Gluten-Free Lemon Cheesecake Recipe

Written by Kenneth Lee 2020-08-12

Table of Contents:

Gluten Free Lemon Cheese Pie

Using either a premade crust or the quick gluten free pie crust in the recipe, this is no bake lemon cheese pie couldn’t be easier to make. I’ve lightened up this luscious lemony pie with reduced fat cream cheese instead of the regular variety and by replacing 1/3 of the cream cheese with low fat Greek yogurt. The pie crust is super simple to make since it doesn’t involve rolling out the dough. Instead the ingredients are mixed together then patted into the pan. It’s perfect for those of us who might feel a little pastry challenged..
To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at http://www.ezgf.blogspot.com/2012/10/gluten-free-lemon-cheese-pie.html.
All photographs in this video were taken be me. No other entity has been granted exclusive rights to use my photographs. The music used in this video is royalty Free Music used with permission under a Creative Commons license. http://incompetech.com/m/c/royalty-free/index.html?keywords=golly+gee&Search=Search.
Ingredients list.
• 16 oz light cream cheese.
• 7 oz low fat Greek yogurt.
• 2/3 cup sugar.
• 1 tsp vanilla.
• 1 lemon, juice and zest.
• 10oz of lemon curd.
• FOR THE CRUST:
• 1 ¼ cups of gluten free bisquick.
• 5 tbsp cold diced butter.
• 4 tbsp boiling water.
For additional free healthy dessert recipes, cooking tips and tutorials go to http://www.FaveHealthyRecipes.com/dessert.
To find this recipe at FaveHealthyRecipes go to http://www.favehealthyrecipes.com/Gluten-Free/No-Bake-Lemon-Cheese-Pie

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Gluten Free New York Cheesecake Recipe, Wheat Sucks

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You’ll never miss the gluten in this creamy, rich and delicious New York Style Gluten Free Cheesecake..
Wheat Sucks but your food doesn’t have to!
New York Cheesecake Recipe, Gluten Free.
Adam Cooks Everything Recipe by Adam Heard.
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No-Bake Lemon Cheesecake

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Delicious, wonderful fresh flavors and creamy no-bake lemon cheesecake. Yep. And we don’t stop there. How about a layer of luscious homemade lemon curd and some cream on top? Sounds good? Well it sure sounds amazing to me ��. When life gives you lemons, make this lemon cheesecake ��..
▶ Here is the link for the printable recipe and instructions https://bit.ly/EMELemonCheesecake.
▶ How to make lemon curd https://youtu.be/YvQRZ0K3GjQ.
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Creamy Baked Cheesecake (Gluten free)

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18cm Round cake tin covered with foil.
Gluten free bottom.
65g Oats, 85g Almond powder, 20g Caster sugar.
60g melted unsalted butter.
mix in the food processor then bake at 180℃ for about 10 min..
Cheesecake filling.
400g Cream cheese.
90g Caster sugar.
2 eggs.
200ml Double cream ( 36% fat ).
2 Tbsp Lemon juice.
2 Tbsp Cornstarch.
1 Tsp Lemon zest.
Bake at 160℃ for 1 hour in a water bath.
After cool down, put it in the fridge for more than 4 hours or over night..
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LEMON “CHEESECAKE” RECIPE (Gluten Free + Dairy Free)

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OPEN ME! Recipe for a gluten free, dairy free, raw, lemon cheese cake!
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** I use a Vitamix Blender bought from:
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Raw Vegan Lemon Cheesecake.
Crust:
1 cups dry nuts (I like a mixture of almonds, macadamia & pistachios equally, but using just one nut will suffice too. The original recipe called for almonds).
1 tbsp shredded coconut: http://bit.ly/2xgOMMq.
1/2 cup pitted dates (approx. 15): http://bit.ly/2wudFXU.
Dash Himalayan salt: http://bit.ly/2io8UIz.
1 tsp vanilla powder (or extract): http://bit.ly/2wuyxi3.
2 tbsp coconut oil: http://bit.ly/2hIJ01j.
Crust: in a food processor mix nuts until finely ground. Add the rest of the ingredients and mix together. Divide the crust between two 4″ springform pans, or one 6″ springform pan, and press to form crust then refrigerate while you make the fillings..
Little trick: put springform bottom into the pan upside down for a better base.
Lemon Filling:
3/4 cup soaked raw cashews * (DO NOT dry after soaking. Drain them and then use as is).
1/3 cup lemon Juice preferably from fresh lemons.
Zest of half a lemon.
1/2 cup organic maple syrup: http://bit.ly/2uWphDF.
1 tsp. vanilla powder (or extract): http://bit.ly/2wuyxi3.
1/4 cup melted coconut oil: http://bit.ly/2vf9LOo.
Dash Himalayan salt: http://bit.ly/2wutLky.
Filling: In VitaMix (or heavy duty blender) purée the filling ingredients to a creamy consistency and then Pour over crust in springform pan and chill. You can fold in some poppy seeds for an added twist.
Enjoy!
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Gluten Free Lemon Cheesecake Naughty Nat’s Kitchen

