Gluten Free Lemon Zest Cheesecake


  • 50g butter
  • 150g FREEE Lemon Zest Cookies
  • 140ml double cream
  • 300g full fat cream cheese
  • 75g icing sugar
  • 1 lemon rind and juice
  • sliced lemon to decorate


  1. Grease a 7”/18cm round dish or loose-bottomed tin with butter.
  2. Put the cookies into a bag and crush them into fine crumbs.
  3. Melt the butter and stir in the crushed biscuit crumb.
  4. Press the mixture into the prepared dish and leave to chill for an hour.
  5. Meanwhile beat the cream until thick then set it aside.
  6. Tip the cheese into a large bowl, sieve in the sugar and mix them together
  7. Grate the lemon rind into the bowl, squeeze in the juice and stir to incorporate.
  8. Fold in the cream.
  9. Scoop the mixture onto the crumb base and smooth the top.
  10. Chill the cheesecake overnight.
  11. Bring it back to room temperature an hour before serving and decorate the top with a slice of lemon cut into segments.