Gluten-Free Cheesecake with Granola Crust
Cuisine: American
Author: Gluten-Free Prairie
Give this Gluten-Free Cheesecake with Granola Crust a shot, and enjoy our Montana Mornings Granola any time you want!
  • 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
  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.
Recipe by Gluten-Free Prairie at