• Gluten Free Cheesecke

    1 vote
    Gluten Free Cheesecke
    Prep: 30 min Cook: 15 min Servings: 8
    by Debbie Rapsky
    1 recipe
    I have made this with several different topping, strawberries , blueberries, chocolate sauce and just plain.


    • 2 cups pecans
    • 1tablespoon sugar
    • A pinch of Kosher salt (optional)
    • 6 tablespoons of butter, melted (unsalted preferred)
    • 8 ounces cream cheese ( room temp)
    • 1/4 cup sugar
    • 1 tablespoon lemon juice (fresh, its about half of a decent size lemon)
    • 1 teaspoon of lemon zest, finely grated
    • 2 cups of heavy cream
    • Your favorite topping, strawberries, blueberries or nothing


    1. Pie Crust: Pre-heat oven to 350
    2. Add the nuts, salt (optional) and sugar in a food processor and pulse until it is all ground up.
    3. Add in butter (melted) and mix
    4. Press this nut mixture evenly into a lightly no stick sprayed 9 inch pie plate
    5. Bake 12 to 15 min or until a nice golden brown- remove and let cool it will set while you make the filling.
    6. Filling:
    7. Mix in cream cheese and sugar until smooth
    8. Add lemon zest and mix well
    9. In a separate bowl whip the heavy cram until you get peaks, take out the whipped cream a scoop full at a time and add to the cream cheese mixture and fold it in. Continue until all the heavy cream mixture is folded in.
    10. Add the mixture to the cool pie crust, make sure the pie crust is cooled.
    11. Cover and refrigerate for at least 4 to 6 hours. I made mine the day before.
    12. Then top with your favorite topping or do what I did and give everyone a choice of different toppings.

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