You may have opted for a gluten- and dairy-free diet for health reasons or because of food intolerances. But that doesn’t mean that you don’t still want to enjoy your favorite treats! Fortunately, you can make plenty of substitutions so that you can still indulge in the desserts of your choice.

This lemon meringue cheesecake is both gluten- and dairy-free. Coconut flour ensures a sweet crust, and the filling includes dairy-free cream cheese and sour cream. For an extra special touch, the cheesecake is topped with meringue. It manages to be decadent and delicious so you don’t feel like you’re missing out on anything, even though you’ve had to give up other foods.

Lemon Meringue Cheesecake Recipe

Serves 12

Ingredients

Crust:

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

Filling:

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

Meringue:

• 7 egg whites
• pinch cream of tartar
• 1 ¼ cups honey
• 1 tsp vanilla extract

Method

1. Preheat your oven to 325 degrees Fahrenheit. Line a pie tin with parchment paper.

For the crust:

2. Add the coconut oil, honey, and vanilla extract in a mixing bowl. Stir until combined. 

3. Add the coconut flour and mix on medium speed with an electric mixer until all ingredients are combined. If mixing by hand, stir with a large fork until all ingredients are combined.

4. Use a rolling pin to roll the dough out into a circle large enough to cover the bottom of your pie tin. Line the tin with the dough and spread it evenly.

For the filling:

5. Combine the dairy-free cream cheese and sour cream in a mixing bowl. Beat them together until they have a smooth consistency. 

6. Add the honey. Continue to stir the mixture until it is smooth and creamy.

7. Add the eggs in one at a time. Beat until combined.

8. Stir in the lemon juice.

9. Pour the filling over the pie dough. Spread evenly and smooth with a spatula.

10. Place in the oven and bake for one hour.

11. Remove the cheesecake from the oven and cool until it is room temperature. Turn off the oven for now.

12. Place the cheesecake in the refrigerator for three to four hours.

For the meringue:

13. Near the end of the cheesecake’s time in the fridge, preheat the oven to 375 degrees Fahrenheit.

14. Using an electric mixer, gradually beat the egg whites until they become foamy.

15. Add the cream of tartar to the egg whites. Continue to beat until the mixture stiffens.

16. Gradually add the honey. Beat the mixture on high until the meringue is thick enough that it doesn’t move around when you tip the bowl.

17. Add the vanilla extract to the bowl. Quickly beat it into the meringue.

18. Spoon the meringue onto the cheesecake. Even it out with a spoon or spatula.

To complete the cheesecake:

19. Place the cheesecake in the oven. Bake for 10 to 15 minutes.

20. Remove it from the oven and allow it to cool to room temperature.

21. Place the cheesecake in the fridge for one hour.

22. Serve cold and enjoy!

23. Store leftover cheesecake in the fridge.