Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
The holiday season is the perfect time to indulge in rich, creamy desserts that bring joy to your table.
For those who follow a gluten-free diet or need to cater to gluten-sensitive guests, cheesecake is one of the most delightful and versatile options.
Whether it’s a classic cheesecake with a twist or a seasonal favorite like pumpkin or eggnog, the possibilities are endless.
This collection of 50+ holiday gluten-free cheesecake recipes will inspire you to create show-stopping desserts that are both indulgent and suitable for all dietary preferences.
From festive flavors like cinnamon and gingerbread to lighter options with fruit toppings, there’s something for every holiday gathering in this roundup.
50+ Must-Try Holiday Gluten-Free Cheesecake Recipes for a Festive Season
The holiday season is about making cherished memories and sharing delicious treats with loved ones, and what better way to do that than with a gorgeous, gluten-free cheesecake?
With over 50 recipes to choose from, you’ll find a variety of flavors and styles that will suit every holiday celebration, whether you’re hosting a grand feast or enjoying a quiet evening with family.
These gluten-free cheesecakes are designed to be both crowd-pleasing and easy to prepare, ensuring that everyone can enjoy the creamy, rich indulgence that is synonymous with the holiday spirit.
So, go ahead, try a few, and make this holiday season extra sweet!
Gluten-Free Gingerbread Cheesecake Bars
These gluten-free gingerbread cheesecake bars combine the warm spices of gingerbread with a creamy, decadent cheesecake filling. A perfect treat for the holidays, these bars offer the best of both worlds—soft and spiced gingerbread crust paired with a smooth and rich cheesecake topping. They are simple to make, require minimal ingredients, and can be cut into perfect portions for sharing.
For the crust:
- 1 ½ cups gluten-free ginger snap crumbs (or gluten-free graham cracker crumbs)
- ¼ cup melted butter
- 1 tbsp brown sugar
- 1 tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp ground cloves
- Pinch of salt
For the cheesecake filling:
- 2 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup sour cream
Instructions:
- Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Prepare the crust: In a bowl, combine the ginger snap crumbs, melted butter, brown sugar, ginger, cinnamon, cloves, and salt. Mix well until the crumbs are fully coated with butter. Press the mixture into the bottom of the prepared pan, ensuring it is even. Bake for 10 minutes, then remove from the oven and set aside.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla, cinnamon, nutmeg, and ginger. Mix until smooth. Finally, fold in the sour cream until incorporated.
- Assemble: Pour the cheesecake filling over the prepared crust and smooth the top. Bake for 40-45 minutes or until the center is set but slightly wobbly. Let the bars cool completely at room temperature before refrigerating for at least 3 hours or overnight.
- Serve: Once chilled, cut the cheesecake bars into squares and serve. Optionally, top with whipped cream or a dusting of cinnamon for an extra festive touch.
These gluten-free gingerbread cheesecake bars are a delightful combination of flavors that perfectly capture the spirit of the holidays. The spicy, crunchy gingerbread crust complements the creamy cheesecake filling, making each bite a comforting, festive experience. Whether you’re hosting a holiday gathering or simply treating yourself, these bars are sure to impress. With their easy preparation and decadent taste, they’re a must-have addition to your holiday dessert table.
Gluten-Free Peppermint Chocolate Cheesecake
A luxurious combination of rich, creamy cheesecake and the refreshing flavor of peppermint, topped with a chocolate ganache—this gluten-free peppermint chocolate cheesecake is a stunning dessert for any holiday occasion. The velvety texture of the cheesecake pairs beautifully with the crisp, cool taste of peppermint, making it an irresistible festive treat.
For the crust:
- 1 ½ cups gluten-free chocolate cookie crumbs
- ¼ cup melted butter
- 2 tbsp sugar
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup sour cream
- 1 cup heavy cream
- ¼ cup powdered sugar
For the chocolate ganache:
- 6 oz semisweet chocolate chips
- ½ cup heavy cream
- 1 tbsp butter
Instructions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the crust: In a bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Stir until the crumbs are fully coated with butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and allow it to cool while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and peppermint extract. Gradually mix in the sour cream until fully incorporated. Pour the cheesecake batter over the cooled crust in the pan.
- Bake the cheesecake: Place the pan on a baking sheet and bake for 55-60 minutes or until the center is just set. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours, or overnight.
