Finally, a delicious wheat free Cheesecake base that’s super easy to make from scratch. Suitable for any “no-bake” cheesecake. It’s also nut free and can easily be adapted to dairy free for use in other desserts or baking.
Is this recipe gluten free?
The main ingredient in this recipe is oats. Technically oats do-not contain gluten. However, due to growing and production processes, they are often contaminated with gluten and cannot be strictly classified as “gluten-free”.
As some-one that is gluten sensitive, rather than Coeliac, I have discovered I’m fine eating oats, so long as they are organic. For several years now I have been avoiding gluten. But gluten never bothered me in the past. I found this strange, how could my body suddenly have a sensitivity to something I’d been eating for years? Personally, I have come to the belief it’s the sprays and chemicals that my body is reacting too rather than the gluten itself. I have been on a journey of slowly introducing some gluten ingredients that have been grown organically to see how I react.
If normal oats have made you unwell in the past, you could try organic oats to see if they are better. (Here is my favourite.) I encourage you to make your own call, you know your body (or your family members) better than anyone.
Tools you may need to make this Cheesecake base
Large roasting tray lined with baking paper, measuring cups, wooden spoon/spatula, a food processor/ blender/magic bullet, springform tray or baking dish lined with baking paper.
Ingredients for the best Wheat Free Cheesecake Base
- Oats – 3 Cups
- Coconut sugar or brown sugar – 1/3 Cup
- Coconut Oil – 1/4 Cup melted
- Honey or Maple Syrup – 2 Tablespoons
- Cinnamon – 1 teaspoon
- Salt – 1/4 teaspoon
- Butter (or dairy free alternative) – approx. 60 grams melted
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Step-by-step Instructions to make this Wheat free Cheesecake base
Step One
Preheat the oven to 180C / 350F. Line a large roasting pan with baking paper and add all the dry ingredients (oats, sugar, cinnamon, salt). Mix together well.
Step Two
Drizzle over the honey/maple syrup and the melted coconut oil. Mix together well to ensure the dry ingredients are combined well with the wet ingredients – don’t worry if it goes a little clumpy.
Step Three
Bake at 180C / 350F for approx. 30 minutes, stirring occasionally to avoid burning/sticking. Once it’s golden and fragrant it’s ready. Remove from the oven and leave to cool.
Step Four
Once cool – place baked ingredients into a food processor, blender or magic bullet – fitted with a cutting blade and pulse until fine. As you finish mixing, slowly drizzle in the melted butter (or dairy alternative) until the mixture will hold together when pressed between your thumb and finger, this may mean more or less butter so just add it slowly. Don’t allow it to go greasy, you want just enough butter to have it bind.
Step Five
Transfer the fine mixture into your lined springform pan or baking dish. Using a spatula or other flat utensil press the mixture into the bottom of the pan firmly. If you find it’s not holding together easily you may need to pop it back in the food processor and add a little more melted butter. This part is a little bit tricky because you don’t want too much butter, or it will go greasy and set like rock once chilled.
Step Six
Once the cheesecake base is pressed into the pan pop it in the fridge to firm up. It is then ready to add your favourite “no-bake” cheesecake recipe.
Enjoy!
Easy Wheat Free Cheesecake Base
Finally, a delicious wheat free Cheesecake base that's super easy to make from scratch. Suitable for any "no-bake" cheesecake. It's also nut free and can easily be adapted to dairy free for use in other desserts or baking.
Ingredients
- Oats - 3 Cups
- Coconut sugar or brown sugar - 1/3 Cup
- Coconut Oil - 1/4 Cup melted
- Honey or Maple Syrup - 2 Tablespoons
- Cinnamon - 1 teaspoon
- Salt - 1/4 teaspoon
- Butter (or dairy free alternative) - approx. 60 grams melted
Instructions
- Preheat the oven to 180C / 350F. Line a large roasting pan with baking paper and add all the dry ingredients (oats, sugar, cinnamon, salt). Mix together well.
- Drizzle over the honey/maple syrup and the melted coconut oil. Mix together to ensure the dry ingredients are combined well with the wet ingredients - don't worry if it goes a little clumpy.
- Bake at 180C / 350F for approx. 30 minutes, stirring occasionally to avoid burning/sticking. Once it's golden and fragrant it's ready. Remove from the oven and leave to cool.
- Once cool - place baked ingredients into a food processor, blender or magic bullet - fitted with a cutting blade and pulse until fine. As you finish mixing, slowly drizzle in the melted butter (or dairy alternative) until the mixture will hold together when pressed between your thumb and finger, this may mean more or less butter so just add it slowly. Don't allow it to go greasy, you want just enough butter to have it bind.
- Transfer the fine mixture into your lined springform pan or baking dish. Using a spatula or other flat utensil press the mixture into the bottom of the pan firmly. If you find it's not holding together easily you may need to pop it back in the food processor and add a little more melted butter. This part is a little bit tricky because you don't want too much butter, or it will go greasy and set like rock once chilled.
- Once the cheesecake base is pressed into the pan pop it in the fridge to firm up. It is then ready to add your favourite "no-bake" cheesecake recipe.
