Gluten Free Cheesecake

Hopefully you’ve had a chance to read Parts 1 and 2 of this series of posts about Katie Lucey, the gluten-free chef.  Again, I’m so impressed seeing how dedicated Katie is to cooking food that is healthful and delicious and will satisfy each member of her family.  What an amazing support system they all provide for each other!


If you’re lucky, you’ve since tried not only the pot-pie, but also the fantastic flatbreads we’ve made.


Katie was very thoughtful in putting together her menu for the day. She wanted to do a main course, something snackey and a dessert, to show versatility.   The dessert was a new recipe that she had just tried for the first time about a week before we spoke.  She called it a gluten-free cheesecake.  In my opinion,  this dish was amazing.  I didn’t think of it necessarily as a cheesecake replacement, but instead more of a cashew mousse.

To make this dish, you will need a gluten-free graham cracker or the recipe for the flatbreads.  So, take a look back at the link below and make sure you have all of the ingredients for this super easy treat.


You may also need this link – it will take you to the website that Katie got the recipe she modified.


Gluten Free Cheesecake Bars

From Nom Nom Bombshells | Desserts | American


12 servings


  • For the Crackers
  • 1 3/4 c multi blend gluten-free flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 c water
  • 3 T coconut oil
  • 1 T olive oil
  • 1 tsp cinnamon
  • 1 tsp granulated honey
  • For Crust
  • Above ingredients, prepared
  • 1/2 tsp maple syrup
  • 1/2 tsp cinnamon
  • 1 T melted coconut oil
  • For the filling:
  • 2.5 cups raw cashews
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp almond milk


  1. For crust:
  2. Preheat oven to 450°F. Line a pizza stone, or other baking stone, with parchment paper. If using a pizza stone, put it in the oven while it preheats.
  3. Stir together gluten free flour, honey, cinnamon, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
  4. Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
  5. Sprinkle with cinnamon and granulated sugar.
  6. Slide round (still on parchment) onto preheated stone and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking).
  7. Crush the pieces.
  8. Add in the maple syrup, melted coconut oil, and cinnamon then push it into a pan and bake for 5 minutes.
  9. For Filling:
  10. Place the cashews in a bowl of water. Cover and soak overnight, rinse, and then drain.
  11. To make the filling, place all of the filling ingredients into a food processor and blend until it reaches a smooth, batter-like consistency.
  12. Pour the mixture over the crust in the baking pan.
  13. Place back in the freezer for at least one hour to harden.
  14. Remove the cheesecake from the freezer and cut into bars.
  15. Serve immediately or store in the freezer.


You will need to be prepared 24 hours in advance, because the cashews do need to soak overnight.


After they have soaked, just drain the cashews and pop them in the food processor with all of the other ingredients.


Crush up your gluten-free graham crackers, mix with maple syrup, granulated honey and cinnamon and lay them in the bottom of the baking dish. Place the dish in the oven set to 350 and bake for about 5 minutes.


Look how delicious and toasty that crust is.  And it smells so sweet when you pull it out of the oven.


Place all of the filling ingredients  into the food processor and blend until they have a smooth and creamy consistency.  Look how gorgeous the color is.  The smell will really fill up the kitchen too.  I love how rich and sweet the smell of cashews is.


Use a spatula to spread the topping over your graham cracker crust.  Place the whole thing in the freezer and let it set for at least an hour.


Slice the cheesecake into squares and top it with whatever you’d like.  Katie topped her cheesecake with homemade jam! It added a little extra level of sweetness to the dessert.  I liked that it wasn’t super sweet and that it was pretty healthful.  It was a wonderful way to end the day, and a great finale for this post series.


Thank you so much to Katie, and your amazing family, for sharing your kitchen and delicious food with us all.  And, as always, thank you to Ian for the beautiful pictures.  Please check out his work on the links below.




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