Tangy Gluten-Free Lemon And Lime Cheesecake Recipe
This delicious and tangy gluten-free lemon and lime Cheesecake is rich, indulgent and a lovely way to finish off your summer BBQ party.
Thank you to my friend Susan for sharing this very naughty but nice recipe.
It takes around two hours to make and is very easy.
Table of Contents
What you’ll love about this recipe
- A deliciously tangy and creamy flavour that balances lemon and lime perfectly.
- Gluten-free and suitable for coeliacs, ensuring everyone can enjoy a slice.
- No-bake preparation makes it easy to whip up without the fuss of baking.
- It can be made ahead of time, perfect for parties or gatherings.
- Versatile dessert that can be dressed up with fresh fruits or a drizzle of sauce.
Ingredients
- 200g gluten-free digestive biscuits
- 100g unsalted butter, melted
- 300g cream cheese, softened
- 450ml tin of condensed milk
- 100g icing sugar
- Zest of 1 lemon
- Zest of 1 lime
- Juice of 1 lemon
- Juice of 1 lime
- Fresh fruit and mint leaves for garnish (optional)
Instructions
- Prepare the base: Start by crushing the gluten-free digestive biscuits into fine crumbs. You can do this by placing them in a food processor or putting them in a ziplock bag and using a rolling pin. Once crushed, transfer the crumbs to a mixing bowl.
- Add the butter: Pour the melted unsalted butter over the biscuit crumbs. Mix well until all the crumbs are coated and resemble wet sand.
- Make the base: Press the biscuit mixture firmly into the bottom of a 20cm (8-inch) springform cake tin. Use the back of a spoon or your fingers to ensure it’s compact and even. Place it in the fridge to set while you prepare the filling.
- Make the filling: In a large mixing bowl, beat together the softened cream cheese and icing sugar until smooth and creamy. This may take a few minutes; don’t rush it!
- Add flavours: Mix in the lemon zest, lime zest, lemon juice, lime juice, and vanilla extract. Continue to beat until everything is well combined and you have a luscious mixture.
- Add double cream: In a separate bowl, whip the double cream until soft peaks form. Gently fold this whipped cream into your cream cheese mixture. Be careful not to deflate the cream; you want to keep it light and airy.
- Assemble: Pour the filling over your chilled biscuit base in the springform tin. Smooth out the top with a spatula for an even finish.
- Chill: Cover with cling film and place in the fridge for at least 4 hours or overnight if possible. This will allow it to set beautifully.
- Serve: Once set, carefully remove from the springform tin. Garnish with fresh fruit and mint leaves if desired before slicing into wedges to serve.
Gluten-Free Lemon And Lime Cheesecake Recipe
Equipment
- 20cm (8-inch) round cake tin (removable bottom)
- Saucepan
- Mixing Bowl
Ingredients
- 200 g Gluten-free digestive biscuits
- 100 g Melted butter
- 300 g Tub of cream cheese
- 450 g Tin of condensed milk
- Juice and zest of 1 lemon
- Juice and zest of 1/2 lime
Instructions
- Crush the digestive biscuits into crumbs and mix with the melted butter.
- Push the crumb mixture into a 20cm (8inch) round cake tin. I use one with a removable bottom.
- The mixture should resemble wet sand. Leave to set for about an hour in the fridge.
- Mix together the cream cheese and condensed milk.
- Zest and juice both the lemon and half lime add to cream cheese mixture. Hold some of the zest back.
- Add cream mixture to the biscuit base.
- Decorate with the rest of the lemon and lime zest.
- Put the cheesecake into the fridge for a further hour or until it has set.
- I serve my cheesecake with blueberries.
Nutrition
If you like my lemon and lime cheesecake recipe, then try my gluten-free apple Cake recipe.
Gluten-Free Lemon and Lime Cheesecake Recipe Tips
Here are some tips to help you make the most out of my gluten-free lemon and lime cheesecake recipe:
Avoid cross-contamination
If you’re preparing gluten-free lemon and lime cheesecake in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination.
Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.
When possible, do not use wooden utensils, cutting boards, and rolling pins that are used with gluten.
Label items
Consider buying two of certain shared food items like jam, and butter, dedicate one, and label it as gluten-free.
Cooking oil
Use separate oils to fry gluten-free foods as they will become contaminated and not safe to eat.
Personal Hygiene
Always wash your hands with hot water and soap before you handle any ingredients.
Frequently asked questions
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may affect the texture slightly. Ensure it’s well softened for easy mixing.
How long will leftovers last?
Stored in an airtight container in the fridge, this cheesecake should last for about 3-4 days.
Can I freeze this cheesecake?
Yes! You can freeze it before adding any toppings. Wrap it tightly in cling film and foil to prevent freezer burn. Thaw in the fridge before serving.
I don’t have gluten-free biscuits; what can I use instead?
You can substitute with any gluten-free biscuit or cookie that you enjoy, or try making your own gluten-free biscuit base using almond flour or oats.
Can I add other flavours?
Absolutely! Feel free to experiment with different citrus fruits like orange or grapefruit for a unique twist on this classic cheesecake.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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Comments
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Tangy and creamy—this might be my new favorite dessert.
Tangy and smooth with the perfect crumbly base.
This was so creamy with the perfect citrus zing—everyone wanted seconds.
The combination of lemon and lime in this cheesecake is refreshingly tangy and absolutely irresistible.
This cheesecake has a perfect balance of tangy and sweet flavors; it’s a crowd-pleaser.