- Prepare the ganache: In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the chocolate chips and butter, stirring until smooth and glossy. Let it cool slightly before pouring over the chilled cheesecake.
- Serve: Once the ganache has set, slice the cheesecake and serve. Garnish with crushed candy canes or peppermint bark for an extra holiday touch.
This gluten-free peppermint chocolate cheesecake is the ultimate holiday dessert, offering a harmonious balance of chocolate and peppermint in each bite. The creamy texture of the cheesecake paired with the rich ganache is a match made in dessert heaven. It’s perfect for anyone looking for a gluten-free option that doesn’t compromise on flavor or festive spirit. The addition of peppermint adds a refreshing twist, making it an ideal treat for your holiday table.
Gluten-Free Eggnog Cheesecake
For those who love the creamy, spiced flavor of eggnog during the holiday season, this gluten-free eggnog cheesecake is a perfect choice. With a smooth and rich cheesecake filling flavored with eggnog and a buttery gluten-free crust, this dessert delivers all the festive flavors of eggnog in a decadent and elegant way. A delightful alternative to traditional holiday pies, it’s sure to be a hit at any celebration.
For the crust:
- 1 ½ cups gluten-free graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp sugar
- ½ tsp ground cinnamon
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup eggnog (dairy or non-dairy)
- 1 tsp vanilla extract
- 1 tsp ground nutmeg
- 1 tbsp all-purpose gluten-free flour
- Pinch of salt
Instructions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the crust: In a medium bowl, combine the gluten-free graham cracker crumbs, melted butter, sugar, and cinnamon. Stir until the mixture is well combined. Press the mixture firmly into the bottom of the springform pan. Bake for 8 minutes, then remove from the oven and allow it to cool.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the eggnog, vanilla extract, nutmeg, and flour. Mix until smooth and well combined.
- Bake the cheesecake: Pour the cheesecake filling into the cooled crust. Bake for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Afterward, refrigerate for at least 4 hours, or overnight.
- Serve: Once the cheesecake has chilled, slice and serve. Garnish with whipped cream and a dusting of ground nutmeg for a festive finish.
This gluten-free eggnog cheesecake is the perfect holiday dessert for anyone who loves the nostalgic flavors of eggnog. The combination of creamy, spiced filling with a crunchy, buttery crust makes each bite a festive delight. Whether you’re serving it at a holiday party or enjoying it with family, this cheesecake brings the warmth of the season to your dessert table. It’s an indulgent, yet easy-to-make treat that will surely leave everyone asking for seconds.
Gluten-Free Cranberry Swirl Cheesecake
This gluten-free cranberry swirl cheesecake is a perfect blend of tart and sweet, offering a beautiful visual appeal with its swirled cranberry sauce on top of a creamy cheesecake base. The bright, tangy flavor of fresh cranberries complements the smoothness of the cheesecake, making this dessert a festive and elegant option for your holiday table.
For the crust:
- 1 ½ cups gluten-free graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp sugar
- ½ tsp cinnamon
For the cranberry swirl:
- 1 cup fresh cranberries
- ¼ cup granulated sugar
- ¼ cup water
- 1 tsp vanilla extract
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 tbsp cornstarch
- Pinch of salt
Instructions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the crust: In a medium bowl, combine the gluten-free graham cracker crumbs, melted butter, sugar, and cinnamon. Stir well and press the mixture evenly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
- Make the cranberry swirl: In a small saucepan, combine the cranberries, sugar, water, and vanilla extract. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 10 minutes). Let the cranberry sauce cool slightly, then use a blender or immersion blender to puree it until smooth.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, cornstarch, and salt. Mix until the batter is smooth and creamy.
- Assemble the cheesecake: Pour the cheesecake filling into the prepared crust. Drop spoonfuls of the cranberry sauce on top of the filling, then use a knife or skewer to swirl the cranberry sauce into the cheesecake batter, creating a marbled effect.
- Bake the cheesecake: Place the pan on a baking sheet and bake for 55-60 minutes or until the center is set. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Serve: Once chilled, slice and serve. Garnish with additional fresh cranberries or a drizzle of cranberry sauce for an extra touch.
