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Gluten-Free and Dairy-Free Lemon Meringue Cheesecake Recipe

If you’re a person who loves sweets and cakes, you probably won’t be interested if someone mentions dairy-free and gluten-free dessert. Many people are starting a gluten-free and dairy-free lifestyle because this lifestyle can improve their health and prevent food intolerance.

Gluten is a type of protein found in rye, wheat and barley. Gluten-free diets are believed to fight inflammation, energize the body and ease digestive symptoms. On the other hand, people stop using dairy products in order to treat acne, fight bloating, clear their skin and help digestion. Dairy has been known to cause inflammation that promotes the growth of unhealthy gut bacteria. By  not consuming dairy products, you will boost your energy levels and metabolism, support weight loss and improve your thyroid health.

Just to be clear, if you’re not planning to start a dairy-free and gluten-free diet, at least you can our ultra delicious dairy-free, gluten-free dessert!

Here’s what you need for the perfect gluten-free, dairy-free lemon meringue cheesecake:

Ingredients for the crust:

  • ½ coconut oil
  • 1 cup coconut flour
  • 4 tbsp. honey
  • 1 tsp. gluten-free vanilla extract

Ingredients for the filling

  • 4 8-ounce packages of dairy-free cream cheese
  • 1/3 cup dairy-free sour cream
  • 3 eggs
  • 3 tbsp. lemon juice
  • ¾ cup honey

Ingredients for the meringue

  • 7 egg whites
  • 1 ¼ cups honey
  • 1 tsp. gluten-free vanilla extract
  • A pinch cream of tartar


For the crust

Preheat your oven to 325 degrees F. Use parchment paper to line a pie tin. In a big bowl, put the coconut oil, honey and vanilla. Beat well. Add the coconut flour and mix on medium speed. Pour the dough into the pie tin and spread it evenly

For the filling

Beat the dairy-free cream cheese and sour cream in a mixing bowl. Add the honey and keep on mixing. Add the eggs, one at a time, until everything is well combined. Add the lemon juice and beat again. Spread the filling over the pastry base. Bake the cake for 60 minutes. Let it cool and keep it in the fridge for 3 hours.

For the meringue

Preheat your oven to 375 degrees F. Beat the egg whites with an electric mixer until they become foamy and then add the cream of tartar. Beat until the mixture stiffens and then slowly add the honey. Beat on high until the meringue is thick. Add the vanilla extract and beat quickly. Add the meringue onto the cooled  cheesecake. Bake for 10 minutes. Let the cheesecake cool and keep it in the fridge for an hour before eating it. Enjoy!