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Gluten-free cheesecake

Gluten-Free Cheesecake

Brought to you by: Lisa Faulkner

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Cook time:

Celiacs needn’t miss out on this dessert staple thanks to Lisa Faulkner’s Gluten-Free Cheesecake recipe. Gluten-free biscuits (ginger, in this case) are your secret ingredient. Lisa has added blueberries to her recipe, but you can pop in whatever fruits you like for a citrusy addition to your creamy mixture. While prepping, remember that time is really important for a cheesecake, so give it plenty of opportunity to set. Overnight is best, if you can. And when it’s time to serve, a dollop of ice cream on the side goes down a treat.
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  • 200g gluten-free ginger biscuits
  • 80g butter, melted
  • 250g soft cream cheese
  • 120ml double cream
  • 80g icing sugar
  • 1 lemon, zested and half juiced
  • 1 bottle capful vanilla extract
  • 80g blueberries
  • 3 handfuls fruit, such as strawberries, raspberries and blackberries


Step 1

Oil and line a 2lb loaf tin. Whiz the ginger biscuits in a food processor or bash in a bag until they turn to crumbs. Then combine with the melted butter, then press the mixture down into the base of the loaf tin. Set aside in the fridge while you make the topping.

Step 2

Whip the double cream to stiff peaks and set aside. Whip the cream cheese, icing sugar, vanilla, lemon zest and juice together until soft and creamy. Fold in the double cream and then fold through the blueberries.

Step 3

Smooth on to the top of your biscuit base and leave to set in the fridge for at least six hours or overnight.

Step 4

When ready to serve, lift the clingfilm out of the loaf tin and peel away from the cheesecake. Top with the fresh fruit and serve.

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