This Gluten-Free Crustless Cheesecake is the kind of dessert that makes everyone ask for seconds. Made without a crust and naturally thickened with cornstarch, it's rich, creamy, and 100% gluten-free; no flour needed. Full-fat Greek yogurt and real butter create a dreamy texture that slices beautifully and tastes even better. Whether you're baking for a special gathering or just want a simple cheesecake recipe that delivers every time, this one's a keeper.
Key Takeaways
- This Gluten Free Cheesecake is rich, creamy, and made without a crust, using cornstarch for thickness.
- The recipe uses full-fat Greek yogurt and butter for a smooth texture, making it easy and delicious.
- It requires simple pantry staples and ensures foolproof baking with the use of a thermometer.
- Chill overnight for the best flavor and texture; you can also freeze slices for later enjoyment.
- Serve plain or with toppings like fresh berries, whipped cream, or chocolate ganache for added flair.
Gluten-Free Crustless Cheesecake Recipe
At The Baker's Table SC, we're passionate about creating simple, feel-good baking recipes that bring people together. This gluten-free crustless cheesecake is a perfect example: rich, creamy, and effortlessly delightful. Made without a crust and naturally thickened with cornstarch instead of flour, this cheesecake is 100% gluten-free. What makes it really special is the use of real butter and full-fat Greek yogurt. These ingredients give the cheesecake a texture that's soft and velvety, but still structured enough to slice beautifully.
This gluten-free crustless cheesecake has quickly become one of our go-to recipes for holidays, special gatherings, or when you just need a little something indulgent. If you are looking for even more amazing desserts, we have you covered!
Jump to:
- Key Takeaways
- Gluten-Free Crustless Cheesecake Recipe
- Why This Belongs in Your Recipe Box
- The Secret to a Perfect Cheesecake
- Ingredients and Step-by-Step Instructions
- Kendra's Tips for Success
- Common Mistakes to Avoid
- How to Serve and Store
- Recipe FAQs
- Save This For a Special Moment
- Recipe
- Share Your Cheesecake with The Baker's Table Community
- Follow Us!
- Our Other Related Recipes
- Comments
Why This Belongs in Your Recipe Box
This easy gluten-free cheesecake recipe delivers everything we love in a classic dessert. It delivers everything we love in a cheesecake, without the fuss of a crust or the stress of complicated techniques.
- Naturally gluten-free, no crust, no flour
- Rich, creamy texture from real butter
- Tang and structure from Greek yogurt
- Bakes up smooth and crack-free
- Made with pantry staples
- Foolproof baking with a thermometer
- No water bake required
- Easy enough for beginners, reliable enough to become a favorite
- Perfect make-ahead dessert
Looking for more cheesecake favorites? Our Spiced Pumpkin Cheesecake Recipe is a fall favorite around my house!
The Secret to a Perfect Cheesecake
This recipe brings all the classic cheesecake qualities you love, but with a few thoughtful tweaks.
We use cornstarch in place of flour, which keeps the recipe gluten-free while adding just enough structure. The real stars, though, are the full-fat cream cheese, butter, and Greek yogurt. They all work together to create a cheesecake that's rich without feeling heavy, creamy without being too soft.
Baking low and slow at 300°F ensures an even texture throughout, and using an internal thermometer means no more guessing. Once the center reaches 145°F, it's done; no cracks, no sinking, no overbaking.
It's a forgiving recipe that doesn't require a water bath if you're careful with your oven temperature. Whether you're new to baking or just new to cheesecake, this one sets you up for success.
Ingredients and Step-by-Step Instructions
Ingredients
- 32 oz full-fat cream cheese, room temperature (4 blocks)
- 5 large eggs, room temperature
- 2 cups plain full-fat Greek yogurt
- 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
- 1½ cups granulated sugar
- ½ teaspoon salt
- 2 tablespoons cornstarch (gluten-free thickener)
- 2 teaspoons vanilla bean paste (or pure vanilla extract)
- Juice of ½ a lemon
Why no crust? This cheesecake stands beautifully on its own. Without a crust, every bite is smooth, gluten-free, and focused on the filling (which is what everyone loves most anyway)!
Instructions
1. Prep the Pan
- Preheat oven to 300°F (150°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Wrap the outside in foil if using a water bath. Spray inside with nonstick spray.
2. Make the Batter
- In a large bowl, beat cream cheese until very smooth and creamy. (32 oz full-fat cream cheese, room temperature (4 blocks))
- Add sugar and beat until well incorporated. (1½ cups granulated sugar)
- Mix in the Greek yogurt, melted butter, lemon juice, vanilla, and salt. Scrape the bowl often. (2 cups plain full-fat Greek yogurt, 8 tablespoons unsalted butter, juice of ½ a lemon, 2 teaspoons vanilla bean paste, ½ teaspoon salt)
- Add eggs one at a time, mixing well after each. (5 large eggs, room temperature)
- With mixer on low, add cornstarch and mix just until combined. (2 tablespoons cornstarch)
Tip: Don't overmix once the eggs are in-too much air can cause cracks. The batter should be thick, silky, and uniform.
3. Bake
- Pour batter into prepared pan and smooth the top.
- Bake at 300°F until the internal temperature reaches 145°F in the center (60-75 minutes).
- Turn the oven off, crack the door, and let cheesecake sit in oven for 30 minutes.
Use a thermometer to ensure precision. 145°F gives you that perfect creamy texture that sets as it chills.
4. Cool and Chill
- Let the cheesecake cool completely on the counter.
- Cover and refrigerate overnight before removing the outer ring or slicing.
Kendra's Tips for Success
Here are a few tips that make this recipe even more reliable and delicious.
- Room temperature ingredients are a must. Cold dairy will lead to lumps, and you want the smoothest batter possible.
