Gluten Free White Chocolate Cheesecake
Gluten Free White Chocolate Cheesecake is delightfully sweet, satisfyingly creamy, and downright delicious. Cream cheese, smooth white chocolate, and a crisp graham cracker crust all combine to make the perfect bite.
The Perfect Bite: Gluten Free White Chocolate Cheesecake
I’ve been making this cheesecake for at least 10 years, if not longer, and it never disappoints. Since it comes together so quickly, it’s great for parties, family gatherings, and holidays because you aren’t spending hours in the kitchen just making dessert.
And it is always a hit! I think it’s the addition of the white chocolate that makes it extra special. White chocolate has such a creamy, sweet flavor so it helps cut through the tanginess of the cream cheese and lightens the cheesecake. To put it simply, this is comfort food.
What’s In a Gluten Free White Chocolate Cheesecake?
As I just mentioned, this cheesecake is super simple to make; mostly because of the short ingredient list! Cream cheese, eggs, white chocolate, vanilla, and sugar. So easy!
Just like my pumpkin cheesecake bars and no-bake peanut butter cup cheesecake, I use King Arthur Baking gluten free graham cracker crumbs. I love the texture and flavor of the King Arthur graham cracker crumbs. Great cinnamon flavor, a nice sandy texture, and I never have issues with the crust sticking to the pan.
If you have a particular brand you like, however, feel free to use that!
Gluten Free White Chocolate Cheesecake Variations
While the “regular” white chocolate version of this cheesecake is a family favorite, sometimes I like to switch it up depending on the season.
At Christmas time I like to switch out the regular white chocolate for Ghirardelli peppermint chunks – it’s so good! And don’t worry, the peppermint and cream cheese don’t fight for flavor, both compliment each other beautifully. In addition to adding the peppermint white chocolate, I add ¼ teaspoon of peppermint extract along with the vanilla extract. I also gluten free chocolate cookies or chocolate graham crackers for the crust.
You can also make this with semisweet chocolate chips to change things up or, my personal favorite, add 1 cup of chopped Oreos or gluten free chocolate sandwich cookies along with just ⅓ cup of white chocolate chips. Change up the crust to gluten free chocolate cookies or chocolate graham cracker crumbs as well. I know Oreos aren’t gluten free, but I can eat them in cheesecake or ice cream and not have any issues since I’m non-celiac gluten sensitive. But definitely use gluten free cookies if you are celiac or sensitive to Oreos.
And finally, During the fall, I’ll add ½ – ¾ teaspoon of pumpkin pie spice to the cheesecake batter and sprinkle a little more on top when I bake it. The pumpkin pie spice adds a whole other depth of flavor to the cheesecake and just makes you feel cozy when eating it.
While I love all of the alternatives (especially the Cookies and Cream version!), my favorite is still the original gluten free white chocolate cheesecake. Sometimes it the old standbys that win out.
Let’s Eat!
Whether you decide to change it up and try the alternate versions, I guarantee you’ll keep coming back to the original. It’s delightfully sweet, satisfyingly creamy, and downright delicious. Gluten Free White Chocolate Cheesecake is sure to become a staple in your house.
Be sure to tag me on social if you make it. Cheers to you, friend!
Gluten Free White Chocolate Cheesecake
Ingredients
Crust
- 8 ounces gluten free graham cracker crumbs
- 3 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
Cheesecake
- 2 8 ounce packages of cream cheese room temperature
- 2 large eggs room temperature
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ⅔ cup white chocolate chips
Instructions
- Preheat oven to 350°. Coat a 9-inch pie plate with nonstick cooking spray, set aside.
- In a medium size bowl, combine the graham cracker crumbs, sugar and melted butter. Mix until well combined, then pour into prepared pie plate. Using your hands or the bottom of a ¼ cup measuring cup, press the graham cracker crumb mixture into an even layer on the bottom of the pie plate and all of the way up the sides of the plate. Place in preheated oven and bake for 8-10 minutes. Remove from oven and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, mix cream cheese and sugar on medium speed until light and fluffy, about 2-3 minutes.
- Lower the speed on the mixer to low and add eggs and vanilla. Mix until well combined, scraping down sides of bowl as needed.
- Fold in white chocolate chips with a rubber spatula.
- Pour cheesecake mixture into prepared crust and bake for 45 minutes to 1 hour, until a cake tester inserted in the middle of the cheesecake comes out clean.
- Let cool until room temperature, then chill in refrigerator for at least 2 hours or overnight. When ready to serve, slice into 8 pieces and serve chilled or at room temperature. Store cheesecake covered in refrigerator for up to one week.
Notes
- To make Peppermint White Chocolate Cheesecake: substitute white chocolate chips for peppermint chips, such as Ghirardelli Peppermint Chunks. Substitute graham cracker crumbs for chocolate graham cracker crumbs.
- To make White Chocolate Oreo Cheesecake: add 1 cup of chopped Oreos or gluten free chocolate sandwich cookies along with just ⅓ cup of white chocolate chips. Bake in a gluten free chocolate cookie or chocolate graham cracker crust.
- To make White Chocolate Pumpkin Spice Cheesecake: add ½ - ¾ teaspoon of pumpkin pie spice to the cheesecake batter and sprinkle a little on top prior to baking.
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