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!

Gluten Free Medjool Cheesecake

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!

Gluten Free Medjool Cheesecake

Other Cheesecakes to Try

Gluten Free Medjool Cheesecake

Gluten Free Medjool Cheesecake

This cheesecake is utterly delicious, with a crumbly date crust and rich, creamy filling. Free of refined sugar and higher in protein, this is the perfect healthy-ish dessert!
Course Dessert
Cuisine American
Keyword cake, cheesecake, cinnamon, dates, healthy, medjool, overnight oats, refined sugar free
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 8 slices
Author Rachel Alexandra

Ingredients

Crust

  • 6 Joolie's Medjool dates pitted
  • cup coconut oil melted
  • 1 ¼ cup old fashioned rolled oats gluten free
  • 1 tsp ground cinnamon
  • ½ tsp salt

Filling

  • 12 Joolie's Medjool dates pitted
  • cup water
  • 1 ½ cup non-fat plain Greek yogurt unsweetened
  • 1 cup heavy whipping cream
  • 2 tsp pure vanilla extract
  • 3 Tbsp arrowroot starch
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • Pinch of ground nutmeg
  • Pinch of ground cloves

Whipped Cream

  • 1 cup heavy whipping cream
  • ¼-½ cups powdered sugar
  • ¾ tsp pure vanilla extract

Instructions

Crust

  • Preheat the oven to 350°F. Take a 9-inch spring form pan and lay a piece of parchment paper on the bottom before clamping on the sides. Cut off most of the excess parchment (leave about an inch all around) and grease the sides of the pan.
  • Place the rolled oats in a food processor and blend until it forms a coarse flour. Remove the oats and set aside.
  • Add the dates and coconut oil to the food processor and blend until the dates are in small pieces.
  • Add the ground oats along with the salt and cinnamon and process until the mixture comes together. Scrape down the sides periodically to make sure everything is getting incorporated.
  • Press the mixture into the bottom of the spring form pan, just barely going up the sides.
  • Bake for 15 minutes. Remove from oven and reduce temperature to 325°.

Filling

  • In a small pot, add the dates and water. Bring to a boil before reducing heat to simmer for 5 minutes. Removed from heat and let cool for a few minutes.
  • Add the dates and water to the food processor and blend until it forms a thick paste. Again, scrape down the sides as needed.
  • In the bowl of a stand mixer fitted with the whisk attachment, add the date paste along with the yogurt, cream, vanilla, arrowroot, salt, and spices. Mix on low speed until all the ingredients come together smoothly. Do not over mix.
  • Pour the filling onto the pre-baked crust and smooth with an offset spatula.
  • Bake for 45-50 minutes at 325°, being sure not to open the oven during that time. The edges should be slightly golden when done.
  • Remove from oven and place on a cooling rack before chilling in the refrigerator. Chill for at least three hours before serving.
  • When the cheesecake has set up, release the sides of the pan. Using the edges of the parchment paper, pick up the cheesecake and move it to a cake stand or plate for slicing.

Whipped Cream

  • Using a hand or stand mixer, start by whipping the cream.
  • As it starts to stiffen, add the powdered sugar and vanilla.
  • Continue to whip until stiff peaks form. If needed, add more powdered sugar.
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