Hi friends! A special treat is coming your way and we're keeping it simple - simply enjoyable for our friends and family (or ourselves) with allergies and those without! This Gluten Free Nut Free Cheesecake Crust is a food allergy safe option that does not compromise on taste or texture.
After years in the restaurant industry, more and more food allergy friendly options are continuously added to menus. In my experience, one of the biggest struggles with gluten free options is replicating the taste and texture of similar non-gluten free options. In addition, more often gluten allergies also come with additional allergies such as nuts, especially when it comes to desserts. Well we're saying, "not today!"
THIS POST CONTAINS AFFILIATE LINKS. THE PRICE YOU PAY STAYS THE SAME, BUT I MAKE A COMMISSION FROM THE SALE.
Honestly, this gluten free nut free cheesecake crust is so flavorful, wonderfully crumby and crunchy, I prefer it over using regular graham cracker crumbs or wafer cookies. What's going to set this crust apart from soggy, bland gluten free options is the toasting of gluten free oats with cinnamon, brown sugar and honey so we're left with super awesome gluten free granola goodness.
Right now, I've been able to find two brands with gluten free oats pretty easily. Bob's Red Mill
and Quaker Oats
. If you subscribe to Thrive Market, you can find them there too.
Besides being delicious in cheesecake crust, these gluten free oats are a perfect substitution for regular oats in everyday life. Try them in these Gingerbread Banana Motivation Muffins for a gluten free jump start to your day. Or just make cheesecake, because that's an acceptable breakfast....right?
Untoasted oats vs crunchy, sweet toasted oats
Once your crust is crumbed, buttered, baked in cooled what you put in it is totally up to you! There's a gluten free New York style cheesecake recipe coming your way real soon. This one...right here...
But in the meantime, these Raw Lemon Cheesecake Bars from Stress Baking are my current swoon-worthy summertime treat. If you're looking to go totally gluten, nut and dairy free try filling your fresh Gluten Free Nut Free Cheesecake Crust with Foodal's Dairy Free Chocolate Cheesecake.
Honestly though, if you just ate this as granola and decided "to hell with the cheesecake" you would have my full support. Crunchy, sweet, and superbly tasty this Gluten Free Nut Free Cheesecake Crust is going to satisfying in all the stages of cooking!
Did you make this recipe? Tell me about it in the comments! Looking for other go to's for gluten free, nut free options - I want to know!
Pin this recipe here!
Gluten Free Nut Free Cheesecake Crust
Ingredients
- 3 cups gluten free oats (255g )
- ½ cup light brown sugar (113g )
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup + 1 tablespoon olive or coconut oil
- 6 tablespoons unsalted butter (melted (for a dairy free option, try substituting vegan baking butter))
Instructions
- Preheat oven to 350°F. In a 13x9 pan, combine the oats, brown sugar, honey, cinnamon, salt and oil. Using your hands, evenly distribute the ingredients. Spread into an even layer in the pan. Bake for 30 minutes, stirring every 10 minutes.
- After baking let the oats cool completely, about 10 to 15 minutes. Oats will harden as they cool to a granola-like texture, stir occasionally to keep from sticking to the pan.
- Transfer to a food processor. Pulse 2 to 3 times to break up any larger pieces then process on high for 30 to 60 seconds until the oats resemble coarse crumbs.
- Add the coarse oat crumbs to a medium size bowl. While stirring, slowly pour melted butter over the oats. Once all the crumbs are coated with the melted butter, transfer to a springform pan to make the crust.
- Optional: If you want to remove the full cheesecake from the springform pan prior to serving, lightly grease the bottom of the pan with butter and line with a circle of parchment paper before adding crumbs.
- Lightly spread crumbs into an even layer on the bottom of the springform pan. Using your fingers or the bottom of a measuring cup, press the crumbs into the bottom of the pan and up the sides. Bake at 350°F for 7 to 8 minutes. Let cool completely before adding cheesecake batter of choice.
Lisa says
I need this for Thanksgiving and my whole family loved it! My husband's favorite dessert is cheesecake and in the last year he's discovered that he has a severe gluten and sensitivity. It's been hard to find a nut free version have a gluten free crust because he's also allergic to nuts. This one fit the bill! And I'm making it again for Christmas
Lauren says
This makes me SO happy!! This cheesecake crust is one of my favorites, so so glad you were able to enjoy it with your family.
Michelle Blackwood says
Thank you for this gluten-free nut-free cheesecake crust, love how simple this recipe is.
Luke says
I love this recipe so much. I'm not even celiac or allergic to nuts, but I pick this recipe over the standard Graham cracker crust for my cheesecakes every time! Thanks
Ashley Dillon says
Not sure what happened. Followed the recipe to a T and it burnt really bad. I did 350 for 30 minutes, stirring every 10 minutes. I had to throw the whole batch away.
Lauren says
So sorry that happened!
Sam | Ahead of Thyme says
Gluten-free cheesecake crust? YES!!! This is going to be perfect for my party next weekend!
Nicoletta says
We have quite a few friends with gluten sensitivities so this crust would be perfect! Although, it looks so good we might use it anyway!
Karyl Henry says
I'm loving this combination! I'm normally lazy and just buy a cheesecake crust, but I'm going to need to give this a try instead. Sounds delicious!!
Anne Murphy says
Love the way you toasted the oats to give it more flavor! Looks like a great crust.
Aracely says
If I’m baking my cheesecake, would I still pre bake the crust?
Mireille says
Same question here... Do you already know the answer or tried it out?
Lauren says
Yes! Not long, just enough to set the oats with the butter (about 5-7 minutes).
Lauren says
Yes! Not long, just enough to set the oats with the butter (about 5-7 minutes).
Michele @ Queenbeebaker says
LOVING the flavor combos in this crust! The cheesecake you made with it looks to-die-for!
Natalie says
I love a good cheesecake. This gluten free crust got me interested to try this version too. Love how healthy it sounds. Saving this recipe.
Jessica Robinson says
Such a great idea that I'm going to share with my gluten free girlfriends! They can now eat cheesecake!
Leslie says
I can think of so many things to use this for. And thanks for sharing my raw lemon bars - I freaking love those things!
Kristina says
This is great for nut avoiders like me, it's so hard to navigate the sweets...especially gluten free crusts that tend to to use nuts. Definitely bookmarking this for the future!
Jenni LeBaron says
We are a gluten-free household so this is a great option for us. I usually make mine with a nut base, but I'd love to try your recipe. It sounds fantastic.
Tamara Andersen says
Gluten restrictions or not, this crust looks and sounds fabulous! I'm currently looking at the possibility of making a switch to a gluten free diet for autoimmune disease. I love the fact that better options are available every day!
Ashley @ Big Flavors from a Tiny Kitchen says
Those toasted oats look SO good! I can practically smell them from here. I'd take a cheesecake made with this crust any day!
Jenni says
This looks so great! Thanks for the tutorial on making the crust