven for 45–50 minutes. The edges should be set, but the center should jiggle slightly when shaken.
- Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This prevents cracking.
Chill and serve:
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
- Top with berries, honey drizzle, or dark chocolate shavings before serving.
Notes
Refrigerate overnight for the best texture. Garnish just before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg