HOME > Chowhound > Home Cooking >

Discussion

Gluten-Free Cheesecake Crust?

My friend doesn't eat gluten, and I thought that for her baby shower I would make a cheesecake, since there is no flour in it. Then I remembered the crust. I usually use gingersnaps or famous wafers and both of those contain gluten. Any ideas for a different crust?

To complicate matters, I live somewhere where it is not possible to buy gluten-free flour or cookies.

Help!
Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. You can crumb style crust using ground almonds.

    1. You can also make cheesecake without crust. I mean, does anyone eat cheesecake for the crust? But in case you didn't know, it will cook up and serve very well without it.

      Nuts, OTOH, are a very good suggestion too.

      1. How about toasted shredded coconut chopped really finely? (Unsweetened, so that it doesn't distract from your cheescake).

        1. Oats and nuts; I think I have a recipe for such a crust if you are interested.

          3 Replies
          1. re: Val

            All of these sound like good ideas and yes, a recipe would be a great help! Thanks!

            1. re: lulubelle

              I obtained this recipe from a Quaker Oats pamphlet many years ago...the cheesecake is quite light and creamy and people always remark how different the crust is...I'll paraphrase the entire recipe but you might only be interested in the crust, I realize:

              Crust:

              1 1/2 cups quick oats, uncooked
              1/2 cup finely chopped walnuts or pecans
              1/2 cup packed brown sugar
              1/3 cup butter, melted

              Filling:

              Two 8 ounce packages cream cheese, softened
              1/2 cup sugar
              1 Tablespoon lemon juice
              3 eggs (recipe does not specify size, I use large)
              1 cup sour cream

              Topping:
              1 cup sour cream
              2 Tablespoons sugar
              2 teaspoons vanilla

              For crust: Preheat oven to 350 degrees; combine all ingredients, mix well. Firmly press onto bottom and sides of ungreased 9 inch springform pan about 1 1/2 inches high. Bake in oven for about 18 minutes or til golden brown; let cool.

              For filling: combine cream cheese, sugar, lemon juice, mixing at medium speed with electic mixer. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Pour into prepared crust. Bake in 350 degree oven for about 50 minutes.

              For topping: combine all ingreidents; mix well Spread over baked cheesecake. Continue baking at 350 for about 10 minutes. Loosen cake from rim of pan; cool before removing rim. Chill before serving.

              1. re: Val

                Make sure to check that your friend can tolerate oats--I have a friend who's celiac and she can't eat any oats at all.

          2. I was going to suggest gluten free gingersnaps (I've used Mi-Del brand for cheesecake crusts before) but then realized you said you weren't able to find any gluten free items near you - so I think the nut crusts sound great....just a note of caution: oats are not gluten free unless you buy specifically certified GF oats, and even then some people with gluten intolerances can't digest them well so you may want to check with your friend first if you are unsure.