Gluten-Free Lemon Cheesecake

Our Gluten-Free Lemon Cheesecake recipe is MADE for lemon lovers! A buttery graham cracker crust, luscious lemon filling, zesty lemon curd, and fluffy whipped cream make each bite delicious!

This is the ultimate cheesecake for a lemon lover! It’s absolutely jam-packed with lemon flavor. We’ve got lemon zest, lemon juice, and sunny, bright lemon curd that make each bite of this decadent dessert taste like heaven. Sound like your kind of recipe? Well, you’re in the right place!

Whether this is the first time you’ve made a cheesecake, or you’re a seasoned cheesecake pro, we’ve got you covered! Get ready for a step-by-step guide, some insider tips, and (of course!) a delicious recipe that’ll make you feel like a star baker in no time.

So grab some lemons, preheat the oven, and let’s dive in!

Simple Ingredients To Get Started

• Gluten-Free Graham Crackers. Regular graham crackers are NOT gluten-free, so you need to use gluten-free graham crackers to keep this crust gluten-free. We’ve got LOTS of brands of gluten-free graham crackers to choose from, but my go-to is Pamela’s.
• Sugar. This helps bind the crust and sweeten the filling.
• Melted Butter. To hold the crust together. Simple & easy!
• Full-Fat Cream Cheese. We only recommend blocks of full-fat cream cheese for making cheesecake. I love Philadelphia brand the most.
• Sour Cream. Another classic ingredients for cheesecake! It adds brightness and creaminess for the perfect texture.
• Lemon Zest. A MUST! Fresh lemon zest contains the most concentrated lemon flavor, thanks to the lemon essential oils. Remember you want JUST the yellow zest, NOT the bitter white pith underneath!
• Lemon Juice. Fresh lemon juice is a MUST for this lemon cheesecake recipe. Bottled lemon juice just won’t give you the same flavor.
• Cornstarch. A little secret that makes a big difference in texture!
• Vanilla. A kiss of vanilla extract adds a beautiful aroma that complements the lemon nicely.
• Eggs. To bind the cheesecake together.
• Lemon Curd. Our homemade lemon curd recipe is perfect for this cheesecake and we 100% recommend it over store-bought lemon curd here. It’s got a brighter, fresher color and flavor that can’t be beat! You’ll just need sugar, lemon zest, lemon juice, eggs, and butter to make it.
• Whipped Cream. Pillowy swirls of whipped cream are the perfect finish!

How To Make Lemon Cheesecake, Step By Step

For The Gluten-Free Graham Cracker Cheesecake Crust:

1. Preheat & Prep. Start by preheating the oven to 325 degrees F. Line a 9-inch springform pan with parchment paper. (I love to use pre-cut parchment rounds) 
2. Crush Graham Crackers. Add gluten-free graham crackers to the bowl of a food processor. Pulse until you’ve crushed the crackers to fine crumbs with no big lumps. (Don’t have a food processor? You can do this in a large zip-loc bag with a rolling pin.)
3. Add Butter. Next, add sugar and melted butter to graham cracker crumbs and pulse or stir to combine, until all crumbs are coated with butter and the sugar is evenly distributed.
4. Pat Out Crust. Pour the crust mixture out into your prepared springform pan and use your fingers or the back of a measuring cup or drinking glass to pat the crumbs out into an even layer along the bottom of the pan and up the sides. Note: the crust will not go all the way up the sides of the pan. Just about 1 inch up the sides! 
5. Bake & Cool. Place the crust in the preheated oven and bake 10-12 minutes or until fragrant. Set the crust to the side to cool while you make the filling.
6. Prep Pan For A Hot Water Bath. If Using A Hot Water Bath (Recommended), wrap the bottom and sides of the springform pan with foil. To fully waterproof the pan (*highly recommended*), place the springform pan into a slow cooker liner bag or an oven bag/turkey bag. Pull the bag up the sides of the springform pan, then gather the excess to one side and knot tightly to keep the bag secure to the sides. 

