Categories: Dessertsrecipes

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 

requently 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? 

I’ve made this recipe using both the Elmea plant based double cream and the Flora Plant Based Double Cream. However any plant based double cream that can be whisked would work.

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

Lemon Cheesecake

Prep Time 15 minutes
Setting time 12 hours
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

*Please note, this post contains affiliate links

glutenfreealice@yahoo.com

View Comments

    • Hi Christine, I haven't tried freezing this cheesecake so I wouldn't like to say for sure how well it would freeze. Apologies

  • I made this for my family this weekend. It went down a storm and my sister-in-law subsequently asked me for the recipe. Very simple to make and super tasty.

  • Super tasty and great consistency. I did mine in individual ramekin pots incase the mixture was too loose. Turned out not to have needed to worry. They were perfect. No one commented or knew they were gf and dairy free.

  • Outstanding! We are not df or gf but this was by far the best cheese cake I've had in years. We had it with strawberry typing instead of lemon. So so good!

    • I agree we are not dairy or gluten free but this is now my go to quick cheesecake it’s such a lovely recipe and so easy to make thanks

      Helenx

  • 5 star cheesecake so easy to make, my guests commented on how light and delicious tasting it was compared to ordinary cheesecakes! When I told them it was gluten and dairy free they couldn’t believe it and wanted the recipe.
    A great favourite now.

  • I decided I would add half the amount of lemon juice and add the jar of lemon curd to the mix ( rather than spread it on top) as I thought this would make it firmer and tastier.
    It tasted delicious and no problem with it setting. I just grated a small amount of lemon zest on top to make it look more lemony!
    If you do decide to add the jar of lemon curd you will end up with extra mixture so judge the amount you add by your own taste preference. I added the lot!!

  • OMG!!!! Made this for afternoon tea with a group of girlfriends that includes one gluten and dairy free dietary requirement. All of them raved about it. Must admit to omitting the lemon juice as I was worried about setting but the curd was sufficient to provide a delectable tang. May try freezing left overs.

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