Cheesecake – No rolling pin required!

When I was told to give up wheat (by a doctor), the full impact of what I was being asked to do did not hit me for a long while. I was too sick to really care about ingesting anything made from wheat ever again. Until, that is, I wanted a cheesecake. Then I thought, no cheesecake?! Really?! Ever?! Nooooooooo!

But, AlHamdulillah, Allah in His generous Mercy has given us many other foods that can be substituted for wheat-based items. I just had to open my mind and find them.

One day while I was making some Sesame Bars, I thought it would make a great crust –somehow. MashaAllah not long after that, I found a great recipe for a pie crust almost like that sesame bar recipe.

There are only 2 ingredients.  And this recipe is so easy that even the rolling-pin-challenged can make it.

click image to make it larger

Raisin Nut Crust


  • 1 cup golden raisins
  • 1 cup walnuts


Preheat oven to 375 F. Spray 9-inch springform pan with cooking spray.

Put ingredients in a food processor. Process until finely chopped — about 30 seconds.

Press into the bottom and 1/2 inch up the sides of pan. I found it easier to sprinkle the mixture evenly around the pie pan before pressing.

Bake 8 minutes or until nuts are toasted and crust is set. Do not over bake this crust. It won’t taste good.

Cool completely before adding filling.

No Bake Cheesecake


  • 8 oz Cool Whip
  • 8 oz Philadelphia Cream Cheese
  • 1/4 cup sugar
  • 1 tsp lemon juice
  • 9-in pie crust


Put cream cheese in a large bowl. Let soften.

Add lemon juice and sugar. Whip for a few minutes until fluffy. Add Cool Whip. Whip until smooth.

Pour into pie crust. Smooth. Chill for a few hours.

Serve with fresh fruit, drizzle with chocolate and crushed nuts, dust lightly with cocoa powder. There are some many options for this delightful treat!

Nut Crust from SunMaid


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