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Home » Gluten Free Recipes » Easy No Bake Gluten Free Lemon Cheesecake

Easy No Bake Gluten Free Lemon Cheesecake

Puddings and Desserts, Recipes

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The Christmas Lemon Cheesecake ! Despite all my hard work making gluten free Christmas Puddings, Mince Pies and Christmas Cake … Bethany still insists that she doesn’t like fruit in baking! I don’t mind, I’ll continue to bake these things because the family love them and you can’t tell the difference … plus there’s always that tiny-teeny possibility that one day, Bethany may just decide that she does like spiced fruit and I’m not going to be caught out, no-sir-ee!

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That said, Bethany adores lemon cheesecake and I find that this light, citrus, no cook cheesecake is the perfect end to a hearty meal. Plus I’ve added a gluten free ginger biscuit base for good measure… it works wonders for the digestive system don’t you know, and despite being 1 year off 40, I’m already struggling with over indulgence so anything to aid post meal heartburn is a winner in my books! This Lemon Cheesecake can be made the day before which means one less thing to worry about on the day if you’re entertaining. Otherwise, make sure you leave the whole cheesecake in the fridge for a good couple of hours to allow the top to set.

Can I make this Lemon Cheesecake Dairy Free?

Yes you can but you may find that simply swapping out the cream cheese, cream, condensed milk and butter won’t support the final structure of the cheesecake preventing it from setting properly. You could try to add some arrowroot or psyllium husk powder to support the structure.

I do have a recipe for vegan condensed milk which I’ve added below but if you like, leave a comment and I will set to work on developing a dairy free and vegan version of this recipe that I know works well time and time again.

Dairy Free and Vegan Condensed Milk Recipe

Empty a 400ml tin of coconut milk into a medium saucepan, add 150g caster sugar and stir to combine. Place on a high heat and stir until bubbling. Turn heat down to a gentle rolling boil and leave for 15 minutes. Don’t leave unattended and stir occasionally, the condensed milk will halve in volume and go a wallpaper paste colour! Remove from the heat, pour into a glass heatproof jug and cool to room temperature, this will take about an hour.

For the full recipe, method and top tips head to my Easy Dairy Free Condensed Milk recipe.

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Easy Gluten Free Lemon Cheesecake

Lemon Cheesecake

Glutarama
This is a seriously lemony lemon cheesecake, be prepared to have your palette cleansed and your sense awakened! 
3.77 from 13 votes
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Prep Time 30 minutes mins
Chilling Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Dessert
Cuisine Gluten Free
Servings 8
Calories 746 kcal

Ingredients
  

  • 400 g condensed milk
  • 300 g cream cheese
  • 300 ml double cream
  • 4 lemons remove zest and squeeze
  • 300 g packets of gluten free ginger biscuits this is normally 2 packets of biscuits
  • 80 g butter

To decorate

  • 1 lemon
  • 200 ml water
  • 100 g caster sugar

Instructions
 

To make the biscuit base

  • Blitz the biscuits in a blender or bash with a rolling pin until fine breadcrumbs.
  • Melt the butter in a saucepan and add the biscuit crumbs mixing to combine.
  • Tip this crumb mixture into a 9 inch loose based cake tin and smooth down with the back of a dessert spoon.
  • Pop into the fridge for an hour to allow the base to harden.

To make the lemon cheesecake layer

  • To make the cheesecake filling add the cream cheese to a large bowl and whisk until light a fluffy.
  • Add the whole tin of condensed milk, the double cream and then finally, whisk in the lemon juice squeezed from the 4 lemons and set aside the lemon zest to fold in afterwards (I find the whisk gathers all the zest up so its best to fold this in)
  • Plop all the lemon mixture into the cake tin to cover the ginger biscuit base and smooth the surface to avoid lumps and bumps.
  • Pop back into the fridge for at least 3 hours to let the cheesecake layer set. (It's best left over night though)
  • To make the candied lemon decoration simply finely slice the 5th lemon, add to a little saucepan along with 200ml water, simmer for 30mins, top up water to approx 200ml again and add the caster sugar. Keep an eye on this whilst it bubbles, shake the pan once or twice but don’t stir.
  • Once the water/sugar mixture looks syrupy, remove from the heat and life out the slices onto a piece of baking paper, these can be kept on the side overnight to harden slightly (they will not go hard, they’ll have a bit of chewiness to them)
  • Run a knife around the edge of the cheesecake to loosen, gently light the cheesecake out of its tin and top with the airdried candied lemon slices.

Nutrition

Nutrition Facts
Lemon Cheesecake
Amount per Serving
Calories
746
% Daily Value*
Fat
 
48
g
74
%
Saturated Fat
 
26
g
130
%
Cholesterol
 
139
mg
46
%
Sodium
 
469
mg
20
%
Potassium
 
396
mg
11
%
Carbohydrates
 
73
g
24
%
Fiber
 
3
g
12
%
Sugar
 
48
g
53
%
Protein
 
10
g
20
%
Vitamin A
 
1482
IU
30
%
Vitamin C
 
37
mg
45
%
Calcium
 
236
mg
24
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Easy, No Bake, Simple
Have you tried this recipe?Let me know how it was & I will be super grateful. Take a picture & tag me @glutarama on your social media posts – I love seeing your photos more than you will ever know x
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Lemon Cheesecake; gluten free, egg free, nut free and soya free

*disclaimer: I use affiliate codes on my website, the vast majority are to Amazon. If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you.

For full transparency, in 2020 I made my first £25, and in 2022 I reached my next £25 (Amazon don’t transfer the money until you reach £25). Recently I got paid a whopping £27.10 for 2023.

So to date I have made £78.58 since I first started the scheme in 2017. It won’t pay the bills, that’s for sure but it does help to pay for ingredients or little treats to cheer me up!

20 Autumn Gluten Free Desserts by Glutarama

20/12/2015 · Leave a Comment

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Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary requirements. With over 15 years experience of cooking gluten free from scratch. Please note: whilst we are not a vegan family, many of my bakes are vegan or have a vegan alternative as I cannot tolerate dairy or eggs. Welcome to my site you lovely person, now learn how to make anything gluten free with me!

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