The Best Gluten-Free Cheesecake (Crustless and Easy!)

Gluten-Free Crustless Cheesecake Recipe

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. Prep Time: 20 mins | Bake Time: 65 mins | Total Time: 6+ hours (including chill time) | Yield: Serves 10–12

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!

✅ Why This Recipe Works

• Naturally gluten-free (no flour, no crust)

• Creamy texture thanks to Greek yogurt & butter

• Foolproof baking with a thermometer

• No water bath required

• Perfect make-ahead dessert

💛 Why This Gluten-Free Cheesecake 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
• Easy enough for beginners, reliable enough to become a favorite

Looking for more cheesecake favorites? Our Spiced Pumpkin Cheesecake Recipe is a fall favorite around my house!

🔍 The Secret to a Perfect Gluten-Free Cheesecake (No Crust Needed)

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

1. In a large bowl, beat cream cheese until very smooth and creamy. (32 oz full-fat cream cheese, room temperature (4 blocks))
2. Add sugar and beat until well incorporated. (1½ cups granulated sugar)
3. 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)
4. Add eggs one at a time, mixing well after each. (5 large eggs, room temperature)
5. 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.

👩🏻‍🍳 Tips for Success: How to Bake the Best Gluten-Free Cheesecake

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.

Updated: ⚠️ Common Mistakes to Avoid When Baking Cheesecake

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 This Gluten-Free Cheesecake (Simple or Special)

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

❄️ How to Store and Freeze Your Gluten-Free Cheesecake

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.

❓ Frequently Asked Questions About Gluten-Free Cheesecake

Recipe

Gluten-Free Crustless Cheesecake Recipe

This rich and creamy gluten-free crustless cheesecake is an easy, feel-good dessert that brings people together with every bite.

Print Recipe Pin Recipe Rate Recipe

Course: Dessert

Cuisine: American, French

Keyword: cheesecake, crustless, desserts, gluten-free

Servings: 12 servings

Author: Kendra Boettner

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.

Tried this recipe?Tell us! Mention us @thebakerstablesc and tell us how it was.

📸 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.

Simple Ingredients. Heartfelt Purpose.

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.

👩🏻‍🍳 Follow Us!

About Kendra Boettner

Hi, I’m Kendra. Wife. Mom of three. And the home baker behind The Baker’s Table. I’ve spent more than 15 years baking from scratch, a passion first kindled in my mother's kitchen where I learned to stir, knead, and bake with purpose and love.

Over the years, I’ve tested and perfected hundreds of original recipes, worked in professional restaurant kitchens, and built a thriving baking community rooted in faith and hospitality. Whether it's cinnamon rolls for Sunday brunch or cookies for the school bake sale, I believe baking is one of the most personal ways we can nourish others and make a house feel like home.

Today, I develop every recipe on The Baker’s Table with our readers in mind: home bakers who value real ingredients, dependable instructions, and a little encouragement along the way. My recipes have been featured on Pinterest’s trending boards and shared by bakers who return time and again for their family favorites.

Behind the scenes, my husband Eric manages our technology, digital strategy. and SEO. He brings 20 years of leadership experience from Fortune 500 companies to ensure the site runs smoothly and reaches the right readers.

Beyond the kitchen, I serve as Director of Operations at Lily Pad, a nonprofit supporting foster care families in our community. Whether I’m behind the mixer or coordinating care packages, my heart remains the same. To offer connection, comfort, and something sweet to share.

🧁 Want to see what others are baking? Join me on Instagram, Facebook, and Pinterest
🔗 Visit my About Me page to learn even more
📋 Make sure to check out all of Kendra's recipe
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