Cheesecake always reminds me of family dinners at my grandma’s house. She’d whip up the creamiest cheesecakes that were so rich, they made store-bought versions taste like cardboard.
When I went gluten-free, I knew I needed a recipe that kept that same dreamy texture without feeling like a compromise. This simple filling hits all the right notes—rich, creamy, and just sweet enough.
Plus, it’s gluten-free and uses fresh ingredients you can find at almost any farmer’s market or local grocery store.
Let’s get to it!
Tips & Variations
- For a no-dairy twist: Sub vegan cream cheese and coconut cream for a dairy-free option.
- Make it sugar-free: Swap the sugar for monk fruit sweetener or another zero-calorie sweetener.
- Play with flavors: Add a swirl of fruit puree or a pinch of cinnamon for a seasonal spin.
Serving Suggestions
Top your cheesecake filling with fresh berries, a drizzle of honey, or even some crushed gluten-free cookies for a fun crunch.
Serve it in individual ramekins or a classic springform pan to really wow your guests. If you’re feeling fancy, garnish with a dollop of whipped cream and a mint leaf.
Silky Smooth Cheesecake Filling (Gluten-Free)
- Total Time: 0 hours
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A creamy, dreamy cheesecake filling that’s gluten-free and customizable for any occasion.
Ingredients
- 16 oz (2 blocks) cream cheese, softened
- 1 cup full-fat sour cream
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- Zest of 1 lemon (optional, but so good for a fresh pop)
Instructions
Soften the cream cheese
Let the cream cheese sit out for about an hour or until it feels soft when pressed. This helps everything mix smoothly—no weird lumps allowed.
Blend the base
In a mixing bowl, beat the softened cream cheese and sugar with a hand or stand mixer until creamy and fluffy (about 2–3 minutes). Scrape down the sides of the bowl to make sure there’s no sneaky sugar hiding in the corners.
Add the rest
Beat in the sour cream, vanilla, and salt until fully combined. Add the eggs one at a time, mixing just until the yolks disappear. Overmixing can mess up the texture—think silky, not spongy.
Freshen it up (optional)
Fold in the lemon zest for a little extra brightness. It’s not traditional, but it’s chef’s kiss perfect.
Bake (or not!)
Pour the filling into your favorite prepped crust or serve it crust-free in ramekins. Bake at 325°F for 35–40 minutes, or just until the edges are set and the center has a slight jiggle. Want no-bake? Chill it in the fridge for 6–8 hours to firm up.
Notes
Let cream cheese soften for easy mixing; don’t overbeat the eggs for a smooth texture
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes (or chill for 6–8 hours for no-bake)
- Category: Dessert
- Method: Baking (or No-Bake)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 190mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg