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In this episode of Naughty Nat’s Kitchen, Natalie will be cooking a gluten-free lemon cheesecake..
Recipe.
BASE.
155g finely crushed gluten free sweet biscuits.
75g melted butter.
FILLING.
1/2 cup lemon juice.
1/4 cup cold water.
1 tbsp. gelatine.
500g of softened cream cheese.
1/2 cup of castor sugar.
1 cup of cream whipped to soft peaks.
TOPPING.
1 cup of cream whipped with 2 tsp.of castor sugar..
1 lemon thinly sliced..
Combine melted butter with the biscuit crumbs and press into a 20cm springform tin lined with baking paper..
Press down well and refrigerate..
Combine lemon juice and water and sprinkle over gelatine, stir and set aside..
Beat cream cheese and sugar until smooth, gently heat gelatine mixture to dissolve the gelatine..
I microwaved it for 20-30 sec..
Beat into cream cheese mixture then fold through the cream..
Pour over the biscuit base..
Refrigerate until firm..
Remove from springform pan and spread over the cream..
Pipe swirls of cream around cheesecake and decorate with orange slices..
Enjoy..
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Lemon cheesecake gluten free recipe

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Read: Gluten-Free Grain Crispy Cereal and Treats

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Coeliac problems solved. Coeliac life is not hard when you know how. We are going to show you how to eat gluten-free!
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Ingredients For the Crust: 1 1/4 cup almond meal 8 Medjool dates, pitted and chopped finely 2 tablespoons butter, melted For the Filling: 1 1/2 pounds (3 packages) light cream cheese, room temperature 3/4 cup honey.Gluten Free Lemon Cheesecake Crumb Bars The Gluten Free Gathering salted butter, powdered sugar, fresh lemon juice, sweetened condensed milk and 4 more Corsican Lemon Cheesecake All That’s Jas ricotta, salt, vanilla extract, vanilla extract, eggs, ricotta and 6.For the filling 750g mascarpone (full fat only) 120g lemon curd (homemade or shop bought) 3 lemons, zest only 2 tsp lemon juice 100g icing sugar.Directions Preheat the oven to 350˚.

Make the crust: In a food processor, pulse the cashews until they become a fine crumb, about Reduce the oven temperature to 300˚. Make the filling: In a stand mixer fitted with the paddle, beat the cream cheese.Instructions.

In a large bowl, beat the non-dairy cream cheese with a hand blender to soften it and make it smooth. Then add the powdered sugar, natural yellow food color, and the lemon zest. Then beat in the lemon juice and vanilla, mixing well so the cheesecake mixture is smooth.Gluten Free No Bake Cheesecake Recipe – How to make an easy gluten free no bake lemon cheesecake with an almond crust & the video tutorial. Gluten Free No Bake Cheesecake Recipe I’ve had a bit of a cheesecake obsession lately, the other day I shared a baked chocolate cheesecake and today I’ve got a lemony gluten free no bake cheesecake.

Whisk together 4 eggs, 1½ cups sugar, 1 tablespoon potato starch or gluten-free flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended.

I make a vegan, gluten free chocolate cheesecake. The base ingredients could be used for your cheesecake as well, if oats can’t be used. 1 1/2 cups cashew nuts. 1 cup coconut – flakes or desiccated.

DIRECTIONS. Preheat the oven to 375°F and prep a large spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the.Place pie in preheated oven and bake for 10-15 minutes. Turn off oven and allow it to cool. Place cooled down lemon meringue cheesecake in fridge for 1 hour.

Here are some other gluten/dairy-free recipes to give a try!Gluten Free Cheesecake with Nut Crust Supreme (Cheesecake recipe is from my Aunt Barbara, the crust is adapted from Bette Hagman’s “The Gluten Free Gourmet Bakes Dessert”) A Gluten-Free Guide granulated sugar, dark brown sugar, lemon.Lower oven temperature to 325°F. FILLING: Add the cream cheese, eggs, lemon zest, lemon juice and sugar to your food processor or blend until it has a smooth consistency. Pour onto the cooled crust, drop the blueberries in the batter.

