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!
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Gluten Free Nut Free Cheesecake Crust
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 1 cheesecake crust 1x
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Pin RecipeDescription
Crisp, crunchy and sweet with a subtle touch of warming cinnamon. This gluten free nut free cheesecake crust can be enjoyed by those with food allergies and those without!
Ingredients
- 3 cups (255g) gluten free oats
- 1/2 cup (113g) light brown sugar
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 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 13×9 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.
- Category: dessert
This looks so great! Thanks for the tutorial on making the crust
Those toasted oats look SO good! I can practically smell them from here. I’d take a cheesecake made with this crust any day!
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!
★★★★★
cheesecake is a big hit at my home,would love to try your recipe.
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.
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!
★★★★★
I can think of so many things to use this for. And thanks for sharing my raw lemon bars – I freaking love those things!
Such a great idea that I’m going to share with my gluten free girlfriends! They can now eat cheesecake!
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.
LOVING the flavor combos in this crust! The cheesecake you made with it looks to-die-for!
★★★★★
Love the way you toasted the oats to give it more flavor! Looks like a great crust.
★★★★★
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!!
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!
Gluten-free cheesecake crust? YES!!! This is going to be perfect for my party next weekend!
Thank you for this gluten-free nut-free cheesecake crust, love how simple this recipe is.
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
★★★★★
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.
This is an excellent crust recipe. You only need 1 1/2 cups for a cheesecake unless you like a large amount of crust. I use it to cover the bottom and just the ridge of the springform pan.
Made this Crust for my mom and sister with celiacs disease, they loved it my husband was iffy or the idea because according to him the best part of a cheesecake is the graham cracker crust, but he also loved it. I also use this recipe for granola cereal my kids love it.
I’m so happy to hear that! This is one of my personal favorites, I typically use this instead anytime I’m making a cheesecake because the flavor is just so good. Thank you for your comment and giving this recipe a try!
Gah, Susan! That makes my heart so happy! We have a family member with celiacs so I make this crust for my summertime treats too, I actually prefer it to graham cracker now. So happy your family loved it!
I made this crust along with the cheesecake recipe and it was the best I’ve had! All my guest raved about it and thought I got it from a bakery! My kids begged me to make another just for them! I followed the recipe EXACTLY, no substitutions. Sometimes you just gotta go for it! The crust was flavorful and really held up nicely. Better than any other crust I’ve tried. The cheesecake came out smooth and creamy with NO CRACKS! The texture was perfect! I’m making it again for my next dinner party.
★★★★★
Thank you so much for the feedback – so glad you and your guests enjoyed!!!
I want to make a baked cheesecake that is nit/ trace of nuts free, so am looking at this recipe. Once the base is cooked can you then use it for a baked cheesecake? (Spelling error.. not nit.. Nut!!)
Correct! Once the “granola” is cooked you grind it, mix it with butter and press it into a pan. My new york style cheesecake recipe uses this crust!
Hi there,
How long would you bake this crust if you were making mini cheesecakes in muffin liners?
Thanks!
Hi Angela! First, that’s a great idea. Second, I haven’t tried this BUT I’d probably check them at 2 to 3 minutes up to 5 minutes. Hope that helps!
I made this crust last Christmas and in was a huge hit. Making again this year, my family likes it better than a regular Graham cracker crust. Thanks for a great recipe!
★★★★★
That’s exactly how I feel too! So glad you loved it, thanks for taking the time to review the recipe. Have a wonderful Christmas! ❤️
I need a gf crust for a N.Y. style cheesecake using the water bath method. The gf graham base and honey oat Cheerios base were disappointing. Will the crust bake to a crispy crust? Thank you so much.
Yes! This crust comes out nice and crisp!