Gluten-Free Crustless Lemon Cheesecake Pie [found on]

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.



  1. Preheat oven to 350 degrees.
  2. All ingredients to large bowl and mix on high speed until fully combined and smooth.
  3. Pour filling into pie plate. I used a deep dish pie plate.
  4. Bake for about 20 to 30 minutes. Test with a toothpick for doneness. (Start testing at the 20-minute mark.)
  5. The pie will puff up during baking, but will “shrink” as it cools.
  6. Cool completely in refrigerator before serving.


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.

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Recipe by gfe--gluten free easily at