Lemon Cheesecake (gluten & dairy free)

My gluten and dairy free lemon cheesecake combines a gluten free buttery biscuit base with a dairy free lemon flavoured creamy centre and tangy lemon curd topping. I’m so happy with how this recipe turned out, it really does taste just like the real thing, and had the thumbs up from lots of gluten & dairy eaters! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.

Frequently asked questions 

Which dairy free cream cheese do you use?

I personally find that the Violife Original creamy cheese works best for this particular cheesecake recipe. If you can’t get your hands on the Violife cream cheese, any dairy free original cream cheese alternative would work.

Which dairy free cream do you use? 

For this recipe I used the Elmea plant based double cream. This cream does have a ‘may contain milk’ warning on so is not suitable for milk allergy sufferers (I’m only intolerant!) but any other dairy free double cream would work. Alternatively, if you are not from the UK and are unable to get your hands on any dairy free double cream, dairy free heavy whipping cream would also work for this recipe.

Which biscuits do you use?

Most UK supermarkets sell a Free From digestive alternative. I used 2 packets of these for the base.

Which tin do you use? 

For this recipe I used a 23cm loose bottomed circular cake tin.

How long do I need to leave the cheesecake to set? 

Ideally, this cheesecake should be left to set in the fridge overnight as the dairy free ingredients mean the cheesecake isn’t quite as firm as one containing dairy so needs slightly longer.

Print Recipe

4.91 from 10 votes

Lemon Cheesecake

Prep Time15 minutes mins

Setting time12 hours hrs

Servings: 10 slices

Ingredients

For the base

• 320 g gluten free digestive biscuits
• 150 g dairy free butter (melted)

For the filling

• 400 g dairy free cream cheese (*See FAQs)
• 120 g icing sugar
• 1 teaspoon vanilla extract
• 250 ml dairy free double cream (*See FAQs)
• 60 ml lemon juice
• 1 jar lemon curd

Instructions

Make the base

• Grease and line your 23cm loose bottom cake tin.
• Using a rolling pin (or food processor), crush the biscuits to form crumbs and then mix together with your melted dairy free butter. Press the biscuit and butter mixture firmly into the bottom of your tin and then leave in the fridge for around an hour.

Make the filling

• Whilst your base chills in the fridge, make the filling by combining your dairy free cream cheese, icing sugar and vanilla extract in a large bowl and whisk with an electric whisk until combined.
• In a seperate bowl whisk your double cream until it starts to thicken and then add the thick double cream mixture to the cream cheese mixture, continuing to whisk. Add the lemon juice and whisk again until combined.
• Spoon the filling onto the bicuit base and smooth the top with a knife. Place in the fridge to set overnight.
• Mix the lemon curd with 2-3 tablespoons of boiling water (this makes it easier to spread). Remove the cheesecake from the fridge and carefully spread the lemon curd on the top. Place back in the fridge for another hour.
• Serve cold and store in the fridge for up to 4 days.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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