Baked Lemon Cheesecake (Gluten and sugar free)


I love lemon desserts, and I miss them in my gluten and (mostly!) sugar free existence. So I decided to try a gluten and sugar free baked cheesecake and see how it came out.

Not too sweet but tangy and rich these little cheesecakes were all I was hoping they would be! I served them with a frozen lemon yoghurt and was a very happy customer!


(I made the biscuit base but if you can eat shop bought gluten free digestives they will make the recipe quicker.)

Baked Lemon Cheesecake with a frozen lemon yoghurt (Gluten and sugar free)


For base (If using shop bought biscuits)

  • 6 digestive biscuits (free from)
  • 20g butter melted (or nut butter if you prefer)
  • 1 tbs unsweetened desiccated coconut (optional)
  • pinch salt
  • 2 tsp sweetener

For the Biscuit base (if making from scratch)

  • 2 tbs ground almonds
  • 20g Coconut oil or butter, melted (or nut butter if you prefer)
  • 1 tbs granulated sweetener (I used xylitol)
  • 1 tbs chia seeds
  • 2 tsp Vanilla extract
  • 2 tbs roughly chopped hazelnuts
  • pinch salt

For baked Lemon cheese filling

  • 100g soft cream Cheese,
  • 60g sweetener
  • 2 lemons, zest and juice
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 tbs chia seeds

For the Frozen Lemon Yoghurt

  • 100g natural probiotic yogurt
  • Juice of 2 lemons
  • Rind of 1 lemon
  • 1 vanilla pod, seeds scraped
  • 2 tbs runny honey



For the Frozen Lemon Yoghurt:

  1. Mix all the ingredients together and place in a freezer safe bowl
  2. Freeze for 2-4 hours, removing and mixing with a fork every 30 minutes until frozen

For the biscuits:

  1. Preheat oven to 150C and grease 2 chefs rings, and place on a baking tray
  2. Line a baking tray with baking parchment
  3. Mix together the melted coconut oil or butter, ground almonds, granulated sweetener, Vanilla extract, salt and the chia seeds
  4. Smooth the batter thinly onto the baking sheet and bake for 15 minutes until golden brown
  5. Cool on the baking parchment on a wire rack
  6. When cooled, crumble the biscuit into a bowl and mix in the hazelnuts
  7. Press the biscuit mixture into the prepared chefs rings
  8. Set aside

For the filling:

  1. Beat cream cheese, sugar, lemon zest, lemon juice and vanilla in large bowl with electric mixer on medium speed until smooth
  2. Add the eggs, one at a time, beating just until blended
  3. Stir in chia seeds and leave to stand for 15 minutes.
  4. Pour over crust.
  5. Bake 20 to 25 min. or until center of each is almost set.
  6. Leave to cool on a wire rack and then refrigerate for least 3 hours or overnight.
  7. Ease out of rings and serve immediately with the frozen lemon cream
  8. Enjoy!



3 comments on “Baked Lemon Cheesecake (Gluten and sugar free)

  1. Wow, love this recipe!! Sounds delicious – and love the addition of the chia superfood! 😉 Thanks for sharing and also for stopping by my blog so I could discover yours – really cool!! Love the background picture of your blogroll!!!

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