This gluten-free cranberry swirl cheesecake is a showstopper, both in flavor and presentation. The tart cranberry swirl contrasts beautifully with the creamy, rich cheesecake, creating a dessert that’s both festive and indulgent. It’s a perfect addition to any holiday spread, bringing a refreshing twist to traditional cheesecake. The vibrant colors and flavors of cranberry make this dessert a memorable and impressive choice for your next holiday gathering.
Gluten-Free Apple Cinnamon Cheesecake
This gluten-free apple cinnamon cheesecake is a cozy and comforting dessert that captures the essence of fall and winter. With a spiced apple topping and a creamy cheesecake filling, it combines two classic flavors in one delightful dessert. The gluten-free crust ensures that everyone can enjoy a slice of this indulgent treat, making it a great choice for holiday meals.
For the crust:
- 1 ½ cups gluten-free graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp sugar
- ½ tsp ground cinnamon
For the apple cinnamon topping:
- 2 medium apples (peeled, cored, and sliced thinly)
- 2 tbsp butter
- 2 tbsp brown sugar
- ½ tsp cinnamon
- Pinch of salt
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 tbsp all-purpose gluten-free flour
- Pinch of salt
Instructions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the crust: In a medium bowl, combine the gluten-free graham cracker crumbs, melted butter, sugar, and cinnamon. Stir well and press the mixture into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
- Make the apple cinnamon topping: In a large skillet, melt the butter over medium heat. Add the sliced apples, brown sugar, cinnamon, and a pinch of salt. Cook, stirring occasionally, until the apples are soft and caramelized, about 8-10 minutes. Remove from heat and set aside.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, gluten-free flour, and salt. Mix until smooth.
- Assemble the cheesecake: Pour the cheesecake filling into the prepared crust. Spoon some of the apple cinnamon mixture on top of the filling, making sure to leave some for the topping. Use a knife to swirl the apples into the cheesecake batter.
- Bake the cheesecake: Place the cheesecake in the oven and bake for 55-60 minutes or until the center is set but still slightly jiggly. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Serve: Once chilled, remove the cheesecake from the springform pan and top with the remaining caramelized apple mixture before serving.
This gluten-free apple cinnamon cheesecake is a warm and indulgent dessert that brings the comforting flavors of spiced apples and cinnamon into a creamy, rich cheesecake. The apple topping adds a deliciously sweet and tangy layer to the cheesecake, making it a perfect treat for holiday gatherings. It’s an ideal dessert for those who want to enjoy the flavors of the season while keeping it gluten-free, ensuring everyone can indulge in this festive delight.
Gluten-Free Chocolate Peppermint Cheesecake
For chocolate and mint lovers, this gluten-free chocolate peppermint cheesecake is the ultimate indulgence. A rich, creamy chocolate cheesecake base is perfectly complemented by a refreshing peppermint layer, topped with a glossy chocolate ganache. This dessert is both luxurious and festive, making it a standout choice for any holiday celebration.
For the crust:
- 1 ½ cups gluten-free chocolate cookie crumbs
- ¼ cup melted butter
- 2 tbsp sugar
For the chocolate cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 cup gluten-free cocoa powder
For the peppermint layer:
- 1 cup heavy cream
- ½ cup white chocolate chips
- 1 tsp peppermint extract
For the chocolate ganache:
- 6 oz semisweet chocolate chips
- ½ cup heavy cream
Instructions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the crust: In a bowl, mix the gluten-free chocolate cookie crumbs, melted butter, and sugar. Stir until the mixture is well combined, then press it into the bottom of the springform pan. Bake for 10 minutes, then remove and set aside to cool.
- Make the chocolate cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the heavy cream, vanilla extract, and cocoa powder. Mix until smooth and creamy. Pour the filling over the cooled crust.
- Bake the cheesecake: Bake for 50-55 minutes or until the center is set. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Make the peppermint layer: In a small saucepan, heat the heavy cream until simmering. Remove from heat and stir in the white chocolate chips and peppermint extract until smooth. Let the peppermint layer cool slightly before spreading it evenly over the chilled cheesecake.
- Make the chocolate ganache: In a small saucepan, heat the heavy cream until simmering. Add the chocolate chips and stir until smooth. Let the ganache cool slightly, then pour it over the peppermint layer.
- Serve: Once the ganache has set, slice the cheesecake and serve. Garnish with crushed peppermint candies or additional chocolate shavings for a festive touch.