For The Cheesecake Batter

1. BEFORE YOU GET STARTED: Make sure cream cheese, sour cream, and eggs are all brought to room temperature or the filling will not mix correctly. Do not skip this step! 
2. Maintain Oven Temperature of 325 degrees F. Make sure you have an oven rack arranged in the center of the oven. 
3. Prepare For Water Bath. Start bringing a small pot of water to a boil while you make the cheesecake. Set out a large roasting pan for a traditional water bath or a 9×13 pan for a modified hot water bath (SEE NOTES) 
4. Combine Cream Cheese & Sugar in the bowl of a stand mixer fitted with a paddle attachment, or a large mixing bowl with a handheld electric mixer. Beat the softened cream cheese and sugar together on medium-low speed 2-3 minutes, or until smooth and well blended. 
5. Add Sour Cream, Cornstarch, Lemon Zest, Lemon Juice & Vanilla to the cream cheese mixture and mix on LOW speed until just barely combined. (Keep in mind that you don’t want to add any extra air to the cheesecake, so mixing by hand or on low speed at this point is very helpful!)
6. Add Eggs One At A Time on LOW Speed, until just barely mixed. Gently tap the bowl against the counter to help remove any air bubbles. 
7. Pour Filling On Top Of The Crust and smooth surface with a spatula. 
8. Create Hot Water Bath. Carefully pour 3/4 to 1-inch of boiling water into the bottom of the roasting pan. Carefully lower the prepared & wrapped springform pan into the water so the water comes about 1-inch up the sides of the springform pan. (See notes for modified hot water bath instructions)
9. Bake. Transfer pan to the oven and bake cheesecake 60-70 minutes or until the edges are just set and the center gently wobbles (like Jello or gelatin). If the center still seems sloshy and liquid, add 3-5 minutes to the bake time and check again. (Err on the side of under-baking rather than over-baking)
10. Cool 1-Hour In The Oven. When the cheesecake is finished baking, turn OFF the oven heat and crack the oven door open 2-3 inches. Let the cheesecake cool IN the oven for 1 full hour. (To help prevent cracks, you can run a thin knife around the edges of the springform pan before letting it cool.) Remove springform pan from the hot water bath and the slow cooker liner/oven bag. 
11. Chill Cheesecake Uncovered in The Fridge AT LEAST 4-6 Hours (up to overnight) before decorating. 

Make The Lemon Curd Topping

1. Set Up A Double Boiler. Add 2 inches of water to a small saucepan and set out a glass heatproof bowl that fits on top of the saucepan without touching the water. Bring the water in the saucepan to a simmer over medium-high heat.
2. Combine. In the heatproof bowl, combine sugar, lemon zest, lemon juice, and eggs. Whisk to combine well, then set the bowl over the saucepan of simmering water. Whisk, dropping in the cubes of butter. (They’ll look a little clunky or separated at first, but will smooth out as the mixture heats up)
3. Cook lemon curd 20-25 minutes, or until it reaches 170 degrees F and it has thickened enough to coat the back of a spoon. (If you run a finger down the back of the spoon, it should leave a clear trail, and the lemon curd should be thicken enough to stick to the spoon)
4. Strain the lemon curd through a fine mesh strainer into a glass bowl or container.
5. Stir in vanilla extract & cool to room temperature.
6. Cover & Chill. Press plastic wrap or food wrap down onto the surface of the lemon curd (this prevents a film or “skin” from forming) and chill at least 2-3 hours, or until totally chilled. Lemon curd will keep 1 week in the refrigerator or frozen for 2-3 months, so you can make it in advance, if needed.

Decorate The Cheesecake

1. Top With Lemon Curd. Spread 1 cup lemon curd on top of the cheesecake and smooth into an even layer (an offset spatula makes this easy!). I like to leave a small 1/4-inch border around the edge of the cheesecake. 
2. Prepare Stabilized Whipped Cream. In a glass or metal bowl or a stand mixer, beat heavy cream on medium speed until it starts to get fluffy. Add powdered sugar and vanilla and whip on high heat until stiff peaks form. (The whipped cream should hold its shape on your spatula even when you rotate it around.)
3. Pipe Whipped Cream Swirls. Add whipped cream to a piping bag fitted with a piping tip (I used an Ateco 849 closed star tip) and pipe small swirls of whipped cream around the border. 
4. Decorate With Lemon. If desired, tuck fresh lemon slices in between the swirls of whipped cream, sprinkle with lemon zest or garnish each slice (or each dessert plate) with a little extra lemon, candied lemon, or raspberries. 

FAQ + Tips And Tricks For The BEst Lemon Cheesecake

Try Homemade Lemon Curd. Really.

I cannot recommend our Tangy Lemon Curd enough. It’s MILES and MILES better than store-bought lemon curd in taste, color, and texture. (You can see a side-by-side comparison in our lemon curd post. The contrast is pretty shocking!) I know it’s an extra step, but you’ll be glad you took it.

Keep The Speed LOW

For that signature creamy texture, mix your cheesecake batter on LOW speed. You want to avoid adding too much air to the mixture, since the goal is a more dense, close-textured creamy cake. (Rather than a light, airy angel food cake, for instance.) Whether you use a stand mixer or hand mixer, keep the speed LOW and you’ll be good to go!

Serving & Storage Tips

• Serve. Enjoy right away or store uncovered in the refrigerator until ready to serve. Use a long, thin knife to cut cheesecake into thin slices. Wipe the knife off with a damp cloth between slices for the neatest cuts. 
• Store leftover cheesecake covered in the refrigerator 3-4 days. 
• Freeze. To make this lemony cheesecake in advance, you can bake and cool it, including the 4-6 hour chill time. For best results, freeze WITHOUT decorating. Freeze uncovered on a baking sheet till firm, then wrap tightly in foil or plastic wrap and then tuck into a freezer bag. Store in the freezer up to 2 months. Thaw in the fridge, then decorate with lemon curd and whipped cream as desired before serving. 

🌟 Leave a star rating below when you try our Gluten-Free Lemon Cheesecake recipe! We can’t wait to hear what you think!

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