Gluten Free Lemon Zest Cheesecake


  • 150g FREEE Lemon Zest Cookies
  • 50g butter
  • 400g full fat cream cheese
  • 75g icing sugar
  • 2 tsp lemon rind, grated
  • 3 tbsp lemon juice
  • lemon, for decorate
  • butter, for dish


  1. Rub some butter around the inside of a 7”/18cm round dish or loose bottom tin.
  2. Put the cookies into a bag, crush them into fine crumbs and tip them into a mixing bowl.
  3. Melt the butter and stir it into the crushed biscuit crumb.
  4. Press the mixture into the prepared dish and leave to chill for an hour.
  5. Tip the cream cheese into a mixing bowl, sieve in the sugar and mix them together
  6. Finely grate the lemon rind into the bowl.
  7. Squeeze the lemon juice, add this to the bowl and stir to incorporate.
  8. Scoop the mixture onto the crumb base and smooth the top.
  9. Chill the cheesecake until the top is set.
  10. Decorate with very small pieces of sliced lemon.