Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Tarta de queso de La Viña (sin lactosa y sin gluten)

La Viña Cheesecake (Lactose-Free and Gluten-Free)

Name: La Viña Cheesecake (Lactose-Free and Gluten-Free)
Total time: 2400 s
Yield: Serves 8 servings
Ingredients: 1 package gluten-free, lactose-free Maria cookies (or any gluten-free, lactose-free cookies); 1/4 cup butter (about 60 grams), lactose-free, softened; 2 cups lactose-free cream cheese (about 450 grams); 3/4 cup lactose-free heavy cream (about 200 ml); 1 tablespoon gluten-free flour; 3-4 eggs (depending on size); 2/3 cup granulated sugar (about 130 grams; if you prefer it sweeter, you can use up to 1 cup or 200 grams)

CeliciousFood @CeliciousFood

Madrid

Hi everyone! Today I’m sharing a well-known and much-loved recipe, with a small twist: the famous La Viña cheesecake.
It’s one of my favorite desserts because it’s not too sweet and has a real cheesecake flavor—best of both worlds! 😋
This version is lactose-free and gluten-free, suitable for low FODMAP diets. Personally, I love making a cookie crust, even though it’s not part of the traditional recipe. I enjoy the crunchy contrast. You can use any cookies you like, which can give it a completely different touch.
Do you have your own version of this cheesecake?

CeliciousFood @CeliciousFood

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Ingredients

40 min (+resting time)

Serves 8 servings

For the cookie crust
1 packagegluten-free, lactose-free Maria cookies (or any gluten-free, lactose-free cookies)
1/4 cupbutter (about 60 grams), lactose-free, softened
For the cheesecake
2 cupslactose-free cream cheese (about 450 grams)
3/4 cuplactose-free heavy cream (about 200 ml)
1 tablespoongluten-free flour
3-4eggs (depending on size)
2/3 cupgranulated sugar (about 130 grams; if you prefer it sweeter, you can use up to 1 cup or 200 grams)

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Steps

40 min (+resting time)

1

Line a 7-inch (18 cm) springform pan with parchment paper. To do this, crumple and dampen the paper with your hands, then press it into the pan.
2

Crush the cookies (using a food processor or by hand) and mix with the softened butter. Press the mixture evenly into the bottom of the pan, making sure it’s well covered. Try to slightly raise the edges to help hold the cheesecake filling.
Place the pan in the freezer while you prepare the rest.
3

In a separate bowl, mix the remaining ingredients until smooth and no lumps remain. You can use a whisk.
4

Preheat the oven to 400°F (200°C), top and bottom heat if possible.
5

Pour the cheesecake mixture over the cookie crust and place the pan on the lower rack of the oven. Bake for 35-40 minutes.
6

The top should be golden, but when you open the oven, the center will jiggle. This is normal.
7

Turn off the oven and let the cheesecake cool inside for 1 hour. Then let it cool outside the oven for another 1-2 hours. After that, refrigerate overnight (at least 13 hours).
When unmolding, do so while the cheesecake is cold and handle carefully.
8

Enjoy! 🧀🍰
P.S.: Don’t worry if you have leftovers—this cheesecake tastes even better after resting.

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CeliciousFood @CeliciousFood

Published in the US on April 22, 2026 14:01

Madrid

Soy Celia, psicóloga de profesión, cocinera amateur... Y... ¡disfrutona de la gastronomía por naturaleza! 👩🏻‍🍳😋Visita mi perfil de instagram para más recetas: https://www.instagram.com/celiciousfood/