This gluten-free chocolate peppermint cheesecake is the perfect holiday treat, combining the rich, creamy texture of chocolate cheesecake with the refreshing, cool notes of peppermint. Topped with a decadent ganache, it’s a dessert that feels luxurious and indulgent yet is easy to make. The combination of flavors makes this cheesecake a festive and irresistible choice for any holiday gathering, delighting guests with every bite.
Gluten-Free Pumpkin Spice Cheesecake
A holiday favorite, this gluten-free pumpkin spice cheesecake blends the creamy richness of traditional cheesecake with the warm, comforting flavors of pumpkin and spices. Perfect for fall and winter celebrations, it’s a delicious way to enjoy the essence of pumpkin pie in a decadent cheesecake form. The gluten-free crust ensures everyone can indulge in this seasonal treat.
For the crust:
- 1 ½ cups gluten-free graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp brown sugar
- ½ tsp cinnamon
For the pumpkin spice cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup sour cream
- Pinch of salt
For the topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Ground cinnamon (for dusting)
Instructions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the crust: In a bowl, mix the gluten-free graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and set aside to cool.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix until smooth and well combined. Add the sour cream and a pinch of salt, then mix again until smooth.
- Assemble the cheesecake: Pour the pumpkin spice cheesecake filling into the prepared crust and smooth the top.
- Bake the cheesecake: Bake for 50-60 minutes or until the center is set but slightly wobbly. Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour. Afterward, remove the cheesecake and let it cool at room temperature before refrigerating for at least 4 hours or overnight.
- Make the topping: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spoon the whipped cream on top of the cooled cheesecake and lightly dust with cinnamon.
- Serve: Slice and serve chilled, enjoying the perfect blend of pumpkin and cheesecake flavors.
This gluten-free pumpkin spice cheesecake is a cozy, indulgent dessert perfect for the holiday season. The spiced pumpkin flavor pairs wonderfully with the creamy cheesecake filling, and the whipped cream topping adds a light and airy contrast to the rich texture of the cheesecake. It’s an ideal dessert for Thanksgiving or any fall gathering, bringing the classic flavors of pumpkin pie in a more luxurious, gluten-free form that everyone can enjoy.
Gluten-Free Lemon Blueberry Cheesecake
This gluten-free lemon blueberry cheesecake offers a delightful balance of tangy lemon and sweet, fresh blueberries. With a smooth and creamy cheesecake filling on a gluten-free almond crust, it’s a refreshing dessert perfect for spring or summer holidays. The vibrant lemon and blueberry flavors provide a light yet indulgent finish to any festive meal.
For the crust:
- 1 ½ cups almond flour
- 2 tbsp melted butter
- 2 tbsp honey or maple syrup
- ¼ tsp salt
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- 1 cup sour cream
- Pinch of salt
For the blueberry topping:
- 2 cups fresh blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- ½ tsp vanilla extract
Instructions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the crust: In a bowl, combine the almond flour, melted butter, honey, and salt. Press the mixture into the bottom of the springform pan to form an even layer. Bake for 8-10 minutes, then set aside to cool.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest. Mix until smooth and creamy. Add the sour cream and a pinch of salt, and mix again until well combined.
- Assemble the cheesecake: Pour the cheesecake filling into the cooled crust and smooth the top.
- Bake the cheesecake: Bake for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven, crack the door, and leave the cheesecake in the oven for 1 hour. Afterward, remove the cheesecake and let it cool at room temperature before refrigerating for at least 4 hours or overnight.
- Make the blueberry topping: In a small saucepan, combine the blueberries, sugar, lemon juice, and vanilla extract. Cook over medium heat until the blueberries begin to break down and the sauce thickens, about 10 minutes. Let the topping cool before spreading it over the chilled cheesecake.
- Serve: Once the cheesecake has chilled, top with the blueberry mixture and serve.
This gluten-free lemon blueberry cheesecake is a refreshing dessert that combines the zingy flavor of lemon with the sweetness of blueberries in a creamy cheesecake base. The almond flour crust adds a slightly nutty crunch that complements the smooth texture of the cheesecake. It’s a beautiful and flavorful option for spring and summer holidays, offering a fresh, fruity twist on a traditional cheesecake that will surely be a crowd-pleaser.
