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.
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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!
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.
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.
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.
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.
Red Peppermint Cheesecake Layer
Repeat the Green Layer instructions here except use red food coloring and then pour it over the green layer.
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
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.
Ingredients
Chocolate Almond Crust
- 2 cups almonds, ground (measured before grinding)
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sweetener of choice (for keto/low carb, I use Lakanto monkfruit
- 2 tablespoons unsweetened cocoa powder
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
- 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.
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.
Red Peppermint Cheesecake Layer
- Repeat the Green Layer instructions here except use red food coloring and then pour it over the green layer.
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.
Notes
*Nutrition is calculated for low carb sweetener. Adjust calorie/carb count for sweetener of choice. All other nutrition information should be close enough.
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Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 347Total Fat 34gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 17gCholesterol 123mgSodium 210mgCarbohydrates 7gNet Carbohydrates 5gFiber 2gSugar 4.5gProtein 9g
Nutrition Calculation is done by a third party tool and should only be used as an estimate. Always double check your nutritional information.