Gluten Free Medjool Cheesecake
Hi everyone! I’m so excited to share this new cheesecake recipe with you, inspired by Feasting with Fruit! I made this last weekend for Easter instead of my usual Lemon Curd Cheesecake. Like the lemon curd, most of my other cheesecakes follow a pretty similar format, with slight modifications for each one. However, Gluten Free Medjool Cheesecake is totally different and a lot healthier! It’s 100% Medjool date sweetened and doesn’t even use cream cheese!
The gluten free crust is simple and delicious. It’s definitely something I want to try on my other cheesecakes. Instead of using melted butter and sugar-filled cookie crumbs like I used to, I blended Joolie’s Medjool dates with oat flour and coconut oil to create a delicious, sweet, crumbly crust. You’d never think it’s gluten free!
The filling is even more surprising–like I said, no cream cheese! Instead I used non-fat Greek yogurt mixed with heavy cream. The yogurt adds the classic cheesecake tang and contributes protein rather than fat! Also, the dates are so sweet and caramelly that I didn’t have to add ANY additional sweeteners!
Personally, I’m a huge fan of warm spices, so I tossed in my favorite combination of cinnamon, nutmeg, and cloves. Feel free to experiment with any of your favorites. Finally, to top off my Gluten Free Medjool Cheesecake, I made some fresh whipped cream. You could also try fresh fruit or a drizzle of ganache as well! Enjoy!