Gluten-Free Almond Cherry Cheesecake


  • 12 Walkers gluten-free butter shortbread cookies
  • 2 T butter
  • 3 (8 oz.) packages of cream cheese
  • 1 can of sweetened condensed milk
  • 2 T gluten-free all-purpose flour
  • 3 eggs
  • 1 tsp. gluten-free almond extract
  • 1 C fresh pitted cherries cut in thirds
  • Garnish: washed, unpitted, stem on fresh cherries, washed blueberries and whole raw almonds


  1. Preheat the oven to 350°
  2. Crush 12 Walkers gluten-free shortbread cookies then combine with 2 T melted butter
  3. Press into a greased 9" springform pan
  4. Meanwhile, in another bowl mix the cream cheese, all-purpose flour and condensed milk until well combined
  5. Mix in the eggs & almond extract
  6. Slowly add in 1 C cut pitted cherries
  7. Pour into the springform pan and bake 55 minutes
  8. Remove from oven and cool an hour on the counter
  9. Place in the refrigerator for 4 hours or overnight
  10. Gently remove the springform ring and place on cake stand
  11. Top with fresh cherries and blueberries
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