Gluten Free No Bake Cheesecake Bars

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If you’re seeking a mouthwatering treat that’s both gluten-free and wonderfully easy to make, look no further than my Gluten Free No-Bake Cheesecake Bars. Creamy, dreamy, and entirely irresistible, this dessert offers the perfect combination of rich flavors and a velvety texture. Get ready to whip up a sensational dessert that will leave everyone craving more, all without having to turn on the oven.

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Gluten Free No Bake Cheesecake Bars

Ingredients You’ll Need for Gluten Free No Bake Cheesecake Bars:

For the Gluten Free graham cracker crust:

• Graham Cracker Crumbs: These provide the base and structure for the crust, offering a sweet and slightly nutty flavor. For this recipe I used these Gluten Free Graham Crackers and they are DELICOUS!!
• Brown Sugar: Adds sweetness and a hint of caramel-like flavor to the crust.
• Salt: Enhances the overall flavor and balances the sweetness of the crust.
• Vanilla: Infuses a warm and inviting aroma, enhancing the overall taste of the crust.
• Butter: Acts as a binding agent, helping the crust hold together and providing a buttery richness.

For the No Bake Cheesecake:

• Cream Cheese: The main ingredient that gives the cheesecake its creamy and smooth texture, as well as its tangy flavor. In addition, it also gives it the structure the no bake cheesecake needs to set up in the refrigerator.
• Granulated Sugar: Sweetens the cheesecake and helps to balance the tanginess of the cream cheese.
• Powdered Sugar: Adds sweetness and also contributes to the smooth texture of the cheesecake filling.
• Sour Cream: Enhances the creaminess and tanginess of the cheesecake, providing a well-rounded flavor profile.
• Lemon Juice: Adds a subtle zesty flavor and also helps to balance the richness of the cream cheese.
• Vanilla: Infuses a delightful aroma and rounds out the flavor of the cheesecake.
• Vanilla Bean Paste: Elevates the vanilla flavor with its intense and aromatic essence.
• Heavy Cream: Provides richness and helps achieve a light and airy texture in the cheesecake filling.

For the Blueberry Topping (optional):

• Frozen Wild Blueberries: These serve as a flavorful and colorful topping, offering a burst of juicy sweetness.
• Sugar: Sweetens the blueberries and helps to create a syrupy consistency for the topping.
• Lemon Juice: Adds brightness and a hint of tartness, complementing the sweetness of the blueberries. It also helps balance the flavors.

Gluten Free No Bake Cheesecake Bars

Tips for Making Gluten Free No bake Cheesecake Bars:

• Room Temperature Ingredients: Make sure your cream cheese and sour cream are all at room temperature before starting. This ensures smoother blending and prevents lumps in the filling.
• Gradual Sugar Incorporation: Add sugar gradually to the cream cheese mixture while beating. This helps dissolve the sugar and achieve a smooth consistency.
• Stiff Peaks for Whipped Cream: Whip the heavy cream until stiff peaks form before folding it into the cream cheese mixture. This creates a light and airy texture in the cheesecake filling.
• Gentle Folding: When incorporating the whipped cream into the cream cheese mixture, use a gentle folding motion with a rubber spatula. This maintains the airiness of the filling.
• Chill Time: After assembling the cheesecake, allow it to chill in the refrigerator for the recommended time. This allows the flavors to meld and the cheesecake to set properly.
• Change Up the Toppings: If desired, top the cheesecake with additional whipped cream, fresh berries, caramel, or ganache before serving. For seasonality, I like to switch it up. This recipe came out in august so wild blueberries was fitting for the time of year!
• Slice Carefully: When slicing the cheesecake, use a sharp knife dipped in hot water and wiped clean between cuts. This helps achieve clean, smooth slices. You can check out my video about How to Get Clean Cuts When Cutting Desserts!

Bite Shote of Gluten Free No Bake Cheesecake Bars

Frequently Asked Questions:

Why is my no bake cheesecake not setting?

If your no-bake cheesecake is not setting properly, there could be several reasons for this issue. Here are some common factors and troubleshooting steps to help you achieve a perfectly set cheesecake:

  • Temperature: Ensure that you are refrigerating the cheesecake for a sufficient amount of time. No-bake cheesecakes need time to set, usually for at least 4-6 hours or overnight. If it hasn’t chilled long enough, it may not have had time to firm up.
  • Room Temperature Ingredients: Make sure that the cream cheese and sour cream you’re using are at room temperature before mixing. Cold ingredients can lead to a lumpy filling that doesn’t set well.
  • Proper Ratios: Check that you’ve followed the recipe’s ingredient ratios correctly. Too much liquid or not enough stabilizing ingredients like powdered sugar or heavy cream can result in a filling that doesn’t set.
  • Avoid Overmixing: Once you’ve combined the cream cheese and other ingredients, be cautious not to overmix. Overmixing can introduce too much air into the mixture, making it difficult to set.
  • Patience: Sometimes, no-bake cheesecakes can take longer than expected to set. If you’ve followed the recipe correctly, give it more time in the refrigerator.
  • Toppings and Fillings: If you’ve added any heavy or overly liquid toppings (like fruit compote) before the cheesecake has set, this can prevent it from firming up properly. Consider adding toppings just before serving.

How long does no bake cheesecake last?

