Gluten and Dairy Free Raspberry and Lime Cheesecake

serves / makes 8
50 prep time
50 mins cooking time


I absolutely love cheesecake and already have quite a few gluten and dairy free cheesecake recipes on here already. To celebrate the launch of my e-book on iTunes I thought I would share with you the raspberry and lime gluten and dairy free I made for my family this weekend.




For the base:

  • 200g gluten free digestive biscuits, crushed
  • 100g dairy free spread, melted

For the filling:

  • 340g dairy free cream cheese
  • 120g caster sugar
  • 120g dairy free yoghurt
  • 30g gluten free plain flour
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 90ml lime juice

For the topping:

  • 200g raspberries
  • zest of one lime


  1. Preheat the oven to 180 oC
  2. Grease a 9″ springform tin
  3. Mix together the crushed digestive biscuits and melted dairy free spread
  4. Press into the bottom of the tin and bake for 10 minutes
  5. Beat together the cream cheese, sugar, yoghurt, flour, vanilla, eggs and lime juice
  6. Pour over the crumb base
  7. Bake for 15 minutes
  8. Turn the oven temperature down to 120 oC and bake for another 45 minutes
  9. Allow to cool to room temperature
  10. Chill in the fridge for at least 4 hours
  11. Remove from the cake tin
  12. Top with the raspberries and lime zest

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