Bonnie's GF Bakery

Grain free Cheesecake base recipe

About The Base…

I love a good shortcrust base and that is what I normally use in my cheesecakes, but I also want to offer other alternatives like grain free. I experimented with this recipe quite a bit to get the taste, texture and integrity of the structure just right. I’m sure there are many other grain-free recipes out there and ones similar to this, and I don’t profess that this is “the best” as I haven’t tested other recipes, rather this from my own recipe development.

The mix
I use a silicone muffin tray for these as you can just pop them out quite easily. Press the mixture down with the back end of a tall and narrow glass.
(after pressing)
Then add your cheesecake topping

Grain free tart base

A grain Free base for tarts or cheesecakes
Prep Time 15 mins
Servings 12 servings


  • 1 cup Almond flour unblanched is better
  • 2 tbsp coconut flour
  • 5 tbsp melted coconut oil odourless
  • 30 g melted chocolate
  • ½ cup mixed ground seeds


  • In a coffee grinder, ground the mixed seeds. Do not grind until powder, you should still be able to see some pieces of seeds.
  • In a bowl, add the almond flour, ground seeds and coconut flour.
  • Melt the coconut oil and chocolate together in a microwavable bowl for increments of 30 seconds, stirring between intervals, until melted
  • Add the melted mixture to the bowl with the dry ingredients and using the back of a wooden spoon, mix and press out the lumps as you work. The mixture should be moist.
  • Add a heaped tablespoon to each muffin space and then transfer the leftover equally to each space.
  • Using a tall and narrow glass turned upside down, press the bottom end of the glass into the mixture and twist. You should get a nice flat and even base this way.
  • No need to refrigerate, simply add your cheesecake filling and then cook as per your recipe.
  • Follow your cheesecake recipe as per cooling times. Once it gets to the stage where you have had them in the fridge for a few hours or overnight, take the tray out and if you want, now you can add the chocolate topping (as show in my pictures) which is 85g of baking chocolate melted over a bain marie (or in the microwave) with half a tablespoon of tasteless oil.
    Pour this over each cheesecake and spread with the back of a spoon. The chocolate will set after a few minutes especially if the cheesecakes have come straight out the fridge. Next just press the cheesecakes gently from underneath so that they pop out.


Note: you can use this base recipe with fridge tarts and no-bake cheesecakes too.

Note: Please respect my recipes. Feel free to mention the recipe on your blog/social media but please link to this post or my website if you do so. Please do not copy/paste my recipe or my photos to your own site. You are welcome to make this recipe and use your own photos on your blog/website but if you do so, it is always courteous to link to the original source.

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