Lemon Sun-Kissed Cheesecake with Maple Crust (Gluten free)
Prep time
Cook time
Total time
This sun-kissed lemon cheesecake with a sweet Maple Granola crust will make you forget it's gluten free! Fast, delicious and low-fat too. Over-the-top family treat.
Recipe type: Dessert
Serves: 8
  • 10 oz. jar Lemon Curd
  • 8 oz neufchatel cream cheese, room temperature
  • 2 cups of lite whipped topping, plus a little more for decoration
  • ½ tsp lemon zest (optional but nice)
  • 2 cups of Gluten Wize Maple Granola
  • 2 Tbs of melted butter
  1. In a food processor, place granola and melted butter. Pulse until it resembles small crums. (Break up any pieces left, by hand).
  2. Place in a 8" pie plate. Pat down bottom and up sides till even.
  3. Place in a 350° over for 8 minutes.
  4. Remove from oven to cool.
  5. Pat crust with a fork to make sure there are no holes in the crust.
  6. While cooling, beat together lemon curd, cream cheese and lemon zest.
  7. Fold in whipped topping.
  8. Pour in cooled crust.
  9. Place in the refrigerator for 2-3 hours until set. I used the freezer.
  10. Decorate and enjoy!
  11. Raspberries, strawberries or blueberries in the center on top, about 2 TB
Recipe by Sugar Creek Chic at http://www.sugarcreekchic.com/lemon-sun-kissed-cheesecake-with-a-maple-crust/