Recipe: Gluten-Free Cheesecake Squares with Nut Crust

Recipe: Gluten-Free Cheesecake Squares with Nut Crust

Deliciously creamy and decadent, these cheesecake squares are the perfect dessert for your upcoming holiday feast or gathering. And the nut crust made with pecans and almond flour means it’s not only delightfully nutty – it’s also gluten free!

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adayinthekitchen  adayinthekitchen  on 7 Dec '18


Makes: 24 squares

Prep time: 40 min

Cooking time: 30 min

Resting time: overnight


Ingredients:

Crust:

  • 1½ cups whole pecans
  • 1 cup almond flour
  • 2 tbsp coconut sugar
  • 6 tbsp butter, melted

Layer 1:

  • 450g cream cheese, at room temperature
  • 2 eggs
  • ⅓ cup maple syrup
  • 1 tsp vanilla extract

Layer 2:

  • 1 cup Greek yoghurt
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract

Method:

Crust:

  1. Preheat oven to 190°C.
  2. Add the whole pecans to a food processor and pulse until the texture is similar to ground flour.
  3. Add the almond flour and coconut sugar and pulse a few times to blend.
  4. Add the melted butter and mix well into the nut mixture.
  5. Press the nut mixture into a parchment-lined baking tin. Set aside.

Layer 1:

  1. In a mixing bowl, combine the cream cheese, eggs, maple syrup and vanilla. Beat well until smooth.
  2. Pour the cream cheese mixture over the nut crust in the tin and spread evenly, making sure to spread the mixture to the edges of the tin.
  3. Bake for 20 min. Cool for at least 10–15 min.

Layer 2:

  1. Set oven temperature to 230°C.
  2. Combine the Greek yoghurt, maple syrup and vanilla and mix together with a whisk until well combined.
  3. Pour over the cooled first layer in the tin and use the back of spoon or a spatula to spread evenly to the edges.
  4. Bake for 10 min.
  5. Bring the cheesecake to room temperature before covering with foil or a pot lid. Refrigerate overnight.
  6. Cut the cheesecake into squares. Serve with fresh whipped cream and fruit sauce, if desired.


Recipe notes:

  • When beating the cream cheese mixture, don’t worry if there are tiny lumps of cream cheese remaining. As long as the majority of the mixture is smooth, the little lumps will melt when baked and you won’t notice a thing.
  • This recipe can be made using a deep-dish pie tin so that the cheesecake can be served as slices. Simply make sure to press the crust up the sides of the tin as well as on the bottom.
  • This cheesecake freezes well. Freeze uncovered first, then wrap in foil and seal in a ziplock bag.
  • It’s great topped with chocolate sauce, chopped nuts, chocolate shavings, fresh fruit and/or crumbled cookies.
  • For detailed instructions – with images – on how to make this recipe, check out the recipe on my website.

Creamy cheesecake squares with nut crust


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adayinthekitchen

adayinthekitchen

I cook up big food ideas in my small kitchen in Hong Kong! Specializing in GF!

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