Amazing Gluten Free Eggnog Cheesecake

This gluten free eggnog cheesecake recipe is a delicious holiday dessert. Enjoy a protein-packed dessert that is full of flavor!

This easy gluten free cheesecake recipe makes either three mini cheesecakes or one large cheesecake. Feel free to check out all of my Gluten Free Eggnog Desserts in one handy spot for easy reference.

If you look at the recipes on my blog, you will notice there are twice, if not three times, more desserts than meal recipes on my blog. I have come to realize I have a lot in common with my readers. My most popular recipes are ALWAYS sweet desserts!!

Eggnog is my new favorite liquid in gluten free baking. If you love eggnog as much as I do, you will love trying these Gluten Free Eggnog Crinkle Cookies, or even this Eggnog Panna Cotta recipe!

You will have a lot less guilt eating these cheesecakes! Feel free to devour these holiday cheesecakes, knowing they are not as calorie-laden as their counterparts.

What is Greek cream cheese?

It's time to brag a little bit about this mini cheesecake recipe. I found a Greek cream cheese that is amazing, and it boosts the protein content of this dessert. It comes in bars wrapped in foil like the other brands, but it is full of protein.

Crust ideas

The crust is made of almond meal with coconut oil and spices. Yet these easy eggnog cheesecakes are full of flavor. If you prefer a different crust, here are a couple more crust ideas for you...

• Love a good graham cracker crust? Break up 1 cup of gluten free graham crackers and add 4 tablespoons of melted butter and 3 tablespoons of sugar.
• You can also use a chocolate almond crust like in these Gluten Free Chocolate Peanut Butter Cheesecakes.
• Try using French toast for the crust like in this Gluten Free French Toast Cheesecake recipe!

If I haven't bored you with eggnog overkill yet, try these easy eggnog recipes: Gluten Free Eggnog Scones and these Gluten Free Eggnog Cupcakes!

For this recipe, I used eggnog made with almond milk to lighten up this recipe. If you prefer regular eggnog, feel free to substitute that. You can even make your own eggnog!

Instructions:

Allow the cream cheese to soften. (**Note: this Greek cream cheese will not beat as creamy as regular cream cheese because the fat content is so much lower. My mini eggnog cheesecakes have a little consistency like small curd cottage cheese.)

You can use low-fat or regular cream cheese if you can't find Greek cream cheese. (*Note that one of these substitutes will increase fat content.)

This cheesecake crust is simple and delicious. I used a simple almond meal, coconut oil, and spices. I kept the crust mild so it wouldn't overpower the eggnog flavor.

Use an electric mixer to whip the wet ingredients. It will be thick and creamy. Add the crust to the mini springform pans, and then pour the cheesecake batter over the crust. If you can't find mini springform pans, you can make a large cheesecake with a regular springform pan.

Each cheesecake is perfectly sized to feed two people!

More Delicious Gluten Free Holiday Recipes to Try:

• Gluten Free Gingerbread Biscotti
• Old-fashioned Gluten Free Molasses Cookies
• Gluten Free Eggnog Bread Pudding

Tools:

1. These mini springform pans let you make mini cheesecakes, which are perfect for portion control!
2. My very favorite almond flour for the crust.

📖 Recipe

Gluten Free Skinny Eggnog Cheesecakes

Sandi Gaertner

Easy skinny gluten free eggnog cheesecakes

5 from 8 votes

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Gluten Free Dessert Recipes

Cuisine American

Servings 6 cheesecakes

Calories 207 kcal

Ingredients

  

1x2x3x

• ▢ 2 blocks of Greek cream cheese (each block is 8 ounces)
• ▢ 3 tablespoons sugar
• ▢ 1 ½ cups eggnog
• ▢ ½ teaspoon allspice
• ▢ 1 teaspoons cinnamon (1 teaspoon for cheesecake, ½ teaspoon for the crust)
• ▢ 3 large eggs
• ▢ 1 teaspoon vanilla bean paste I love Rodelle's
• ▢ CRUST
• ▢ 2 teaspoons coconut oil
• ▢ ½ cup almond flour
• ▢ ½ teaspoon cinnamon

Instructions

 

• Remove cream cheese from the refrigerator and allow to soften to room temperature.
• Preheat the oven to 325 degrees.
• Spray mini springform pans with coconut oil to prevent sticking.
• In a large bowl, add all wet ingredients. Use an electric mixer to beat until creamy.
• In a small bowl, add almond meal, melted coconut oil, and ½ teaspoon cinnamon. Mix well. This is for the crust.
• Put some of the almond meal in the bottom of each springform pan and press down to flatten.
• Pour cheesecake batter on top of the crust. Place mini springform pans into a larger pan. Optional: Sprinkle cinnamon on top of each cheesecake.
• Bake for 30 minutes. Turn oven off and open the door to allow the cheesecakes to cool slowly to prevent cracking.
• Chill in the refrigerator.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 207kcalCarbohydrates: 15gProtein: 8gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 7gCholesterol: 136mgSodium: 89mgFiber: 2gSugar: 12g

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

(*Note this post was updated from a 12/2016 post.)

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