They should sink about 1/2 way.This gluten free baked lemon cheesecake recipe is way overdue. My boyfriend is lactose intolerant and sadly hasn’t had a ‘real’ cheesecake in years and years. So I decided that enough was enough. Let him eat (cheese) cake!

For my classic (non-lactose free) version, head over to my gluten free lemon cheesecake recipe.Gluten-Free Lemon Cheesecake Pie Fits the GFE Approach. This gluten-free and crustless Lemon Cheesecake Pie totally fits my gluten free easily (gfe) approach.If you’re new to gfe, the gfe approach focuses on real food that’s naturally gluten free first and foremost. After real food, the gfe approach includes some mainstream products that happen to be gluten free.This no-bake Paleo and vegan cheesecake is topped with a thick creamy lemon layer with a simple nuts and date crust.

Bite size cashew cheesecake is made quickly in a blender or food processor, then chilled before eating! Gluten free.

List of related literature:

3 Combine the cream cheese, sugar, eggs, lemon juice, vanilla, and gluten-free flour mixture.
from Living Gluten-Free For Dummies by Danna Korn Wiley, 2011
Spoon into serving glasses or a healthy, raw Cheesecake Base (see 4 Ingredients Gluten Free Lactose Free, page 124) and chill for a couple of hours before serving.
from 4 Ingredients Diabetes by Kim McCosker 4 Ingredients, 2013
WHY THIS RECIPE WORKS We love cheesecake it in its unadulterated form, but sometimes the fresh flavor of citrus can take it to a refreshing new level.
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine by Cook’s Illustrated America’s Test Kitchen, 2013
WHY THIS RECIPE WORKS For our gluten-free version of this classic, we started with the topping.
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. by America’s Test Kitchen America’s Test Kitchen, 2014
For the rest, follow the directions for ricotta cake (recipe 639), that is, pour the mixture into a baking pan lined with crazy dough (recipe 153), and when it has cooled completely, cut it into almond shaped pieces.
from Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli University of Toronto Press, 2003
This is the first gluten-free version I have ever made, but it’s my favorite one so far!
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health by Ivy Larson, Andy Larson Victory Belt Publishing, 2019
If you can’t find a mix you like, try one of the homemade gluten‑free mix recipes in Chapter 7.
from The Absolute Best Dump Cake Cookbook: More Than 60 Tasty Dump Cakes by Rockridge Press Callisto Media Incorporated, 2014
You’ll find many gluten-free recipes in Crazy Sexy Kitchen, and any recipe that isn’t gluten
from Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution by Kris Carr Hay House, 2012
This cake can easily be made gluten-free by decreasing the butter to 1½ cups/ 330 g and subbing 1cup plus 2 tbsp/140 g gluten-free flour mix (see page 55) for the all-purpose flour.
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen by Zoe Nathan, Laurel Almerinda, et. al. Chronicle Books LLC, 2014
I adapted this recipe from Cheryl Harris, RD, who offers many other gluten-free recipes on her website: www.harriswholehealth.com.
from Nancy Clark’s Sports Nutrition Guidebook by Nancy Clark Human Kinetics, 2019

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Gluten-Free Ketchup List

53 comments

Shakashura 2020-08-13 - 00:09

i recently came across your videos and i must say i instantly fell in love… i currently dont have dates on hand do you think raisins would be a good substitute? oh and do you think you coud make more recipe videos?? xx

Moogugis 2020-08-13 - 10:52

I love how easy this is and how delicious it looks! This would be perfect for the holidays another one to put on my list:)

Whitesinger 2020-08-14 - 16:55

Tq dear, really appreaciate ur effort, excited to try ur recipe..luv u..keep it up all the gd deeds..cheerio

Androswyn 2020-08-14 - 21:48

This recipe is very, very helpful to me. I’m gluten intolerant, so I’m limited on what I can eat, so thank you so much for uploading this recipe. Btw love your hair!!

Adrielar 2020-08-15 - 17:51

Find the link for written recipe in English in the description box above ��.
Receta escrita en ESPAÑOL esta en el enlace en la caja de descripcion de arriba ��.

