This simple, delicious 3 ingredient cheesecake crust recipe is not only gluten-free and nut-free, but is also packed full of yummy nutrients like fiber and protein. Made from 3 pantry staples – rolled oats, honey and coconut oil – this tasty combo provides a satisfying crunchy texture and adds a hint of sweetness and rich, toasty flavor sure to complement any cheesecake filling recipe (especially the silky tofu eggnog one included in this recipe).
I’ve said it once and I’ll say it again. Oats are one of those magical whole grains that Registered Dietitians’ love. Packed full of fiber, B vitamins and protein, these little nutrient nuggets are easy to incorporate into a variety of dishes like this delicious baked chocolate oats and these banana oat pancakes as well as this savory tomato oat soup. I’ve been known to add them to almost anything including smoothies, cookies and zucchini chocolate muffins for an added boost of fiber and protein.
How to Make this Gluten Free Cheesecake Crust
I love this recipe because it uses 3 common pantry staples – rolled oats, honey and coconut oil, is not intimidating to those new to baking, and is a tasty gluten free option for celiacs. The most important thing to remember when making this recipe is to use coconut oil in its natural form (solid). You can buy modified coconut oil which stays liquid at room temperature. Do not use it in this recipe. I made this mistake once and will never do it again. The coconut oil will return to its solid state when it goes in the fridge and is the key ingredient to holding your crust together.
What you need:
- Rolled Oats
- Coconut Oil
Note: The amount of coconut oil and honey you use will depend on the amount of oats you have but I like to generally use 1 cup of oats to 2 tablespoons of coconut oil and 2 tablespoons of honey
To start making this cheesecake crust, you will want to start by toasting the oats into granola. Preheat the oven to 350F and line a baking sheet with parchment paper. In a large bowl add your oats. Next you will want to melt the coconut oil in the microwave until it is liquid and whisk in the honey. Pour the honey coconut oil mixture over the oats and stir until they are all covered.
Spread the mixture evenly on the baking sheet and bake for 15 minutes, stirring every couple of minutes. The oats should be a golden brown color and have a toasty aroma. Once cooked, allow the oats to cool for 10 minutes.
Meanwhile you can make the filling of your choice. I’ve included a silky eggnog filling in this blog but you can use any filling you want including this vegan coconut cheesecake and this no-bake white chocolate filling.
Once your baked oats have cooled, pour into a food processor and pulse for 30 seconds (or pound with a mallet). You don’t want the oats to be a flour-like consistency but a chunky texture. Mix the oats with some more melted coconut oil and evenly distribute the mixture into your tart containers (like these). Press down with a spoon or measuring cup and bake in the oven for 5 more minutes.
Once down, allow the crust to cool in the fridge. Once cooled, add your filling and refrigerate for a couple of hours or overnight and enjoy!
Rolled oats, honey and coconut oil are all nutritious foods that I incorporate into my daily diet.
Rolled oats: Rolled oats are a whole grain, which means they are full of fiber, B-vitamins, and protein. They help with gut health and are amazing at keeping your blood sugars balanced throughout the day.
Honey: Honey is a natural sweetener that has a good source of antioxidants and has been shown to have anti-inflammatory and antimicrobial properties.
Coconut oil: Coconut oil has a medium to high smoke point and potentially has antioxidant, anti-inflammatory and anti-bacterial benefits. Fat is often referred to as the “satiety factor” by us dietitians and is key to leaving you feeling not just full, but satisfied. You can learn more about different types of cooking oils here.
Crust Flavor Boosters
I love this crust as is. I find it has the perfect combo of sweetness and crunchiness but sometimes it’s nice to add a complimentary boost of flavor to your crust when using different fillings. Here are a few options you can add to a gluten-free cheesecake crust to give it an extra boost of flavor.
Cinnamon: Cinnamon adds a warm and spicy flavor to the crust that pairs well with many different cheesecake fillings. You can add ground cinnamon to the crust mixture, or sprinkle it on top of the crust before baking.
Vanilla extract: Vanilla extract is a classic flavor booster that adds a rich and sweet aroma to the crust. Simply add a teaspoon or two of vanilla extract to the crust mixture before pressing it into the tart molds.
