Gluten Free Lemon Cheesecake with Fresh Raspberry Sauce


There is nothing more refreshing as a dessert on a hot summer evening, than a cool and tangy lemon cheesecake!

This is a very easy no bake recipe which has to be made ahead of serving as it has to set in the fridge, preferably overnight.

To make this Gluten Free, as a base I used the Hoops biscuits of Dr Schar, which you can easily find in supermarkets everywhere.  To make it a bit more interesting, I added some powdered ginger to the base too.

Ingredients for the base (Makes 4 mini cheesecakes)

80 g Hoops
80 g butter, melted
1/2 tsp ginger


Put the biscuits in a food processor and blitz into crumbs and add the ginger powder and mix well.  Tip into a bowl and add the melted butter and mix.  Oil 4 oiled ring moulds and place on a baking sheet lined with baking paper.  Divide the crumb mixture and press firmly.  Chill whilst making the filling.

Ingredients for the Filling

200 g Cream Cheese
150 ml cream
75 g caster sugar
1 lemons, juiced
Zest of lemon


Mix cream cheese and cream until stiff peaks form.  Add sugar and lemon juice & zest and beat until smooth. Place on the biscuit crumb bases in the moulds and leave to set in the fridge overnight.

Ingredients for the Fresh Raspberry Sauce

300 g raspberries, fresh or frozen
2 tbsp caster sugar or to taste
1 tbsp lemon juice or to taste

Put the raspberries, sugar and lemon in a liquidizer and blend to a puree.  Sieve over a bowl, pressing down, so you remove the pips.  Add more sugar if required.

To serve, gently push out the mini cheesecakes from the mould onto a plate.  My moulds came with a special tool for this.  See below.


Drizzle with the raspberry coulis, garnish with extra raspberries and a mint sprig on top.

I myself forgot the raspberries! I realised after taking the picture ! It was still enjoyed! Plates were wiped clean! That is a good sign, no?


So more-ish !



Senza G – Living without Gluten


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