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5 from 1 vote

Date & Oat Crumble Crust

This Date & Oat Crumble Crust is gluten and refined sugar free. It makes a wonderful, healthy alternative to traditional graham cracker crusts and can be used in any cheesecake recipe!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 1 cheesecake
Author: Rachel Alexandra


  • Food processor
  • Springform pan
  • Offset spatula (6 inch)


  • 6 Medjool dates pitted and halved
  • 1 cup water
  • cup old fashioned rolled oats gluten free if needed
  • ¼ tsp Celtic sea salt
  • cup salted Irish butter melted


  • Preheat oven to 350°F and line the bottom of an 8 or 9-inch springform pan with parchment paper and set it on a baking sheet.
  • Place the dates in a small sauce pan and cover with water. Bring to a boil.
  • Reduce heat and simmer the dates for about 5 minutes, until softened.
  • Meanwhile, place the oats in a food processor and grind until a coarse flour forms.
  • Transfer oats to a small bowl and whisk in the sea salt. Set aside.
  • When the dates are soft, drain the water, put them in the food processor, and grind them until a paste forms. Then add the butter and blend until combined.
  • Scrape down the sides of the food processor and add the oat mixture. Grind until all the ingredients are well blended.
  • Transfer the dough into the prepared springform pan. Use an offset spatula to spread it out evenly to cover the bottom.
  • Bake for 15 minutes or until the top turns slightly golden brown. Remove from oven and cool before using with your favorite cheesecake recipe.
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