Gluten-Free Cheesecake with Granola Crust

gluten-free cheesecake

Anyone can eat granola from a bowl with yogurt, milk, berries, honey, etc. But I digress… We love our new Montana Mornings Granola so much that we are trying to come up with new ways to use it so we can have it any time we want! We’ve determined that in order to show up to a potluck with a dessert that contains granola we would use it as a crust. Brilliant, we know. Now you can give this Gluten-Free Cheesecake with Granola Crust a shot too!


Gluten-Free Cheesecake with Granola Crust
 
Give this Gluten-Free Cheesecake with Granola Crust a shot, and enjoy our Montana Mornings Granola any time you want!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12 mini cakes
Ingredients
  • 12 oz Gluten-Free Prairie Montana Mornings Granola, divided
  • ¼ cup butter or margarine, melted and cooled
  • 12 oz cream cheese, softened
  • ⅓ + 2 tablespoons cup pure cane sugar
  • ½ teaspoon vanilla
  • ½ tablespoon lemon zest (fresh or frozen)
  • ½ teaspoon nutmeg
  • 2 eggs
Instructions
  1. Heat oven to 350. Line 12 regular-size muffin tin with baking cups.
  2. In medium bowl, mix about 8 ounces of the granola and melted butter until well combined. Place a tablespoon of crumb mixture in each lined muffin cup. Press in bottom of cup to form crust.
  3. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs until well combined. Add lemon zest and nutmeg. Mix until well combined. Add ¼ cup (2 ounces) granola into cream cheese mixture.
  4. Sprinkle ¼ cup (2 ounces) remaining granola over crust in each cup.
  5. Bake at 350 for 20-25 minutes or until set. Cool in pans on wire rack for 15 minutes. Refrigerate until chilled, about 1 hour.
  6. Store in refrigerator.
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