Axeweaver 2020-08-16 - 18:34

Deeeeeeeeeeeeeeeeeeeeeeeeeeeelish awesome recipe!!! Thank you.

Oghmaginn 2020-08-17 - 10:14

What an amazing recipe! Eating a serving now and still cannot believe there is no cream cheese in it. I shall be making this again and again. You are a star!

Managrinn 2020-08-17 - 14:22

Sarah, you are so wonderful. the “cheese” is absolutely delicious! made it 3 times already. just wanted to tell you that I find your channel so helpful for me since I am vegsn and also cannot eat gluten.
Wish you all the best and cannot wait for some more food videos.

Mikakree 2020-08-18 - 09:50

I tried it for Father’s Day,it turned out really good and everyone loved it.I have tried more of your great recipes,keep up your good work.Lots of love from the island of Malta.

Nagore 2020-08-19 - 20:12

I did this recipe and IT WAS SO DELICIOUS and I LOVE IT! Thank you Sarah! ��

Cehelm 2020-08-21 - 00:15

Hi really love your recipe I’m going to try, does it set like a normal cheesecake? I would like to make it for a cafe I work for and they keep their raw cakes in the fridge not freezer. Thanks Francie

Oghmahuginn 2020-08-21 - 05:20

I thought that I would let you know that I made this for my mother’s birthday. It was a success and it really tastes like cheesecake! Thank you so much and keep on spreading the love, cause you are awesome!��

Malarn 2020-08-21 - 15:00

Who tried it during Quarantine..
I made it today.. Its sitting in fridge.. Can’t wait to have it❤️❤️��

Kelerana 2020-08-23 - 01:02

Can someone tell me if this tastes anything like a cheesecake? Ive heard cashews are a good substitude but what about taste?

Mat 2020-08-24 - 03:10

Thank you SO MUCH for this video it topped all other searches Ive made for making a basic cheescake. I hope you do more in youtube for gluten-free baking, as I’m learning and I”M SICK OF THE BS rhetoric when it should NOT BE that complicated.

Ceretus 2020-08-24 - 19:22

Ok I did this recipe a couple of days ago and OH MY GOD it was delicious! Such a perfect combination with the filling and the crust. Brilliant. My mum thought it was the best dessert she’d had all summer and I couldn’t agree more!

Iantius 2020-08-25 - 19:50

Hello! Came across this recipe and would really like to try it. Is it okay to use a square 8 inch pan for this recipe? I don’t make pie/cake shaped desserts often and would really like use what I already have. Thanks for a great video and recipe!

Delalsa 2020-08-26 - 09:51

Why the hell would you eat dairy when you’re lactose intolerant? Your body is literally telling you that it’s sick, and you’re just giving it the finger. Way to be an example

Zolokinos 2020-08-27 - 07:40

Such a cool video!:) Keep up the good content 😉 Hugs and positive vibes

Celas 2020-08-27 - 11:51

Made this today, I made some minor mistakes but it still tasted amazing! Please do more recipes ❤️

Zulujind 2020-08-28 - 08:43

Lol I’m making this at the moment and condensed milk in our country comes in 395mL tins. ��

Faugar 2020-08-29 - 07:38

Made your recipe and loved it! Can’t stop eating it either! Thanks for all the healthy recipes girl you’re such an inspiration! I’ve got a ton a serious health issues and your channel has been a major life-saver! Keep putting up inspirational content!

Gall 2020-08-29 - 23:24

Where do you get all of your gorgeous bowls/spoons?! Seriously jealous.

Mavezar 2020-08-30 - 20:43

This is the best cheese cake wonderful flavor and it is gluten free!

Nuadaghma 2020-08-31 - 11:41

Thanks so much Sarah! I tried this recipe and it was great! Keep making awesome recipes.. I would love to see different versions of this “cheesecake”!:)

Gogami 2020-09-01 - 01:35

There’s nothing I love more than a lemon cheesecake, but unfortunately I have allergies to dairy. This recipe has so many wonderful ingredients and sounds so amazing! I will definitely try it out! Thank you!

Sternwalker 2020-09-01 - 15:12

You’re right Angie. This pie is like my goodbye kiss to Summer.

Lightshaper 2020-09-02 - 12:19

I really like your videos, they are so inspiring. Have you always been this healthy? were you raised into this organic diet or did you choose to transform? and most important, how do you keep away from sugars? have you always been sugar-free? do you not crave it? could you do a video on this? I really hope you could help me with this. thank you so much in advance

Doomdweller 2020-09-03 - 23:08

The link for recipe instructions just takes me to a picture, can you help?

