Gluten-Free Lemon and Lime Cheesecakes
Bright, creamy, and irresistibly fresh, these Gluten-Free Lemon and Lime Cheesecakes are the perfect dessert for citrus lovers. With a buttery gluten-free biscuit base and a smooth, tangy cheesecake filling, they deliver all the indulgence of a classic cheesecake without the gluten. The combination of lemon and lime adds a refreshing balance to the rich cream cheese, making these cheesecakes light, vibrant, and ideal for any season.
Whether you’re baking for someone with gluten intolerance or simply looking for a naturally delicious dessert, these mini cheesecakes are guaranteed to impress. They’re perfect for dinner parties, celebrations, or as an elegant make-ahead dessert.
Why You’ll Love This Recipe
These cheesecakes are creamy yet refreshing, with just the right balance of sweetness and citrus tang. They’re made in individual portions, which means easy serving and beautiful presentation. The recipe uses simple gluten-free ingredients and straightforward steps, making it accessible even for beginner bakers.
Best of all, they can be prepared in advance and chilled until needed, making them a stress-free dessert option.
Ingredients (Makes 8–10 mini cheesecakes)
Gluten-Free Base
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200 g gluten-free digestive biscuits or cookies
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90 g unsalted butter, melted
Lemon & Lime Cheesecake Filling
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400 g full-fat cream cheese, softened
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200 ml heavy cream (or double cream)
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120 g powdered sugar
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Zest of 1 lemon
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Zest of 1 lime
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2 tablespoons lemon juice
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1 tablespoon lime juice
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1 teaspoon vanilla extract
Topping (Optional)
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Whipped cream
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Lemon and lime slices or zest
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Fresh berries
Instructions
1. Prepare the Base
Line a muffin tin with paper liners or lightly grease a mini cheesecake pan.
Crush the gluten-free biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Transfer to a bowl and mix with the melted butter until the mixture resembles wet sand.
Spoon the mixture evenly into the prepared tin and press firmly into the base using the back of a spoon or a glass. Chill in the refrigerator for 20–30 minutes to set.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract and mix until fully incorporated.
Add the lemon zest, lime zest, lemon juice, and lime juice. Mix gently until combined.
In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream carefully into the cream cheese mixture, ensuring the filling remains light and airy.
3. Assemble the Cheesecakes
Remove the bases from the refrigerator. Spoon or pipe the cheesecake filling evenly over each base, smoothing the tops with a spatula.
Chill the cheesecakes in the refrigerator for at least 4 hours, or preferably overnight, until fully set.
Tips for Perfect Gluten-Free Cheesecakes
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Use full-fat cream cheese for the creamiest texture and best flavor.
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Zest before juicing to maximize citrus aroma.
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Chill thoroughly to ensure clean slices and a firm texture.
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Always check that all ingredients are certified gluten-free, especially biscuits and vanilla extract.
Flavor Variations
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Baked Version: Add 2 eggs and bake at 160°C (320°F) for 20–25 minutes.
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Lime-Only Cheesecake: Increase lime juice and zest and omit lemon.
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Lemon-Berry Cheesecake: Swirl berry compote into the filling before chilling.
Storage
Store gluten-free lemon and lime cheesecakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen (without toppings) for up to 1 month. Thaw overnight in the refrigerator before serving.
Serving Suggestions
Top with a dollop of whipped cream, extra citrus zest, or a drizzle of lemon curd for an elegant finish. These cheesecakes pair beautifully with fresh fruit and a cup of tea or coffee.