Delicious no-bake gluten free cheesecake with pecan nuts. Easy and amazingly simple Philadelphia cheesecake. You don’t need the oven and It’s gluten free.

I love cheesecake, but I prefer to make it without an oven. To make it without an oven, you need to prepare the cake with plenty of time and in advance.

When you make a cheesecake without an oven, the cake needs a long resting time in the fridge. This will allow the cheese to set and the cake will be creamy and have a firm consistency.

For this cake you need mainly Philadelphia cheese, graham crackers, cream, and caramel sauce

You can easily prepare the caramel sauce in the thermomix or instead a sauce pan.

TIPS for the best no-bake gluten free cheesecake

Some tips to make your Philadelphia cheesecake delicious


tarta de queso philadelphia sin horno
  1. Pecan nuts
    They’re the perfect touch for the cheesecake. Not only are great for decore, but they’re delicious. This type of nut combines very well with the graham craker base and the caramel.
  2. Homemade graham crackers
    If you don’t want to use the oven, you can buy graham crackers, but the best way is to make them yourself at home. The result is incredibly amazing.
  3. Homemade caramel sauce
    Don’t buy it, make it yourself. The caramel sauce is the sweet touch of this cheesecake. It’s best to make it yourself, it’s simply delicious. If you don’t want to make it too complicated, you can make it with the Thermomix.

Look how easy it’s to prepare this no-bake gluten free cheesecake

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How to prepare this no-bake gluten free cheesecake

All the ingredients to make this cheesecake with caramel and nuts

For the bottom of the cheesecake you need graham crackers, either homemade or bought. I recommend homemade, they’re much better and also, very easy to make.

For the homemade cookies you need:

For the cream cheese you only need 4 ingredients

Caramel sauce

Don’t buy the graham crackers, make them yourself, it taste much better.

no-bake gluten free cheesecake

Step by step for this no-bake gluten free cheesecake

Making this no-bake cheesecake is very easy, but you’ll need plenty of time to rest in the fridge.

First, you need to prepare the bottom of the cake, which is made of graham crackers (either homemade or purchased).

If you don’t want to buy the crackers, you’ll have to use the oven to bake them. (If you already have graham crackers, you can skip this step)

Here’s how you prepare the cookies.

Once the cookie are done:

Put the cookies and a handful of pecans nuts in a zip-top bag. Crush the cookies with a rolling pin until they’re very small and almost powdery. Place the crushed cookies in a bowl and add 1 cup of melted butter. Mix lightly until the butter is incorporated.

Grease the mold and pour in the cookie mixture. Crush the cookies to cover the mold and form the bottom of the cake (as shown in the picture). Place it in the freezer for about 10 minutes.

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While the cookie base is resting: Add the whipped cream, the Philadelphia cheese, the powdered sugar and gelatin in a bowl. Mix very well until everything is combined.
Take the cookie base out of the freezer and pour the cream cheese over it. Let it sit in the fridge for a couple of hours.

If you’re in a hurry, you can put the cake in the freezer for half an hour.

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no-bake gluten free cheesecake
no-bake gluten free cheesecake

no-bake gluten free cheesecake

In the meantime, prepare the caramel sauce. You can easily prepare it in the Thermomix TM6 according to its recipe: “Caramel sauce”.

  • To prepare the caramel sauce in the Thermomix, first put 250 g white sugar, 30 g water, 1 tablespoon lemon juice, 30 g butter and 70 g cream (I used lactose-free cream and butter) in the mixer/mixing bowl. Start the sugar points program (it usually takes about 26 minutes).
  • Add 170 g of cream and stir, without using the measuring cup, for 2 minutes at spoon speed. And again for 3 minutes in the Varoma on speed 2.
  • Pour the caramel sauce into a container to temper.

If you don’t have a Thermomix, you can also make the caramel sauce in a saucepan.

To do this, put a saucepan on low heat, add 250 g white sugar, 30 g water, 1 tablespoon lemon juice, 30 g butter and 70 g cream. Cook over low heat, stirring constantly, for about 5 minutes. Once the caramel is darker and smells like caramel, you can remove the pan from the heat. Add the remaining cream and a pinch of salt. Keep stirring for a few more minutes.

Let the caramel sauce sit until it cools.

Take the cheesecake out of the fridge and pour the caramel sauce over it. Garnish the cheesecake with pecans.

Let the cake sit in the fridge for a few hours to set and cool thoroughly. If you’re in a hurry, you can also put it in the freezer for a few hours. Unmold the cheesecake and enjoy!

no-bake gluten free cheesecake

FAQ

Can you freeze the cheesecake?

