Today’s gluten-free Lemon Cheesecake Pie recipe is one of those recipes that “came to me” after seeing a couple of ingredients and running across lemon recipes in an old church cookbook. This recipe is my solution for a dessert that offers some great lemon flavor, but is not majorly tart. The cheesecake factor is responsible for the “lighter” lemon flavor. The fact that it is a crustless recipe also adds to the lightness factor as well as making this cheesecake quick and easy.
Gluten-Free Lemon Cheesecake Pie Fits the GFE Approach
This gluten-free and crustless Lemon Cheesecake Pie totally fits my gluten free easily (gfe) approach. If you’re new to gfe, the gfe approach focuses on real food that’s naturally gluten free first and foremost. After real food, the gfe approach includes some mainstream products that happen to be gluten free. And, last, if needed, gluten-free specialty items are used, but they’re not used that often and when they are, they are usually used in small amounts.
The gfe approach is the easiest, healthiest, and least expensive way to live gluten free.
This pie contains only five ingredients. Two are “real food” ingredients—egg yolks and fresh lemon juice—that are naturally gluten free. Two of the other ingredients are mainstream ready-made products—sweetened condensed milk and cream cheese—that happen to be gluten free. The last ingredient is a gluten-free specialty item—gluten-free flour mix—but only a tablespoon of the ingredient is required and you could probably get away without it, but I liked the firmer texture that the added flour mix gave to this pie.
Crustless and flourless recipes are the focus of my gfe baking recipes because they can be made with very little or no gluten-free specialty ingredients. Plus, without a crust (or without flour), you really do enjoy much more of the essential flavors of the recipe’s ingredients.
Admittedly this recipe is not picture perfect. Not even close. And, honestly, I don’t really care about that. The photos are good enough and I hope you can see this pie’s lemon creaminess and imagine just how good it is. Personally, I rushed the baking of my pie just a bit, because I was so anxious to try it!
But picture perfect or not, I have to share this recipe now because I won’t be making it again for a good while. Mr. GFE and I are committed to not eating sweets that often and I don’t have folks to share treats with since I retired from my office job and my support group. So waiting for a great photo of this recipe would be a very long wait and I am certain that you need this recipe now!
By the way, if you need a more individual approach to gluten-free cheesecakes because not everyone likes lemon, give these Mini Cheesecakes a try! If you’re in the mood for pumpkin, try these gluten-free Pumpkin Cheesecake Desserts.
More Favorite Gluten-Free Lemon Dessert Recipes
~ Homemade “Copycat” Starbucks Lemon Loaf
Gluten-Free Lemon Cheesecake Pie Recipe
This crustless, gluten-free Lemon Cheesecake Pie delivers a delightful combination of lemon and cheesecake with only five ingredients. I cut lemons in half and then while holding a half in one hand, I use my other hand to insert and twist a fork to extract as much lemon juice as possible. I do this action over a strainer to catch the seeds and pulp. If you want to make this recipe grain free, you can use sifted coconut flour as your flour.
Gluten-Free Lemon Cheesecake Pie (Crustless)
This crustless, gluten-free Lemon Cheesecake Pie delivers a delightful combination of lemon and cheesecake with only five ingredients.
I cut lemons in half and then while holding a half in one hand, I use my other hand to insert and twist a fork to extract as much lemon juice as possible. I do this action over a strainer to catch the seeds and pulp.
If you want to make this recipe grain free, you can use sifted coconut flour as your flour.
Charlotte Moore says
I make my regular cheesecake without crust. Our youngest grown son likes it like that and 1 family member eats GF. It works work too.
Hi Charlotte–A crust is simply not needed, right? More of that divine cheesecake flavor with no crust to compete. 😉 Thanks for commenting, dear!
I do miss cheesecake since going dairy free. I never made a lemon version, but my husband who is a fan of lemon desserts and cheesecake would love this. I’ll have to make it for him some time. I’m sure my kids would enjoy it too!
Linda–I’ve actually had some amazing dairy-free cheesecakes and normally dairy-full desserts like key lime pie made from cashews. They really are impressive and wonderful! Several of our blogger friends have great recipes for them if you ever want to indulge. But if you’re baking for hubby and the kids, yes, I think they’d be happy with this dairy-full cheesecake. 😉
This is begging me to be made! It sounds and looks marvelous, like all your creations! 🙂 Lol, I wonder how this would taste on a pedestal of Shirley cake??
Angela–LOL Those recipes that beg you to make them are something, aren’t they? Are you thinking of combining this recipe with my pound cake somehow? I’m intrigued!
Megan Ancheta | Allergy Free Alaska says
Oh this recipe brings back memories of a similar one I used to make in my late teens. It was absolutely DIVINE! So creamy, delicious, and SO EASY to throw together. Couldn’t get any simpler! Thanks for the throw back, Shirley, and for the great recipe!
Hi Megan–Thanks so much, dear! I’m glad this bought back such happy memories for you. I really love a recipe like this. Couldn’t be easier and it’s exactly as you described! 🙂
It looks yummy!
Thank you, Bethany! Hope your week has started out well! 🙂
I’m the only one in the family who likes lemon and I can totally see me eating this whole cheesecake by myself! I wonder how it would work out dividing it into a muffin tin for individual servings and freezing. Just might have to give that a try.
Susan–Yes, that could definitely happen! I had to take some of this pie to my mom. 😉 Please let me know if making individual servings and freezing them works out. You should probably either grease the muffin tins well or line them with parchment. I have to confess that would probably not work as a deterrent for me though as I think frozen cheesecake treats are divine! LOL Discipline is difficult when it comes to this goodness!
Vicki Montague - The Free From Fairy says
Oh my goodness that looks delicious! I absolutely adore cheesecake and could happily polish this off in one setting…if it wasn’t for the annoying diet that I am following at the moment to try and get control once and for all for my various health issues!
This looks sooooo good! I love lemon and I love cheesecake, so it is certainly a winner in my eyes. Off to pin it!
Aww, thanks for the pin, Susan! And the sweet comment! Based on what you’ve stated, I do think you’ll really love this one. 🙂
The first time I made this recipe I used a pie pan, and it was fabulous. The second time I made it in a cupcake pan. I used cupcake papers, and they worked well except the bottoms were slightly damp. That was fine for me, but if I were planning to serve them for company I would use the cup cake papers that Reynolds makes that have a foil liner.
They also froze well and defrosted well. It’s also a great way to set aside some dessert to keep for later. If it’s visible in the refrigerator, it’s gone.
Hi Becky–It’s great to see you here again and I so appreciate this feedback! I know everyone else reading will as well! I love the idea of making this recipe into mini cheesecakes and how wonderful that they freeze and defrost so well! 🙂 Btw, I have that same issue here with visibility of desserts in the fridge. 😉 Thanks for saving me!