Gluten-Free Pecan Pie Cheesecake
For a decadent holiday treat, this gluten-free pecan pie cheesecake combines the rich flavors of pecan pie with the creamy indulgence of cheesecake. The smooth cheesecake filling is topped with a gooey, caramelized pecan topping that creates a perfect balance of textures and flavors. It’s a show-stopping dessert for any special occasion.
For the crust:
- 1 ½ cups gluten-free graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp brown sugar
- ½ tsp cinnamon
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- Pinch of salt
For the pecan topping:
- 1 ½ cups pecan halves
- 1 cup brown sugar
- 2 tbsp butter
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the crust: In a bowl, mix the gluten-free graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press the mixture into the bottom of the springform pan and bake for 10 minutes. Set aside to cool.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream, then mix in a pinch of salt until smooth.
- Assemble the cheesecake: Pour the cheesecake filling into the prepared crust and smooth the top. Bake for 50-60 minutes or until the center is set but slightly jiggly. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Make the pecan topping: In a saucepan, combine the pecans, brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens (about 5-7 minutes). Remove from heat and stir in vanilla extract and a pinch of salt.
- Top the cheesecake: Once the cheesecake has cooled and set, pour the pecan topping over the cheesecake and spread it evenly.
- Serve: Slice and serve, enjoying the rich, sweet combination of cheesecake and pecan pie flavors.
This gluten-free pecan pie cheesecake offers a perfect marriage of two beloved desserts: pecan pie and cheesecake. The combination of the creamy, rich filling with the gooey, caramelized pecan topping creates a dessert that is both indulgent and comforting. Ideal for Thanksgiving or Christmas, this cheesecake will be the star of any holiday spread, impressing guests with its flavors and stunning presentation.
Gluten-Free Chocolate Hazelnut Cheesecake
This indulgent gluten-free chocolate hazelnut cheesecake combines rich chocolate and creamy hazelnut flavors for a luxurious dessert experience. The creamy cheesecake filling is paired with a gluten-free chocolate crust, topped with a velvety ganache and crunchy hazelnuts. Perfect for chocolate lovers, this cheesecake is an elegant option for any special holiday celebration.
For the crust:
- 1 ½ cups gluten-free chocolate wafer crumbs
- ¼ cup melted butter
- 2 tbsp granulated sugar
- ¼ tsp salt
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup hazelnut spread (like Nutella)
- ½ cup melted dark chocolate (at least 70% cocoa)
- Pinch of salt
For the ganache topping:
- ½ cup heavy cream
- 4 oz dark chocolate (chopped)
- ½ cup chopped hazelnuts (for garnish)
Instructions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the crust: In a bowl, combine the gluten-free chocolate wafer crumbs, melted butter, sugar, and salt. Press the mixture into the bottom of the springform pan and bake for 8-10 minutes. Let it cool while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, hazelnut spread, and melted dark chocolate, mixing until smooth. Add the heavy cream and a pinch of salt, then beat until the filling is fully combined and smooth.
- Assemble the cheesecake: Pour the cheesecake filling into the cooled crust and smooth the top. Bake for 55-65 minutes, or until the center is set but slightly wobbly. Turn off the oven and let the cheesecake cool with the door ajar for 1 hour. Afterward, let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Make the ganache topping: Heat the heavy cream in a small saucepan until just simmering. Pour over the chopped dark chocolate and stir until smooth and glossy. Let it cool slightly before pouring it over the chilled cheesecake.
- Garnish: Once the ganache has set, sprinkle chopped hazelnuts over the top of the cheesecake.
- Serve: Slice and serve this rich, chocolate-hazelnut dessert for a decadent holiday treat.
This gluten-free chocolate hazelnut cheesecake is a rich and luxurious treat that will satisfy even the most discerning chocolate lovers. The combination of a crunchy chocolate crust, creamy hazelnut-infused filling, and velvety ganache topping makes this cheesecake a standout dessert for any occasion. It’s perfect for birthdays, Christmas, or any celebration where you want to impress your guests with an indulgent, gluten-free dessert option.
Gluten-Free Salted Caramel Cheesecake
A perfect balance of sweet and salty, this gluten-free salted caramel cheesecake brings together the rich creaminess of cheesecake with the buttery sweetness of caramel, topped with a sprinkle of sea salt. The gluten-free crust and the indulgent salted caramel topping make this cheesecake an irresistible treat for any holiday gathering.
