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.
Katie says
All in all, I count my experience with this recipe a success.
Though I have only tried one other gluten free cheesecake crust recipe, I can attest that this is a good recipe. My friend is gluten free and said that it is one of the best gluten free cheesecake crusts she has had.
I did not put in any brown sugar but added an extra table spoon of honey instead. The result was satisfying and pleasurable to eat. My only critique, if it be that, is that it came out a bit grainy. I doubt that this is avoidable, though next time I use this recipe I plan to let the crumb mixture sit in the butter for a while prior to baking to see if that reduces the graininess of the crust.
Colleen says
This sounds delicious! I'm wondering if I could use this for a pumpkin pie. If so, would I bake it with the filling or do I need to prebake? I would like to use this recipe for so many things!
Lauren says
Yes! I would recommend baking the crust just to set it. About 10-ish minutes at 350 should do the trick.
MB says
Love love LOVE this recipe!!! I actually had to make a second batch because I kept eating the granola while it was cooling. It pairs really well with cheesecake too! It’s hard to find yummy gluten free cheesecake crust recipes that aren’t graham crackers. Thank you for sharing this!
Lauren says
Thank you!!
Mary says
Thanks for this great crust. I already make my own GF granola with a very similar recipe. So the first time I make this I'm going to cheat and start with the made granola !
melissa says
Have a quick question regarding baked versus unbaked cheesecake. Would the recipe differ at all. My main concern is the last step. Do I do the last step of baking it again if I am doing a baked cheesecake. Or is this for baked cheesecake already?
Melissa says
Oops I just see that a previous commentator had same question and was already answered. Sorry for repeating!
Lauren says
Not a problem!! Thank you!
Kenia says
Would you recommend baking crust prior to baking cheesecake or bake all at once together. I usually do my cheesecake in a water bath too
Lauren says
Yes, I'd bake the crust before putting the filling in it. In this recipe, I use that crust with a classic NY style cheese filling.
Clint Dyck says
Great crust looks great I followed the recipe and had to throw it out and start over with half the oil and half the butter in the end it turned out great
Jane says
My house has never smelled so good!
Eva says
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.
Lauren says
Yes! This crust comes out nice and crisp!
Darlene says
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!
Lauren says
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! ❤️
Angela says
Hi there,
How long would you bake this crust if you were making mini cheesecakes in muffin liners?
Thanks!
Lauren says
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!
Ruth says
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!!)
Lauren says
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!
Diane says
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.
Lauren says
Thank you so much for the feedback - so glad you and your guests enjoyed!!!
Susan says
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.
Lauren says
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!
Lauren says
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!
Maryann G says
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.