Gluten Free Margarita Cheesecake

Gluten Free Margarita Cheesecake

For Cinco de Mayo or for anytime you’re craving something cool and creamy, this gluten free Margarita Cheesecake is the fix! Seriously, it’s one of the most melt-in-your-mouth desserts I’ve ever made, and the tang from the lime and tequila makes it unmistakably margarita.

gluten free margarita cheesecake

Made with homemade gluten free graham crackers (I keep a bag of extras in my freezer for just such baking cravings!), the crust is light and not overly sweet, but the perfect counterpoint to the tart flavors in the filling.

Every bite into this luscious gluten free margarita cheesecake gives the hint of a delicious fresh-squeezed lime. And as if it were possible to make cheesecake any better, this recipe is easily made dairy-free, too! Oh and did I mention vegan? Yes! This near-perfect dessert can be made perfect by being made vegan, as well. See my notes in the recipe card.

So celebrate with all the flavors of one of the most-loved and iconic drinks (with or without the alcohol) … in a dessert everyone will love! Gluten Free Margarita Cheesecake! Why wait for Cinco de Mayo?

Oh wait, did I say Cinco de Mayo? If you’re looking for even MORE gluten free Cinco de Mayo recipe ideas, hop on over to my recipe round-up all about the fun stuff! Dinner ideas to dessert, I’ve got you covered! And no need to wait for May, these recipes are evergreen and delicious. Cheers!

gluten free margarita cheesecake

margarita cheesecake gluten free

Gluten Free Margarita Cheesecake

Yield: serves 6-8
Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 3 hours
Total Time: 4 hours

This sweet-tart and creamy gluten free margarita cheesecake is everything a cheesecake should be and more, lacking nothing in flavor or texture. The homemade gluten free graham cracker crust is just icing on the cake, only it's the crust on the bottom.

Ingredients

  • ¼ cup butter or vegan butter (Earth Balance®), melted
  • 1¼ cup gluten-free crushed graham crackers
  • 16-oz cream cheese or soy alternative, room temperature (Kite Hill, Go Veggie®, Follow Your Heart, Daiya™
  • ½ cup granulated cane sugar
  • 3 Tbs. coconut milk cream, skimmed off the top (at least 12% fat, canned coconut milk, unshaken)
  • 4 Tbs. tequila (or add more lime juice)
  • 2 tablespoons lime juice (approximately 2 limes)
  • 1 Tbs. Grand Marnier (or orange juice)
  • 2 eggs, room temperature (or egg substitute like silken tofu -- see egg substitute #5 in my egg replacers post linked here
  • freshly grated lime zest from 2 limes (it doesn’t hurt to add more)
  • 1 cup sour cream, dairy or non-dairy
  • ¼ cup granulated cane sugar
  • ½ Tbs. lime juice
  • ½ Tbs. tequila (or orange juice)

Instructions

Pre-heat oven to 350° F.

Line a 9 x 11 inch baking pan with aluminum foil and lightly oil.

Crush graham crackers into fine crumbs (if the crumbs are too large, the crust won’t hold together well). Stir in melted butter with a fork until the crumbs hold together when pressed. Transfer to the lined pan and press into the bottom with a rubber spatula.

Bake for 5 minutes.

Whip cream cheese and sugar until smooth and fluffy. Add coconut milk cream, tequila, lime juice and Grand Marnier. Once incorporated, add eggs. Lastly, fold in the lime zest.

Pour mixture over cooked graham cracker crust and spread so it touches all the sides of the pan. Bake for 30 minutes, or until only slightly jiggly in the center.

While the cheesecake is baking, stir together sour cream, sugar, lime juice and tequila, and set aside. Once cheesecake is cooked, pour and smooth on top with a rubber spatula, then return to the oven to bake for 5 more minutes.

Allow to cool completely in pan, then refrigerate for at least 3 hours. Cut into squares and serve with whipped cream, ice cream or on its own.

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I hope you love this recipe as much as we do!

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Gluten Free Dairy Free Margarita Cheesecake turns a festive libation into a luscious dessert!

Gluten Free Margarita Cheesecake turns a festive libation into a luscious dessert! |gfJules.com (dairy-free too!)

Gluten Free Margarita Cheesecake

 

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22 thoughts on “Gluten Free Margarita Cheesecake

    • Hi Laurie, can you tolerate dairy? The next best thing to coconut cream here would be regular cream or even half and half.
      ~jules

    • Hi Gloria, you may absolutely use dairy milk in any of my recipes calling for non-dairy milk. If a recipe calls for CANNED coconut milk, however, it’s calling for a milk that is 12%-14% fat, which is more akin to cream or half and half. In that case, opt for a dairy option like that. I hope that helps!
      ~jules

    • Hi Marlayne, you can absolutely use another liquor. I would caution against gin though, unless it’s a really high quality one with smooth flavor, because many cheaper gins have a pronounced juniper/pine taste and smell which will change the flavor of this smooth cheesecake. Enjoy!
      ~jules

  1. Sounds delicious – I might try it with a shortbread crust, though. Thank you, for your great recipes and flour. All the Best!

  2. Can’t wait to try this cheesecake. I have a number of cheesecake recipes that I have converted to be gluten free. I was diagnosed with “Sprue” in 1959.
    Also have your cookbook.

  3. That looks amazing, Jules! Hard to go wrong with margarita anything in my book! ;-) Shared. :-)

    xo,
    Shirley