Gluten Free Cheesecake
One simple gluten-free cheesecake crust swap to make a dessert the entire family can enjoy! This easy and delicious recipe will easily become a favorite.
Servings: 8 inch cheesecake
Calories: 315kcal
Ingredients
Gluten Free Cheesecake Crust
- 2 cups almond flour
- 5 Tablespoons butter (or dairy-free alternative)
- 1/4 teaspoon sea salt
- 1/3 cup powdered sugar
Cheesecake Filling
- 16 ounces cream cheese (or dairy-free alternative)
- 1/2 cup sugar
- 1/2 cup heavy whipping cream
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare a 8 inch spring form pan with greased parchment paper. Preheat oven to 325 degrees F.
- Pulse almond flour, butter, sugar and salt in food processor until mixture forms a ball. Press crust into prepared spring form pan.
- Add cream cheese, sugar, heavy whipping cream into a separate large bowl. Whisk together using a hand mixer or stand mixer to create a smooth creamy filling. Add eggs one at a time until well combined. Mix in vanilla extract.
- Pour cheesecake mixture into prepare crust pan. Bake for 40-45 minutes, or until center is set.
- Remove from the oven and cool to room temperature before placing into refrigerator. Refrigerator at least 12 hours before cutting and serving.