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If you're after the easiest dessert ever, which packs a zesty punch, you need my gluten free lemon cheesecake in your life.
This easy, no-bake cheesecake is gonna change the dessert game!
With a ginger cookie base and a creamy, lemon, cream cheese topping swirled with lemon curd, what's not to love?
If you're already a fan of bakes like my lemon drizzle cake or lemon bars, then this is gonna be right up your street.
It's zingy enough without being too sharp and the topping is surprisingly light and creamy.
Plus you don't even have to switch the oven on to make it, so it's perfect for a hot day!
An easy no-bake cheesecake
I always remember eating simple, no-bake cheesecakes as a kid and just loving them.
They're probably one of the easiest desserts to make and aside from the chilling time, are really quick to throw together.
With the warmer weather I'm feeling the citrus vibe at the moment.
To me, lemon pairs so well with a cream cheese topping that making a gluten free no-bake lemon cheesecake was a no-brainer.
I've jazzed mine up with some swirls of lemon curd which I think just make it a whole lot better.
Plus it's the kind of dessert your guests with never know is gluten free, so you can surprise and delight them when you reveal all.
Buttery biscuit base
To me, the perfect cheesecake is always built upon the perfect buttery biscuit base.
And yes, you can make just as good a base using gluten free biscuits!
The rest of the cheesecake is naturally gluten free so actually this is the only gluten free swap from a 'normal' no-bake cheesecake.
For this gluten free lemon cheesecake you could use gluten free digestives if you like.
But for me I had to take things up a notch - and trust me, once you try this using gluten free ginger biscuits you will never go back.
They add such a great dimension of flavour to the base and if you get a decent pack you'll even get chewy bites of ginger in there too.
I used these Sainsburys' Free From Ginger Crunch Cookies but any gluten free ginger biscuit will work.
Blitzed into a crumb and mixed with melted butter it's just the dream no-bake base.
Tangy lemon topping
There's a full printable recipe card below, but for the topping of this gluten free lemon cheesecake you'll need:
- 600g full fat cream cheese
- 100g icing sugar
- 300ml double cream
- Juice of 2 lemons
- 200g lemon curd
It is very important to use full fat cream cheese in a no-bake cheesecake recipe.
Otherwise you'll find the topping won't thicken up enough and will be a bit of a disaster to cut into.
Making this topping is super easy though and quick to whip up together.
I'd recommend making this cheesecake the night before serving to give it plenty of time to set.
Ideally overnight is best but at the very least it will need around 6 hours to set properly.
Once set this cheesecake will keep for up to 3 days, perfect for picking at any leftovers with a spoon straight from the fridge!
Unfortunately I haven't attempted a dairy free version and I don't know how this would work with just a straight ingredients swap.
I'll have to get working on a no-bake dairy free cheesecake soon though!
Lining your tin for a cheesecake
I'd highly recommend using a springform cake tin for this - and the deeper it is, the better.
Ideally you want something a bit like this one which is 20cm.
If you don't have a deep cake tin you could try using a larger one which make a thinner cheesecake, but still taste just as good!
I do like a nice thick layer of both the biscuit base and cheesecake topping though.
The reason I go for a springform tin is it makes it a hell of a lot easier to 'pop' the cheesecake out once it's set.
You'll also want to line the base of the tin to make sure you can remove the cheesecake from the base easily.
The best way to do this is to pop the bottom out, place a square of baking paper over the top so it overlaps the edges, then clip the tin back on over the top.
This will clamp down the paper and you can trim any excess to it sits neatly.
It's the easiest way to get the cheesecake off the tin, much easier than cutting a circle to fit the bottom, as it will still get stuck on the lip!
My gluten free lemon cheesecake recipe
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Lemon Cheesecake
This gluten free lemon cheesecake is the EASIEST dessert! A zingy, no-bake cheesecake with ginger biscuit base and lemon curd swirl topping. Made in a 20cm tin to serve 16 people.
For the base:
- 300g gluten free ginger biscuits
- 100g unsalted butter
For the topping:
- 600g full fat cream cheese
- 100g icing sugar
- 300ml double cream
- Juice of 2 lemons
- 200g lemon curd
To make the biscuit base:
- Line the bottom of a deep, 20cm springform tin with baking paper. Melt the butter either in a pan over a low heat or in 10-second bursts in the microwave.
- Blitz the gluten free ginger biscuits in a food processor until they form a fine crumb.
- Add the melted butter and blitz again to combine. Pour out the biscuit mix into the lined tin and press firmly into the base until it is level.
For the cheesecake topping:
- Add the cream cheese, icing sugar, half of the lemon curd and the lemon juice to a large mixing bowl and beat with an electric whisk until smooth.
- Pour in the double cream and whisk again, starting on a slower speed and bringing the mixer up a speed every 20-30 seconds. Continue to whisk until the mixture becomes very thick.
- Once the mixture has thickened, spread it over the biscuit base, using a spatula to ensure it is even and there are no air bubbles.
- 'Dollop' on blobs of the remaining lemon curd using a spoon, then use a knife to swirl it into the cheesecake mixture. Smooth the top with a spatula or palette knife.
- Set in the fridge for at least six hours - preferable overnight. Serve chilled from the fridge.
- This cheesecake is best made the night before eating to allow for setting time. Will keep for up to 3 days in the fridge.
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Amount Per Serving: Calories: 392Total Fat: 29gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 89mgSodium: 249mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 5g
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Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog?
Give some of these other gluten free bakes a try and see what you think!
There are plenty to choose from – here are a couple of easy baking ideas to get you going:
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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Like this Gluten Free Lemon Cheesecake recipe?
Make sure you pin these recipe cards below for later! Do head over and follow me on Pinterest too for more gluten free recipe inspiration.
Hi Sarah! I just read the ingredients for the cheesecake, at it sounds wonderful. My question is, how do I convert the measurements? I live in America and we don't use the metric system. Thanks!
A google search will do it for you
Hello from the US! We don’t have double cream here, just heavy whipping cream. Do you think that would work as a substitute?
I wanted a classy but easy GF dessert to make for my birthday lunch. This one is a stunner .. very easy to make and totally delicious especially in this u usual heat.. refreshing lemon. Mmm! I didn’t have an organic lemons for the zest so added a tablespoon of my homemade lemon and lime marmalade plus lemon juice, Everyone loved it … and have said it’s the best cheese cake ever. However I had to use a 10” flan case as mine are not as high as the ones you recommend . Even so, enough for 6 greedy people and still half left for the weekend. Totally delicious and SO easy to make. I got the GF ginger biscuits from Tescos but most big stores do Dove farm GF Ginger. Cookies that would be great. Thank you for sharing. I’m sure it’d be great with raspberries or dark. Chocolate biscuits and orange cream too, to vary it. 10/10