Blueberry and Lemon Ricotta Cheesecake (Gluten-Free)

READY IN: 1hr 40mins


  • Crust
  • 13
    cup gluten-free oats, ground
  • 13
    cup almond meal (or almond slices ground in food processor)
  • 1
    tablespoon coconut sugar (or other natural sugar)
  • 2 12
    tablespoons butter or 2 1/2 tablespoons coconut oil, melted
  • Filling
  • 13
    cup coconut sugar (or other natural sugar)
  • 12
    teaspoon almond extract (optional)
  • 16
    ounces organic ricotta cheese


  • Mix ground oats, almond meal and 1 Tbsp sugar in a bowl.
  • Add melted butter or coconut oil and mix well.
  • Press onto the bottom of a 7-inch springform pan and keep the pan in the freezer.
  • Separate eggs into two bowls. Whip egg whites until stiff peaks form and set aside.
  • Zest a lemon and then cut the lemon in half and juice it.
  • Preheat oven to 325°F/165°C degrees.
  • In another bowl, mix egg yolks, sugar, and almond extract.
  • Add ricotta cheese, and lemon zest and juice and mix well.
  • Fold in the egg whites and mix gently. Fold in blueberries and mix gently again.
  • Bake in the oven for 80 minutes.
  • Cool and refrigerate for several hours or overnight.
  • Remove the cheesecake from the springform, infuse love, and serve!