This lemon cheesecake brings back childhood birthday memories. The texture combined with the light and tangy lemon flavour is incredible. I always asked my Mum to make this cheesecake and It’s still one of my favourites to this day. The crumb base was so easy to convert to gluten free and the filling is naturally gluten free.

You can make this cheesecake in one large pan or eight small ones and it is not baked, but refrigerated. It’s so easy to make and well worth putting it together the day before you eat it. This makes it a great dessert for family gatherings.

For the Gluten Free Lemon Cheesecake Base

Use finely crushed graham crackers or cookies for a sturdy crust.

Press the crust mixture firmly into the pan to ensure it holds together. Refrigerate it for at least 30 minutes before adding the filling.

Cream Cheese

Cream cheese creates a rich, creamy texture and helps the cheesecake set properly. Let it soften at room temperature for easy mixing.

Egg Whites

Beat the egg whites to stiff peaks before folding it into the filling. This adds lightness and stability.

Gelatin

For a firmer set, bloom gelatin and mix it into the filling. This ensures the cheesecake holds its shape when sliced.

Don’t Overmix

Fold egg whites into the cream cheese mixture gently to avoid deflating the air. Overmixing can cause a dense filling.

Add Flavor Layers

Incorporate the lemon zest, into the filling for depth of flavour. Lemon juice is the key ingredient and it’s adds such brightness and balance. 

Refrigerate Long Enough

Allow the cheesecake to chill for at least 4 hours, preferably overnight, to ensure it fully sets and flavours meld.

Use a Springform Pan

A springform pan makes it easier to remove the cheesecake without damaging the crust or edges. Line the bottom with parchment paper for easy transfer.

Keep The Lemon Cheesecake Cool While Serving

No-bake cheesecakes are softer than baked ones, so keep it refrigerated until just before serving. If serving outdoors, keep it chilled to maintain its shape.