Lemon zest: Lemon zest adds a bright and citrusy flavor to the crust that pairs well with many different cheesecake fillings. Grate the zest of one lemon and mix it into the crust mixture before pressing the crust into the molds.
Nutmeg: Nutmeg adds a warm and spicy flavor to the crust that pairs well with many different cheesecake fillings. You can add ground nutmeg to the crust mixture, or sprinkle it on top of the crust before baking.
Chocolate chips: Chocolate chips add a rich and indulgent flavor to the crust that is sure to satisfy any chocolate lover. Simply mix a handful of chocolate chips into the crust mixture before adding it into the food processor. Press them into the pan before baking. These will melt into the crust and add little pockets of sweetness into each bite.
Can you use Steel Cut Oats to Make this Recipe?
Technically speaking, yes you can use steel cut oats for this recipe (they are also gluten free). However, steel cut oats are not as processed (aka steamed) as rolled oats, so they may not stick together as well when forming the crust. If you have rolled oats or quick oats, use those. If you’re in a bind you can use the steel cut oats. I would grind them a little finer to ensure the final product sticks together.
If you are finding the crust keeps crumbling, add an extra tablespoon of coconut oil and throw the finished crust in the freezer. I also recommend making sure your crust is sticking together by popping out one of the tart molds. This will ensure you’re not serving deconstructed cheesecake at your party haha!
Tools I Used
For this recipe I used the following tools:
Large mixing bowl: To mix the oats, honey and coconut
Baking Sheet: For baking the oats, honey and coconut mixture
Food Processor: For grinding the cooked oats, honey and coconut oil mixture
If you enjoy this recipe, it would make my day if you would leave a comment and/or star rating below. I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! xoPrint
This simple, delicious 3 ingredient cheesecake crust recipe made from 3 pantry staples – rolled oats, honey and coconut oil, is not only gluten-free and nut-free, but is also packed full of yummy nutrients like fiber and protein.
- 1 cup rolled oats
- 1/4 cup melted virgin coconut oil
- 2 Tbsp honey
- 1 cup white chocolate chips + more to taste if needed, melt before adding
- 3 Tbsp melted virgin coconut oil
- 1 x 350g package firm tofu
- 1/4 cup eggnog
- 1 tsp vanilla
- Pinch sea salt
To Make Crust:
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Melt the coconut oil in the microwave. In a small bowl, whisk together 2 tablespoons of the coconut oil and honey.
- In a large mixing bowl, add the oats and coconut honey mixture. Stir until the oats are coated and evenly spread out on the baking sheet.
- Bake for 15 minutes or until the oats are golden brown, stirring occasionally. Remove from the oven and allow the oats to cool (approximately 10 minutes).
- Add the baked oats into a food processor and pulse for 30 seconds. Mix in the remaining 2 more tablespoons of coconut oil, making sure to coat the baked oats. This will hold keep your crust together.
- Evenly distribute the mixture between the silicone tart molds and press with the bottom of a measuring cup or a spoon. Bake for an additional 5 minutes. Remove from the oven and put in the fridge.
- Meanwhile make your filling. You can use the eggnog filling below, this vegan coconut filling, this white chocolate filling or any other filling you desire. Add the filling to the tart molds and refrigerate for 3 hours or overnight. If you’re in a time crunch pop in the freezer for an hour to speed up the firming process.
To Make Filling:
- Melt 1 tablespoon of coconut oil with 1 cup of white chocolate chips in the microwave.
- Add the melted chocolate, remaining coconut oil, tofu, eggnog, vanilla and salt into a high-powered blender and blend until smooth. If you don’t have a high-powered blender, use a bullet in two parts. Add to your crust and refrigerate for 3 hours or overnight.
- Serve with grated chocolate or nutmeg and whipped cream and enjoy!
To make the crust vegan: Replace the honey with 1 Tbsp of coconut oil and 2 Tbsp of brown sugar
To make the eggnog filling gluten-free: Replace the eggnog with a vegan alternative.
- Prep Time: 5
- Cook Time: 20
- Category: dessert