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gluten-free cheesecake

Saturday was my husband’s birthday, and instead of a birthday cake, he asked for a cheesecake. I thought it was a great idea, especially since I had some huckleberries in the freezer. My husband grew up in an area where huckleberries grow, so that’s a special treat for him.

There are three parts to making this scrumptious gluten-free dessert: the crust, the cheesecake, and the topping. However, it’s not difficult to make.

5.0 from 1 reviews
Recipe type: Dessert
For the Cheesecake
  • 3 (8 ounce) packages cream cheese, softened
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 3 eggs, at room temperature
  • Nut Crust
For the Topping
  • 2 cups huckleberries or blueberries (fresh or frozen)
  • ½ cups sugar
  • 3 Tablespoons cornstarch
  • 2 Tablespoons lemon juice
  • 1 Tablespoons butter (optional)
For the Cheesecake
  1. Prepare the crust according to recipe instructions.
  2. With your mixer, beat together the cream cheese, sugar, and vanilla until smooth.
  3. Beat in the eggs just until combined, but do not over mix.
  4. Pour into the nut crust.
  5. Bake at 325° for 45 minutes or until the center is almost set.
  6. Cool.
  7. Refrigerate 3 or more hours.
For the Topping
  1. In a medium sized saucepan, combine all ingredients except the butter.
  2. Heat and stir until it thickens.
  3. Stir in the butter if desired.

About Linda Etherton

I have been gluten free since 2000 when I was diagnosed with celiac disease. I am convinced that gluten-free food can and should be delicious. Through sharing recipes, menu plans, and information, I hope to help others enjoy a happy gluten-free life.
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  1. The Gluten-free 'Dish' says:

    Mmm…I can just taste this! You have a very blessed husband.

  2. dana aka Gluten Free In Cleveland says:

    Okay, in addition to the fact that this is a lovely cake – birthday or no – I just have to ask….just what *are* huckleberries and where do they grow?!

    (I’m embaressed at this point to remember that *yes* I did grow up in the midwest and *yes* I should probably know these things, but I live in NYC for so long, I guess it knocked stuff like this right out of my memory!)

  3. Linda says:

    Sorry Dana, I forgot to answer your question. Huckleberries are similar to blueberries but smaller and a darker purplish color. I think they are grown mostly in the north. I’ve seen them in northern Idaho and Maine.

  4. Linda says:

    After giving it more thought, I think huckleberries are only grown in the northwest. Those were blueberries I had in Maine.

  5. Thanks for the recipe. I am looking to make something natural and gluten free for my own birthday tomorrow. :) My sister has celiac disease, so although I usually just substitute whole wheat if a recipe calls for flour, I can't do that in this case because I want her to be able to eat the cheesecake too!

  6. Jamie says:

    Your cheesecake sounds amazing. I am going to test this recipe soon for my husband's boss who is GF.

    Huckleberries are WAY WAY WAY better than ripest, most perfect blueberries. :) Maybe I feel that way because huckleberries are an exotic treasure since I live in the midwest. I have only had them 3 times in the last 15 yrs, and I savored them every time as though it were my last time tasting them :)

  7. Vincent says:

    There's a company called Lean on Me baking that makes a gluten-free cheesecake too, here's some information about their company:

  8. Sherry says:

    I honestly didn't know what a huckleberry was. How did that happen? lolol. This cheesecake recipe is exactly what a friend of mine at work was looking for about this time last year. She will be pleased! Thanks!

  9. Teresa Brewer says:

    Can you use strawberries instead?

  10. Ellen says:

    Whenever I see a gluten free recipe that uses a packaged gluten free mix, I just skip over it. I want to use my own ingredients. Please. I’d much rather buy my own rice flour and whatever else is in it.

    SO thanks, but no thanks.

    • Ellen, the gluten free flour mix referred to in this recipe is not a store bought packaged mix. I buy my own ingredients and make the mix myself. Most of the time, though, I don’t use a mix. You will find that most of my recipes list single ingredients. Here is a post that talks about flour mixes and two that I have used with good success (putting the mix together myself). I have also added this link to the cheesecake recipe. Gluten Free Flour Mixes

  11. This looks WONDERFUL!

    BUT, I can’t find the crust recipe… I clicked the link & the title was there, but no nut crust recipe :(.

  12. Phyllis Brumm says:

    Your cheesecake recipe at gives the filling ingredients twice and does not give the topping ingredients. The link to the crust worked fine. How can I get the topping ingredients?


    • Thanks for letting me know about that. The ingredients were in the recipe, but they weren’t showing up for some reason. I have it fixed now.

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