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  • Author: Kelly
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: modern


Gluten free cheesecake – gluten-free light and airy cheesecake decorated with berries with a delicious almond after-taste, dairy-free option available




  • 2 cups almond flour
  • 1/2 cup avocado oil
  • 3 tbsp coconut sugar


  • 2 x 8 oz whipped cream cheese
  • 1 x 8 oz cream cheese
  • 6 oz vanilla yoghurt
  • 1/2 cup to 3/4 cup of coconut sugar (depending if you like sweet dessert or not)
  • 1/2 lemon, squeezed
  • 4 eggs
  • 1 pinch salt
  • 2 tbsp of almond flour

Whipped Cream

  • 1 box heavy cream
  • 1 tbsp almond extract


For the crust

  1. Preheat the oven to 350 degrees F. Grease a 9″ springform pan (or you can line the bottom with parchment paper).
  2. Stir the almond flour, oil and sugar in a medium bowl, until well combined.
  3. The dough will be slightly crumbly. Press the dough into the bottom of the pan.
  4. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.

For the filling

  1. Separate eggs and mix white with salt until foamy.
  2. Mix yolks with cream cheese and sugar until well combine.
  3. Add almond flour and lemon to the yolk mixture.
  4. Mix with egg white with a spatula slowly.
  5. Pour into the baking pan and cook for 50 minutes.
  6. When cooking time is over, turn off the oven and let the cheesecake sit until completely cooled.

For the whipping cream

  1. Place a large bowl and mixer handles into the freezer for 10 minutes.
  2. Start beating on high speed with almond extract the heavy cream until having a creamy mixture.
  3. Store in fridge until cheesecake is completely cooled down.


  1. When cheesecake is cooled down, store in the fridge for 1 hour.
  2. Decorate with whipping cream and berries.
  3. Enjoy cold for 4 days.
  4. Can be frozen without the whipping cream.

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