Gluten Free Crust With Chopped Pecans

Kimberly Snyder
by Kimberly Snyder
1 crust
1 hr 15 min

This gluten free crust featuring chopped pecans is so easy to prepare! All you need are 3 ingredients and a springform pan!

springform pan with pecan crust

Gluten Free Crust with Chopped Pecans

The crushed pecan gluten free crust can be used with any no bake cheesecake type filing. Here are two of my favorites! Enjoy!

gluten free crust with pumpkin spice cheesecake filling

No Bake Pumpkin Spice Cheesecake in a Gluten Free Crust

No Bake Dreamsicle Cheesecake ready to serve

Creamy Dreamy Dreamsicle No Bake Cheesecake


The gluten free pecan crust could be prepared in a regular pie plate or pie tin instead of the springform pan. I personally like the presentation that the springform pan gives but the taste of the finished product is the same regardless of the shape of the pan.

Another idea would be to make pecan crusted cheesecake cupcakes! To do this simply use cupcake liners in a muffin tin and then fill the liners with the pecan crust!

6 cupcake liners with pecan crust , ready to fill

The recipe will make enough pecan crust to fill at least 18 cupcake liners.

pecan crust filled cupcake liners ready to fill

For a recent holiday party, I filled the liners with a lemon no bake cheesecake filling and then decorated the cheesecake cupcakes with sprinkles and sanding sugar! The cheesecake cupcakes are a bit messy so I recommend eating them with a spoon or a fork.

tray of decorated no bake cheesecake cupcakes


Gluten Free Crust With Chopped Pecans
Recipe details
  • 1  crust
  • Prep time: 15 Minutes Cook time: 60 Minutes Total time: 1 hr 15 min
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  • 1 cup chopped pecans
  • 2 Tablespoons melted butter
  • 1 Tablespoon Stevia
  • butter or shortening to grease the sides of the pan
Preparing the Springform Pan
Line the bottom of the springform pan with parchment paper
use butter or shortening to grease the sides of the pan. In place of the butter or shortening, it may be possible to spray the pan with pan spray. Check the directions with the pan. You could also line the insides of the pan with parchment paper.
Well greased sides are essential in getting the finished cheesecake out of the pan without the crust crumbling.
Preparing the Crust
place the chopped pecans in the plastic bag and zip shut
using a rolling pin, crush the pecans
Place the crushed pecans in a bowl and add the melted butter & Stevia. Blend with a fork until all pecans are covered
Place the pecan mixture in the prepared pan. Using a spatula, press the crumbs firmly in the bottom
Cover the pan with plastic wrap and place the pan the refrigerator for an hour
after an hour, you will be ready to fill with the filling of your choice
once you have filled the crust and allowed it to chill, unlatch the latch and gently remove the outer rim from the pan
The filling in the picture is the Pumpkin Spice No Bake Cheesecake.
Sprinkle ground cinnamon ( similar topping) if desired to the top of the cheesecake, slice and serve
  • When using a springform pan, carry it by holding the sides. Once the pan is filled with either a crust, cake batter or cheesecake... DO NOT PRESS THE BOTTOM OF THE PAN! Pressing the bottom can cause the pan to come apart and potentially make a mess! Ask me how I know...
  • Individual cheesecakes could also be prepared using a muffin tin. The pecan crust could be used in the individual muffin tins to give a gluten free alternative.
Kimberly Snyder
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