Missing cheesecake on a gluten free diet? Luckily making gluten free cheesecake is as easy as making it with gluten. It’s even better!

Cheesecakes are one of the most satisfying cakes out there. They belong to the easy to make and hard to ruin category. This makes them the favorite among many who are trying their wings in the kitchen and also among the well seasoned kitchen veterans who know how to put smile on faces quick and easy.

There are two main types of this cake. The oven baked variety needs an oven and heat so it’s an excellent choice during the winter when we want to be inside a warm kitchen anyway. The no bake cheesecake on the other hand is perfect choice for the summer time. No oven or heat is required to whip it up and have a lovely cool dessert at any part of the hot day.

Cheesecake isn’t really an old dessert as the main ingredient the cream cheese was invented in 1872 when a guy called William Lawrence tried to recreate a soft french cheese and failed into cream cheese. Since then cream cheese have conquered the world so does the cheesecake.

There are plenty of variation all over the world that are using the same basic method a bit differently adding extra ingredients to the base or the cream cheese. Even in the United States there are several types with various methods to prepare them. Probably the most common is the New York style one that uses heavy cream or sour cream to lighten up the cream cheese a bit.

The base of the cake generally made of some kind of crashed up biscuit, crackers or cookies but sponge cakes aren’t unfamiliar with cheesecakes either. Basically we can make it from almost anything what we fancy to throw under the cheese. Like when we try to make the perfect sponge cake but just doesn’t want to come up first time or second or third. Also any accidentally dried out leftover cake could go under there.

This freedom comes quite handy when we are trying hard to come up with some more health conscious dessert options. We already have a sugar free cheesecake that simply uses sugar free biscuit as a base but we can go a step even further. Go natural as possible and not only skip sugar but skip gluten and useless biscuit calories as well. With almonds we can make a perfect gluten free cheesecake crust.

It doesn’t need much more preparation than any other one. In case we only have whole almonds then we have to crush them up in a food processor. It can be ground as well but it’s only a question of preference. Some shops sell them in all three format so we don’t even need to bother with it at home.

We can sweeten the gluten free cheesecake crust with a bit of honey if dates aren’t available. Going ahead without any sweetener will not cause any shock either but dates are sweet surprises hidden in the crust so it’s fun to use them.

Almonds aren’t the only ingredients for a gluten free cheesecake crust recipe. We can use most of the nuts what we have at hand. Pecans, hazelnuts, brazil nuts would most likely work as long as we are happy with their taste in our cake. Most likely we don’t wan’t to end up a salty and sour crust so we should tend towards the sweeter or neutral side.

Ingredients

4 oz / 100g Almond (Ground or whole)
7 tablespoon / 100g Butter (room temperature)
2 oz / 50g Pitted dates (chopped) or sweetener of choice
21 oz / 600g Cream cheese
1 tablespoon Honey or sweetener of choice (optional)

Topping

7 ripe middle size Apricots (about 9 oz / 250g peeled and de-seeded)
2 Aprictos sliced

Kitchen utensils

Ø8″ / Ø21cm Baking tray

How to make Gluten free cheesecake

Put the whole almonds, dates into a food processor and chop them up.
Mix soft butter with the almond and dates crumbs until we get a well combined mixture.
Spread crust mixture into the cake tin until it’s evenly flat. Press it down as much as possible.
Beat cream cheese and honey or sweetener of choice until soft. (In case we opt to add vanilla to it this is the time.)
Spoon cream in the middle of the biscuit base and spread outwards to the edges.

Topping

Peel and slice apricots. Put them into a small saucepan with 5 spoonfuls of water. Bring it to boil. Cook it for about 15 minutes. Stir occasionally then let it cool down.
Slice up two apricots that will go on top of the cheesecake.

Assembly

Decorate the cheesecake base with fresh s apricots.
When the jam is cooled down to room temperature pour it on top of the cake and put the whole thing in the fridge. In case there aren’t fresh apricots available to make jam we can spread on top whatever jam we have available. Preferably something yellow to match the apricots in color and flavor.

Enjoy!

Fancy some more? Let’s cut to the cheese!

F.A.Q.

Is there gluten in cheesecake?

Only if someone uses ingredients that have gluten in them as in wheat flour crackers. There are many gluten-free crust options out there like our gluten free cheesecake made from ground nuts.

Is Philadelphia cream cheese gluten free?

Yes, it is. Cheese in general shouldn’t contain any gluten not even if it’s cream cheese but food manufacturers can’t always be trusted these days so always read the label.

Can celiacs eat cheesecake?

As long as the cheesecake is made from gluten free ingredients celiacs can eat cheesecake.

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