Incredibly Easy Almond Meal Crust For Cheesecake, 20 Minutes!

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!

Prep Time5 mins

Baking Time12 mins

Total Time17 mins

Course: Dessert

Cuisine: American

Keyword: almond cheesecake crust, almond flour crust for a cheesecake, almond meal crust for cheesecake, gluten-free almond crust cheesecake, Gluten-Free Cheesecake Crust From Almond Flour

Servings: crust

Author: cheesecakesworld

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 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.
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 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.
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.
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.

Notes

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.

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!