Gluten Free Christmas Cheesecake

Gluten Free Christmas Cheesecake { Low Carb }

A festive, gluten free Christmas cheesecake to bring some more fun into the holidays! A nutty crust with a rich, peppermint cheese center and whipped cream topping.

Gluten Free Christmas Cheesecake

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Gluten Free Christmas Cheesecake

We are entering into the holiday season and I really wanted to make a fun, bright dessert that screams CHRISTMAS!

With bright and red colors (which ARE optional, by the way) and a peppermint flavor, this dessert not only looks like Christmas, it tastes like Christmas! Or at least to me!

No need to buy any expensive flours or exotic ingredients. You will make the crust by simply grounding up almonds. You could buy almond flour, but grinding them up yourself gives you slightly larger chunks and a bit more crunch!

Gluten Free Christmas Cheesecake

Is Cheesecake Gluten Free?

The average cheesecake is not gluten free in general. The crust will often contain gluten.

But not this one! This rich, gluten free Christmas cheesecake crust is made from crushed almonds as the base. It provides a delicious, crunchy bottom for the creamy cheesecake center.

Gluten Free Christmas Cheesecake

Do I Need To Use Food Coloring?

Absolute not! Your cheesecake will not be green and red obviously! It will be a normal cheesecake color.

It will, however, still be “pepperminty” so you can still enjoy that spicy mint flavor! If you do decide to forgo the coloring, you can make the cheesecake all in one instead of splitting it into 2 parts.

Do I need to Make this Cheesecake Ahead of Time?

Yes! To serve the best possible dessert, you will actually want to make this the night before so that it can completely set overnight.

Gluten Free Christmas Cheesecake

How to Make Gluten Free Christmas Cheesecake

Chocolate Almond Crust

Preheat oven to 325 degrees F.

Add almonds to a food processor and grind until mostly fine, with a few chunks and then add to a medium bowl.

Add melted butter, unsweetened cocoa and sweetener to the almonds and stir to combine.

Grease a 10 ½ inch springform pan with non-stick cooking spray or coconut oil.

Add almond crust mixture to the springform pan and pat down firmly until evenly spread.

Freeze for 10 minutes and prepare the green layer.

Gluten Free Christmas Cheesecake

Green Peppermint Cheesecake Layer

Add the cream cheese and sweetener to a large bowl. Mix until smooth.

Add eggs and continue mixing. You want it nice and smooth.

Add in the sour cream, food coloring and peppermint extract. Combine well.

Pour this mixture over the almond crust, and then put it back in the freezer for 10 minutes.

Gluten Free Christmas Cheesecake

Red Peppermint Cheesecake Layer

Repeat the Green Layer instructions here except use red food coloring and then pour it over the green layer.

Gluten Free Christmas Cheesecake

Final Preparation

Cover the outside of the springform pan in aluminum foil.

Set the pan inside a large roasting pan and fill ½ way up the outside of the springform pan with boiling water.

Carefully place the roasting pan in the oven and bake for 1 hour and 45 minutes.

Turn off the oven and open it to vent some of the heat. Leave the cheesecake in the oven for 30 minutes with the oven cracked open.

Finally, remove the cheesecake from the oven. You will want to let it cool on the counter for at least an hour.

Cover and store in refrigerator overnight to set.

Optional Topping

Top with whipped cream shortly before serving!

Serve cold.

Gluten Free Christmas Cheesecake

Gluten Free Christmas Cheesecake

A festive, low carb and gluten free Christmas cheesecake to bring some more fun into the holidays! A nutty crust with a rich, peppermint cheese center and whipped cream topping.

Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes

Ingredients

Chocolate Almond Crust

Green Peppermint Cheesecake Layer

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sweetener of choice (for keto/low carb, I use Lakanto monkfruit
  • 2 eggs, room temperature
  • 1/4 cup sour cream
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon (safe) green food coloring

Red Peppermint Cheesecake Layer

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sweetener of choice (for keto/low carb, I use Lakanto monkfruit
  • 2 eggs, room temperature
  • 1/4 cup sour cream
  • 1/2 teaspoon peppermint extract
  • 1/2-1 teaspoon (safe) red food coloring

Optional Topping

  • Top with whipped cream. You can buy some or make your own. (This is the best low carb whipped cream recipe whether or not you even eat low carb!)

Instructions

Chocolate Almond Crust

  1. Preheat oven to 325 degrees F.
  2. Add almonds to a food processor and grind until mostly fine, with a few chunks and then add to a medium bowl.
  3. Add melted butter, unsweetened cocoa and sweetener to the almonds and stir to combine.
  4. Grease a 10 ½ inch springform pan with non-stick cooking spray or coconut oil.
  5. Add almond crust mixture to the springform pan and pat down firmly until evenly spread.
  6. Freeze for 10 minutes and prepare the green layer.

Green Peppermint Cheesecake Layer

  1. Add the cream cheese and sweetener to a large bowl. Mix until smooth.
  2. Add eggs and continue mixing. You want it nice and smooth.
  3. Add in the sour cream, food coloring and peppermint extract. Combine well.
  4. Pour this mixture over the almond crust, and then put it back in the freezer for 10 minutes.

Red Peppermint Cheesecake Layer

  1. Repeat the Green Layer instructions here except use red food coloring and then pour it over the green layer.

Final Preparation

  1. Cover the outside of the springform pan in aluminum foil.
  2. Set the pan inside a large roasting pan and fill ½ way up the outside of the springform pan with boiling water.
  3. Carefully place the roasting pan in the oven and bake for 1 hour and 45 minutes.
  4. Turn off the oven and open it to vent some of the heat. Leave the cheesecake in the oven for 30 minutes with the oven cracked open.
  5. Finally, remove the cheesecake from the oven. You will want to let it cool on the counter for at least an hour.
  6. Cover and store in refrigerator overnight to set.

Optional Topping

  1. Top with whipped cream shortly before serving!
  2. Serve cold.

Notes

*Nutrition is calculated for low carb sweetener. Adjust calorie/carb count for sweetener of choice. All other nutrition information should be close enough.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 347 Total Fat: 34g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 123mg Sodium: 210mg Carbohydrates: 7g Net Carbohydrates: 5g Fiber: 2g Sugar: 4.5g Sugar Alcohols: 0g Protein: 9g
Nutrition Calculation is done by a third party tool and should only be used as an estimate. Always double check your nutritional information.

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