If you enjoy cheesecake but must adhere to a gluten-free diet, you may be seeking a gluten-free cheesecake crust. Most cheesecake recipes call for baking and a water bath, but the gluten-free cheesecake recipe I use doesn’t call for any baking at all. It’s called a “raw dessert” since all of the components are raw, and no cooking or baking is done during the process, including the crust. While most conventional cheesecake crusts are constructed with graham crackers or biscuits, I like to opt for a more natural and nutritious alternative. Instead of graham crackers, I like to utilize naturally gluten-free ingredients to produce a tasty and simple crust that doesn’t need to be baked. In only a few minutes, a delectable basis for your cheesecake is created by combining almonds, dates, coconut oil, cinnamon, and salt.
Is This Recipe For Gluten-Free Cheesecake Crust Vegan?
This cheesecake crust is gluten-free, dairy-free, egg-free, and vegan by default. This dish has no animal ingredients, making it suitable for both vegans and non-vegans.
Gluten-Free Cheesecake Crust Ingredients
Because it contains uncooked ingredients and does not require baking, this dish is termed “raw.” This is all you’ll need to make your gluten-free cheesecake crust at home.
Almonds And Pecans
In this recipe, I use a combination of nuts and almonds in the crust cheesecake to give it a nutty and rich flavor. If you like, you may swap these nuts for the ones you have on hand or the ones you prefer to taste more. I liked how these two components worked together to hold a cheesecake together, but I also gave it a nutty flavor to contrast with the cheesecake filling I was using.
Almond flour is used in this recipe to “fill the cracks” of the cheesecake crust. Crusts made only of nuts and other natural ingredients sometimes do not mix well because they have not been processed into small enough pieces in a food processor. I like to use almond flour to fill those gaps between a meal of nuts from pancakes and almonds. Almond flour also helps to “dip” the coconut oil and create a crust with the right consistency to press into the springform pan.
Dates are added to the top of this gluten-free cheesecake cake to add flavor and to aid in the mixing of nuts, almonds, and almond flour. Because of the sticky nature of the dates, the crust components cling together and are easy to press into the pan.
The gluten-free cheesecake crust gets a boost of flavor from cinnamon. This is an optional component, but I feel that it lends a “homemade” taste to a crust that could otherwise be lacking.
In this recipe, melted coconut oil is used to help combine all of the components together. Coconut oil is not a liquid when heated, but it hardens when exposed to cold temperatures. This recipe calls for melted coconut oil, which is then frozen.
Salt is added to play the sweetness of the days in the crust, but also in the filling of the cheesecake. It is flavor-free to remove sugary ingredients.