GF Pecan Crusted Cheesecake (Refined Sugar Free)

All of the flavor and creaminess of the traditional recipe, this Gluten Free Pecan Crusted Cheesecake is guaranteed to please everyone's palate! No grains, gluten, refined sugar or nasty ingredients.

For some reason, it has been one of those weeks where time seems to move really really slow. I know everyone says "time goes by too quickly," "savor the moment," etc, etc, but it's been so nice outside lately that I just want to go outside and play! Being stuck in the office 8 hours a day makes it really hard. Therefore, I'd like to dedicate this post to Spotify, the real MVP of my week. I honestly don't know how I would get through the day without it right now. I've actually mastered the "one headphone in my ear while listening for my boss with the other" method at work. It took some time to really nail down, but it's worth it. This means that I can listen to my favorite songs (periodically chair dance at my desk) and get through the work in front of me. 

In other news, there is a great debate in my office. We spent an entire hour arguing points about what we think is the best sweet. There have been many, intense conversations about whether pies, cookies, cakes, etc are the ultimate dessert. This was separate from the discussion we've already had about the best ice cream flavors.  When it comes to desserts, is it weird that I don't have a preference? I'm much more of a salty/savory person. Growing up, I never really had a sweet tooth but I will admit that pre-Paleo I would have killed someone for a blueberry angel food cake from McKenzie's Bakery back home (maybe I still would. that's debatable.) After talking to everyone at the office and hearing all the treats they like, I realize that limiting myself to this one particular dessert just holds me back from trying so many other potentially delicious recipes. That would be doing a disservice to all the bakers and cooks out there, would it not? 

I will say, when I was younger, I never really enjoyed cheesecake. For some reason, I imagined someone taking a wheel of gouda or cheddar and just mashing it down and throwing it on graham cracker crust before popping it in the oven. I obviously know that my perception was grossly skewed. Now that I'm older and wiser, I appreciate the simplicity and creaminess of this dessert.  

I tend to eat dairy in limited amounts so don't indulge in cheesecake often, but when I do take the plunge with dairy for this reason, I make sure it is high quality. This means it is organic, full-fat, from pasture-raised cows, etc. This is important because it ensures the dairy contains more healthy saturated fats and a greater amount of essential vitamins. If I can find the good stuff, I like to use it to make a delicious dairy-involved dessert like this! Settled in a pecan crust, this is my version of a Paleo/Primal friendly cheesecake. It's got all the creaminess of traditional cheesecake but is free of crappy dairy, refined sugars, grains and gluten. Which is pretty much exactly how I like it.

VEGETARIAN, GLUTEN FREE, GRAIN FREE, gluten free cheesecake, grain free cheesecake, paleo friendly
cheesecake, gluten free cheesecake, gluten free desserts, desserts, sweets & treats
Yield: 8-10 Servings

GF Pecan Crusted Cheesecake (Refined Sugar Free)

All of the flavor and creaminess of the traditional recipe, this Gluten Free Pecan Crusted Cheesecake is guaranteed to please everyone's palate! No grains, gluten, refined sugar or nasty ingredients.
prep time: 25 Mcook time: 1 hourtotal time: 1 H & 25 M


  • 1 1/2 cups pecans, crushed
  • 1 egg white
  • 4 tbs coconut oil or butter, melted
  • 1 tbs maple syrup
  • 1 1/2 tsp vanilla
  • 1 1/2 tsp cinnamon
  • dash of salt
  • 3 - 8oz packages cream cheese, organic full-fat
  • 3, lg eggs
  • 2 tsp vanilla
  • 1 1/2 tsp lemon juice
  • 1/3 cup raw honey
  • 2 tbs sour cream, organic


How to cook GF Pecan Crusted Cheesecake (Refined Sugar Free)

  1. Preheat the oven to 350 degrees.
  2. Use a food processor or blender to roughly chop your pecans.
  3. Combine all crust ingredients in a bowl and mix well.
  4. Press the crust mixture evenly along the bottom and sides of a lightly greased deep-dish pie pan. Note: You can make this in a regular pie pan, but you may have leftover filling. If there is any, pour it into cupcake liners and bake for 30-40 minutes as mini crust-less cheesecakes!
  5. Bake in oven for 8-10 minutes
  6. While the crust is baking, combine all filling ingredients in a large bowl. Use a hand or stand mixer to combine well.
  7. Pour filling into your crust and place your cheesecake in the oven for 1 hour.
  8. Remove from the oven and cool on the counter for at least 30 minutes.
  9. Eat the warm cheesecake (I won't judge you). Or place it in the fridge to chill and eat when it tastes even better.



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The nutritional labels are a product of online calculators such as MyFitnessPal. While I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
Created using The Recipes Generator

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