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Gluten-free Lemon Blueberry Cheesecake

Gluten-Free Lemon Blueberry Cheesecake

Rachel Alexandra
This cheesecake is absolutely delightful for summer! The tangy lemon combined with sweet blueberries is the perfect pair for a decadent dessert. You'd never think it's gluten-free!
Prep Time 45 mins
Cook Time 30 mins
Cooling Time 3 hrs 30 mins
Total Time 4 hrs 45 mins
Course Dessert
Cuisine American
Servings 8 slices

Ingredients
  

Crust

  • 6 Medjool dates pitted
  • cup butter melted
  • 1 ¼ cup old fashioned oats
  • ¼ tsp Celtic sea salt

Filling

  • 1 cup white chocolate chips
  • 2 Tbsp melted butter or coconut oil
  • 16 oz neufchatel cheese room temperature
  • ½ cup sugar
  • 2 Tbsp honey raw and local
  • 2 tsp lemon extract
  • ¼ tsp Celtic sea salt
  • Zest of one lemon

Blueberry Sauce

  • 1 cup blueberries
  • 2 ½ Tbsp water
  • 2 Tbsp sugar
  • 1 Tbsp lemon juice
  • ¾ Tbsp arrowroot starch

Instructions
 

Crust

  • Preheat the oven to 350°F. Take a 9-inch spring form pan and lay a piece of parchment paper on the bottom before clamping on the sides. Cut off most of the excess parchment (leave about an inch all around) and grease the sides of the pan.
  • Place the rolled oats in a food processor and blend until it forms a coarse flour. Remove the oats and set aside.
  • Add the dates and butter to the food processor and blend until the dates are in small pieces.
  • Add the ground oats and sea salt and process until the mixture comes together. Scrape down the sides periodically to make sure everything is getting incorporated.
  • Press the mixture into the bottom of the spring form pan, just barely going up the sides.Bake for 15 minutes. Remove from oven and reduce temperature to 325°.

Filling

  • Turn the oven down to 325°F.
  • Add approximately an inch of water to the bottom of a double boiler and melt one cup of white chocolate chips on medium heat. Stir every few minutes and be sure not to get any water in the chocolate. When the chips are melted, remove from heat and stir in two tablespoons of melted butter. Allow the mixture to cool for 10 minutes.
  • In a large, deep bowl, combine the somewhat-cooled chocolate mixture, cream cheese, sugar, honey, lemon extract, sea salt, and lemon zest. Use a stand mixer with a paddle attachment to blend all the ingredients until smooth and creamy. Be sure to scrape down the sides of the bowl every so often to ensure that everything is well combined. Do not over-mix.
  • Put the filling in the spring-form pan and using a small offset spatula, smooth out the filling until it is even across the pan.
  • Bake for 30 minutes, making sure to not open the oven! Any rapid change in temperature or humidity can lead to cracking and caving.
  • Turn the oven off and let the cheesecake rest in the oven for another 30 minutes, still not opening the door. When the time is up, remove the cake let it cool for approximately 30 more minutes before letting it chill and set up in the refrigerator. Wait at least three hours before serving.

Blueberry Sauce

  • In a small saucepan, combine the blueberries, sugar, lemon juice, and half the water. Bring to a boil, then lower heat to simmer.
  • Whisk the arrowroot starch with the remaining water until it forms a slurry. Add to the blueberry mixture. Continue stirring until the sauce thickens to your desired consistency.
  • Remove from heat and let cool slightly before spreading over the top of the cheesecake. Enjoy!

Notes

When using white chocolate, it's very important to find a brand with real cocoa butter and no artificial flavors. My favorite is Artisan Kettle!
Keyword blueberry, cheesecake, dates, dessert, egg free, gluten free, lemon, vegetarian