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+ servings
5 from 31 votes

Gluten Free Cheesecake

Citrusy gluten free cheesecake topped with strawberry compote.
Prep Time30 mins
Active Time52 mins
Total Time1 hr 22 mins
Course: Dessert
Cuisine: American
Keyword: gluten free cheesecake, gluten free strawberry cheesecake
Yield: 8 People
Calories: 836kcal


Cheesecake Crust:

  • 200 grams of Gluten-free Biscuits I used Schar Petit – Biscotto Classico
  • 80 grams of Melted Unsalted Butter
  • 1 tablespoon of Golden Syrup
  • ½ teaspoon of Ground Cinnamon

Cheesecake Filling:

  • 900 grams of Cream Cheese
  • 330 grams of Granulated White Sugar
  • 230 grams of Full-Fat Yogurt
  • 1 teaspoon of Vanilla Extract
  • 2 tablespoon of Corn Starch
  • 1 tablespoon of Lemon Zest
  • 1 teaspoon of Lemon Juice
  • 3 Large Eggs

Strawberry Compote:

  • 500 grams of Fresh or Frozen Strawberry
  • ¼ cup of Lemon Juice
  • 30 grams of Sugar
  • 3 teaspoons of Corn Starch


Cheesecake Crust

  • Preheat the oven to 180°C (356°F)
  • In a food processor, add the gluten-free biscuits and process them until you have fine biscuit crumbs. Transfer the gluten-free crushed biscuits to a bowl, and add the melted unsalted butter, golden syrup, and ground cinnamon. Mix the crust mixture using a spoon until combined.
  • Transfer the crust mixture to a greased 25 cm (10 inches) cheesecake tin. Spread the crust mixture across the tin and pack it firmly across the bottom of the pan using the back of a spoon or measuring cup.
  • Pre-bake the crust for 8 minutes and allow it to cool down while preparing the filling.

Cheesecake Filling

  • Preheat the oven to 165°C (329°F)
  • In a bowl, add the cream cheese, granulated white sugar, yogurt, vanilla extract, corn starch, lemon zest, lemon juice, and eggs. Using a standalone or handheld mixer, beat the ingredients at medium speed until combined (3-4 minutes)
  • Add the filling to the crust and spread it evenly using a spatula. Bake the cheesecake for 50-55 minutes or until the center is set. Then turn the oven off and open the door slightly. Let the gluten free cheesecake cool in the oven for an hour. This will prevent cracks from forming.

Strawberry Compote:

  • In a medium-sized saucepan over low-medium heat, add the strawberries, lemon juice, sugar, and corn starch and combine with a whisk. Cook the strawberry compote for 10-15 minutes or until it thickens, stirring occasionally. Let the strawberry compote cool down to room temperature before adding it to the gluten free cheesecake.


  • Baking Tips: To know if your cheesecake is baked, slightly shake it to see if the center is set. If the center slightly wobbles, then the cheesecake is baked.
  • Storage: The gluten free cheesecake can be stored in the fridge for up to three days. The cheesecake is best served cold.


Serving: 1Serving | Calories: 836kcal | Carbohydrates: 77g | Protein: 11g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 475mg | Potassium: 336mg | Fiber: 3g | Sugar: 62g | Vitamin A: 1888IU | Vitamin C: 42mg | Calcium: 171mg | Iron: 1mg