A no-bake cheesecake can last for varying durations depending on how it’s stored, and the specific ingredients used. Here are some general guidelines:

Refrigeration: When stored in the refrigerator, a well-made no-bake cheesecake can typically last for about 5 to 7 days. The exact shelf life can vary depending on the recipe and the freshness of the ingredients. When storing in the refrigerator, cover the cheesecake with plastic wrap to prevent it from absorbing any odors and to keep it from drying out. You can also place it in an airtight container.

Freezing: If you need to store your no-bake cheesecake for a longer period, it can be frozen. Wrap it tightly in plastic wrap and place it in an airtight container. When properly stored in the freezer, a no-bake cheesecake can maintain its quality for up to 1 to 2 months. If freezing, make sure the cheesecake is well-wrapped to prevent freezer burn. It’s often best to freeze it without any toppings or decorations, adding those after thawing.

Thawing: When you’re ready to enjoy a frozen cheesecake, transfer it to the refrigerator and allow it to thaw gradually for several hours or overnight. This slow thawing helps maintain the texture and flavor.

Is no-bake cheesecake as good as baked cheesecake?

Ultimately, whether no-bake or baked cheesecake is “better” depends on your personal taste preferences. Some people prefer the creaminess and simplicity of no-bake cheesecake, while others enjoy the denser, more complex flavors of a baked cheesecake. Some even love both for different occasions.

The good news is that both types of cheesecake can be absolutely delicious, and it’s worth trying both to see which one you prefer. Your choice might also depend on factors like the time you have available for preparation or the time of year that it is.

Gluten Free No Bake Cheesecake Bars

Gluten Free No Bake Cheesecake Bars

"Enjoy a taste of heaven with our Gluten-Free No-Bake Cheesecake. This creamy and luscious dessert requires no oven time and is a breeze to make. Perfect for a sweet indulgence any time!"
Prep Time 35 minutes
Cooling 8 hours
Total Time 8 hours 35 minutes
Course Dessert
Servings 24 Bars


  • Food Processor (or Ziploc Bag + Rolling Pin)
  • 9×13 inch Pan
  • Tin Foil
  • Electric Mixer w/ Whip & Paddle Attachment
  • Mixing bowls
  • Rubber spatula
  • Measuring Cups & Spoons


Cheesecake Crust

  • 3 1/2 cups (480g) Gluten Free Graham Cracker Crumbs
  • 3/4 cup (160g) Brown Sugar light
  • 1/2 tsp. (5g) Salt
  • 1 1/2 tsp. (7g) Vanilla Extract
  • 3/4 cup (1 1/2 sticks) Unsalted Butter melted

No Bake Cheesecake

  • 1 lb. (2 blocks) Cream Cheese
  • 1 cup (233g) Granulated Sugar
  • 4 tbsp. (40g) Powdered Sugar
  • 1/2 cup (123g) Sour Cream
  • 2 tsp. (10g) Lemon Juice
  • 1 tsp. (5g) Vanilla Extract
  • 3 tsp. (20g) Vanilla Bean Paste
  • 2 cups (428g) Heavy Cream

Blueberry Topping (optional)

  • 1 cup Frozen Wild Blueberries
  • 2 tbsp. Granulated Sugar
  • 1 tbsp. Lemon Juice


Gluten Free Graham Cracker Crust

  • Place the graham cracker in a food processor and crush the gluten free graham crackers into crumbs. Or place the gluten free graham crackers into a large Ziploc bag and crush them into crumbs using a rolling pin.
  • Place the graham cracker crumbs into a medium sized mixing bowl.
  • Add the brown sugar, salt, vanilla, and melted butter to the crumbs.
  • Mix together until everything’s combined.
  • Line the bottom and sides of a 9×13 inch pan with tin foil.
  • Pour the graham cracker crumb mixture into the pan and press it into the bottom and sides of the pan.
  • Place in the freezer for 20 minutes, allowing the crust to set. While the crust is in the freezer prepare the no bake cheesecake filling.  

No Bake Cheesecake Filling

  • In the bowl of a stand mixer fitted with the whip attachment, whip the heavy cream on high speed until it forms medium-stiff peaks.
  • Once the heavy cream has been whipped, transfer to a mixing bowl and place on the fridge.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on a medium speed until smooth and no lumps remain. Occasionally scraping down the sides of the bowl with a rubber spatula.
  • Once the cream cheese is smooth, while the mixer is on a low speed gradually add the granulated sugar. Once all the sugar has been added, scrape down the sides of the bowl, then let it mix on medium-low speed for 1 minute.
  • Next, add the powdered sugar, sour cream, lemon juice, vanilla extract, and vanilla bean paste. Mix on a low speed until combined. scrape down the sides of the bowl.
  • Remove the whipped cream from the fridge and gently fold the whipped cream into the cream cheese mixture.
  • Remove the graham cracker crust from the freezer and spread the cheesecake filling into the pan.
  • Wrap the entire pan with plastic wrap and place in the fridge to chill/set for 8 hours (or overnight is best).
  • Once the bars have been chilled/set, remove them from pan, and cut into bars!

Blueberry Topping (optional)

  • In a small bowl add the blueberries, sugar, and lemon juice.
  • Gently mix together and let sit for 30 minutes.
  • Once the blueberries look nice and juice and the sugar has dissolved, spoon the blueberry topping on top of the cut cheesecake bars and enjoy!
Keyword Deesert Bars, Gluten free, No Bake Cheesecake
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