I’ve got a confession to make. Cheesecake was my Achilles’ heel when I first went gluten-free.
The crust?
Always a problem. But then I found a way to skip the oven and keep all the flavor—without a single crumb of gluten. These no-bake vanilla cheesecakes are creamy, dreamy, and just the right balance of indulgence and healthiness.
Plus, they’re made with real, fresh ingredients that won’t make you second-guess your choices.
Let me show you how I whip them up—because everyone deserves cheesecake joy.
Pro Tips
- Make it Dairy-Free: Use dairy-free cream cheese and coconut yogurt.
- Switch the Crust: Try crushed gluten-free ginger snaps or almonds for a spiced twist.
- Boost the Flavor: Add a splash of almond extract for a nutty undertone.
Serving and Presentation
These cheesecakes are best served in individual portions. Pop them out of the fridge just before serving to keep the filling firm and creamy. Layer the berries neatly for that picture-perfect look or go wild with a berry medley for a rustic charm.

No-Bake Gluten-Free Vanilla Cheesecakes
- Total Time: 8 hours 25 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Creamy, no-bake cheesecakes with a gluten-free crust and fresh vanilla flavor. Perfect for any occasion.
Ingredients
For the Crust:
- 1 cup gluten-free graham cracker crumbs (about 8–10 crackers)
- 2 tablespoons coconut sugar (or regular sugar)
- 4 tablespoons unsalted butter, melted
For the Filling:
- 16 oz (2 packs) cream cheese, softened
- 1 cup Greek yogurt (plain, full-fat preferred)
- 1/2 cup powdered sugar (adjust to taste)
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
For Topping:
- Fresh berries (strawberries, blueberries, or raspberries)
- Optional: Gluten-free chocolate shavings or a drizzle of honey
Instructions
1. Make the Crust
- Combine the gluten-free graham cracker crumbs and sugar in a medium bowl.
- Stir in melted butter until the mixture resembles wet sand.
- Spoon the mixture into 6–8 small ramekins or mason jars. Press it down firmly to form the crust. Chill in the fridge for 20 minutes while you prepare the filling.
2. Prepare the Filling
- In a large mixing bowl, beat the cream cheese until smooth and fluffy.
- Add Greek yogurt, powdered sugar, vanilla extract, lemon juice, and salt. Mix until fully combined and creamy. Taste and adjust sweetness if needed.
3. Assemble
- Spoon or pipe the filling evenly over the chilled crusts. Smooth the tops with a spoon or spatula.
- Cover each ramekin or jar with plastic wrap and chill in the fridge for at least 4 hours, but overnight is best.
4. Add the Toppings
- Top each cheesecake with a handful of fresh berries, a sprinkle of chocolate shavings, or a drizzle of honey right before serving.
Notes
For a lighter version, use low-fat cream cheese and yogurt. Store in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Chilling Time: 8 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 240 (approx.)
- Sugar: 12g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg