Gluten Free Lemon Pecan Cheesecake
A creamy, tangy lemon cheesecake with a crunchy pecan crust, fully gluten free and perfect for any occasion—guaranteed to impress both gluten-free and regular eaters.
Ingredients
- 2½ cups raw pecan halves
- ¼ cup coconut flour
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil melted
- ½ teaspoon sea salt
- 32 oz full-fat cream cheese softened
- 1 cup cane sugar
- 4 large eggs room temperature
- ¾ cup full-fat Greek yogurt
- 2 tablespoons pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons tapioca starch
Instructions
- Preheat oven to 325°F and toast pecans 8–12 minutes until fragrant; cool completely.
- Pulse pecans, coconut flour, and salt; drizzle in maple syrup and coconut oil until clumping.
- Press mixture into a greased 10-inch springform pan; bake 15 minutes and cool.
- Beat cream cheese until smooth, then gradually add sugar until fluffy.
- Add eggs one at a time, mixing gently to avoid toughness.
- Fold in Greek yogurt, vanilla, lemon juice, lemon zest, and tapioca starch until smooth.
- Pour filling over crust; smooth top and bake 45–50 minutes until center jiggles slightly.
- Cool in oven 1 hour with door ajar, then room temp 1 hour; refrigerate at least 6 hours.
Notes
- Substitute pecans with walnuts or almonds for a different flavor.
- Cheesecake improves in flavor after a day in the fridge.
- Slices can be frozen individually up to 3 months; thaw overnight.
- Use a warm knife to cut clean slices and wipe between cuts.