Gluten Free Cheese Cake

I love cheesecake! I would even marry it…. Okay maybe not but, I do really love it. I love being gluten-free and dairy free because I don’t get my usual headaches and tummy aches all the time. One thing I don’t appreciate about cheesecake is that it is dairy. So I can only have a little tiny piece. :( Though there is always a bright side to it. I’m not eating a big piece of cheesecake everyday until it’s gone.

So here’s my take on gluten free cheesecake! Have fun and good luck! :)



  • 4 cups of gluten free rice chexs
  • 1/2 tsp of pumpkin spice
  • 2 tbsp of agave nectar (any sweetener works)
  • 4 tbsp of butter
Cheesecake Batter:
  • 1 (8 oz) pkg. cream cheese (softened)
  • 1 tbsp lemon juice
  • 1/2 cup sugar
  • 1/4 cup milk
  • pinch of salt
  • 1 tsp. vanilla
  • 2 eggs

To begin add all of the crust ingredients to the blender except for the butter and agave nectar and blend until powder. (You should decide how you want the crust to be, before you blend it.) Dump the crust mixture into a 8 x 8 square pan (pie pan will do) and put aside. Get out a small sauce pan and put in the butter and agave nectar. Melt. Pour butter mixture into crust mixture and fully mix. Then press until completely covered.  Yahoo your this far! :)  Preheat the oven for 325 degrees.

Cheesecake batter: In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla. Add eggs, 1 at a time, mixing well after each time. Pour filling into crust!  Bake for 25 to 30 minutes or until set. Take it out and jump up and down saying I did it… Hehe! You don’t have to do the last part if you don’t want to. Chill for 3-4 hours or more before serving. Eat within 1 week! Bon appetite!  Stay tune for more gluten free deliciousness!