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3-Ingredient Gluten Free Cheesecake Crust
This simple oat-based gluten-free cheesecake crust is one I come back to again and again. Made with just 3 pantry staples (rolled oats, honey, and virgin coconut oil), it’s also nut-free, and full of nourishing ingredients. Find my favorite cheesecake filling recipes in the recipe card below!
I love using oats for a cheesecake crust. Not only do they make the perfectly light, crunchy and flavorfully toasted base, the dietitian in me loves the fiber boost they add! This gluten-free crust makes a super versatile base for any cheesecake filling you love (I’m currently hooked on making it with these mini eggnog cheesecakes), plus, it’s beginner-friendly and comes together in under 30 minutes—no fancy equipment or baking experience required.
A Couple Hot Tips for Success With This Oat Based Cheesecake Crust
Make sure to toast the oats first! Trust me, I skipped this step the first time I tested it and the flavor was just kind of blah. Toasting brings out a nuttiness and creates that golden, crunchy texture you want in a crust.
Use Virgin Coconut oil: This is a must! When testing these I used refined coconut oil by accident and ended up with crumbly crusts. Because virgin coconut oil is solid at room temp, it keeps these crusts intact much better. I also love that the oil adds some satisfying and blood sugar balancing fats!
Let’s Make These Ease Cheesecake Crusts Together!
Mix your oats with the coconut oil and honey
Spread the oats out evenly before baking, so you don’t burn any of them.
Pulse the oats into a fine crumb texture in your food processor (similar to graham crumbs) before mixing with coconut oil to complete the crust base
Make sure to let your crusts sit for about 10 minutes after baking otherwise they can crumble.
Once cooled, add your filling!
If you make this gluten free cheesecake crust, 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.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! XO
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3-Ingredient Gluten Free Cheesecake Crust
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 Tarts 1x
- Category: dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
This simple oat-based gluten-free cheesecake crust is one I come back to again and again. Made with just 3 pantry staples (rolled oats, honey, and virgin coconut oil), it’s also nut-free, and full of nourishing ingredients like fiber and healthy fats.
Ingredients
- 1 cup rolled oats
- 1/4 cup melted virgin coconut oil, divided
- 2 Tbsp honey
This recipe works great with my eggless coconut cheesecake, creamy eggnog cheesecake, or white chocolate tart filling.
Instructions
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Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat. Line a muffin tin with parchment paper or silicone cups and set aside.
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Melt the coconut oil in the microwave. To a medium bowl, add 2 tablespoons of the coconut oil and whisk with the honey until well combined.
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Add the oats to the bowl with the coconut honey mixture. Stir until the oats are coated
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Spread the oat mixture evenly onto the lined baking sheet to ensure it doesn’t burn. Bake for 15 minutes or until the oats are golden brown, stirring once or twice. Note: if making a filling, this is a great time to do it! You can use your favorite recipe or make this creamy eggnog filling, this vegan coconut cheesecake filling or this no-bake white chocolate filling.
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Remove oats from the oven and add to a food processor. Pulse until a fine crumb consistency is reached, about 30 seconds. Add the remaining 2 tablespoons of melted coconut oil, and pulse until well combined.
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Press down with your fingers or the back of a spoon and return to the oven to bake for 5 more minutes. Remove from the oven and cool on the counter or in the fridge, about 10 minutes (crusts will appear a bit wet and crumbly but will harden as they set). At this stage you can either add your desired fillinbg, store in an airtight container in the fridge up to 1 week or freezer up to 3 months.
Notes
Crust Flavor Boosters
I love this crust as is. I find it to be the perfect combo of sweet and crunchy, but sometimes it’s nice to add a complimentary boost of flavor when using different fillings. Here are a few options you can add to give this gluten-free cheesecake crust 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.
can the coconut oil be substituted?
Hi Sue! I’ve never tried it without the coconut oil so can’t say for sure, but you should be able to substitute it for another oil! It will have a slightly different taste but texture should be similar. Let me know if you try it out!
I’ve been finding oat crust recipes that say for no-bake only. Can I use this one for my cheesecake that bakes at 300degrees for 1 hour?
Hi Carla! I’ve never baked it that long so I can’t say for sure. I’m worried it may burn a bit or become hard. If you do try it out let me know how it goes! But I just don’t want to see you wasting any precious ingredients!