A light dairy-free and gluten-free recipe for Lemon Meringue Cheesecake

by DailyHealthPost Editorial

lemon meringue cheesecake

More and more people today are looking into gluten-free diets even if they haven’t been diagnosed with any gluten-related medical conditions. That’s because these diets can be very effective for weight loss, energy increase, and overall improved health, although more research in the area is also needed (1).

Diary-free diets are also becoming increasingly popular as they can help against acne, digestion, thyroid problems, and with weight loss (2). They can also help to decrease bloating and clear up your skin.

However, it remains difficult for a lot of people to both adhere to diets like these and cook delicious meals and desserts. That’s exactly why we’ve chosen to share this new cool recipe for a light lemon meringue cheesecake that’s both gluten-free and dairy-free while still being very delicious. Here’s what you’re going to need.

Ingredients

For the crust:

  • ½ cup of coconut oil
  • 4 tablespoons of honey
  • 1 teaspoon of gluten-free vanilla extract
  • 1 cup coconut flour

For the filling:

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

For the meringue:

  • 7 egg whites
  • Pinch cream of tartar
  • 1 ¼ cups honey
  • 1 teaspoon of gluten-free vanilla extract

Instructions

For the crust:

First, you’ll want to preheat the oven to 325 degrees F (~150 C) and line a standard pie tin with some parchment paper. Next, combine the coconut oil, honey, and vanilla in a mixing bowl and beat them well into a nice mix. Then, add the coconut flour and blend it with the mixture. 

Lastly, line the pie tin with dough and spread the mixture nicely on it.

For the filling:

Start by beating the dairy-free cream cheese and the sour cream into an even mixture. Then add some honey and keep mixing while also adding one well-beaten egg at a time. Next, add the lemon and keep mixing into a fine mixture. 

After that, just spread the mixture into a base and bake it in a preheated oven for an hour. Once it’s done, let it cool on a wire rack until it reaches room temperature and put it in the fridge for at least several hours.

For the meringue:

First, preheat the oven to 375 degrees F (~200 C). While that’s happening, beat egg whites together with a mixer until foamy and add some tartar cream. Then, slowly add honey while beating the mixture until it becomes thick. 

Add the vanilla extract slowly while beating the thick mixture so it spreads evenly and the meringue is ready. Now, just spoon it onto the cooled cheesecake. 

For the baking:

Now that you’ve prepared the pie, put it into the preheated oven and bake it for 10-15 minutes. Allow it to cool down afterward and put it in the fridge for about an hour.

And that’s it, your dairy-free and gluten-free meringue cheesecake is ready! Of course, just because it has no gluten or dairy doesn’t mean it’s “healthy” to eat the whole thing at one go is healthy – it’s still full of sugar and fats so you’ll do well to pace yourself. However, It’s a good and dietary dessert that you can easily add to your diet. 

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