Classic Flourless Cheesecake with Lucy’s Cookie Crust

Who doesn’t love cheesecake?

It’s just so creamy and delicious.

In fact, I like it so much that it was the first dessert I made when I went gluten-free. I thought it would be a good starter recipe, because not all cheesecakes call for flour.

I did some research and found Kraft’s PHILADELPHIA Classic Cheesecake recipe.


This is a real conversation I had with my husband (boyfriend at the time) after I made that first gluten-free cheesecake in 2012. I’m embarrassed that I was that excited about it.

Anyway, I’ve been wanting to make a cheesecake recently, so when I received several boxes of Lucy’s cookies in the mail, I knew exactly what I wanted to do with the cinnamon cookies.

(I ate the chocolate chip box separately, which I really enjoyed. They were crunchy and sweet, which reminded me a lot of Famous Amos cookies. I used to love those, and these make a great replacement.)



  • 1 box of Lucy’s cinnamon cookies (or 1 1/2 cups gluten-free graham cracker crumbs)
  • 3 tablespoon sugar
  • 1/3 cup butter or margarine, melted
  • 4 packages (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 4 eggs


1. Preheat the oven to 325 degrees.

2.  Put Lucy’s cookies into a sandwich bag and smash into crumbs.


3.  Mix crumbs, three tablespoons of sugar and butter in the bottom of a 9 inch springform pan.



4.  Beat cream cheese, one cup sugar and vanilla until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.




5.  Bake 55 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate four hours.

6.  Serve and enjoy


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