gluten-free cheesecake.

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You know those desserts that you eat and it takes you to a happy place? A happy, healthy place where everyone smiles, drinks wine, waltzes, wears white, and eats salads? A dessert that is good because it’s…good. Good ingredients treated well. Good for the sake of good. You know what I’m talking about? Sure you do. This Honey Cheesecake with Oatmeal Crust is amongst those desserts. And…it’s gluten-free cheesecake. Bonus!

No white sugar…just honey.
No gluten…just oats.

Just loveliness mixed with deliciousness and goodness and comfort. sigh.

Honey Cheesecake with Oatmeal Crust

Honey Cheesecake with Oatmeal Crust. Gluten-free. No white sugar. Just wonderful!

Oatmeal Crust for cheesecake

The ingredients for the oatmeal crust couldn’t be more simple. Simple is good. As in…good.  Note:  be sure that your oatmeal is truly gluten-free.  

Honey Cheesecake ingredients

Nothing but goodness. Honey Cheesecake equals butterflies, roses, happiness. sigh.  And we love that we live in a location now where we can get organic ingredients to go in this awesome cheesecake.  Everything is better when it isn’t laced with chemicals and hormones.  We know that not everyone pays attention to those details, and that’s okay.  But it makes us happy :)  Organic Valley, you are our friend!

Oatmeal crust

Gluten-free cheesecake crust. Yum.

Honey Cheesecake with Oatmeal Crust. Gluten-free. No white sugar. Just wonderful!

Eat It: Honey Cheesecake with Oatmeal Crust (gluten-free)

Eat It: Honey Cheesecake with Oatmeal Crust (gluten-free)


  • 1 cup oatmeal
  • 3/4 cup soft butter
  • 1/2 cup packed brown sugar
  • 1-8oz package cream cheese
  • 1 egg
  • 2 tablespoons milk
  • 1/4 cup honey
  • 2 tsp lemon peel
  • 2 tab lemon juice


  1. Cream butter and brown sugar together, stir in oatmeal.
  2. Line 8 by 8 inch square pan with parchment paper or aluminum foil.
  3. Press oatmeal mixture into square pan.
  4. Bake in 350 degree oven for 12 minutes. Cool for 5 minutes.
  5. Beat cream cheese, egg, milk, honey, lemon juice, and lemon peel together.
  6. Pour into baked crust.
  7. Bake in 350 degree oven for 25 minutes or until center is set and bubbles appear.
  8. Cool a bit.
  9. Refrigerate for at least 4 hours.
  10. Drizzle with honey before serving.

This is one of those recipes that you should pin and make. Not just pin. Or wonder. Do. You’ll be glad you did.

Honey and Oatmeal and Cheesecake smooshed together is magic.

Note: Many store brand Oats contain cross-contamination of gluten in small amounts. As well, oats may not be appropriate for all gluten-free diets. For some it may be wise to use gluten-free oats like THESE. Then you can be certain that this delicious cheesecake is ..absolutely…without fail…amazing…and great for your gluten-free diet! As always, follow your doctors instructions…not mine, for gosh sake!

Like cheesecake? Try my Smore Cheesecake bites.
And the best thing to have with cheesecake? A perfect latte.
Learn how to Make a Perfect Stovetop Latte.

Nellie is the founder of NellieBellie, and takes basically every photograph you've ever seen on this site. She also runs our web design business, the Savvy Sites Administration.


  1. Lexi

    October 3, 2014 at 12:49 pm

    I’m sorry,but you can’t claim that this recipe doesn’t have white sugar / is sugar free. You know brown sugar is just white sugar mixed with molasses, right? Brown sugar is not any healthier than white sugar.

    • Nellie

      October 3, 2014 at 12:54 pm

      You are absolutely right. That should NOT have been a claim. I found a sentence claiming that on the Healthier Holiday recipes…is that where you had seen it also?

  2. Christine

    November 21, 2013 at 11:14 am

    This looks heavenly! I will be making this for the holidays!!

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