- Stick to full-fat. Now's not the time for reduced-fat anything. The rich texture depends on it.
- Mix gently after adding eggs. Overmixing adds air, which can lead to cracks.
- Avoid opening the oven during baking. Sudden temperature changes can cause sinking or cracking.
- Use a thermometer if you can. Oven temps vary, but your cheesecake doesn't have to.
- Let it chill overnight. It's tempting to dig in early, but a full chill gives the best texture and flavor.
If you are gluten sensitive, we have a whole section of Gluten-Free desserts worth bookmarking.
Common Mistakes to Avoid
Even though this recipe is easy to follow, here are a few things that can trip you up:
- Overmixing after the eggs go in. Gentle stirring is key.
- Overbaking. Trust the thermometer. Pull it at 145°F, even if it doesn't look done.
- Skipping the chill time. The cheesecake needs that overnight rest to set properly.
How to Serve and Store
This cheesecake is delicious as-is, but if you're looking to add a little extra flair, here are some ideas:
- Fresh berries
- Chocolate ganache
- Lemon curd
- Whipped cream
- Berry compote for holidays or gatherings
This recipe works well if you want to make it ahead and store in the fridge or freeze for later.
Store in the fridge: Covered tightly, it'll keep well for up to five days.
Freeze for later: Slice it first, wrap each piece individually, and freeze. When you're ready, just thaw a slice overnight in the fridge.
Recipe FAQs
Yes! In fact, it's best made a day ahead. This cheesecake needs to chill overnight for the perfect creamy texture and clean slices. It's an ideal make-ahead dessert for holidays or special events.
Absolutely. This recipe is 100% gluten-free, no flour, no crust, and no hidden gluten. We use cornstarch as a safe thickener, and every ingredient is naturally gluten-free. Just be sure to double-check your labels if you're baking for someone with celiac disease.
This crustless version is designed to highlight the creamy, tangy filling. No crust means fewer steps, fewer ingredients, and a totally gluten-free dessert that still feels indulgent and satisfying.
I recommend using an instant-read thermometer. Once the center reaches 145°F, your cheesecake is done. No more guessing or overbaking, just creamy perfection every time.
Yes! Slice it first, wrap each piece well in plastic wrap, and freeze. Thaw overnight in the fridge for best texture and flavor. It's a great option for prepping ahead or saving leftovers.
This cheesecake is delicious on its own but also pairs beautifully with fresh berries, whipped cream, lemon curd, or a drizzle of chocolate ganache. Dress it up or keep it simple; it's cozy and crowd-pleasing either way.
Save This For a Special Moment
Whether you're baking for a birthday, a church potluck, or just a cozy Sunday afternoon, this gluten-free crustless cheesecake is a recipe worth returning to. It's rich, simple, and made to be shared; just like the best kitchen moments always are.
📌 Pin it to your "Family Favorites" board
🖨️ Print it and tuck it into your recipe binder
💌 Or share it with a friend who could use a little something sweet today
At The Baker's Table, we believe baking is about more than dessert. It's about creating memories that stick, like cheesecake on a fork and laughter around the table.
Recipe
Gluten-Free Crustless Cheesecake Recipe
Serving Size Adjustment
If needed, you can double or triple the serving sizes.
Unit Conversion
Selected US Customary or Metric Unit.
Ingredients
- 32 oz full-fat cream cheese room temperature (4 blocks)
- 5 large eggs room temperature
- 2 cups plain full-fat Greek yogurt
- 8 tablespoons 1 stick unsalted butter, melted and slightly cooled
- 1½ cups granulated sugar
- ½ teaspoon salt
- 2 tablespoons cornstarch gluten-free thickener
- 2 teaspoons vanilla bean paste or pure vanilla extract
- Juice of ½ a lemon
Instructions
Prep the Pan
- Preheat oven to 300°F (150°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Wrap the outside in foil if using a water bath. Spray inside with nonstick spray.
Make the Batter
- In a large bowl, beat cream cheese until very smooth and creamy. (32 oz full-fat cream cheese, room temperature (4 blocks))
- Add sugar and beat until well incorporated. (1½ cups granulated sugar)
- Mix in the Greek yogurt, melted butter, lemon juice, vanilla, and salt. Scrape the bowl often. (2 cups plain full-fat Greek yogurt, 8 tablespoons unsalted butter, juice of ½ a lemon, 2 teaspoons vanilla bean paste, ½ teaspoon salt)
- Add eggs one at a time, mixing well after each. (5 large eggs, room temperature)
- With mixer on low, add cornstarch and mix just until combined. (2 tablespoons cornstarch)
- Tip: Don't overmix once the eggs are in-too much air can cause cracks. The batter should be thick, silky, and uniform.
Bake
- Pour batter into prepared pan and smooth the top.
- Bake at 300°F until the internal temperature reaches 145°F in the center (60-75 minutes).
- Turn the oven off, crack the door, and let cheesecake sit in oven for 30 minutes.
- Use a thermometer to ensure precision. 145°F gives you that perfect creamy texture that sets as it chills.
Cool and Chill
- Let the cheesecake cool completely on the counter.
- Cover and refrigerate overnight before removing the outer ring or slicing.
Nutrition
Share Your Cheesecake with The Baker's Table Community
If you make this cheesecake, we'd love to see it. Tag us on Instagram or Facebook and use #TheBakersTableSC so we can cheer you on and maybe even feature your beautiful creation.
At The Baker's Table SC, we believe good food brings people together. This gluten-free crustless cheesecake is one of those recipes that feels just as right for a birthday celebration as it does for a quiet evening at home.
It's simple. It's rich. And it's made to be shared.
I know how hard it is to find good gluten-free desserts and recipes. If you need more inspiration, check out our friends at TropRockin.com.
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