Gok 2020-09-04 - 11:12

It’s a great idea to make this for the holidays. And then you don’t have to worry about eating too much.:)

Mordred 2020-09-05 - 07:08

Holaaaa sus postres son deliciosos,esquisitos un toque bello al paladar. Gracias por compartirnos su arte. Podrías ponerlos en español. Muchas gracias.

JoJojinn 2020-09-06 - 02:50

Hello there,,,, I’ve tried this wooowwwwww it was soooo perfect and really delicious… you can even reduce the amount of condensed milk like to 250 to 300g it still taste really good…. you could even reduce the lemon juice yetttttt sooooooo delicious

Goldenbearer 2020-09-06 - 18:17

Inspired is all I can say. Been watching you in the last month and you just reminded me to get back to the natural and spiritual way of life I have been raised in. So many challenging life events have occurred for me over the last 10 years and somehow have just lost the path. Thank You. Love Your Channel. Look forward to more from you in all your holistic ways of living life. Have already made some changes in skin care and environment based in watching.:)

Blackbreaker 2020-09-06 - 22:04

I just made this today for the first time and it is so delicious!!!! Thank you for the recipe!❤��

Arashilar 2020-09-08 - 04:11

would it make a difference if i used quark instead of cream cheese?

Ararg 2020-09-09 - 05:39

Hey guys! We are new here on YouTube: ) it would really help us if we had more subscribers, so if you subscribe to our channel, we will subscribe to yours. It would be a huge help! We will post our first video very soon.

Bloodsmith 2020-09-09 - 23:42

Oh Anne! send me some of that pie please!! I’m dieing right now, I want it so badly! It really looks amazing!! Beautiful presentation too!

Nuath 2020-09-10 - 06:21

Thank you. I just came from your channel. I could really use a cup of your spiced cider right about now.

Akigrel 2020-09-11 - 01:30

I just got around to making this recipe today. This cheesecake is so delicious I want to jump for joy! I can’t stop thinking about it in my fridge!

Miragamand 2020-09-12 - 00:27

Hi can i ise agar agar instead of gelatin. If yes then how much pls

Gunos 2020-09-12 - 08:15

i cannot get over how zingy, fresh, and delicious this cheesecake looks <3. <3

Rexbringer 2020-09-13 - 13:57

This sounds yummy Iv`e had so many cherry cheesecakes,Need something different yrs ago as a kid I had a lemon pie my aunt used a pudding mixed with a dream whip OMG it was good she used lemon rind in the whip.

Anardred 2020-09-15 - 06:33

currently waiting for my cake to chill in the refrigerator! can’t wait to try it!

Zulkikasa 2020-09-15 - 23:34

Fantastic texture to the topping; mine is in the freezer right now. Thanks so much for a fab recipe.
Just a confirmation: I am hoping your tins are not aluminium…which is soooo bad for you…

Tabar 2020-09-16 - 06:38

Can i skip the gelatin, because im muslim and here in sweden they just have gelatin from pork and they dont sell agar agar powder, what can i do?

Kemand 2020-09-16 - 13:59

Heyy, would it still set if I skip the gelatin all together?

Flamecaster 2020-09-18 - 10:38

So healthy and unbelievable recipe! Definitely will have a try!

Shakajora 2020-09-18 - 23:08

Holaaa!! Fantástica esta receta, solo tengo una duda, como haces lo que le pones encima, muchas gracias!!!

Manos 2020-09-19 - 22:37

It’s a cheeseFAKE! I don’t know if anyone else has claimed coining this word but I’m claiming it. Please, just let me take credit. I wanna call it a cheesefake.

Mightbrew 2020-09-20 - 02:25

Hi. I’m a new subbie and I just made this recipe and O.M.G.! It’s awesome sauce. I love lemon and this is great. I didn’t have the lemon zest so I added a few drops of lemon essential oil. I also used a Brazil nut crust because almonds were soaking. Thanks for sharing. Stay Blessed.

Mo 2020-09-21 - 03:18

When I make lemon cheesecake, I use crushed ginger biscuits for base. Lemon and ginger work together

Anarazel 2020-09-22 - 01:52

I LOVE watching your videos sooooo much! You are such an inspiration to me!! I seriously feel like you are my long lost sister! I’m sure other girls tell you this all the time! 😉

Bari 2020-09-22 - 20:00

I’ve been making this for years and we call it a cashew cake.

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