Gluten Free Nut Free Cheesecake Crust Recipe
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!
How to Make the Best Gluten Free Nut Free Cheesecake Crust
This gluten-free nut-free cheesecake crust offers a delicious solution for anyone with dietary restrictions who still craves a rich, indulgent dessert. With its crispy, crunchy texture and subtle warmth from cinnamon, this homemade crust is far superior to store-bought options and completely customizable to your cheesecake vision.
The beauty of this recipe lies in its simplicity and flexibility. Using gluten-free oats as the base ensures it’s naturally gluten-free, while eliminating nuts opens up the recipe for those with allergies. The combination of brown sugar, honey, and warming spices creates a flavorful foundation that pairs beautifully with any cheesecake filling—from classic New York style to fruit-flavored variations.
Making your crust from scratch means you control every ingredient, ensuring the final dessert is safe for your dietary needs and bursting with homemade goodness. Once you’ve mastered this base, you’ll find yourself making it again and again for all your cheesecake creations.
Gluten Free Nut Free Cheesecake Crust
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
Crust
Instructions
Prepare the Oat Base
- 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.
Cool and Process
- 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.
Form the Crust
- 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.
Notes
- This crust is perfect for cheesecakes and works with any filling you prefer.
- Make sure to stir the oats frequently during the initial baking to prevent burning.
- For a dairy-free version, substitute vegan baking butter for the melted butter.