Gluten Free Cheesecake

I have a couple cheesecake recipes on the blog, like these chocolate cheesecake squares and these peanut butter cheesecake bars. But it occurred to me I didn’t have an actual, real life traditional cheesecake and I knew I needed to rectify that.

So, I’m giving you a lot of options for this cheesecake. If you want to use traditional granular sweetener go for it, but you can also use monkfruit sweetener or swerve, or whatever your favorite granular sweetener is!

This cheesecake has a deliciously nutty crust that adds a really delicious texture. I love the creamy cheesecake. I topped it with some fresh strawberries but you could also make a berry compote or an oozy and deliciously sweet topping.

So, let’s dive right in and make this Gluten Free Cheesecake! Before beginning, set all ingredients out on the counter to come to room temperature. This is very important because it ensures a creamy cheesecake.

Preheat the oven to 350ºF and put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish or oven safe pot placed on the bottom rack in the oven. This acts as a makeshift water bath and turns the oven into a “steam room”.

To make the crust, in a food processor or high-powered blender, add the pecans and cashews and pulse until they’re a coarse meal.

Add the coconut oil, coconut or brown sugar and salt, and process until the nuts are fine and the crust is starting to pull together.

Press the nutty crust mixture into the bottom of a springform pan. Set aside.

To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the sugar and cream together for about 1 minute.

Crack the eggs into a separate bowl. Add the eggs one at a time to the cream cheese, scraping the sides of the bowl after each addition.

Add the Greek yogurt, almond milk, and vanilla, and beat until everything is mixed well. Pour the cheesecake mixture over the crust into the springform pan.

Place the cheesecake on the middle rack of the oven, leaving the casserole dish with the water in the oven.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Gluten Free Cheesecake

This Gluten Free Cheesecake is a delicious twist on your traditional cheesecake. It has a nutty crust which keeps it lower carb and gluten free!

Recipe by:Lindsay Grimes

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Prep: 20 min + 5 hours coolingCook: 1 hour and 5 minutesTotal: 6 hours and 25 minutes

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Servings: 12 - 16 servings 1x

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Ingredients

For the crust:

• 1 and 1/2 cups halved pecans
• 1 and 1/2 cups whole cashews
• 1/4 cup melted refined coconut oil
• 1/4 cup coconut sugar (or brown sugar)
• 1 pinch sea salt

For the cheesecake:

• 2 lbs. cream cheese (4 packages), at room temperature
• 1 and 1/3 cups granulated sugar (monkfruit sweetener, swerve, or granular white sugar works)
• 4 eggs, at room temperature
• 1/4 cup Greek yogurt, at room temperature
• 1/4 cup almond milk, at room temperature
• 1 tsp. vanilla

Strawberries, for serving

Springform pan

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Instructions

1. Before beginning, set all ingredients out on the counter to come to room temperature. This is very important because it ensures a creamy cheesecake.
2.  Preheat the oven to 350ºF and put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish or oven safe pot placed on the bottom rack in the oven. This acts as a makeshift water bath and turns the oven into a “steam room”.
3. To make the crust, in a food processor or high-powered blender, add the pecans and cashews and pulse until they’re a coarse meal.
4. Add the coconut oil, coconut or brown sugar and salt, and process until the nuts are fine and the crust is starting to pull together.
5. Press the nutty crust mixture into the bottom of a springform pan. Set aside.
6. To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the sugar and cream together for about 1 minute.
7. Crack the eggs into a separate bowl. Add the eggs one at a time to the cream cheese, scraping the sides of the bowl after each addition.
8. Add the Greek yogurt, almond milk, and vanilla, and beat until everything is mixed well. Pour the cheesecake mixture over the crust into the springform pan.
9. Place the cheesecake on the middle rack of the oven, leaving the casserole dish with the water in the oven.

© The Toasted Pine Nut

Enjoy!! xo

BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!