Yes, you can freeze it. Take it out of the freezer for about 20 minutes before serving and enjoy.

Can the vanilla sugar be substituted with another ingredient?

The vanilla sugar is completely optional in this recipe, it just adds a little flavor to the cream cheese. You can substitute it with vanilla extract. But if you use vanilla extract it can change a little bit the colour of your cream.

The cream cheese and cream need to be very cold at the time you make the cheesecake.

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What kind of graham crackers do I need for the cookies base?

It’s better to make the graham crackers at home, they’ll taste much better. If you don’t have time to prepare the cookies, you can use store-bought graham crackers or Maria crackers. They have to be butter cookies type.

How many cookies do I need for the bottom of the cake?

If you buy them, you’ll need at least 200 grams, but it depends on how thick you want the cheesecake. If you want a very thick bottom, you’ll need more cookies.

Can I substitute opecan nuts for other nutr?

Yes, you can substitute with a mix of nuts such as walnuts, almonds or hazelnuts.

Pecans in the base of the cookie base and on top of the cheesecake give a delicious flavor.

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no-bake gluten free cheesecake

Look how easy it’s to prepare this no-bake gluten free cheesecake

tarta de queso sin horno

tarta de queso

No-bake gluten free cheesecake

Yield: 12
Prep Time: 30 minutes
Additional Time: 4 hours
Total Time: 4 hours 30 minutes

Delicious and easy cheescake. No need the oven to make this recipe.

Ingredients

Cream cheese

  • 400g of philadelphia type spreadable cheese without lactose (I used the one from mercadona)
  • 200 ml of whipping cream (lactose free)
  • 1 tablespoon vanilla sugar
  • 2 teaspoons of powdered gelatin or 2 gelatin sheets
  • 1/3 cup of powdered sugar
  • Pecan nuts for garnish

Homemade cookie base or 200g graham crackers

  • 2 cups rice flour
  • 1/2 cup corn flour
  • 1/4 cup brown sugar
  • 1/3 cup honey
  • 1 cup butter
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • Pecans (a handful)

Caramel sauce

  • 250 gr white sugar
  • 200 ml whipped or cooking cream (I used lactose-free cream)
  • 30 grams of water
  • 1 tablespoon lemon juice
  • 30 gr butter (I used lactose-free butter)

Instructions

    1. Put the cookies and a handful of pecans nuts in a zip-top bag. Crush the cookies with a rolling pin until they’re very small and almost powdery. Place the crushed cookies in a bowl and add 1 cup of melted butter. Mix lightly until the butter is incorporated.
    2. Grease the mold and pour in the cookie mixture. Crush the cookies to cover the mold and form the bottom of the cake (as shown in the picture). Place it in the freezer for about 10 minutes.
    3. While the cookie base is resting: Add the whipped cream, the Philadelphia cheese, the powdered sugar and gelatin in a bowl. Mix very well until everything is combined.
    4. Take the cookie base out of the freezer and pour the cream cheese over it. Let it sit in the fridge for a couple of hours. If you’re in a hurry, you can put the cake in the freezer for half an hour.
    5. Meanwhile, prepare the caramel. I have prepared it in the thermomix following its recipe: "caramel sauce". Let the sauce stand until it gets warm.
    6. Take the cheesecake out of the fridge and pour the caramel sauce over it. Garnish the cheesecake with pecans.
    7. Let the cake sit in the fridge for a few hours to set and cool thoroughly. If you’re in a hurry, you can also put it in the freezer for a few hours. Unmold the cheesecake and enjoy!

To make the caramel sauce in thermomix

  • To prepare the caramel sauce in the Thermomix, first put 250 g white sugar, 30 g water, 1 tablespoon lemon juice, 30 g butter and 70 g cream (I used lactose-free cream and butter) in the mixer/mixing bowl. Start the sugar points program (it usually takes about 26 minutes).
  • Add 170 g of cream and stir, without using the measuring cup, for 2 minutes at spoon speed. And again for 3 minutes in the Varoma on speed 2.
  • Pour the caramel sauce into a container to temper.

If you don'’t have a Thermomix, you can also make the caramel sauce in a saucepan.

  • To do this, put a saucepan on low heat, add 250 g white sugar, 30 g water, 1 tablespoon lemon juice, 30 g butter and 70 g cream. Cook over low heat, stirring constantly, for about 5 minutes. Once the caramel is darker and smells like caramel, you can remove the pan from the heat. Add the remaining cream and a pinch of salt. Keep stirring for a few more minutes.

Notes

Read the full blog post for some tips and ingredient substitutions

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