For the crust:
- 1 ½ cups gluten-free graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp brown sugar
- Pinch of salt
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 tbsp heavy cream
- Pinch of salt
For the salted caramel topping:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 tsp sea salt (plus more for garnish)
Instructions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the crust: In a bowl, combine the gluten-free graham cracker crumbs, melted butter, brown sugar, and a pinch of salt. Press the mixture into the bottom of the pan and bake for 10 minutes. Set aside to cool.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, heavy cream, and a pinch of salt. Beat until the mixture is smooth and creamy.
- Assemble the cheesecake: Pour the cheesecake filling into the cooled crust and smooth the top. Bake for 50-60 minutes or until the center is set but slightly jiggly. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Make the salted caramel topping: In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns amber. Add the butter and stir until it’s fully combined. Slowly pour in the heavy cream, stirring to avoid splattering. Continue to cook for 2-3 minutes, then remove from heat and stir in the vanilla extract and sea salt.
- Top the cheesecake: Once the cheesecake is chilled, drizzle the salted caramel sauce over the top. Garnish with a sprinkle of sea salt.
- Serve: Slice and serve this sweet and salty indulgence as the perfect finish to any holiday meal.
This gluten-free salted caramel cheesecake is the ultimate blend of sweet and savory. The creamy, smooth cheesecake is perfectly complemented by the rich, buttery caramel and finished with a touch of sea salt. The gluten-free crust ensures that everyone can enjoy this decadent treat. Ideal for holiday gatherings or special occasions, it’s sure to become a favorite among your guests, offering a sophisticated dessert with an irresistible balance of flavors.
Gluten-Free Raspberry Swirl Cheesecake
This gluten-free raspberry swirl cheesecake is a stunning dessert that combines the tartness of fresh raspberries with the creamy smoothness of traditional cheesecake. The vibrant raspberry swirl not only adds flavor but also a beautiful visual appeal. This is a perfect choice for holiday dinners or gatherings, offering a light yet indulgent option.
For the crust:
- 1 ½ cups gluten-free graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp granulated sugar
- ¼ tsp salt
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- Pinch of salt
For the raspberry swirl:
- 1 ½ cups fresh raspberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
Instructions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the crust: In a bowl, combine the gluten-free graham cracker crumbs, melted butter, sugar, and salt. Press the mixture into the bottom of the pan and bake for 10 minutes. Let the crust cool while preparing the cheesecake filling.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and a pinch of salt. Beat until smooth and creamy.
- Make the raspberry swirl: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture becomes syrupy, about 5-7 minutes. Let it cool slightly, then strain through a fine mesh sieve to remove the seeds.
- Assemble the cheesecake: Pour the cheesecake filling into the prepared crust. Spoon the raspberry sauce over the top and swirl it gently with a knife or skewer.
- Bake the cheesecake: Bake for 50-60 minutes, or until the cheesecake is set but slightly jiggly in the center. Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Serve: Slice and serve, enjoying the refreshing flavor of raspberry with the creamy texture of cheesecake.
This gluten-free raspberry swirl cheesecake is a delightful combination of tart and sweet flavors, making it a perfect dessert for any festive occasion. The visually striking raspberry swirl not only elevates the presentation but also adds a burst of refreshing fruitiness to the creamy cheesecake. Ideal for spring or summer gatherings, it offers a gluten-free dessert that feels both indulgent and light at the same time.
Gluten-Free Pumpkin Spice Cheesecake
This gluten-free pumpkin spice cheesecake is the ultimate fall dessert, combining the rich, creamy texture of cheesecake with the warm, cozy spices of pumpkin. The gluten-free crust is a perfect match for the spiced filling, creating a decadent treat that’s perfect for holiday gatherings. With its inviting flavors and beautiful orange hue, this cheesecake is sure to become a seasonal favorite.
For the crust:
- 1 ½ cups gluten-free graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp brown sugar
- ¼ tsp ground cinnamon
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- Pinch of salt
- 1 cup sour cream
For the whipped cream topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the crust: In a bowl, combine the gluten-free graham cracker crumbs, melted butter, brown sugar, and ground cinnamon. Press the mixture into the bottom of the pan and bake for 10 minutes. Allow to cool while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt, and beat until fully combined. Stir in the sour cream until smooth.
