By Lindy Van Schalkwyk, last updated on October 3, 2024
Today, we’ll show you how to make a healthy almond meal crust for cheesecake. This option is gluten-free, nutrient-dense, and extremely flavorful!
And, it pairs well with virtually all types and flavors of cheesecake. So, read on to learn exactly how we make this incredible recipe!
What Makes This Almond Meal Crust For Cheesecake Recipe So Great?
If you are looking for a gluten-free almond crust cheesecake, this recipe is for you!
It takes less than 30 minutes to finish this almond meal crust. And even less if you are making a no-bake cheesecake crust!
And, the recipe technically only needs 3 ingredients. The additional vanilla extract we’ve added is only so it pairs better with general cheesecakes. However, this combination of basic ingredients makes it incredibly easy to substitute virtually every one of them.
This recipe will work for both baked and no-bake cheesecake crusts. And, an almond meal crust for cheesecake is generally healthier and more nutrient dense. At least in comparison to Graham cracker or oat-based crusts.
Variations for this gluten-free cheesecake crust from almond flour
This almond meal crust for cheesecake recipe is so incredibly simple, that there aren’t many variations for it.
You can use almond flour for this recipe too. And, you can of course make your own at home. It’s surprisingly easy.
Then, you can also use different types of sugar. We like granulated brown sugar if we have some on hand. Otherwise, many other types will work as well.
You can also make this recipe using a different type of nut. And again, because the recipe is so incredibly simple, none of the flavors will clash with a different flavored nut.
For a low-calorie option, use Stevia. It is a way to add sweetness without adding more calories. But, remember to use only 1 to 2 teaspoons. Stevia is incredibly sweet. You cannot replace it in equal parts with granulated sugar.
And finally, some people like to add additional flavorings. We added some vanilla extract. You can also add a touch of lemon or another type of extract. We like to use caramel essence when making more spiced wintery cheesecakes, like pumpkin cheesecake.
What You Need To Make This Almond Meal Crust For Cheesecake
Ingredients for the crust
- 1 1/2 cups almond meal
- 1/4 cup granulated white sugar
- 2 tablespoons salted butter, melted
- 1/2 teaspoon vanilla extract, optional
Equipment
- Measuring cups and spoons
- Mixing bowls
- Rubber or silicone spatula
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or melted butter)
Step by step instructions
Step 1: Make the almond meal crust for cheesecake
To start, combine the almond meal with the granulated white sugar in a large mixing bowl. Mix these two ingredients together very well so the sugar is thoroughly distributed.
Then, add the melted cooled butter and vanilla extract (if you’re using any). Stir the ingredients with a rubber or silicone spatula. Work the melted butter into the almond meal so a uniform wet crumb forms.
Step 2: Line a springform cake pan with the crust
Next, line a springform cake pan with non-stick parchment paper on the base. Spray the sides with cooking spray or brush them with more melted butter.
Then, press the almond flour crust for a cheesecake into the lined pan. You can press the entire crust in only the bottom of the pan. Or you can slightly line the sides with crust as well.
It’s entirely up to you. Just don’t make the sides too thin, especially if you’re making a baked cheesecake crust. Always ensure the entire crust has an even thickness.
Step 3: If you’re making a no-bake almond meal crust
If you are using this as a no-bake crust, you can simply place it inside the fridge to set.
You should only add the cheesecake filling once the crust has been set.
Step 4: If you’re making a baked cheesecake crust
If you are using this recipe as a crust for a baked cheesecake, preheat your oven to 360ºF (180ºC). Then, par-bake the crust for 10-12 minutes, or until it starts slightly browning.
Remove the pre-baked crust from the oven and allow it to cool at room temperature.
Once it has been completely cooled, add the cheesecake batter and continue the baking process as per usual.
Expert Tips And Tricks
- Technically almond flour and almond meal are the same things. However, there is one key difference not many people are aware of. Almond meal is made from ground unpeeled almonds. This makes almond meal slightly darker in color with brown speckles everywhere. Almond flour on the other hand is made from blanched peeled almonds. It gives a white “clean” look to your baked goods. For this recipe, you can use either.
- You can make your own almond meal at home. Just place 2 to 2 1/2 cups of whole almonds into a food processor. Remember to keep their skins on. And, they shouldn’t be cooked at all. Then, pulse them until you have a uniform coarse flour.
- Add the zest of one lemon if you’re making a tangy cheesecake (like a New York cheesecake). It helps the overall flavor profile and enhances the natural almond flavors present.
- You can use the back of a flat cup to create a smooth and level cheesecake crust. It will also help you pack the almond meal crumbs tightly into the cake pan. If it is packed too loosely, you won’t be able to remove it without it falling apart.
- If you are making a baked cheesecake, you must par-bake the crust. Too many people don’t realize the importance of doing so. Par-baking helps prevent the crust from getting soggy when you add the cheesecake batter. it also helps add more flavor and helps set the crust more quickly. There are only benefits to doing so. The only downfall is that it takes 10 extra minutes. Not a bad compromise!
Preparations Times And Servings
| Preparation Times | Baking Times | Servings |
| 5 minutes | 10-12 minutes | 1 |
In Conclusion – An Incredibly Tasty And Crunchy Almond Meal Crust For Cheesecake Recipe
As you can see, there are few recipes as quick and easy as our almond meal crust for cheesecake. It has wonderfully nutty flavors and can take only 10 minutes to make!
So, give it a try and let us know what you think!
Incredibly Easy Almond Meal Crust For Cheesecake, 20 Minutes!
Equipment
- Measuring cups and spoons
- Mixing bowls
- Rubber or silicone spatula
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or melted butter)
Ingredients
- 1 1/2 cups almond meal
- 1/4 cup granulated white sugar
- 2 tablespoons salted butter, melted
- 1/2 teaspoon vanilla extract, optional
Instructions
- Make the almond meal crust for cheesecakeTo start, combine the almond meal with the granulated white sugar in a large mixing bowl. Mix these two ingredients together very well so the sugar is thoroughly distributed.Then, add the melted cooled butter and vanilla extract (if you're using any). Stir the ingredients with a rubber or silicone spatula. Work the melted butter into the almond meal so a uniform wet crumb forms.1 1/2 cups almond meal, 1/4 cup granulated white sugar, 2 tablespoons salted butter, melted, 1/2 teaspoon vanilla extract, optional
- Line a springform cake pan with the crustNext, line a springform cake pan with non-stick parchment paper on the base. Spray the sides with cooking spray or brush them with more melted butter.Then, press the almond flour crust for a cheesecake into the lined pan. You can press the entire crust in only the bottom of the pan. Or you can slightly line the sides with crust as well.It's entirely up to you. Just don't make the sides too thin, especially if you're making a baked cheesecake crust. Always ensure the entire crust has an even thickness.
- If you're making a no-bake almond meal crustIf you are using this as a no-bake crust, you can simply place it inside the fridge to set.You should only add the cheesecake filling once the crust has been set.
- If you're making a baked cheesecake crustIf you are using this recipe as a crust for a baked cheesecake, preheat your oven to 360ºF (180ºC). Then, par-bake the crust for 10-12 minutes, or until it starts slightly browning.Remove the pre-baked crust from the oven and allow it to cool at room temperature.Once it has been completely cooled, add the cheesecake batter and continue the baking process as per usual.
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.