• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Granola Diaries
  • Home
  • Recipes
  • About
  • Contact
  • Shop
    • Amazon Storefront
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Shop
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipe Archive » Snacks and Treats » Strawberry Cheesecake with Gluten Free Crust & Naturally Sweetened with Honey {GF, RSF}

    Strawberry Cheesecake with Gluten Free Crust & Naturally Sweetened with Honey {GF, RSF}

    Jan 21, 2018 · Modified: Sep 14, 2020 by thegranoladiaries · 1 Comment · About 5 minutes to read this article.

    76 shares
    • Share
    • Tweet

    If you google anything with word "cheesecake" in it, the search results will undoubtedly return several articles with cheesecake tips and tricks. Make sure everything is at room temperature. Whip well, but not TOO well. Use a water bath. Don't use a water bath. Bake. No bake. Let the middle jiggle. If the middle jiggles, its not finished cooking. Blah blah blah.  Let me give you my tip: make this cheesecake. I've made it many times and either the batter seemed clumpy, or the middle jiggled, or it didn't jiggle, etc. Regardless, every time it has turned out DELICIOUS! And, its refined sugar and gluten free. Bonus.

    IMG_2085

    What makes this recipe so foolproof? I'm not sure. Maybe its the super simple ingredients...

    Creeamcheese

    Honey

    Greek Yogurt

    Vanilla

    Eggs

    IMG_2086

    Done. Plus the crust and the topping (which is really just cooked strawberries). I know, creamcheese isn't exactly a "superfood" - but when you buy high quality dairy from grass fed cows, it does become a lot easier for you to digest and has higher quality nutrients. If you are interested in the other benefits of grass fed meat/dairy, I HIGHLY recommend the book The Dorito Effect. Its packed with scientific studies and super fascinating nutritional information; it totally blew my mind regarding things like meat quality, fortified foods, and how animals choose which plants to eat.

    IMG_2075

    OKAY, back to this Cheesecake. You pulse all the crust ingredients together, par-bake that, hand mix the filling, swirl in some cooked fruit, bake, cool, and enjoy! DONEZO.  It is fairly important that your filling ingredients are all at room temperature before you bake this. The creamcheese won't get smooth if it's straight out the fridge. That said, I've made this when the cream cheese was somewhere in between room temperature and fridge - and it did get a little clumpy and resemble cottage cheese when I tried to blend it.  I baked it anyways, and it seemed to resolve itself.  Not saying its guaranteed, but I would risk it rather than throw out the batter...

    Anyways, make this tonight or PIN this Gluten Free Cheesecake for later!

    Healthy Gluten Free Strawberry Cheesecake! Refined sugar free and sweetened with honey and made with a gluten free almond flour crust. #cheesecake #refinedsugarfree #glutenfree

    Strawberry Cheesecake with Gluten Free Crust & Naturally Sweetened with Honey {GF, RSF}
    By The Granola Diaries 

    Ingredients 

    • 20 oz creamcheese (2.5 8oz packages)
    • ¾ C Honey
    • 1 C Plain Greek Yogurt (I used 2%)
    • 1.5 tsp Vanilla Extract
    • 3 Eggs
    • Optional: Squeeze of fresh lemon or a bit of lemon zest

    For the crust

    • 1 C Oat Flour
    • ½ C Almond Flour
    • ¼ C Cocoa Powder
    • 1 - 2 Tbsp Maple Syrup
    • 2 Tbsp Melted coconut oil/butter/ghee

    For the topping

    • ~1 cup Strawberries
    • Lemon zest
    • Optional: 1 - 2 tsp honey

    Directions:

    1. Preheat oven to 350 and brush a 9" springform pan with butter/oil or cooking spray.
    2. For the sauce, blend the berries in a blender or food processor until mostly liquid/mush. Add to a sauce pan with a touch of lemon zest and honey (if desired), bring to a boil, and then let simmer for a few minute while you prep the rest. Stir occasionally. Make sure to remove from heat and bring the temperature down slightly before topping the cake.
    3. Combine all the crust ingredients in a food processor or blender. Or, mix well with your hands. Mixture should be wet but still crumbly. Press into bottom of springform pan with your hands or the bottom of a cup and bake for 9 minutes.
    4. Meanwhile, use a handheld mixer to soften the creamcheese on a low speed. Make sure it is at room temperature! (See notes). Next, slowly mix in the honey, and then the yogurt, then vanilla, and then the eggs, one at a time!  Add lemon juice or zest too for a nice flavor boost, if desired.
    5. Pour cheesecake onto crust. Top with a few dollops of strawberry sauce, and use a knife to swirl around. Reserve the rest of the sauce for serving. Place pan on a baking tray to ensure nothing leaks. Bake for 45 minutes, then turn oven off and leave cake in for 10 more minutes. Remove, bring the cake to room temperature (this can take 2 - 3 hours), then cover tightly and store in fridge for at least a couple hours, or overnight. Enjoy directly from fridge or let it cool for 10 - 20 minutes if you prefer a more room temperature slice! (How many times can I say "room temperature" in one recipe?!)
    6. Don’t forget to show some love, tag me and use #TheGranolaDiaries in your recipe recreations on Social Media! Follow me on Instagram and Facebook for more delicious and nutritious recipes!

    Notes:

    1. If the creamcheese is not at room temperature, it will get lumpy and look like cottage cheese. Stop, and wait until it reaches room temp, then continue! If your eggs and yogurt are cold, they will turn your cream cheese cold too when you add them. EVERYTHING AT ROOM TEMP, PEEPS!
    « Flourless Peanut Butter Fudge Brownies {Gluten Free & Sugar Free & Vegan}
    Cinnamon Chocolate Chunk Tahini Cookies {GF, Sugar Free, Vegan} »
    76 shares
    • Share
    • Tweet

    Reader Interactions

    Trackbacks

    1. ROUND UP: 10 Healthy & Gluten Free Mother’s Day Treat Recipes – The Granola Diaries says:
      May 11, 2018 at 7:59 am

      […] STRAWBERRY CHEESECAKE WITH GLUTEN FREE CRUST & NATURALLY SWEETENED WITH HONEY {GF, RSF} Who doesn’t like Cheesecake at brunch?! […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    about me

    Hi, I’m Nicole! I love to make easy and healthy recipes, so I can bake a lot AND eat a lot. I share those recipes with you here on The Granola Diaries, hope you enjoy! More about me

    Search Recipes

    Categories

    Newsletter

    Never miss a new recipe!

    Recent Recipes

    Pile of gluten free high protein cookie dough balls

    Cookie Dough Protein Balls (1 Bowl, 5 Ingredients)

    These no-bake Cookie Dough ...

    Read More

    close up of some gluten free monster cookies. the one on top is bitten into and chocolate is oozing out of it

    Gluten Free Monster Cookies (1 Bowl!)

    These Gluten Free Monster ...

    Read More

    Recent Posts

    • Cookie Dough Protein Balls (1 Bowl, 5 Ingredients)
    • Gluten Free Monster Cookies (1 Bowl!)
    • Vegan Banana Bread Cookies (One Bowl!)
    • Frozen Yogurt Blueberries (Gluten Free & Low Sugar)
    • Gluten Free Lemon Blueberry Muffins

    follow me!

    • Facebook
    • Instagram

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Never miss a new recipe!

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Granola Diaries

    76 shares
    • 12