Best Gluten-Free Cheesecake Crust Recipe- Easy!
This Best Gluten-Free Cheesecake Crust Recipe is easy and delicious! All you need are some gluten-free graham crackers with a few other simple ingredients, and you are ready to make a homemade gluten-free cheesecake!
- Prep Time: 15 Minutes
- Cook Time: 2 Hours
- Total Time: 2 Hours 15 Minutes
- Yield: 1 cheesecake crust 1x
- Category: Desserts
- Method: Food Processor
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
Scale
- Gluten-Free Graham cracker sheets (16) or 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
Instructions
How To Make Gluten-Free Graham Cracker Cheesecake Crust- Step-by-Step
- Prepare Pan: Line a 9-inch springform pan with parchment paper and set it aside.
- Melt Butter: Melt butter over low heat and bring it to room temperature.
- Grind Graham Crackers: Add the graham cracker sheets to a food processor or high-powered blender and pulse for a minute to get the graham cracker crumbs.
- Mix Sugar and Butter: Add the sugar and melted butter, then pulse again for one minute until it forms a sandy texture.
- Press Crust Mixture into Prepared Pan: Transfer the mixture to the springform pan and press it firmly up the pan’s bottom and the sides of the pan. Use the back of a measuring cup to press the crumbs into the pan. Keep layering the crumbs and firmly pressing. Refrigerate for 15 minutes while the cream cheese mixture is prepared.
- Add Cheesecake Filling to Pan: Add the creamy filling and refrigerate the cheesecake for 6 hours before adding your favorite toppings.
Notes
- Grind Graham Crackers into crumbs before adding the melted butter and sugar.
- Press the graham cracker crumb mixture into the pan using the back of a measuring cup. Be patient and work slowly and methodically. The crust will firm up when it chills. You can also press the crust with your hands.
- Once you fill your cheesecake, put it in the refrigerator for 6 hours, allowing all the layers to firm up. Cut cheesecake with a knife that you run under hot water and dry. The warm knife will slide right through the firm layers.
- Grind Graham Crackers into crumbs before adding the melted butter and sugar.
- Press the graham cracker crumb mixture into the pan using the back of a measuring cup. Be patient and work slowly and methodically. The crust will firm up when it chills. You can also press the crust with your hands.
- Once you fill your cheesecake, put it in the refrigerator for 6 hours, allowing all the layers to firm up. Cut cheesecake with a knife that you run under hot water and dry. The warm knife will slide right through the firm layers.
- Store the cheesecake in an airtight container in the refrigerator for four days.