- Assemble the cheesecake: Pour the cheesecake filling into the prepared crust and smooth the top. Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool with the door ajar for 1 hour. Afterward, let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Make the whipped cream topping: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Serve: Once the cheesecake has fully chilled, top it with whipped cream before serving. Slice and enjoy the rich, spiced flavors of fall.
This gluten-free pumpkin spice cheesecake is a warm, comforting dessert that captures all the flavors of fall. The creamy filling, infused with pumpkin and spices, sits perfectly atop a gluten-free graham cracker crust, creating a deliciously decadent treat. The whipped cream topping adds a light, airy finish to balance the richness. Whether you’re serving it at Thanksgiving, Christmas, or any fall celebration, this cheesecake is sure to impress your guests.
Gluten-Free Lemon Blueberry Cheesecake
A refreshing and vibrant dessert, this gluten-free lemon blueberry cheesecake is the perfect balance of creamy and tangy. The fresh blueberry topping adds a burst of fruity sweetness that contrasts beautifully with the creamy lemon-infused cheesecake filling. The gluten-free crust ensures that everyone can enjoy this delightful treat, making it perfect for holiday meals or summer gatherings.
For the crust:
- 1 ½ cups gluten-free graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp sugar
- ¼ tsp ground cinnamon
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 cup sour cream
For the blueberry topping:
- 2 cups fresh blueberries
- ¼ cup granulated sugar
- 2 tbsp fresh lemon juice
- 1 tbsp cornstarch (optional for thickening)
Instructions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the crust: In a bowl, combine the gluten-free graham cracker crumbs, melted butter, sugar, and ground cinnamon. Press the mixture into the bottom of the pan and bake for 10 minutes. Set aside to cool.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice, and then fold in the sour cream until smooth.
- Assemble the cheesecake: Pour the cheesecake filling into the prepared crust and smooth the top. Bake for 50-60 minutes, or until the center is set but slightly jiggly. Let the cheesecake cool with the oven door ajar for 1 hour. Afterward, let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Make the blueberry topping: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the berries begin to burst and the mixture thickens. If you prefer a thicker topping, dissolve the cornstarch in a little water and stir it into the mixture, cooking for an additional 2-3 minutes. Let it cool.
- Serve: Once the cheesecake is chilled, spoon the blueberry topping over the top and serve.
This gluten-free lemon blueberry cheesecake is a delightful combination of tangy lemon and sweet blueberries, perfect for a refreshing holiday dessert. The creamy, smooth cheesecake filling balances the zesty lemon flavor, while the blueberry topping adds a burst of sweetness and color. This cheesecake is sure to impress at any gathering, offering a light yet indulgent dessert option that’s both gluten-free and delicious.
Gluten-Free Eggnog Cheesecake
A perfect holiday dessert, this gluten-free eggnog cheesecake combines the creamy richness of traditional eggnog with a smooth cheesecake filling. The gluten-free crust adds the ideal base, while the subtle spices and eggnog flavor create a festive treat that will be a hit at any holiday celebration. Topped with whipped cream and a sprinkle of nutmeg, it’s a true holiday indulgence.
For the crust:
- 1 ½ cups gluten-free graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp brown sugar
- ¼ tsp ground nutmeg
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ cups eggnog
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
For the whipped cream topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Pinch of ground nutmeg for garnish
Instructions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the crust: In a bowl, combine the gluten-free graham cracker crumbs, melted butter, brown sugar, and ground nutmeg. Press the mixture into the bottom of the pan and bake for 10 minutes. Let it cool while preparing the filling.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the eggnog, vanilla extract, cinnamon, nutmeg, and a pinch of salt, mixing until smooth.
- Assemble the cheesecake: Pour the cheesecake filling into the prepared crust and smooth the top. Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool with the door ajar for 1 hour. Afterward, let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Make the whipped cream topping: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Serve: Once the cheesecake is fully chilled, top with whipped cream and a sprinkle of nutmeg for the perfect holiday touch.
This gluten-free eggnog cheesecake is a festive and indulgent dessert that captures the essence of the holiday season. The rich, creamy filling is perfectly spiced with cinnamon and nutmeg, and the light whipped cream topping adds a delightful finish. Ideal for Christmas or New Year’s celebrations, this cheesecake is a gluten-free treat that will impress your guests and satisfy your sweet tooth with its warm, comforting flavors.
Note: More recipes are coming soon!
